Dough Ingredients

• 100 g active sourdough starter
• 300 g all-purpose flour
• 113 g (1 stick) cold butter, cubed
• 240 g buttermilk
• 25 g honey
• 4 g fine sea salt
• 1 tsp baking powder
• ½ tsp baking soda

Filling

• ½ cup softened butter
• 1 cup brown sugar
• 2 Tbsp cinnamon
• Pinch salt

ICING

• 4 oz cream cheese
• 2 Tbsp butter
• 1 cup powdered sugar
• 1 tsp vanilla
• 1–2 Tbsp milk

Instructions

1. Whisk flour and salt. Cut in butter until pea-sized. Stir in starter, buttermilk, and honey until shaggy.
2. Cover and rest 30 minutes.
3. Sprinkle baking powder and baking soda over dough. Fold gently to incorporate.
4. Cover and rise in a warm spot until dough increases 50–60% (about 3 hours).
5. Refrigerate dough for 30 minutes to firm butter.
6. Roll into a 12×18-inch rectangle.
7. Spread butter evenly over dough, add cinnamon sugar, roll tightly.
8. Cut into 12 rolls and place in a buttered 9×13 pan.
9. Cover tightly and chill 8–12 hours.
10. Remove rolls from fridge and rise at room temp 60–90 minutes until puffy.
11. Bake at 375°F for 25–30 minutes, until lightly golden.
12. In a medium bowl, beat cream cheese and butter together until smooth and creamy.
13. Add powdered sugar and vanilla. Mix until fully combined.
14. Add milk 1 tablespoon at a time, mixing until icing is smooth and spreadable.
15. Spread over warm cinnamon rolls so it melts into the layers.

This recipe makes 12 cinnamon rolls.