Step 1

In a bowl, combine fed sourdough starter, flour, honey, water and melted coconut oil. Mix together and then form into a ball.

Step 2

Place the dough in a greased bowl and cover the dough with beeswax wraps or plastic wrap.

Step 3

Allow to rest in warm place overnight or up to 24 hours.

Step 4

Add eggs, baking soda, baking powder and salt to the bowl, and combine well with your hands.

Step 5

Cover it with a tea towel and put it in a warm place for about an hour.

Step 6

In a bowl, combine melted butter, organic brown sugar, and cinnamon. Stir.

Step 7

Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness.

Step 8

Add butter and cinnamon-sugar filling to the dough and spread evenly.

Step 9

Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll

Step 10

Slice to make 12-14 total sourdough cinnamon rolls.

Step 11

Place the rolls into a well-seasoned 14" cast iron skillet.

Step 12

Cover them with about 1/2 cup of heavy whipping cream. Allow this to soak in and rise in a warm spot for about 1/2 hour to an hour.

Step 13

Bake them in a 375 degree oven for 15 minutes or until the rolls are . Allow them to cool a bit.

Step 14

In a cast iron skillet over medium heat, add cream cheese, heavy cream, maple syrup or honey, and 2 tsp of vanilla extract. Stir until combined. Use immersion blender to get smooth if desired.

Step 15

Pour over cinnamon rolls and enjoy.