Step 1

In the bowl of your stand mixer, add 3 1/2 cups of all purpose flour, 1/3 cup granulated sugar, 2 teaspoons coarse kosher salt, and 1 teaspoon instant yeast. Stir together to combine.

Step 2

Add 1 cup active sourdough starter, 3/4 cups warm milk (80-90f), 1 whole egg, and 4 tablespoons oil and mix with the paddle attachment until completely combined, being cautious to not over-mix.

Step 3

Cover the bowl with plastic wrap and set it aside to rest for 30 minutes.

Step 4

After 30 minutes, uncover the mixing bowl, and with the dough hook, knead the dough for 2-3 minutes until the dough is soft, the dough will still be slightly tacky at this stage. Recover the bowl.

Step 5

For the next 2 1/2 hours, every 45 minutes or so, perform a stretch and fold on the dough. (see note)

Step 6

After the final rest, grease a 9 x 13 baking pan and set it aside.

Step 7

Then turn the dough onto a floured surface and roll the dough into a large rectangle. About 18 x 14 inches.

Step 8

Brush the surface of the dough with 2-3 tablespoons of softened butter, leaving a 1/2" gap on one long edge to help stick it shut. Sprinkle 3/4 cup of brown sugar on top of the butter in an even layer and pat down. Then sprinkle 1 tablespoon of cinnamon across the top of the brown sugar.

Step 9

Roll the dough log, from the long side to the edge that has no filling. When you get to the end, pull the raw edge over the roll to seal it shut.

Step 10

Slice the roll into 1 1/2" rounds and place them into the prepared baking pan leaving a gap between. Cover the baking dish.

Step 11

See baking instructions below!

Step 12

Once the buns have roughly doubled in size, (about 1 1/2 - 2 hours) preheat oven to 400f.

Step 13

Bake the cinnamon rolls in the oven uncovered for 18-20 minutes, or until golden brown on top.

Step 14

Once the buns have sliced and placed into the baking dish, transfer them to the fridge and store the covered cinnamon rolls in the fridge overnight - up to 16 hours.

Step 15

When ready to bake, preheat oven to 400f and remove the cinnamon rolls from the fridge, place the covered baking dish on the counter and allow them to come to room temperature for 15-20 minutes while preheating the oven.

Step 16

Bake the cinnamon rolls, uncovered, at 400 f for 18-20 minutes, or until golden brown.

Step 17

While the buns are baking, combine the 1/2 cup of cream cheese and 3/4 cup of powdered sugar (icing sugar) in the bowl of your stand mixer fitted with the whisk attachment and beat on high speed until a creamy, smooth, icing forms.

Step 18

Allow your sourdough cinnamon rolls to cool to room temperature before liberally applying icing.