Make the Dough 

Night before: Combine the cooled melted butter and milk in a small bowl.

Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix slowly to combine. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue to mix slowly until a sticky dough forms. (1-2 minutes) Scrape down the sides of the bowl. Cover with a damp towel and let the dough rest for 30 minutes.

After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes. The dough should feel soft and supple with a slightly glossy appearance. The dough should pull away from the sides of the bowl when ready. If it’s too sticky add a small amount of flour.

Bulk Rise

Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 + hrs. Timing will depend on room temperature.

Stretch and Fold the Dough: about 30 minutes- 1 hr. into the bulk rise stretch and fold the dough: grab a portion of the dough and stretch it upward. Fold it over toward the center of the bowl. Give the bowl a 1/4 turn; stretch and fold the dough again. Continue this technique until you’ve come full circle around the bowl. Turn the dough so the folds are on the bottom.

Roll the Dough

In the morning: Line a 9x12 cake pan or a 9-inch springform pan with parchment paper. A springform pan is the preferred method for baking to get a nice high rise to your cinnamon rolls. Line pan with parchment paper. Tip: to make the parchment paper more flexible and easier to fit into the pan, scrunch it then straighten it out before fitting it into the pan. Let the corners hang over the sides. This makes removing the rolls after baking easier.

Lightly oil and flour your countertop to prevent sticking. Gently remove the dough from the bowl onto the countertop. Gently pat into a rough rectangle. Let the dough rest for 10 - 15 minutes.

Dust the dough and rolling pin with flour. Roll the dough into a 16 x 12 rectangle.  

Filling

Add 6 tbsp softened butter to a small bowl. Mix with the sugars, cinnamon and flour. With an offset spatula, spread onto the dough. Leave approx 1/2-inch border around the edges to prevent leaking. Optional: sprinkle raisins over the sugar mixture if adding raisins

Form and Cut the Rolls

Starting on the long side of the dough, roll the dough tightly, pressing down gently as you go.

With seam side down mark lightly where each cut will go. I start in the middle, then mark the middle of each side again, then the middle of those sections. You should have 8 equal rolls (approx 2") when complete. Then cut the dough using a oiled knife or bench scraper.

Second Rise

Place the rolls into the lined pan and let rest for 1- 2 hours, or until the dough puffs up.

Bake

Preheat oven to 350 degrees. Bake for 30 minutes. Without opening the door check rolls. If the tops are golden brown open door to check for doneness. Check every 5 minutes for doneness. Bake time should be 35-40 minutes but oven vary.

Remove from the oven and cool in the pan for 15 minutes. Transfer to a wire rack to cool.

Frosting

Ingredients should be at room temperature. Add softened butter, whipped cream cheese and sifted powdered sugar to the bowl of a stand mixer. Beat until smooth, thinning out the consistency with a little milk (or half and half) as needed.

Serve warm and enjoy!!