2/3 C + 2 tbsp Milk
6 Tbsp butter
1 egg
1/2 C Active Sourdough Starter
1/2 C + 2 Tbsp Sugar
2 1/2 C flour
1/2 tsp salt
3 tsp cinnamon
1/3 C whipped cream cheese
1/2 C powdered sugar
Directions
Warm 2/3 C Milk & 2 tbsp butter. Let cool slightly.
Mix egg, starter, and 2 tbsp sugar.
Slowly pour in the milk mixture while mixing.
Add flour and salt.
Continue mixing until rough dough forms.
Cover with damp towel and let rest for 30min
Knead dough until soft. It should be tacky, but add some flour if very sticky.
Coat bowl in butter and transfer dough to it.
Cover with damp towel and let rest for 30min
Fold dough from outside to center, 4 times, turning bowl a quarter turn each time.
Cover again and let rise overnight.
Oil and flour board/countertop and turn dough out.
Fold dough to center as in bowl. Flip over and let rest 15min
Line a 9 in round with parchment
Lightly dust dough with flour and roll into 16x12 in rectangle.
If dough tightens up, let it rest 10min and try again.
Melt 2 tbsp butter.
Combine cinnamon and 1/2 C sugar
Let butter cool slightly then brush entire surface of dough, including sides.
Sprinkle buttered dough with cinnamon sugar mixture. Leave a 1/2 border aroudn edges.
Oil fingertips and use to roll dough from long side. Keep roll tight.
When finished, ensure seam side is down.
Cut into 1.5 - 2 in sections.
Place rolls into lined pan and let rest for about 2 hours.
Bake for 30-40 min at 350 degrees. Tops should be light golden brown.
Cool in pan for 15min, then xfer to wire rack
Mix 2 tbsp butter, whipped cream cheese, and powdered sugar. Thin out with milk as needed.
Glaze Rolls.
Notes
Go for a stand mixer with a dough paddle.
Go for a stand mixer with a dough paddle.
