Ingredients

Method

1. 1

   In a large mixing bowl, combine the active sourdough starter, warm water, and warm milk. Mix well.

2. 2

   Add the melted butter, beaten egg, granulated sugar, salt, and bread flour to the bowl.

3. 3

   Mix all ingredients together until a shaggy dough forms. Use a dough whisk or your hands.

4. 4

   Turn the dough out onto a floured surface and knead for 5-8 minutes until it is soft but not overly sticky. Add more flour if needed.

5. 5

   Place the kneaded dough into a large, oiled bowl. Cover with plastic wrap and let it rise overnight, for 8-10 hours.

6. 6

   The next morning, the dough should have risen significantly. In a small bowl, combine the brown sugar and cinnamon for the filling. Mix well. Spray a 9x13 inch baking dish with cooking spray or grease it with butter.

7. 7

   On a floured surface, roll the dough out into a rectangle approximately 16x12 inches and about 1/4 inch thick.

8. 8

   Spread the 1/4 cup of softened butter evenly over the dough, leaving a small border around the edges.

9. 9

   Sprinkle the cinnamon-sugar mixture over the butter and gently press it down.

10. 10

    Starting from the long side, tightly roll the dough up into a log.

11. 11

    Cut the log into 12 even-sized rolls, each about 2 inches thick. A dough scraper or sharp knife works well.

12. 12

    Place the cut rolls into the prepared 9x13 baking dish. Cover with a tea towel or plastic wrap and let them rise for another 1-2 hours until puffy.

13. 13

    Preheat your oven to 350°F (177°C). Bake the cinnamon rolls for 40-45 minutes, or until golden brown.

14. 14

    While the rolls are baking, prepare the frosting. In a stand mixer or with a hand mixer, cream together the 1/2 cup of softened butter with half of the powdered sugar and 1 tablespoon of milk.

15. 15

    Add the remaining powdered sugar and another small splash of milk. Once combined, add the vanilla extract and whip until the frosting is light and fluffy.

16. 16

    Once the cinnamon rolls are out of the oven, let them cool for about 10 minutes. Then, spread the frosting generously over the warm rolls.