Cinnamon Roll Dough

1. Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
2. Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
3. Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
4. Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
5. Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
6. With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
7. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
8. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
9. Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
10. Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
11. Working from the 15-inch end of the dough, roll it up into a log.
12. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
13. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
14. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
15. Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour.  Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
16. Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
17. Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Cream Cheese Icing

1. Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
2. Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
3. Spread onto the warm rolls and enjoy!