These turned out phenomenal & really aren’t a difficult task! Work around baking when it’s convenient for you. This is a perfect after work day mission and the following morning you will have fresh baked cinnamon rolls!

Ingredients: ORGANIC

Dough:

500g bread flour
100g sourdough starter ACTIVE
200g warm milk
7g salt
1 egg
80g pure cane sugar
50g butter (I use salted butter and room temp)
5g vanilla extract

Cinnamon Butter Filling:

100g Butter COLD
100g white sugar
100g brown sugar
15g cinnamon

Ingredients for Frosting:

1 Lb. Pure Cane Powdered Sugar
1/4 Tsp. Vanilla Extract
1/3 Cup Soft Butter
1 Tbsp. Cultured Buttermilk

Directions for Frosting:

In a medium sized mixing bowl, combine 1 lb. Pure Cane Powdered Sugar, ¼ Tsp. Vanilla Extract, 1 Tbsp. Buttermilk and 1/3 cup (2/3 stick) of softened butter. Beat with an electric mixer until smooth and creamy, scrape the sides of the bowl with a rubber spatula, as you mix for two minutes. Set aside. If you have a KitchenAid Artisan Series Mixer. you can utilize that with the whisk attachment.

INSTRUCTIONS: START IN PM, if you want cinnamon rolls for breakfast!

Warm the milk on the stove, warm not boil. Keep an eye on it, it happens fast. Add the warm milk and sugar to the bowl of your KitchenAid Artisan Series Mixer. Mix until the sugar has thoroughly dissolved.
Add your Active bubbly sourdough starter, egg (room temp), vanilla extract, salt and flour. Turn the mixer on to a low setting and it will create a very rough dough. This should only be mixed for 2-3 min, you might have to adjust the dough a couple times to incorporate, as it is bulky.
Leave the dough to rest in the mixing bowl for 30 minutes. Toss a tea towel over to keep critters out.
Add the butter and knead into the dough until the dough is smooth and fairtly elastic. You’ll need to increase to medium speed on your mixer.
Transfer the dough to a bowl, cover with a damp tea towel and allow to ferment overnight. Do not refrigerate. Kitchen counter is perfect.

THE FOLLOWING MORNING:

Before you roll out your dough, go ahead and make your filling. Add the sugars, cinnamon and butter to the KitchenAid Artisan Series Mixer and mix until it resembles wet sand. Set aside.
Time to roll out your dough, no flour necessary. Using a rolling pin, think of a rectangle. Not too thin, but the thinner & larger the surface the more swirls. Your dough shouldn’t be sticky.
Spread the filing all over the dough, leaving a small gap around the edges. Leaving an edge will give the dough the ability to stick to itself.
Roll the dough into a log starting at one side, nice and tight.
Lay the log out with the seam underneath.
Using a scraper or a knife, cut the log into approximately 10 pieces.
Place a layer of parchment paper in a cast iron skillet and place your cinnamon rolls. Face seams inward so they don’t unravel. A baking tray or casserole dish works too.

Second Rise:

Preheat oven to 350 degrees.
Cover the skillet with a tea towel or plastic wrap and allow the dough to do a final rise. About 30 minutes to an hour later, it should have gotten slightly puffier.
Bake rolls for 20 minutes before checking them. Literally every oven is different. They won’t be super golden brown, don’t exceed 40 minutes. They will be bubbling and filled in when complete.
Optional to glaze with butter when they come out.
Let them cool for 20 minutes before frosting and serving!