Soft & Gooey Sourdough Cinnamon Rolls

Instructions

1. Combine the melted butter and milk in a small bowl. Cool slightly before using.
2. Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
3. With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute.
4. Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.
5. After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes.
6. 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 hours at 67-68 F.
7. Line a 9-inch springform pan with parchment paper. Lightly oil and flour your countertop to prevent sticking.
8. Coax the dough out of the bowl. Gently pat into a rough rectangle. Let rest for 10 minutes for easier rolling.
9. Dust the dough (and your rolling pin) with flour. Roll the dough into a 16 x 12-inch rectangle using a tape measure for accuracy.
10. Make the cinnamon-sugar filling by mixing the softened butter, sugar, cinnamon, and flour in a bowl. Spread onto the dough, leaving a 1/2-inch border around the edges.
11. Starting on the long side of the dough, roll it into a log pressing down gently as you go. Cut the dough into 2-inch sections using an oiled knife or bench scraper.
12. Place the rolls into the lined pan and let rest for 1-2 hours, or until the dough puffs up.
13. Preheat oven to 350 F. Bake the dough on the center rack and bake for 35-40 minutes, or until the tops turn light golden brown.
14. Remove from the oven and cool in the pan for 15 minutes. Then lift up the rolls, while still on the parchment paper, and transfer to a wire rack.
15. Make the glaze by adding 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 as needed.