Name: Homemade Sourdough Cinnamon Buns Recipe
Ingredients: 160 g (2/3 cup) milk, whole or 2%; 28 g (2 tbsp) unsalted butter, melted (see notes below for variation); 1 large egg; 100 g (1/2 cup) bubbly, active sourdough starter; 24 g (2 tbsp) granulated sugar; 300 g (2½ cups) King Arthur all-purpose flour; 5 g (1 tsp) fine sea salt; cooking spray or oil, for coating; 28 g (2 tbsp) unsalted butter (see notes below for variation); 100 g (1/2 cup) granulated sugar; 3 tsp. ground cinnamon; 1 level tbsp. flour; 2 tbsp unsalted butter, softened; ⅓ cup whipped cream cheese, room temperature; ¼– 1/2 cup powdered sugar, sifted (add more if you like it sweet!); 1–2 tbsp milk

Ingredients

Sweet Dough

160 g (2/3 cup) milk, whole or 2%
28 g (2 tbsp) unsalted butter, melted (see notes below for variation)
1 large egg
100 g (1/2 cup) bubbly, active sourdough starter
24 g (2 tbsp) granulated sugar
300 g (2½ cups) King Arthur all-purpose flour
5 g (1 tsp) fine sea salt
cooking spray or oil, for coating

Cinnamon-Sugar Filling

28 g (2 tbsp) unsalted butter (see notes below for variation)
100 g (1/2 cup) granulated sugar
3 tsp. ground cinnamon
1 level tbsp. flour

Glaze

2 tbsp unsalted butter, softened
⅓ cup whipped cream cheese, room temperature
¼– 1/2 cup powdered sugar, sifted (add more if you like it sweet!)
1–2 tbsp milk

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Instructions

The night before

Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)

The next morning

- Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12″ cast iron skillet.
- Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.

Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12″ x 24″ rectangle.
Cut out rolls: Use a pastry brush to coat the top of the rectangle of dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a one-half-inch bare strip along the outer edges. Starting on the longest side, roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 pieces (approximately 1.5 inches). Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand.
Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while hot.

How to Bake from Frozen

Shape the rolls and place them in a round disposable tin lined with parchment paper. Cover with plastic wrap and then tightly with foil before freezing for up to 3 months. When you’re ready to bake, preheat the oven to 350°F (176°C). Uncover the rolls and bake them for 40-45 minutes, or until the tops are golden brown. There is no need to thaw first.