A detailed recipe for making sourdough cinnamon rolls, including instructions for preparing the dough the night before and baking them the next morning, topped with a rich cream cheese glaze.
THE NIGHT BEFORE:
1.) Add flour to a large mixing bowl. Grate the cold butter into the mixing bowl. Cut the butter into the flour with a fork. Add the sourdough starter, buttermilk, honey and salt. Mix until the ingredients are well incorporated. Knead until a smooth dough forms. Cover the bowl and let rest on the counter until the next morning.
THE NEXT MORNING:
2.) Mix the brown sugar, cinnamon, and softened butter in a small bowl, set aside.
3.) Generously flour your counter and turn the dough onto it. Lightly flour the top of the dough. Use a rolling pin to roll the dough into a rough 12” x 24” rectangle.
4.) Use a pastry brush or a spatula spread the cinnamon sugar filling over the surface, leaving a one-half-inch bare strip along the outer edges.
5.) Starting on the longest side, roll the dough into a log shape. Use the bench scraper or serrated knife to cut the dough log into 12 pieces (approximately 1.5 inches). Arrange the rolls in a greased cast iron skillet or baking dish, leaving space in between each piece to expand.
6.) Let rest for roughly 1-1.5 hours, until the rolls have puffed up a bit.
7.) Preheat oven to 375°F.
8.) Bake the cinnamon rolls for 35-40 minutes or until the tops are a light golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze after they’ve cooled a bit.
