Post by @janedoughhhh3

* Dough: 240 g active starter, 120 g warm whole milk, 75 g melted unsalted butter, 50 g sugar, 1 egg, 5 g vanilla, 360 g AP flour, 5 g salt. * Filling: 115 g softened butter, 100 g brown sugar, 10 g cinnamon. * Cream cheese icing: 115 g cream cheese, 30 g butter, 120 g powdered sugar, 5 g vanilla, 15–30 g milk. Mix the dough and rest 30 minutes. Do 3–4 stretch-and-fold sets, about 30 minutes apart. Let bulk ferment about 4–8 hours, until roughly 50–75% larger. Roll the dough out, spread with the softened butter, then sprinkle on the brown sugar and cinnamon. Roll it up, cut into rolls, and let them proof another 1–3 hours until puffy. Bake at 350°F for about 25–30 minutes. Mix the icing until creamy and spread it over the rolls while they’re still slightly warm. #sourdough #cinnamonroll