Soft & Gooey Sourdough Cinnamon Rolls

Makes 8 rolls

prepLine a 9-inch springform pan with parchment paper
prepPreheat oven to 350°F / 175°C
160 ml / 160 g whole or 2% milk	Cool melted butter & milk	Mix dough, rest 30 min	Knead on medium-low, 6–8 min	Bulk rise overnight, 8–12+ hrs @ 67–68°F / 19–20°C	Pat into rough rectangle, rest 10 min	Roll into 16×12 in rectangle	Roll into log, cut into 8 rolls	Second rise, 1–2 hrs until puffy	Bake 350°F / 175°C, 35–40 min	Cool in pan 15 min, transfer to rack	Top rolls with glaze
28 g / 2 tbsp unsalted butter, melted
1 large egg
100 g / 1/2 cup bubbly, active sourdough starter
24 g / 2 tbsp granulated sugar
300 g / 2 1/2 cups King Arthur all-purpose flour
5 g / 1 tsp fine sea salt
28 g / 2 tbsp unsalted butter	Spread filling on dough
100 g / 1/2 cup granulated sugar
3 tsp ground cinnamon
1 level tbsp flour
2 tbsp unsalted butter, softened	Beat butter, cream cheese & powdered sugar until smooth	Thin glaze with milk as needed
1/3 cup / 80 g whipped cream cheese, room temperature
1/4–1/2 cup / 30–60 g powdered sugar, sifted
1–2 tbsp milk

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