Sourdough Cinnamon Rolls

, About 10 h (mostly overnight ferment), Makes 12 rolls

Overnight-fermented sourdough dough rolled with brown sugar–cinnamon butter, baked and topped with warm cream cheese icing.

prepPreheat oven to 375°F / 190°C
prepGrease a 9×13-inch baking dish
113 g active sourdough starter	Mix & knead until glossy	Ferment covered, 8-12 hrs	Knead in soda, powder & salt, 5 min	Roll out to 12×15 in / 30×38 cm	Spread filling, roll up, slice	Bake 375°F / 190°C, 20-25 min	Cool a bit, pour icing over
120 ml water
560 g all-purpose flour
120 ml neutral oil
168 g honey
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
115 g softened butter	Stir butter, sugar & cinnamon smooth
200 g brown sugar
16 g cinnamon
170 g cream cheese	Warm icing ingredients, stir well
120 ml heavy cream
120 ml maple syrup or honey
2 tsp vanilla extract

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