Dough Ingredients:

• 160g whole or 2% milk
• 28g unsalted butter, melted
• 1 large egg
• 100g active sourdough starter
• 24g granulated sugar (or sugar alternative)
• 300g all-purpose flour
• 5g fine sea salt
• Cooking spray or oil for coating

Cinnamon Sugar Filling:

• 84g softened unsalted butter
• 100g granulated sugar (or sugar alternative)
• 3 tsp ground cinnamon
• 1 tbsp flour

Glaze:

• 2 tbsp softened unsalted butter
• 1/3 cup room temperature whipped cream cheese
• 1/4–1/2 cup sifted powdered sugar
• 1–2 tbsp milk

Instructions:

1. Combine melted butter and milk and let cool slightly. Mix in egg, sourdough starter and sugar. Gradually add flour and salt while mixing to form a sticky dough. Let rest 30 minutes.
2. Knead dough on medium-low speed for 6-8 minutes until smooth and pulls away from bowl. Transfer to buttered bowl, cover and refrigerate overnight.
3. Roll dough into 16 x 12 in rectangle lightly dusting with flour to prevent sticking. Spread cinnamon sugar filling over dough, leaving 1/2 in border.
4. Starting at long edge, roll into tight log and cut into 2-inch pieces. Arrange in parchment-lined pan, cover and let rise 1-2 hours.
5. Bake at 350°F for 35-40 minutes until golden brown. Cool 15 minutes in pan before transferring to wire rack.
6. Beat together glaze ingredients until smooth. Drizzle over rolls before serving warm.