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Makes 12 rolls

For dough:
550 g Strong flour (I use half CVM's Bolted Hard Wheat Flour and half High Gluten Flour, but a  standard bread flour will work fine!)
80 g Sugar
80 g Active sourdough starter
140 g Milk 
2 Whole eggs
2 Egg yolks
8 g Salt
226 g Softened butter (two sticks)
6 g Active dry yeast (optional)
 
For filling:
1 cup Brown sugar (This is approximate, I typically sprinkle it over the top of the butter during
the filling process until it looks sufficient so if this doesn't seem like enough, add more. If it
seems like too much, add less. But I vote more )
1-2 tbsp Cinnamon (Again, this is approximate. Just sprinkle it on top so that it looks good to
you)
113 g (1 stick) softened butter 

For icing:
2 cups powdered sugar
2 tbsp melted butter
2 tsp vanilla
4 tbsp milk

Instructions

IN THE MORNING: Add all ingredients (except butter) to bowl of stand mixer with hook
attachment. Mix until combined.


With mixer running at medium speed, slowly add butter tbsp by tbsp, adding next one after
previous has been thoroughly mixed in.
Once all butter is added in, continue mixing at medium/high speed for 10-20 minutes, taking a
small pause in the middle if mixer begins to overheat (mine did). Dough is done mixing once it is
silky and smooth but not too sticky, pulling away from sides of bowl and passes windowpane
test.

Let dough rise until doubled in size. Time will vary, so keep an eye on it after the 2 hour mark.
If using additional yeast, this should take much less time; if using exclusively sourdough starter,
I wouldn't be surprised if it took around 8 hours. Keep an eye on it and use your instincts! 


IN EVENING: once dough is doubled in size, put into the fridge overnight,
or you can leave
for at least 1 hour for dough to set up.


NEXT MORNING (or same evening if leaving dough for 1 hour): Butter a 9x13 pan and
line with parchment paper. You could just use one or the other, but I recommend both for easy
removal later on.

Roll dough out to 24x12 in., with the longer edge facing you.
Spread softened butter onto dough, leaving about half an inch along the bottom (the long
end) without filling on it to help seal dough when you roll it.

Sprinkle brown sugar over the top of the butter, and then the cinnamon (Remember, use your
judgement as my measurements are approximate). TIGHTLY roll the dough with filling towards
you. Make sure it is tight, as this will make more of a defined spiral.
Once you have a 24 in long log, take a ruler and make a mark along the dough every 2
inches to create evenly sized rolls.

With a very sharp knife, slice rolls in a gentle sawing motion along the marks you made.
Do not use floss or cut straight down, as this will ruin the spirals. As you slice, place the rolls into
the lined baking pan. When it’s all sliced you’ll have 12 two inch thick rolls.

Once all rolls are cut and in pan, we will let them proof. If you left your dough in the fridge
overnight after doubling, you will let them proof all day until they are puffy. If you left the dough
in fridge for 1 hour, you will let them proof overnight.

Once rolls are puffy (either in the evening if you let dough rest in fridge for 1 hour, or in the
morning if they proofed in the fridge overnight), preheat the oven to 375 degrees F.
When oven is preheated, bake rolls for 35-40 minutes, or until golden brown.

Once they are done baking, you’ll let them cool and in the meantime you’ll prepare your icing.
Whisk together the powdered sugar, melted butter and vanilla. Add the milk in one TBSP at
a time into a smooth icing (should be slightly thick but still easily spreadable), then spread over
the top of cinnamon rolls. 


Let cool slightly and enjoy!