Dough1. To the bowl of a stand mixer with the paddle attachment, add the active starter, brown sugar, and warm apple cider. Be sure that the apple cider isn't hot - this could kill the starter and prevent the dough from rising 2. Mix on low speed until the ingredients are mixed thoroughly.

To the bowl, add the melted butter, salt, and egg. Mix on low until fully combined.

Switch the paddle attachment with the dough hook attachment. Then, mix in 1 cup of flour (140g) at a time, and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula in between each addition of flour. The dough will have enough flour when the dough is pulling away from the sides of the bowl and when the dough feels tacky, not sticky when you poke it. (Be careful not to add too much flour, as this can make the dough dense)

Knead the dough for 5 minutes at medium speed. Then cover it with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm place to rise at least 50% increase (3-7 hours).

Filling6. While the Apple Cider Cinnamon Roll dough ferments, prepare the apple filling.

Peel and dice the apples into small-bite-sized pieces, just a bit bigger than a kernel of corn.

Add the apple pieces and 1 Tablespoon of apple cider to a small saucepan and heat to medium heat. Stir the apples occasionally and cook until just tender, about 10-15 minutes. Cool slightly, then pour the apples into a bowl and place it in the fridge while the dough rises.

Shape9. Once the dough has increased by 50%, flour your work surface. Remove the dough from the bowl, and with a rolling pin, shape the dough into a large rectangle (12in x 18in).

Bake16. Preheat the oven to 375 degrees f. Bake the Sourdough Apple Cider Cinnamon Rolls for 30-35 minutes or until the tops are golden brown.

Frosting18. While the cinnamon buns are cooling, prepare the cream cheese frosting.