To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12-24 hours).

Next, add the sugar and water and stir until it becomes milky.

Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.

Cover the jar loosely and allow it to rest for 10-12 hours or until doubled in size.

In a small saucepan, whisk together 15g all-purpose flour and 80g milk until smooth.

Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.

Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.

Warm the remaining milk in the microwave for 20-30 seconds and allow to cool for a few minutes.

In a bowl, combine the stiff starter, sugar, milk, and cooled Tangzhong. Whisk until fully incorporated and smooth. Then, whisk in the egg and vanilla extract until fully incorporated.

Next, add the flour and salt, mixing until a dough forms. The dough will be quite stiff, but if the Tangzhong was overcooked and became too thick, add 15-20 grams of milk to help adjust the consistency.

Cover the dough and let it rest for 30-45 minutes.

If using a stand mixer, simply add the softened butter and mix on a medium speed until it comes together, adding small amounts of flour as needed.

Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it.

Once complete, place the dough in a buttered bowl and cover it for 45 minutes. Allow it to rest in a warm place.

Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.

After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation until about doubled in size (8-12 hours).

In a small saucepan, combine the pitted and halved cherries, sugar, lemon zest, and almond OR vanilla extract. Cook over medium heat until the berries burst and release their juices.

To a separate bowl mix the water and cornstarch to create a slurry and pour it in the compote. Stir in the slurry and simmer 1-2 more minutes until thick and jammy.

Remove from heat and allow the compote to cool to room temperature or place it in the fridge for up to 24 hours.

When the dough has doubled in size, lightly flour your work surface and turn the dough out.

Roll the dough out into a 16×12 inch rectangle.

Spread the 5 tablespoons of softened butter evenly over the dough followed by the cherry compote leaving a ½ to 1-inch border around the edges.

Starting from the long side (16 inches) begin to roll the dough tightly, pressing down lightly at each roll.

Once fully rolled, make sure the roll is seam side down and begin to lightly mark with your bench scraper 2-inch cuts (totaling 8 rolls).

Cover the pan with oiled plastic wrap and allow the rolls to sit for 2-4 more hours in the pan or until they have puffed up.

Preheat the oven to 350 degrees F and bake the cherry sourdough sweet rolls on the middle rack for 30-35 minutes.

Once the rolls are done baking, allow them to cool for 15 minutes in the pan before transferring them to a wire rack to add the icing.

In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add the powdered sugar & almond or vanilla extract, and mix until fully combined and fluffy. If you'd like a thinner texture add a few teaspoons of milk.

Spread over cooled rolls or pipe for a decorative finish.