In the bowl of a stand mixer or large bowl add all of the dough ingredients.200 grams active and bubbly sourdough starter, 57 grams butter, melted, 120 grams milk, warmed, 120 grams crushed pineapple , 1 egg, 110 grams shredded carrots, 55 grams sugar, 550 grams all-purpose flour, 5 grams salt

Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on 1-2 speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.

Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.

Place the dough in a medium-sized bowl or 2-quart straight edge container. Let the dough rise covered overnight in at room temperature (ideally about 72℉) for 8-12 hours until doubled in size.

Make the brown butter for the frosting. Cut 1 stick of butter into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring frequently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Remove from heat and let cool. Place in the fridge overnight to use in the frosting.

Once the dough is doubled in size, punch down the dough and then roll it out into a large rectangle on a lightly floured surface.

Next, add the softened butter and then top with the brown sugar, spices, and nuts. Lightly rub the sugar mixture into the butter to combine.114 grams butter, 220 grams brown sugar, 4 grams cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, 115 grams pecans or walnuts, optional

Roll up the dough tightly and then cut into 12 equal slices using dental floss.

Place in a greased 9x13 pan and then let them rise for another 1-2 hours or until fluffy and doubled in size.

Bake at 350℉ for 25-30 minutes.

While the roll bake, make the cream cheese frosting. Cream together the cream cheese and cooled browned butter until smooth. Add the powdered sugar, vanilla extract, salt, and cinnamon, and then add the milk one tablespoon at a time until you reach your desired consistency.114 grams butter, 114 grams cream cheese, 240 grams powdered sugar, ¼ teaspoon salt, ½ teaspoon vanilla, 1 teaspoon cinnamon, 20-30 grams milk or heavy cream

Once baked, remove the Sourdough Carrot Cake Cinnamon Rolls from the oven and let cool for 5 minutes. Spread the cream cheese filling over the warm cinnamon rolls with a rubber spatula and top with more nuts if desired. Serve warm and enjoy!