Plan Ahead: Sourdough baked goods have a long rise time. Take a look at my Sample Bakers Schedule before you begin so you have a better idea on when to begin and how to plan ahead.

In a large bowl, whisk together the active sourdough starter and milk until the starter is fully dissolved. Next, whisk in the sugar and room temperature egg until well incorporated.

Sift the flour and salt into the bowl, stirring until a shaggy dough begins to form. Then, add the room temperature butter, mixing either by hand or with a stand mixer until fully incorporated. It is important to use room temperature butter or this step will be difficult. You can test the butter’s softness by pressing your finger into it. If you can easily push all the way through without resistance, then the butter is ready.

After mixing, cover the dough with a damp cloth and allow it to rest for 20 minutes allowing the flour to fully absorb all the liquid.

Uncover the dough and knead it on medium speed with a dough hook attachment for approximately 12 minutes. The dough is ready when it becomes smooth and pulls away from the sides of the bowl. If working without a stand mixer strengthen knead the dough by hand for the same amount of time.

Cover the bowl with a damp cloth to bulk ferment the dough at 71°F(21°C) for 8-10 hours, or overnight. The dough will need to rise until it is double its original size. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly.

First brown the butter. Add the butter for the filling to a small sauce pan over medium heat and cook until melted.

Continue to cook over medium heat, stirring continuously, until the butter browns and takes on a warm nutty aroma. This should take about 5 minutes.

In a small mixing bowl combine the brown butter, brown sugar, cinnamon, salt, and all-purpose flour. Set the prepared cinnamon-sugar filling aside.

Before turning out the dough, lightly dust your work surface with flour. Gently pat the dough into a square shape and use a floured rolling pin to roll it out into a 16″x16″ rectangle.

Spread the prepared brown butter filling mixture evenly over the sheet of sweet dough, leaving a one-inch margin along the length of the dough. This margin will help to seal the rolls when you roll up the dough.

Spread the prepared brown butter filling mixture evenly over the sheet of sweet dough, leaving a one-inch margin along the length of the dough. This margin will help to seal the rolls when you roll up the dough.

Once the filling is spread, roll dough up tightly into a log. Start with the end opposite of the margin and roll inwards applying a gentle pressure.

Lightly wet the margin with water before sealing the dough. Allow the roll to rest, seam side down, for a minute to ensure a tight seal.

Using a non-serrated knife, cut the log into twelve equally-sized cinnamon rolls. Wetting your knife every few cuts will prevent the dough from pulling and give clean slices.

Arrange the cut rolls in a 9″x13″ pan, ensuring they are evenly spaced apart. If preferred, using a slightly smaller pan will yield doughier cinnamon rolls. Place a cloth or kitchen towel over the pan, ensuring the rolls are well covered.

Let them rise at a temperature of around 71°F (21°C) for one to two hours. During this second rise, the rolls will increase in size and become visibly poofy. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly. See notes for a way to speed up second rise times.

Position your rolls on the center rack of a 350°F (177°C) preheated oven and bake for 25-30 minutes.

While the rolls are baking, prepare the frosting. Start by browning the butter just as you did with the butter for the filling.

Add the cold cream cheese and hot brown butter to a medium sized mixing bowl. Using the back end of a fork, mash together the butter and cream cheese until mostly combined.

Add the powdered sugar and using an electric mixer, fully combined it with the cream cheese butter mixture. Add the milk and mix until it is creamy and velvety in consistency.

Once the rolls are out of the oven allow them to cool for 15 minutes before frosting. Serve and enjoy!