Sourdough Cinnamon Rolls With Cream Cheese Topping

Ingredients

Ingredients

• 1/2 cup sourdough starter (bubbly and active)
• 1/2 cup water
• 4 cups all-purpose flour
• 1/2 cup melted coconut oil
• 1/2 cup honey
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup softened butter
• 1 cup brown sugar
• 2 tbsp cinnamon
• 6 oz cream cheese
• 1/2 cup heavy cream
• 1/2 cup maple syrup or honey
• 2 tsp vanilla extract

Instructions

1. In the bowl of a stand mixer, combine active sourdough starter, flour, honey, water, eggs, and melted coconut oil. Mix together until smooth, glossy, and passes the windowpane test.
2. Place the dough in a greased bowl and cover with a beeswax wrap, foil or plastic wrap.
3. Allow to rest in warm place overnight, or up to 12 hours.
4. The next day, preheat the oven to 375 degrees.
5. Add the baking soda, baking powder and salt to the dough and mix in the stand mixer on medium speed for about 5 minutes, or knead with your hands. Combine well.
6. In a separate bowl, combine softened butter, brown sugar, and cinnamon. Stir to combine.
7. Lightly dust the counter with flour, and roll out the dough into a 1/4 inch thick rectangle.
8. Add butter and cinnamon-sugar filling to the top of the dough and spread evenly.
9. Roll the dough up as tightly as you can. When you get to the end, pinch the edge into the main roll, to create a seam.
10. Slice to make 12 even rolls.
11. Place the rolls into a well-seasoned 14" cast iron skillet or baking dish.
12. Bake at 375 degrees for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.