Sourdough cinnamon rolls

Sourdough Cinnamon Rolls

Dough:
1/2 cup active sourdough starter
2 & 2/3 cup warm water
1 tsp quick rise yeast
2 tbs olive oil
Mix well let sit for 2-3 minutes
2 tsp Celtic/kosher salt
7 1/2- 8 cups All purpose flour

Filling:
One stick of melted butter (1/2 cup)
1 1/2 cups of sugar
2 tablespoons cinnamon
Mix cinnamon and sugar together.

Cream cheese icing:
One block of softened cream cheese
3 to 4 cups of powdered sugar
2 teaspoons vanilla extract
3 to 4 tablespoons of half-and-half
You want a smooth consistency, so if you need to add less half-and-half or more half-and-half, do so.

Mix with hands. If it’s too dry, add a little bit of water if it’s too wet, add a little bit of flour. Once you have all of your ingredients combined, you’re going to stretch and fold your dough 10 times. Cover with a damp cloth,come back in 10 minutes stretch and fold 4 times. You’re going to do that every 10 minutes for an hour then cover with a damp cloth let rest for 6 to 8 hours. Preheat oven to 350° Roll your dough into a rectangle or square about 1/2” thick . Once you’ve got your dough rolled out you can spread the melted butter evenly over the top, then sprinkle your sugars cinnamon mixture roll up tightly and cut into individual cinnamon rolls. We’re going to bake these at 350° for 35 to 40 minutes or until lightly golden Brown.
Y’all Come Eat!
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