Sourdough Cinnamon Rolls

Expected rise/bake/cool times:
Bulk rise: 8h-12h
Final rise: 1h-2h, possibly much longer, especially if refrigerated in between
Bake: 30m-40m
Cool: 1h

Ingredients:
Dough:
2/3 cup (160g) whole milk
8 Tbsp (115g) melted unsalted butter
1 large egg
1/2 cup (100g) starter (100% hydration recommended)
2 Tbsp (24g) white sugar
3 cups (360g) all-purpose flour
1 Tsp (5g) salt
butter or cooking spray
extra all-purpose flour

Filling:
2 Tbsp (28g) melted unsalted butter
1/2 cup (100g) white sugar
1 Tbsp cinnamon
1 level Tbsp flour

Glaze:
2 Tbsp (28g) softened unsalted butter
1/3 cup (?g) room-temperature whipped cream cheese
1/4 cup (120g) powdered sugar
1-2 Tbsp milk

Equipment:
Small bowl
Stand mixer with paddle and dough hook attachments, OR use a large bowl and wooden spoon and do it by hand
Plastic wrap
Parchment paper
Spatula
Rolling pin
Ruler or tape measure
Brush
Very sharp knife (oiled, e.g. canola)
9" springform pan
Wire rack

Directions:
Make the dough:
Combine melted butter and milk in small bowl and let cool if necessary so it's not too hot. Temp?

Stand mixer version: Mix egg, starter, and sugar in stand mixer with paddle until combined. With paddle running, slowly mix in butter and milk mixture until combined. Mix in flour and salt until a rough, sticky dough is formed, about 1 minute. Scrape sides of bowl as necessary. Cover with plastic wrap and let rest for 30 mintues. After resting, switch to dough hook and knead on medium-low speed (#2 or #3) for 6-8 minutes until dough is soft and pulls away from sides of the bowl. Add flour if too sticky.

Knead version: Mix egg, starter, and sugar in large bowl until combined. Mix in butter and milk mixture until combined. Mix in flour and salt until a rough, sticky dough is formed. Cover with plastic wrap and let rest for 30 minutes. After resting, knead dough in bowl (or on floured countertop) until it makes a soft, smooth ball. Add flour if too sticky.

Stretch and bulk rise:
Using the current bowl or a new one, coat the bowl with butter and cover with plastic wrap and let rest (autolyze) for 30m-1h. Then, stretch and fold the dough, 4-10 total folds, going around the dough in a circle, by picking up and stretching an edge and then folding it to the middle. Cover again with plastic wrap and let rise at room temp until doubled in size, 7h-11h or longer.

Roll the dough:
Flour the rolling surface. Pour dough onto rolling surface and pat into rough rectangle, then let rest for at least 10 minutes. If dough resists rolling, let rest even longer. Dust the surface of the dough and the rolling pin with flour and roll out into 16"x12" rectangle, using ruler/tape to verify and keep it straight.

Coat the dough:
Melt butter and let cool slightly, and meanwhile combine cinnamon, sugar, and flour in small bowl. Brush entire top surface and all sides of the dough with all the butter, then evenly coat the entire top surface except a 1/2" border with the cinnamon/sugar/flour mix.

Shape and cut the dough:
Roll the dough along the long side into a log (i.e.: 16" long, though it may widen), tightening the log and pressing down as you go, so that the final shape is tight and the swirls stay intact, ending seam-side down. Mark the log in 2" sections (or whatever you need to get 8 or 9 equal parts) and cut with a sharp, oiled knife.

Final rise:
Line a 9" springform pan with parchment paper and place the rolls, evenly spaced, inside the pan. If you want to delay the finish, you can chill or freeze the dough at this point, just cover well and let rise to room temperature (if from frozen, change any plastic wrapping so melting condensation doesn't get on the rolls). Let rise until the dough has puffed up almost to full size, possibly 1h-2h if it was not chilled beforehand.

Bake and glaze the rolls:
With rack in center, preheat oven to 350°F. Make the glaze while preheating or baking by mixing together softened butter, cream cheese, and powdered sugar, beaten until smooth, with milk added as needed so the lumps disappear and the mixture is thin enough so that it is the right consistency at room temperature. Bake the rolls for 30-40 minutes, until the tops of the rolls are light golden-brown, then remove from oven and let cool in the springform pan for 15 minutes. Leaving them in the parchment paper, remove the rolls from the pan and transfer to a wire rack. Coat the rolls with the glaze.

Eat while slightly warm. Can be microwaved on low power to soften.

Servings:
8 or 9 rolls

Credit:
https://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/