Sourdough Cinnamon Rolls for 12 Servings

Instructions:

1. Combine the warm milk, melted butter, egg, and maple syrup in a bowl. Stir in the active sourdough starter until smooth.
2. Gradually add the bread flour and salt, mixing until a shaggy dough forms. Knead for 5–7 minutes by hand or mixer until the dough is smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise at room temperature for 4 hours, then refrigerate for 8–12 hours.
4. Preheat oven to 350°F (175°C). Turn the cold dough onto a floured surface and roll into a 12x18 inch rectangle.
5. Spread softened butter evenly across the surface, then sprinkle with the brown sugar and cinnamon mixture. Stir in vanilla extract if preferred.
6. Roll the dough tightly into a log and slice into 12 even rolls using dental floss or a serrated knife.
7. Place rolls in a 9x13 inch baking pan. Cover and let rise in a warm spot for 1.5 to 2 hours until puffy.
8. Bake for 22–25 minutes until deep golden brown. Let cool for 10 minutes.
9. Whisk together cream cheese, Greek yogurt, powdered sugar, vanilla, and milk until smooth. Apply glaze to cooled rolls.