Step 1

THE NIGHT BEFORE: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and then cut the butter into the flour with a fork or pastry cutter. Add the sourdough starter, buttermilk, honey and salt. Mix with a spatula or your hands until the ingredients are well incorporated. Cover the bowl and let rest on the counter until the next morning.

Step 2

THE NEXT MORNING: Mix the brown sugar, cinnamon, and melted butter in a small bowl, set aside.

Step 3

Generously flour your counter and turn the dough onto it. Lightly flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.

Step 4

Use a pastry brush or a spatula spread the cinnamon sugar filling over the surface, leaving a one-half-inch bare strip along the outer edges.

Step 5

Starting on the longest side, roll the dough into a log shape. Use the bench scraper or serrated knife to cut the dough log into 12 pieces (approximately 1.5 inches). Arrange the rolls in a greased cast iron skillet or baking dish, leaving space in between each piece to expand.

Step 6

Let rest for roughly 1-1.5 hours, until the rolls have puffed up a bit.

Step 7

Preheat oven to 375°F.

Step 8

Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze (either option 1 or 2) ingredients in a small bowl while the cinnamon rolls are baking. I prefer a cream cheese frosting, but that's just me. Remove the rolls from the oven and glaze while hot.