Ingredients
For the dough
4 cups organic unbleached all purpose flour (480 g)
1 packet active yeast or 9g
½ cup organic whole milk
1 cup sourdough discard
3 tbsp butter
¼ cup sugar
1 tsp salt
1 tsp vanilla extract
For the filling
½ cup butter room temperature or softened
½ cups white, brown, or coconut sugar
2 tbsp Ceylon cinnamon
For the frosting
6 oz organic cream cheese room temp
¼ cup raw honey
2 tbsp organic whole milk
1 tsp vanilla extract
½ tsp vanilla beans, vanilla bean paste, or another splash of vanilla extract
Tools
Stand mixer
Whisk
Floss
Directions
Step 1
Add dough butter to a saucepan and heat over medium high heat, whisking almost constantly, until it browns. Then add in the milk, turn off the heat, and allow to cool.
3 tbsp butter
½ cup organic whole milk
Step 2
Combine flour, sugar, yeast, and salt in a bowl of a stand mixer fitted with a dough hook. Then add in the vanilla extract, cooled butter milk mixture, followed by the sourdough discard. You may have to add extra flour or milk depending on what type of flour you use. You want the dough to come together and form a sticky ball.
4 cups organic unbleached all purpose flour (480 g)
1 packet active yeast or 9g
¼ cup sugar
1 tsp salt
1 tsp vanilla extract
Step 3
Allow the mixture to knead on low for 10ish minutes. Keep an eye on it and if it’s super sticky add 1 tbsp flour at a time. If it’s super shaggy, add 1 tbsp milk at a time. You should be left with a smooth ball by the end of the 10 minutes.
Step 4
Remove from the bowl, lightly coat with some oil to prevent sticking, and allow to rise in a warm environment (like oven turned off with light turned on) for 1 hour.
Step 5
While that’s rising make the filling by simply combining all of the ingredients.
½ cup butter room temperature or softened
½ cups white, brown, or coconut sugar
2 tbsp Ceylon cinnamon
Step 6
Once the dough has risen, roll out on a lightly floured work surface and form a rectangle about 1/2 inch in thickness. You can gently pull at the corners to help it become a rectangle.
Step 7
Spread filling evenly over the entire dough rectangle and roll hot dog style into a log. Use some floss (ideally plastic free floss…) to cut into 8 equal pieces. I cut in half, then those in half, and then those in half again. Place in a cast iron skillet or baking dish. For extra smooshy and moist rolls add some extra milk or heavy cream between the rolls, but not necessary. Allow to rise for another 30-60 minutes, until puffy and passing the poke test. You want the poke to bounce back but leave a slight indent. *if you are prepping these for the next morning allow them to do this rise overnight, covered, in the fridge.
Step 8
During that final rise preheat the oven to 350F. Bake the rolls for 30-40 minutes or until puffed and starting to brown.
Step 9
While the rolls are baking make the frosting. The cream cheese can be a little tricky to get to fully incorporate since it’s not being broken down by sugar. So if you have a hand mixer or want to use your stand mixer again with the whisk attachment this is a great time to do so. I did it by hand in the video and the cream cheese stayed a little clumpy, but once you put it on hot rolls it all melts anyways. So yeah just combine all of the ingredients!
6 oz organic cream cheese room temp
¼ cup raw honey
2 tbsp organic whole milk
1 tsp vanilla extract
½ tsp vanilla beans, vanilla bean paste, or another splash of vanilla extract
Step 10
Top the warm/hot rolls with your cream cheese frosting and
Step 11
ENJOY!
