Sourdough Cinnamon Rolls

Directions

1. In a small bowl, stir together warm milk and melted butter. In the bowl of a stand mixer fitted with a paddle attachment, add egg, sourdough starter and sugar; mix to combine. Beating on low speed, pour in milk/butter mixture. Add flour and salt; mix 1-2 minutes or until a sticky dough forms. Scrape down sides of bowl; mix until just combined. Cover with a damp towel; rest 30 minutes.
2. Fit stand mixer with dough hook. Knead dough on medium-low speed 7-8 minutes or until dough pulls away from sides. Transfer to a greased bowl; cover with plastic wrap. Let rise until doubled, at least 8 hours or overnight.
3. Line a 9-in. round baking pan with parchment paper. Dust cutting board with flour. Transfer dough to cutting board; let rest 10 minutes. Dust dough with flour; use a rolling pin to roll dough into a 16x10x1/2-in rectangle.
4. In a small bowl, combine cinnamon filling until smooth; spread mixture onto cinnamon roll dough, leaving 1/2-in. spacing on the edges. Starting on the long end, roll dough into a log shape, lightly pressing down as you roll. Cut into 2-in. sections. Place rolls into prepared pan. Cover; let rest until dough has risen slightly, 1-2 hours.
5. Preheat oven to 350°. Bake 35-40 minutes or until tops are lightly browned. Let cool 15-20 minutes.
6. Meanwhile, place cream cheese in a large mixing bowl. Beat on medium speed until smooth. Add butter; beat until combined, 2-3 minutes. Gradually mix in confectioners' sugar, milk, vanilla extract and salt until smooth, 1-2 minutes. Spread frosting on cinnamon rolls. Serve warm.