Overnight Sourdough Cinnamon Rolls

Until the part where you roll the dough flat, this dough can be used for either breakfast cinnamon rolls, or nice soft dinner rolls.

INGREDIENTS

1. DOUGH – Assemble ingredients
   • • DRY INGREDIENTS
   • 3 C AP flour (350 gm by weight)
   • 1 tsp fine salt 
     • WET INGREDIENTS
   • 2/3 C whole milk – warm, not hot
   • 4 TBL butter – melted
   • 2 large egg
   • 1/2 C active sourdough starter
   • 1 TBL Instant Yeast or Quick Rise Yeast (Not Active Dry)
   • 2 TBL granulated sugar (yes, these are wet ingredients)
   • 2 TBL dried milk powder
2. CinnaSugar FILLING – Assemble ingredients
   • 1/2 C CinnaSugar
   • 1/3 C more sugar
     • Or 1/2 C sugar, 1/4 C cinnamon, 1/2 tsp nutmeg
   • 1 TBL flour
   • 2 TBL softened butter
3. GLAZE – Assemble ingredients
   1. 2 TBL butter – softened (not melted)
   2. 1/2 C whipped cream cheese – room temp
   3. 1/2 C confectioner sugar

STEP BY STEP

1. Any time after 2 pm, prepare your dough
   1. Put the wet ingredients into your Kitchen Aid using the whisk attachment
   2. On low, add just over half of your dry ingredients
   3. Switch to your dough hook
   4. Continue to add dry ingredients about 1/2 C at a time
   5. Dough should be soft and slightly sticky. 
   6. Let rest for 30 minutes
   7. Knead on slow for about 8 minutes.  You are now looking for a dough that is soft, but not sticky.  Add bits of flour if dough is too sticky.
   8. Reclaim any unused flour.
   9. Let rise in the refrigerator overnight in a greased, covered glass bowl.  DO NOT keep in your metal bowl.
2. The next morning, give the dough an hour to warm up just a bit.
3. During this time, line a cake pan (round or square) with parchment paper on the bottom, and a thin ring of parchment around the sides.  Dabs of oil will help hold them in place.
4. On a floured countertop, flatten the dough into a large square using your fingertips.
5. Let the dough warm up for 10-15 minutes
6. Sprinkle a bit of flour on top and roll your dough flat using a rolling pin.  Let is rest for 5 minutes if it starts to “spring back”
7. Prepare your CinnaSugar filling.  Just combine and mix.
8. Spread the filling on the dough, leaving a one inch border on one of the sides.
9. With floured hands, carefully roll into a log, leaving the border so that it will be the last to be rolled.  Take your time and focus on making a tight roll.
10. Wrap the entire roll tightly in plastic and refrigerate for 30 minutes.
11. Remove the plastic and cut into 2 inch medallions.
    NOTE:  I like to put a mark in the middle, then marks either half way or 1/3 of the way so that all sections are similar width.
12. Put the dough into your pan so that they are about 1/4 inch apart.
13. Rest for 1-2 hours (second rise) before baking.
14. Preheat oven to 350º
15. Bake for 35-40 minutes.  Check every 3 minutes after 30 minutes have passed.  Take out when browned.
16. Remove and let them cool for at least 15 minutes
17. While it cools, prepare your icing
18. Mix ingredients and whisk until smooth.  Use DROPS of milk to thin if necessary.
19. Move rolls to a wire rack
20. Top rolls with the glaze.  Optionally dust with cocoa powder.  Serve warm.