The SOFTEST Sourdough Cinnamon Rolls

Makes about 2 dozen cinnamon rolls

Night before make leavening jar:

-feed 30 grams of starter

-150 grams of flour

-150 grams water

The next morning approximately 12 hours after feeding your leavening jar make the dough

combine the following in bowl or mixer

-2 C water

-300 grams active starter (just pour entire leavening jar into bowl)

-1 C warm milk

-2/3 C honey

-3 1/2 T butter melted

-1 T salt

-add flour 1 cup at a time until the dough is smooth and not sticky (will end up being around 6-8 cups depending on type of flour).

once the dough is mixed place in a bowl covered with plastic wrap, towel, or bowl cover and let sit on counter for 6-8 hours to bulk ferment.

After the 6-8 hours dump on lightly floured counter and roll out in large rectangle until dough is about a half inch thick.

Spread melted butter, brown sugar, and cinnamon all over rolled out dough, then roll the dough up and cut about 1.5-2 inch thick cinnamon rolls out with bread knife or floss.

Place the cinnamon rolls onto a greased pan, cover, and let rise for 1.5-2 hours.

Bake at 375 degrees F. for 12-15 minutes.

Tip for extra soft rolls d

on't wait for rolls to be browned take them out when rolls are no longer doughy but not browned on the top.