In a mixing bowl or stand mixer, add flour, sugar, salt together

Heat your whole milk up until it’s tepid and at room temperature. Add your milk and sourdough start to the mixing bowl.

Begin to add eggs, one at a time, until well incorporated

Place a tea towel over the bowl, rest dough for 30-40 minutes

This is where you will need your stand mixer (If you don’t have a stand mixer, you’re just going to need some extra elbow grease). Add your butter into the dough. Using a dough hook, start to mix the dough on medium speed until the dough is elastic and smooth. (If using your elbow grease, just note that you may not be able to mix it to the point of smooth and elastic, but give it some extra time and it will work out.

Let the dough rest for 5-6 hours. It should be doubled and full of air. Very light and fluffy.

Next, flour your countertop and roll your dough out into the shape of a rectangle. It should be about ¼ in in thickness.

Using a butter knife, spread 100g of butter onto your now rolled out dough.

Then, sprinkle your cinnamon sugar mix over the butter.

Roll that dough up, lengthwise, into a log.

Now, cut it into small segments, creating your cinnamon roll.

Grease your casserole dish, then place your cinnamon roll dough into it. Let this sit in a warm place until it doubles in size. Usually 2-3 hours. (This could be longer depending on where you live).

Preheat your oven to 375 degrees Fahrenheit.

Bake rolls for 30-40 minutes

While the rolls are cooling, mix together your powdered sugar, milk, butter, vanilla, and salt in a bowl to spread over the top of the rolls.

Spread icing over cooled cinnamon rolls