Cinnamon Rolls - Sourdough
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Yield:8 rolls, Prep Time :20 minutes Cook Time :30 minutes, Total Time :12hours hours 50 minutes

Ingredients:
300 grams all purpose flour (I used 340g and skipped other flours)
	-- 20 grams bread flour 
	-- 20 grams whole wheat flour
30 grams organic cane sugar 
7 grams sea salt
180 grams whole milk, room temperature
130 grams active sourdough starter
1 large egg, room temperature
75 grams room temperature softened unsalted butter, cut into 1/2 tablespoon chunks (This is ~5.35 tbsp. 1 tbsp is about 14g)

Filling:
3 tablespoons softened unsalted butter
80 grams organic cane sugar (In future, maybe use brown sugar instead)
2 1/2 teaspoons ground cinnamon
1 tablespoon all purpose flour
pinch of salt

Cream Cheese Frosting:
5 ounces full fat ounces cream cheese, softened (a bit tangy, in future maybe use less cream cheese + more powdered sugar)
2 tablespoons unsalted butter, room temp
1/2 cup + 2 tablespoons powdered sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon fine sea salt

Instructions: 
1) Add flours, sugar, and salt to bowl of a stand mixer. Stir together. Whisk egg, milk, and starter together in separate bowl until no lumps of starter remain. 
2) Attach hook to mixer, and turn on on Kitchenaid speed 2, and gradually add liquid ingredients, until all dry bits are gone. When most of the flour is absorbed, turn mixer to speed 4 and knead for 30 seconds. Mixture will not look smooth, just shaggy. Let sit for 15 minutes. 
3) Turn mixer onto speed 2 (using Kitchenaid Stand Mixer) and add one chunk of butter at a time to the dough, only adding another chunk once the previous is fully incorporated into the dough. Keep doing this until the butter is all added to the dough.
4) Once all the butter is in the dough, turn KitchenAid up to speed 4 and continue kneading for 7 minutes - the dough will be smooth, and cleaning the sides of the bowl. It will be slightly sticky to the touch still. 
5) Overnight rise: Once kneading is done, place the dough in a bowl and cover with a damp cloth, or place bowl inside garbage bag (I put in covered bowl with lid). Leave at room temp to rise until double, about 9-10 hours if your home is at 70 degrees F. It will take longer if your home is cooler, less time if your home is warmer. *Because this is a brioche dough, it takes significantly longer to rise - don't be alarmed. 
	-- I make around 3pm and then put in fridge at around 10pm so I could control when to make it in AM
6) In the morning, the dough will have doubled, have a smooth top and be domed. Turn it out onto a heavily floured counter. Gently pat it into a rectangle shape and let rest for 10 minutes. 
	-- I took out of fridge, let warm to room temp for an hour + then let rise another 2 hrs in proof oven
7) Using a floured rolling pin, roll it into a large rectangle roughly 17"x 12, making the rectangle so that one of the longest sides is closest to you.
8) To make the filling: Use your fingers to spread the softened butter onto the dough keeping 1/2" away from edges. (prevent filling from leaking out)
9) Mix cinnamon, sugar, flour, and salt in small bowl. Evenly distribute the mixture on top of butter.
10) Use your bench scraper to begin rolling up the dough into a log starting with the long edge closest to you. Use a little extra flour on the bench scraper each time to help pick the dough up from the surface. Don’t worry if it sticks a little, just use a little more flour dust. Roll it down to the top edge and pinch the edge to the dough log to seal it.
11) You should have a long log of dough roughly 17" long.
12) Now cut the dough log with your bench scraper, at 1 1/2 to 2" intervals (you should get 8 or 9 rolls) and place the rolls into a liberally buttered or greased 9 x 13 inch aluminum pan. (Floss may cut better)
13) Place the pan inside a clean garbage bag and fold the opening over so that no air gets inside (I simply covered with towel). Leave at room temp (in a warm spot if possible) to proof until rolls have risen about 50% in size, this takes about 2ish hours if your house is at 70 degrees (less if it is warm in your home or summer time). If you have a warm spot in your home, put them there to speed things up. 
14) After proofing, preheat oven to 400 degrees F. Place pan in oven, turn down to 375 degrees F, and bake for about 25-30 minutes, or until golden brown at the edges, set in the middles and smelling done. Remove and let cool for 15 minutes.
15) Make the Frosting: Beat cream cheese and butter together until smooth. Add remaining ingredients and beat until smooth and airy. 

Based on:
https://heartbeetkitchen.com/wprm_print/overnight-pillowy-sourdough-cinnamon-rolls
I found the glaze good but too tangy (maybe use less cream cheese + more powdered sugar).
Other recipes use brown sugar + I think that would taste even better