Firstly, the night before make sure you feed your sourdough starter, so that it is nice and active the next morning.

Then start the dough by adding milk, brown sugar, salt, and butter to a small sauce pan, and cook on medium until the milk is scalded. (Steaming, but not boiling) and the butter and brown sugar is melted, stirring to make sure nothing burns to bottom.

Once scalded, then set this mixture to the side to cool down to under 110*F. (You don't want to kill your sourdough starter, so make sure that it has cooled enough before adding it.)

Add the water to the milk mixture to start cooling it down.

While the milk mixture is cooling, then you can mill the flour. Make sure to use mostly a hard wheat for this dough to ensure a nice stretchy dough.

Once the milk mixture has cooled down, then pour it into a stand mixer.

Add the freshly milled flour to the stand mixer, mix until the flour is combined, and no dry flour is left. Then, cover and let sit for 10 minutes (This is the autolyze period.)

After the dough has rested, then you can add the eggs and sourdough starter, stir to combine. It will seem to separate at first, but keep mixing until it is one cohesive dough.)

Start the kneading process. Knead (uncovered) gently until the dough is nice and stretchy. It can take anywhere from 5-30 minutes depending on your mixer. (Just make sure to stop and check the dough for stretchiness often. (If the dough seems to tense or tight, add some water, it should be a pretty loose, wet, and soft dough.)

After the dough is nice and stretchy, cover and let it rise until almost double. This time can vary depending on your starter, temperature, and humidity. Mine normally takes 3-4 hours.

While the dough is rising, you can make the filling.

To make the filling, add very softened butter (but, not melted) to a medium bowl.

Then, add brown sugar, salt, and cinnamon, stir to combine into a paste. Set to the side until the dough is ready to roll and fill.

Once the dough has risen, roll the dough out on a lightly floured (or oiled) surface into a 15x17 inch rectangle.

Evenly spread the filling mixture as best as you can leaving a small 1/2 inch one one short the edge with no filling. (This is to seal up the log after rolling.)

Start with the small end that is filled to the edge, and start rolling up the dough into a log. Then, once rolled, you should be able to press the unfilled dough edge into the log, sealing it together.

Cut the dough into 12 even pieces (About 1 inch each or so.)

Place the cinnamon rolls onto a prepared 9x13 baking sheet. (Lined with parchment paper.)

Cover the cinnamon rolls, and let them rise until puffy (typically 2 hours or so.)

Towards the end of the rise, preheat your oven to 375*F.

Bake for 20-25 minutes.

*Optional Buttercream Frosting- Add softened butter, powdered sugar, vanilla, and salt to a stand mixer, and beat until light and fluffy. Add milk as needed to thin, we like it thick, so you may not need any.