3Tablespoons(43g) unsalted buttersoftened to room temperature and cut into 4-6 pieces
2Tablespoons(28g) unsalted buttersoftened to room temperature and cut into 4-6 pieces
¼cup(50g) granulated sugar
¼cup(50g) firmly packed lightbrown sugar
CREAM CHEESE FROSTING
2ounces(56g) cream cheesesoftened to room temperature
2Tablespoons(28g) unsalted buttersoftened to room temperature
¾cup(90g) powdered sugar
In a large bowl, whisk together the starter and the milk until starter is dissipated. Add the sugar, salt, vanilla, and egg, and stir to combine.
Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add 1 and ½ cup of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 cup of flour and blend until dough has completely come together. It should easily pull away from the sides of your bowl and dough hook or spoon.
Turn dough out onto a lightly floured surface and knead for just a couple of minutes until dough is uniform. Oil the bowl with non-stick spray and return the dough to the bowl, turning to coat. Cover the bowl with a kitchen towel and allow dough to rise for 3-4 hours.
In a medium size bowl, combine the butter, sugars, and cinnamon. Stir with a spatula until mostly combined-- some larger chunks of butter are ok. Set aside.
Using your hands, press the dough out into a rectangle 9" x 12" in size. Using a spatula, spread the filling evenly over the dough, all the way to the edges of the rectangle on all four sides. If you're having trouble spreading the filling, scrape it off and heat it in the microwave for a few seconds to soften the butter further.
ASSEMBLE AND BAKE THE DOUGH
Spray a baking dish (I like to use an 8" round or 8" square cake pan) with non-stick spray. Set aside.
Starting with one of the long sides, roll the dough up into a tight 12" log. Using a sharp serrated knife, cut the log into 6 even slices. Place the slices cut side down in the prepared pan (one in the center and 5 around it), then cover loosely with foil or a kitchen towel and allow to rise for 1 and ½ hours.
When rolls have risen, preheat the oven to 350ºF (177ºC). Bake the rolls for 25-30 minutes or until rolls just start to brown on top. Remove from oven and allow to cool for 5 minutes while you prepare the cream cheese frosting.
CREAM CHEESE FROSTING
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth.
Turn the mixer speed down to low and add the powdered sugar and salt. Continue mixing until smooth. Set aside.
Spread cream cheese frosting onto slightly cooled rolls and serve rolls immediately. Leftover rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving.
Make ahead: this dough can be made the ahead of time through step 1 of the "assemble and bake dough" instructions. Cover rolls with plastic wrap and allow to rest in the refrigerator overnight. In the morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 2 in the "assemble and bake dough" instructions.
To freeze: baked rolls freeze well, up to 2-3 months. Thaw overnight in the refrigerator and warm before enjoying.
To freeze unbaked rolls: bake the rolls in step 2 in "assemble and bake dough" instructions for 10 minutes at 350°F (177ºC). Allow to cool completely, cover tightly, then freeze. Remove the rolls from the freezer and allow to thaw in the refrigerator overnight. Finish baking for the remaining 20 minutes before icing and serving.
To double this recipe: instead of using an 8" baking dish, use a 9" x 13" or larger, roll dough to 12" x 18".