Giant Sourdough Cinnamon Rolls With Vanilla Cream Cheese Frosting

Instructions

The Night Before

1. In a large bowl or the bowl for a stand mixer, whisk together the milk, eggs, coconut sugar, melted butter, and salt.
2. Whisk in the sourdough starter.
3. Add the flour slowly, and work the dough gently with a Danish dough whisk or dough hook on the stand mixer.
4. Once the flour is incorporated let the dough rest for 10 minutes.
5. Knead the dough until smooth and supple. The dough should be on the sticky side so it's best to use a dough whisk or dough hook.
6. Cover and ferment the dough overnight at room temperature (65°F).
7. Take two sticks of butter out of the refrigerator and let them come to room temperature overnight.

The Next Morning

1. Take the cream cheese out of the refrigerator and let it come to room temperature along with the butter.
2. With wet hands deflate the dough by doing a round of stretch and fold in the bowl. This should act as a loose preshape.
3. Refrigerate the bowl of dough.

Make the Filling

1. In a medium-sized bowl whisk together the coconut sugar, maple syrup, cinnamon, vanilla, and salt.
2. Once the mixture is smooth, whisk in the softened butter. Whisk briskly until the filling is fluffy and well combined.

Roll, Fill, Cut, and Proof the Dough

1. Grease a large 15 by 10-inch baking dish.
2. Remove the dough from the refrigerator and clear a large workspace 40 inches wide by 20 inches deep.
3. Dust the entire area with a light coating of flour.
4. Turn the dough out on your work surface, dust the top with flour, and pat it into a rectangle. Add flour to the top and bottom of the dough as needed.
5. Using a rolling pin and your hands, stretch and roll the dough evenly to 38 inches long and 10 inches wide. Keep the shape as even as possible.
6. Using a rubber spatula, spread the filling over the dough in an even layer. Go right up to the edges of the dough.
7. Starting at one end of the dough, fold the 10-inch edge over and begin rolling the entire 38-inch length.
8. With a sharp knife, cut the roll into six equal sections and place them evenly in the greased baking dish.
9. Cover the rolls and let them double at room temperature.

Baking the Rolls

1. Once the rolls have doubled, preheat your oven to 350°F.
2. Bake the rolls uncovered on the center rack of the oven for 35 minutes.
3. Remove the rolls from the oven and place the pan on a cooling rack.

Make the Cream Cheese Frosting and Frost the Rolls

1. Using beaters in a medium bowl, whip the softened cream cheese, softened butter, maple syrup, and both vanillas into a creamy smooth frosting.
2. Cool the rolls for about 30 minutes before frosting them.
3. Use a rubber spatula to spread the frosting over the top of the warm rolls.
4. Let the frosting melt down between the layers for a few minutes, then serve the rolls warm!