Soft Sourdough Cinnamon Rolls

Dough base: Whisk the lukewarm milk with honey, sourdough starter, and 2 whole eggs in a mixing bowl until smooth and combined.

Flour & fermentolyse: Add the white bread flour, mix into a shaggy ball, cover, and rest for 30 minutes (fermentolyse).

Kneading & butter: Add salt and gradually incorporate 80g softened butter. Knead for 10-15 minutes until smooth, glossy, and elastic.

Bulk rise & cold retard: Cover and let rise at room temperature for 6-8 hours until doubled. Chill in the fridge for 1-2 hours (or overnight) for easy cold shaping.

Cinnamon butter filling: Mix the remaining 60g softened butter with ground cinnamon (honey or brown sugar is optional to taste) into a spreadable paste.

Cold rolling: On a lightly floured surface, roll out the cold dough into a 40x30 cm rectangle (about 3-4 mm thick).

Spread & roll up: Spread the cinnamon butter filling evenly over the dough, then roll up tightly from the long edge into an even log.

Thread cutting: Slide a clean sewing thread or dental floss under the log, cross the ends on top, and pull through to slice into neat, uncompressed 3-4 cm rolls (9-12 pieces).

Second rise: Arrange rolls in a parchment-lined baking dish about 1 cm apart. Cover and let rise in a warm spot for 2-3 hours until puffy and touching.

Bake & serve: Bake at 180°C (350°F) for 25-30 minutes until golden brown. Whisk the honey thoroughly into the lukewarm milk until completely homogenous, then pour or brush over the warm rolls for a soft, glossy finish. Serve warm!