Olivia's Sourdough Cinnamon Rolls

DOUGH:

550 g bread flour

45 g sugar

10 g salt

150 g water

150 g warm or room temp oat milk

1 stick melted butter (can use vegan)

75 g live sourdough starter

FILLING:

85 g softened vegan butter (or regular, 3/4 stick)

90 g brown sugar

1 Tbsp cinnamon

sprinkling of ground nutmeg

1 tsp. vanilla

METHOD:

1) Combine flour, salt, and sugar in large mixing bowl.

2) In a separate bowl, combine warm milk, warm water, melted butter, and starter.

3) Pour wet into dry and mix with dough hook until everything is incorporated and you have a shaggy ball.

4) Cover and let rest 45 minutes.

5) Perform four sets of "stretch and fold,"  once every 45 minutes for 3 hours.

NOTE: STRETCH AND FOLD = lift up dough, stretch, let stretch out thin, then fold over the ball of dough. Do this all the way around the ball of dough until all parts of circle have been stretched and folded in this way.

6) After last fold, let dough sit for three hours.

7) Roll to 18 x 12 inches on floured surface.

8) Spread filling over entire dough.

9) Roll longways and cut into 2-inch pieces to make 9 rolls.

10) Place in greased 8 x 8 inch tin. Cover and move to fridge overnight.

11) In the morning, remove from fridge and let sit for 3-4 hours at room temp.

12) Bake at 400 degrees for 10 minutes, then lower to 350 degrees and bake for 30-40 more minutes.

13) Top with lightly sweetened cream cheese frosting.

Original recipe is from @earths.feast on Instagram.