This step is also known as an “autolyse” and helps the flour to fully hydrate, and will help to shorten the kneading time.
In the large bowl of your stand mixer, combine the starter, warmed milk, maple syrup, and flour.
Cover and set aside in a warm place for 30 minutes.
Mix the dough.
To the bowl of your stand mixer with your sponge, add the butter, egg, sugar, vanilla, cinnamon and salt.
Using the paddle attachment of your mixer, combine the ingredients about 30 seconds.
Stir in the flour 1/2 cup at a time, until you form a super soft dough.
Switch to the dough hook attachment on your mixer and knead on low speed for about 5 minutes. The dough should be soft and smooth and feel slightly bouncy and tacky to the touch. If the dough is still too sticky, add a tiny bit more flour.
Bulk Rise.
Lightly oil your bowl, turn the dough over to coat, and cover it with a damp towel.
Allow the dough to rest for 30 minutes.
Perform 1 set of stretch and folds. Grab one side of the dough and pull and stretch it up and out of the bowl, and then fold it over to the center of the bowl.
Turn the bowl 90 degrees to the right and repeat the stretch.
Repeat turning the bowl and stretching until you have stretched it a total of 4 times. This helps to add air to the dough and to help develop its gluten structure. The dough should fee more soft and supple now.
Cover the dough again, and allow the dough to rest, at room temperature, for 8-10 hours. It should be doubled in size. (This time is for a kitchen kept at 70 F).
Assembling the cinnamon rolls in the morning.
Butter a 9×13 baking dish and set aside.
In a small bowl, mix the sugars and spices for the filling.
Lightly flour a clean counter.
Turn the dough out onto a lightly floured surface.
Roll the dough into a large rectangle about 12″ x 18″. Work gently so you don’t push out all the air from your dough. If at any point your dough starts to show resistance and isn’t easy to roll, cover it with a cloth and allow it to rest for 10 minutes before trying again.
Spread the melted butter over the dough. Take it all the way to the sides. It will seem like too much, but it will work, trust me!
Sprinkle the mixture evenly over the melted butter, going almost all the way to the edges of the dough.
Starting with a long edge of the dough closest to you, roll the dough up, tightening it with your hands as you go. Work slowly, and roll the dough as tightly into a coil as you can.
Use a serrated knife to cut the coil into 12 equal rolls.
Place the rolls in the bottom of the 9×13 baking pan 1″ apart.
Proofing
Cover the pan and allow it to rest at room temperature, for about 1-2 hours, or until the dough on the rolls are nice and puffed and have almost doubled in size. (This time is based on a 70 F degree kitchen).
Baking instructions.
In the morning, bring the rolls back to room temperature on the counter as you preheat your oven to 350F.
Bake the rolls for 30-40 minutes, or until the rolls are just starting to turn golden brown.
Allow the cinnamon rolls to cool for about 15 minutes before frosting and enjoying.
Mix the frosting.
In a medium bowl, mix together the softened butter, softened cream cheese, and powdered sugar until smooth.
Add in the vanilla and a little of the milk. Mix to incorporate.
Continue adding the milk in a small amounts until you get the desired consistency.
Notes
Store these cinnamon rolls, loosely covered with plastic wrap, on the counter for 3-4 days. They reheat well in the microwave if you want them to be nice and warm.The temperature of your house will affect how long this recpe takes. The times listed are for a house kept at 70 F. If your house is colder, this recipe could take longer for the sourodugh yeast to do its thing. If your house is warmer, this recipe could take less time. Adjust accordingly.