Natural Yeast Sweet Rolls

Time: total rising time 8-10 hours, cooking time about 35 minutes

Makes: 12-13 rolls, one 9x13" pan

For cinnamon rolls:

Dough:

• 1 cup starter (fed, 100-200% hydration*)
• 1 cup milk, scalded and cooled
• 1/2 cup sugar
• 1/2 tsp salt
• spices (either 3/4 tsp cardamom and 3/4 tsp nutmeg, or 1 1/2 tsp nutmeg)
• 2 eggs, beaten and at room temperature
• 3-4.5 cups of flour
• 1/4 cup butter, melted

Filling:

• 1/2 cup butter (add 1/4 tsp. salt if unsalted)
• 1 cup packed brown sugar
• 2 Tbsp. cinnamon
• 1/2 cup finely chopped roasted walnuts or pecans (optional, may substitute with raisins or dried blueberries)
• 1/2 cup heavy cream

Frosting:

• 16 ounces cream cheese (2 blocks), room temperature
• 1/2 cup butter, room temperature (add 1/4 tsp. salt if unsalted)
• 1 tsp vanilla extract
• 2 cups powdered sugar

1. Combine starter, milk, sugar, salt, spices, eggs and 1 cup of flour in a mixing bowl of a stand mixer. Beat until very smooth and glossy.
2. Add melted butter, beat until combined
3. Gradually add flour until the dough pulls away from the sides of the bowl. Knead with hands until dough is very smooth, pliant, and not sticky. Gradually add more flour if necessary.
4. Let rise in a warm place until doubled (about 6-8 hours.)
5. Roll to about 3/8" thickness, about 24x15", let rest while making the filling
6. For filling, melt butter until just barely melted. Add sugar and cinnamon.
7. Spread filling evenly over dough, roll tightly from the short side, and cut into 12-13 rolls with a sharp knife or piece of floss
8. Place into a 9x13" pan** coated with baking spray, let rise in a warm place until puffy, about 2 hours
9. Pour 1/2 cup heavy cream over the top, let rest for 15 minutes
10. Bake at 350° F for 20-25 minutes, until lightly browned
11. Let rest for 10-15 minutes while making the frosting
12. For frosting, whip cream cheese, butter, and vanilla extract until smooth and fluffy. While blending, add powdered sugar 1/2 cup at a time, scraping the sides between each addition. Blend until completely smooth
13. Spread frosting over the rolls while they are still warm. Serve.

*For 200% starter, feed 1/2 cup with 1 cup flour, and 1 cup water. For 100% starter, feed with 1 cup flour and 1/2 cup water

**You can use a cookie sheet with a lip, if you prefer rounder rolls that don't touch while baking. Make sure not to line the cookie sheet, unless you like a burnt-on mess underneath your liner.

For orange or lemon rolls:

Filling:

• 1/2 cup butter, softened (add 1/4 tsp salt if unsalted)
• 1 cup granulated sugar
• 2 Tbsp. orange or lemon zest
• 1/2 cup finely chopped walnuts or pecans (optional, may substitute with dried cranberries or blueberries)

Frosting:

• 16 ounces cream cheese (2 blocks), room temperature
• 1/2 cup butter, room temperature (add 1/4 tsp. salt if unsalted)
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 1 Tbsp orange or lemon juice
• 2 tsp orange or lemon zest

For raspberry, strawberry, peach, or blueberry rolls:

Omit the spices from the dough

Filling:

• 1 cup raspberry, strawberry, peach, or blueberry jam
• 1/2 cup fresh berries or fruit, chopped (may use frozen, thawed and drained)

1. Blend the jam and fresh berries, spread onto dough as above