Prepare the dough according to the Sourdough Bread Master Recipe, link in blog post. Proceed with Cinnamon Roll recipe after bulk fermentation.

Make the Filling

• In a small bowl combine the filling ingredients and set aside.

Shape the Dough

• Turn out the dough onto a lightly floured surface. See blog notes.
• Gently press the dough into a rectangular shape.
• Using a lightly floured rolling pin, roll the dough into a large rectangle until it is approximately 12" x 18", the thickness should be between 1/4" - 1/2". Periodically straighten up the edges by pressing the side of your hand or a bench scraper into the outer edge of the dough then proceed to roll.
• Evenly spread the filling mixture over the surface of the dough leaving a 1" space along the top edge.
• Roll from the bottom edge toward the top edge. Using a bench scraper to help you roll, tightly tuck and roll the dough as evenly as possible. Take your time and scroll the dough into itself to create a tight roll.
• Stop rolling just short of the top edge and pull the dough up to the top pinching along the seam to secure it. Use your bench scraper to lift the dough to the top if it sticks.
• Squeeze your hands along the length of the roll to even out any larger and skinnier places. Press your palms or bench scrapper into the ends as you squeeze near them to make the roll as uniform as possible.
• Cut the roll into 12 even pieces. Each piece will be 1" - 1 1/2" thick/wide. An easy way to do this without measuring exactly is to is to cut the dough in half, cut the halves in half creating quarters, then cut the quarters into even thirds. See blog post photos. It is helpful to score the dough before cutting to be sure the pieces are even. A serrated knife or piece of thread works well for cutting.
• Place the rolls into the prepared pan, swirl side up, positioning any smaller pieces toward the center of the pan to ensure even baking. Cover the pan with greased plastic wrap, beeswax wrap, or parchment.
• Place the pan in a warm spot to rise for 1 hour.

Bake the Cinnamon Rolls

• Preheat the oven to 350˚.
• Remove the plastic wrap from the pan.
• Bake for 25 - 30 minutes until lightly browned on the edges and the internal temperature is about 190˚F.
• Place the pan on a baking rack. Allow to cool for about 10 minutes before icing.

Make the Icing

• Set out the butter and cream cheese and allow them to come to room temperature.
• In a medium bowl, whip the cream cheese and butter until fluffy.
• Add the powdered sugar one cup at a time until desired consistency is reach. Take care when adding the powdered sugar as it will fly out of the bowl. A high sided bowl is helpful, or stir in by hand and then whip.
• If the icing is too thick, blend in a little milk, 1 teaspoon at a time until you’re happy with the consistency. The icing should be thick but spreadable, like the consistency of pudding. When you scoop up the icing with a spatula and let it drop off it will form a V shape off the end of the spatula.

Ice the Cinnamon Rolls

• Scoop the icing out of the bowl evenly over the rolls. Spread it with the back of the spoon or and offset spatula. Because the rolls will still be warm the icing will sink into them slightly making a lovely icing blanket.  
• Runa paring knife around the edges to free the rolls from the pan and scoop them out with a small spatula. Serve warm.