Sourdough cinnamon rolls

I mixed up a batch of my simple and easy sourdough master recipe. I left it in the rising container for the long ferment in the refrigerator. About 24 hours later it was double in bulk. I let it warm to room temperature for about two hours.

I rolled out a rectangle about 12x24 inches. Then I carefully dotted and spread (as well as I could) a stick of butter.

Next I sprinkled mixture of cinnamon and sugar.

I carefully rolled the long side keeping the roll even as possible so I had a 24" cinnamon roll. I used a little water on my finger to keep the edge in place.

Cut 1 1/2" pieces with a very sharp knife being careful to keep the round shape.

Place 9 in a 9x9 square pan. Allow to rise until a little puffy.

Bake in a 425 F preheated oven for about 25-35 minutes. Check temperature of center roll. Bake until center to is 195F

Serve immediately with cream cheese frosting or allow to cool and reheat tightly covered in foil in a 325 oven until warm 15-20 minutes. Frost with cream cheese frosting.

These are simple and easy though any sourdough recipe has a lot of total time for fermenting and rising. The hands on time is limited. Cinnamon rolls can be changed up and there are many fancier recipes. I prefer to keep it simple and easy with my master sourdough recipe. These cinnamon rolls are yummy. They will satisfy warm chewy sweet rolls are the best!