Sourdough Cinnamon Rolls with Fresh Milled Flour

For this recipe, I used soft white wheat berries without adjustments to regular AP flour. I used to make this with all purpose flour and it was a crowd pleaser. No adjustments needed for switching to fresh milled flour. Just remember to just soft white wheat. Recipe For the Rolls: 1/4 cup milk 1/4 cup sugar 1/4 cup butter, cut into pieces 2/3 cup active bubbly sourdough starter 1 tsp salt 2 eggs 2 2/3 cup quality all-purpose flour or fresh milled soft white wheat flour For the Filling: 1/4 cup melted butter 1/2 cup brown sugar 1 tablespoon cinnamon For the Icing: 1/3 cup butter 2 oz cream cheese Pinch salt 1 tsp vanilla extract 1 1/2 cup powdered sugar 1. Heat the milk, sugar, and butter in microwave-safe container just until the milk is warm and the butter is melted. If it gets overly hot, let it cool before using. You'll want it to be only warm to the touch when adding it to your sourdough starter. If it's too hot, it'll kill your natural yeast, and your rolls won't rise. 2. Add the milk mixture to the bowl of your stand mixer, add the sourdough starter, salt, eggs, and 2 cups of flour. 3. Mix with the dough hook on low speed until the mixture forms a very wet dough, and then mix on medium-low speed to knead very well for 4 to 5 minutes. 4. Let the dough rest for 5 minutes in the bowl with the mixer turned off. 5. After 5 minutes have passed add remaining 2/3 cup flour and let the mixer knead the mixture for another 4 to 5 minutes. 6. Turn the very soft dough out onto a lightly floured surface. Knead by hand until the dough is no longer sticky, but is still very tender, adding a little flour as needed as you knead. Form the dough into a smooth ball. 7. Lightly grease the mixing bowl and return the dough to the bowl. 8. Cover the dough with a damp kitchen towel or plastic wrap, and let it rise for 6-8 hours at room temperature (until doubles). 9. Prepare a baking dish by greasing it well. 10. Gently remove the dough from the bowl onto a lightly floured work surface. 11. Roll out the dough into a rectangle that is roughly 14 inches by 18 inches. 12. Mix filling ingredients and spread evenly over the entire rectangle of rolled out dough, leaving 1 inch on end. 13. Starting along the edge that is 14 inches long, roll the dough up against itself. 14. Roll the dough into a log. Make a small mark in the dough about halfway, in the middle, of the rolled up dough. Make a small mark on the dough in the center of each half (you've now roughly marked your dough into 4 sections). 15. With a serrated knife cut each section you marked into 3 pieces, cutting the entire log into 12 even pieces. 16. Place them flat side down evenly in the pan (they fit in a 3-by-4 pattern well in the rectangle pans). 17. Cover the rolls with a damp towel or plastic wrap and allow to rise at room temperature until doubled, usually overnight depending on temperature of your home. 18. Preheat the oven to 350 degrees F., and then bake the rolls for 20 to 25 minutes or until the tops are golden-brown. 19. While the rolls are cooking, make the icing. First mix room temp butter and cream cheese. Add powdered sugar and salt. Continue mixing until it forms a smooth icing. Add vanilla. Mix. 20. When the rolls are done cooking remove them from the oven. Allow them to rest for 5 minutes. 21. Spread the warm rolls gently with the icing to cover well. Serve warm.