Instructions

The Night Before:

1. To make the dough, mix together 2 cups einkorn flour (save 1/2 cup for the morning), 1/2 teaspoon sea salt, 2 tablespoons cane sugar. Stir with a fork to combine.
2. Add sourdough starter and buttermilk. Stir roughly to lightly mix with the dry ingredients, but not to completely mixed. (I add this step before mixing in the warm butter to avoid curdling the buttermilk. It may not be necessary because I've never actually curdled the milk, but better to be safe than sorry.)
3. Add the melted butter and mix with a fork until the dough is combined. It will have a rough consistency.
4. Cover with plastic wrap and proof for 8-12 hours. I proof in my oven with the light on to create a warm environment, but lots of newer ovens have a proof option.

In The Morning:

1. Mix the filling in a small glass bowl by combining the brown sugar, cinnamon, and vanilla extract with a spoon. Set aside.
2. Pull the dough from the oven - it should have risen, though not considerably. Mine does not completely double in size.
3. Add the whisked egg into the dough and mix with a fork. The dough will be wet and sticky.
4. Add the 1/2 cup einkorn flour and 1 teaspoon baking soda. Mix to combine, and then turn onto a liberally-floured surface. Depending on moisture, a bit more einkorn flour may be needed to create a workable dough.
5. Knead the dough on your surface until all ingredients are well combined and the dough is workable, but not dry.
6. Making sure that your work surface is liberally-floured, roll out the dough to approximately 24 inches by 12 inches in size.
7. Using a pastry brush, brush the 4 tablespoons of melted butter onto the dough.
8. Spread the filling evening over the butter. I don't mind getting messy and simply use my hands.
9. Starting at the side of the dough that's furthest from you, roll the 24-inch side longways, toward you. You should end up with a nice long roll from which to cut.
10. Next, cut the rolls with a bread cutter. I like to cut them smaller because ... well, frankly, no one needs a humongous piece of cinnamon roll! Ha! I usually cut off the ends as tiny bonus pieces, and cut the rest of the roll into 14 pieces. That ultimately results in 16 pieces total, with two of them being tinier little guys. I've experimented with different numbers, but have found that cutting more pieces allows for reasonable portion sizes that don't leave everyone feeling yucky after eating.
11. Place the rolls in your baking dish, allowing room in between for expansion. I prefer to bake in my 12-inch cast iron skillet, but a glass 9x13 should work just fine as well.
12. Cover the rolls with a towel and allow to proof for 45-60 minutes on the counter.

For The Icing:

1. While the rolls are proofing, mix the icing with a KitchenAid or handheld beaters in a medium bowl.
2. Cream the cream cheese and butter.
3. Beat in the confectioner's sugar until well combined. Scrape sides as needed.
4. Add the vanilla extract and milk. Beat until well combined and smooth. Set aside.

Bake The Rolls:

1. Preheat the oven to 375 degrees Fahrenheit while the rolls are still proofing.
2. Bake for approximately 22-25 minutes, or until the rolls have risen considerably and are just starting to brown on top. Because all ovens are so different, it's super important to watch the rolls - you don't want to over-bake them!
3. Once they're finished baking, pull the rolls from the oven and allow them to rest for about 5 minutes.
4. Next, I like to run a knife in between all the rolls to make it easier to dish them out.
5. Lather the top of the rolls with the icing.
6. Serve!