To a clean jar add the active sourdough starter. Next, add the water and stir until the water becomes “milky.”

Then add the sugar and stir until most of it has dissolved.

Lastly, add the flour and mix until no traces of flour are left. The stiff starter is dough-like and best mixed with a fork, your hand, or a silicone spatula.

Cover the jar loosely with the cap and the starter should double in size within 8-12 hours.

*Ensure your sweet starter has doubled in size before mixing the dough*

A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.

Warm the milk for 20-30 seconds in the microwave and add it to a mixing bowl.

Whisk in the sweet stiff starter and sugar using a fork or dough whisk. It’s completely fine if the sweet starter doesn’t dissolve all the way.

Next whisk in the egg and vanilla extract until combined.

Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal!

Cover the bowl and allow it to rest for 45 minutes.

Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!

Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.

Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (8-10 hours).

To speed the fermentation process up place it in your oven with the light on. Or turn the oven on and then off to create a warm environment.

Perform 1 stretch and fold an hour into the bulk fermentation for optimal gluten development.

After the dough has finished its bulk fermentation it can be placed in the refrigerator for up to 24 hours if desired.

When the dough has doubled in size, lightly flour your work surface and turn the dough out.

Flour both the surface of the dough and your rolling pin to avoid sticking. Roll the dough out into a 12x18 inch rectangle and let it rest while you make the filling.

In a small bowl, add the softened butter, brown sugar, cocoa powder, and cinnamon (and espresso powder if using). Mix together until a smooth, spreadable paste forms.

If the filling feels too firm to spread, warm it for just a few seconds in the microwave or let it sit at room temperature for a few minutes. You want it soft and creamy so it spreads easily without tearing the dough.

Line your baking pan with parchment paper.

Spread the chocolate cinnamon filling evenly over the dough leaving 1/2 inch-1 inch border around the edges. Then, spread the mini chocolate chips evenly over the filling.

Starting from the long side (18 inches) begin to roll the dough tightly, pressing down lightly at each roll. TIP: If you find the dough is too sticky lightly flour your hands to help.

Once fully rolled, make sure the roll is seam side down and begin to lightly mark with your bench scraper 2-inch cuts (totaling 9 rolls).

After the marks are made, begin to cut each roll and place them in your baking pan lined with parchment paper. I use unflavored dental floss for clean cuts, but a sharp knife or bench scraper will do!

Cover the pan with oiled plastic wrap and allow the rolls to sit for 2-4 more hours in the pan or until they have puffed up. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.

Do not let the chocolate chip sourdough cinnamon rolls rest anywhere above 78 degrees during their second rise or the filling will melt out of the dough.

The shaped cinnamon rolls can be placed in the refrigerator overnight and baked the following morning if desired. They are ready to bake once soft, puffy, and doubled in size.

Preheat the oven to 350°F. Pour ¼ cup of heavy cream over the cinnamon rolls before baking for an extra soft, tender texture. Bake your cinnamon rolls on the middle rack for 35-40 minutes. Check your rolls at 35 minutes. They should be lightly golden brown and fully cooked through the center.

*The internal temperature of sourdough cinnamon rolls should be around 190-200°F (88-93°C) when they are fully cooked. You can use an instant-read thermometer to check the temperature in the center of one of the rolls.

Once the rolls are done baking, allow them to cool for 15 minutes in the pan before transferring them to a wire rack to add the icing. Important: allowing the cinnamon rolls to rest will ensure all the dough has absorbed the butter .

Beat the softened cream cheese and butter until smooth and fluffy.

Add the cocoa powder and mix well. Then add the powdered sugar and salt and beat until smooth.

Stream in milk a little at a time until spreadable and glossy. Taste the frosting and adjust with a little more powdered sugar for sweetness or a pinch of salt to balance the flavor if needed.

Generously frost each chocolate chip sourdough cinnamon roll and top with more chocolate chips if desired!

These are best enjoyed the day they’re baked, but un-frosted rolls can be stored in an airtight container for up to 2 days on the counter-top or up to a week in the refrigerator.