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

Next mix in the egg and vanilla extract until combined.

Lastly, add the softened butter, flour, salt, and spices. 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 6-10 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.

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 16x12 inch rectangle.

Pro tip: Check that the butter is soft enough to spread but still holds its shape. If it’s too soft, it’s more likely to seep out of the dough.

Cream the softened butter, brown sugar, and molasses until smooth and thick. Add spices and flour mixing unto a spreadable paste.

Evenly spread the gingerbread filling across the dough, leaving a 1/2 to 1-inch border around the edges.

*You can roll the dough into a log and cut it, but for a more precise, uniform look, here’s my preferred method.

Using a ruler or visually estimating, lightly score the top of the dough every 2 inches to help guide the cuts and maintain uniformity.

Use a pizza cutter to make clean, straight cuts through the dough.

Roll each cinnamon roll individually and place them in a parchment paper-lined pan. The shaped rolls can be placed in the refrigerator overnight and baked the following morning if desired.

Cover the pan with oiled plastic wrap and allow the rolls to sit for 2-3 more hours in the pan or until they have doubled in size and nearly fill the pan. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.

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

Place the sourdough gingerbread cinnamon rolls in the fridge for 20-30 minutes before baking to harden the butter a bit. This helps with the filling leaking out of the rolls during baking.

Preheat the oven to 350 degrees F and bake the sourdough gingerbread cinnamon rolls on the middle rack for 30-35 minutes. They should be lightly golden brown and fully cooked through the center.

*The internal temperature of sourdough gingerbread 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.

Note: It is normal for some of the filling to leak out of the rolls due to the molasses. It creates a delicious syrup that coats the bottom 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.

The frosting is optional, a dusting of powdered sugar is just fine for these sourdough gingerbread cinnamon rolls

In a large mixing bowl, add the softened cream cheese and butter.

Using your electric hand mixer, beat the cream cheese and butter together on medium speed. Mix until they are well combined and have a smooth, creamy texture. This should take about 2-3 minutes.

Pour the vanilla extract in and mix until combined.

Reduce the speed of your hand mixer to low. Slowly add the powdered sugar, about one cup at a time and the cinnamon (if using). This prevents a sugary mess and ensures that the powdered sugar is incorporated evenly into the mixture.

Continue to blend until the frosting becomes smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to ensure even mixing.

Generously frost each cinnamon roll, and, if desired, finish with a light dusting of cinnamon on top!

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