1/2 c fed sourdough starter
2/3 c lukewarm water
1-1/2 c flour
Combine the starter, water, and flour. Beat vigorously to incorporate. Cover dough, let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
The next morning put the risen dough into a mixing bowl with a dough hook attachment. Add:
1/2 c soft butter
And mix until incorporated. (A few small lumpy bits still in the dough is fine.) Add:
1-1/2 c flour
4 T sugar
1/2 tsp salt
1/2 c sour cream
And mix until incorporated and the dough is smooth. Cover and let rise in a warm place until doubled, or overnight in the refrigerator. Roll or pat the dough out into a square of 1/2″ thickness. Prepare:
4 T melted butter
1 c sugar
3 T cinnamon
Brush dough with melted butter; cover evenly with combined cinnamon sugar. Roll up the dough and seal the lengthwise edge. With a bread knife, slice the roll into 12 equal pieces, and lay cut side down in a greased 9×13 pan. Brush tops with any remaining melted butter. Cover and let rise in a warm place until doubled. Bake at 350 for 18 to 20 minutes or until done. Glaze when cool.
Combine 1/2 c each sugar and sour cream with 1/4 c butter in a saucepan; stir until sugar dissolves and mixture comes to the boiling point. Remove from heat. Stir in 1/2 tsp vanilla.
To make the cinnamon rolls sugar free, substitute the 4 T sugar in the dough with an equivalent sugar substitute (we use Just Like Sugar baking blend; please use the sugar conversion chart on the back of the package for the best results) and the 1 c sugar in the rolls with an equivalent sugar substitute (we use Just Like Sugar tabletop blend). To sub the sugar in the vanilla glaze: melt the sour cream and butter together with an equivalent sugar substitute (we use Swerve). Sprinkle in 1/8 to 1/4 tsp xanthan gum and whisk until desired consistency. Glaze the cooled rolls.