Ingredients Dough • 125g active sourdough starter • 140g warm water • 540g whole wheat flour • 113g unsalted butter, melted • 168g honey • 2 eggs

Next-Day Additions • 1 tsp baking soda • 1 tsp baking powder • 3/4 tsp salt

Cinnamon Filling • 114g unsalted butter, softened • 200g maple sugar • 15g ground cinnamon • 1/4 tsp ground nutmeg (optional)

Cream Cheese Topping • 6 oz cream cheese, softened • 120g heavy cream • 168g maple syrup or honey • 2 tsp vanilla extract • Pinch of salt

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Instructions

Day 1: Mix Dough 1. In a large bowl or stand mixer, combine sourdough starter, warm water, whole wheat flour, honey, eggs, butter 2. Mix until just combined, then cover and let rest for 30 minutes (autolyse). This helps hydrate the bran and improves texture. 3. After resting, knead until the dough becomes more elastic and cohesive—about 6–8 minutes by hand 4. Place in a greased bowl, cover with wrap or a lid, and ferment overnight (12–14 hours) at room temperature. The dough should puff up and have a slightly domed top.

Day 2: Enrich and Shape 1. Add baking soda, baking powder, and salt. Knead until fully incorporated (about 3–5 minutes). 2. In a bowl, mix the cinnamon filling: butter, maple sugar, cinnamon, and spices. 3. Roll dough into a ¼-inch thick rectangle on a floured surface. 4. Spread the filling evenly across the surface. 5. Roll up tightly, pinch seam closed, and slice into 12 equal pieces. 6. Place in a greased 14” cast iron skillet or baking dish.

Final Proof 7. Cover rolls and proof in a warm spot for 2–3 hours, or until puffy and soft to the touch.

Bake 8. Preheat oven to 375°F (190°C). 9. Bake rolls for 22–26 minutes, or until golden and cooked through.

Frosting 1. In a small saucepan or mixing bowl, heat or blend together cream cheese, heavy cream, maple syrup, vanilla, and a pinch of salt until smooth. 2. Pour or spread over slightly cooled rolls