• See "How to Time Sourdough Cinnamon Rolls" in the post above to decide when the best time to start your buns is, depending on when you want them ready. Take your butter/ghee out to come to room temperature. Cut up 3/4 cup into cubes for your dough.
• Whisk together the milk, eggs, sourdough starter, and sugar.
• Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. You can also mix the dough by hand but it will require a lot more effort! Mix the flour and salt to combine.
• With the mixer on low, slowly add the wet ingredients to the flour mixture. Let it knead for 2-3 minutes until the dough starts to come together. It will be very wet and clumpy at this point. Let the dough rest for 10 minutes.
  
• After 10 minutes, turn the mixer on to medium and continue kneading for 5-6 minutes until the dough forms a smooth ball and all clumps are gone. The dough will still be quite wet and sticky. It should form a smooth ball but it will still stick to the bottom of the bowl. If your dough seems too dry, add more milk a dash at a time. If your dough seems excessively wet and will not come together, add more flour, a tablespoon at a time until it comes together.
  
• With the mixer on low-medium speed, add the cubed butter a few cubes at a time until each set of butter cubes is fully incorporated into the dough. Continue until all butter is incorporated into the dough and there are no visible butter patches. This will take at 4-8 minutes depending on the speed of your machine.
  
• Transfer the dough to a non-reactive rising bowl (preferable glass or ceramic). Allow to rise, covered, for 2 hours, performing a stretch and fold every 30 minutes (if you forget to do these folds, it will be fine, it just helps strengthen the dough). Stretch and fold by grabbing at a bottom corner of the dough, stretching it upwards, then folding it over the dough ball. Turn your bowl a quarter turn and repeat until you've stretched and folded all sides of the dough up and over the dough ball. There is no exact science to this, you are just incorporating air into the dough to strengthen it and help it rise better. Have fun with it!
• Place the covered dough in the fridge for at least 3-4 hours to chill, or overnight depending on when you would like to bake your buns (I typically put mine in the fridge overnight and finish the buns the next day). It is important that the dough is fully chilled before rolling out.
• When ready to roll out the dough, get your filling and rolling surface ready. Melt the butter and combine the sugar, cinnamon, and salt in a bowl. Generously flour a large rolling surface and rolling pin.
• Dump the chilled dough onto your rolling surface and sprinkle with flour. Roll out into a large rectangle (about 11x21"). Anytime the dough starts to stick to your rolling surface be sure to add more flour.
  
• Brush the melted butter all over the surface of your dough. Sprinkle the cinnamon sugar mix evenly, leaving a one inch strip bare lengthways down one the long edge of the rectangle furthest from you (this will help the butter make a seal on the final seam of the roll). Feel free to add any fillings that you like such as chopped nuts or raisins (pecans are delicious here!)
• Starting at the long end closest to you, begin rolling the dough into a long cylinder shape starting at one side and moving across. Try to wrap it snugly, especially for the first few revolutions so that your rolls stay together nicely.
  
• To get 12 equal rolls, cut the log in half, then cut each of those halves in half again. Finally cut each quarter section into 3 equal rolls (each roll will end up being about 2" thick).
  
• Line a 9x13" pan with parchment paper and arrange the rolls evenly into 4 rows of 3. I like to make sure to put some of the smaller rolls (end pieces) into rows with bigger one to even it all out, rather than have all of my biggest rolls fall into one row (if that makes sense?).
  
• Cover and rise for at least 2 hours, or until your rolls have risen enough that they touch. This usually takes me 3-4 hours at least but I tend to have a cooler kitchen and I find that my rye starter takes longer to rise than a white flour starter. The rolls will rise more once in the oven but you do not want to bake them until they have at least risen enough that they are touching and slightly puffed.
  
• About 30 minutes before you are ready to bake the rolls, preheat your oven to 400°F.
• Bake the rolls for 25-30 minutes, or until the rolls are nicely coloured on top and the dough is cooked through.
  
• Allow rolls to cool until warm to the touch before serving. Glaze rolls with frosting before serving (glaze only the rolls you serve if not planning to use the whole tray at once). Cinnamon buns will keep in the fridge for a week. Reheat and glaze with icing before serving.
  

Cream Cheese Frosting:

• Make your own dairy free cream cheese following the "vegan cream cheese" portion of this recipe, or use store bought. In the bowl of a food processor (you can also use a hand mixer or blender), add the cream cheese, butter, vanilla or citrus, and salt. Blend until smooth and thick.
  
• Taste and adjust flavours as needed. Sometimes I find I need a touch more honey, salt, or extract to get the right flavour. The frosting will be quite loose straight out of the food processor, but sets up nicely in the fridge. Store in the fridge until ready to use. Frosting keeps in the fridge for up to a week, or in the freezer for at least a few months. Save any extra frosting for another use!