sourdough cinnamon rolls

Mic the pate Fermente and let sit for 1-2 hours

Cut the pate Fermente into about 6 pieces, add to remaining ingredients for the dough

Mix by hand until rough dough forms, cover with a towel and let rest 30 minutes (hydrate the flour)

Knead until smooth (6-8 minutes in a stand mixer

Refrigerate overnight

Take the dough out for 1 hour

Divide the dough into two balls

Roll one ball out into - 12" wide rectangle

Combine filling ingredients

Spread 1/2 over the surface

Roll the wide side up into a log (not too tightly as it can restrict it rising)

Cut into 10-12 pieces, place them on a parchment lined baking sheet

Repeat with second ball

Let rest at room temp for 2 hours

Place in the fridge for 10-12 hours

Let the rolls come to room temperature

Bake at 350 for 35-40 minutes (check at 30 minutes)

Turn the oven off

Leave the rolls in for 10 minutes

Remove the rolls

Frost and serve