Use your extra sourdough starter to make these melt in your mouth Sourdough Cinnamon Rolls!
Add all the dough ingredients to stand mixer. Using the dough hook attachment, knead ingredients for about 5 minutes. The dough should be moist and sticky, not dry and in a ball. If it is too sticky, you can add up to 1/4 cup more flour so that you can easily move it to the bowl.
Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.
Using a very sharp knife, cut the dough into 6 or 9 pieces (depending on the thickness of dough). Place in a greased 8x8-inch baking pan.
Place the rolls in a warm dry space and allow them to rise for about 2 hours.
Bake at 350°F for about 25 minutes, or until lightly golden brown.
When rolls are almost done baking, put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment.