Activate your starter by feeding it so you have a total volume of at least 1 cups. (see example feed size on sample schedule above) When your starter is active, bubbly, and doubled in size after a feed, it’s time to start making the dough.

In a stand mixer/large bowl, combine honey, warm water, andactive starter. Mix together.

Add eggs, oil, and salt. Mix together. Then add the flour cup by cup while mixing in between. You have enough flour when 1- the dough doesn’t stick to the side of the bowl while kneading, and 2- the dough is tacky but not super sticky on your fingers when touched. (Be careful not to add too much flour or the final product will be dense!)

Knead for five minutes either by hand or with a mixer. If using a mixer- cover the dough while kneading to keep the heat inside.

Cover the dough with a clean dish towel or a lid or plastic wrap.  Let it rise until increased in size by 50%. (four to seven hours)

Dump risen dough onto a lightly floured surface. Roll out into a large rectangle.

Spread the butter on the dough and evenly sprinkle the cinnamon/brown sugar mixture.

Tightly roll dough up into one long snake. Cut off the very edges. Using cinnamon dental floss, thread, or a very sharp serrated knife, cut the dough into 16 even portions per dough snake. (for slightly larger rolls, cut into 12 equal portions.) 

Onto a jelly roll pan lined with parchment paper, (or greased), evenly lay out the cinnamon roll dough rounds, 4 rows of 4. (or 4 rows of 3 if making only 12 rolls). Cover and let rise until risen to 150%, about two to four hours.

Bake at 375° F for 15-16 minutes.

For frosting: Using a stand mixer or hand mixer, combine butter and cream cheese. Beat together for 2 minutes until light and fluffy. Then add milk, vanilla, almond extract, salt and powdered sugar. mix until smooth. IF itoo thick, add a tablespoon of milk. If too thin, add a little more powdered sugar.  *see note for orange roll adaptation. 

Spread frosting over rolls.

ENJOY!