Increase the speed to medium and mix the dough for about 5 minutes until the dough forms a ball and looks smooth and supple. If the dough isn't clearing the sides of the bowl, continue mixing up to an additional 5 minutes.

Transfer dough to a bowl and cover with plastic wrap. Set aside and allow to rise until doubled, 8-12 hours or overnight.

To make the filling: In a small bowl, mix the cinnamon and brown sugar together with a fork. So simple!

To make the cream cheese frosting: Add your butter and cream cheese into a stand mixer fit with a paddle attachment. Beat for 3-5 minutes, until everything is whipped and light. If there are clumps, continue to beat for a few more minutes. Add in your powdered sugar and vanilla and beat for an additional 3 minutes. (Make sure to use softened, room temp butter and cream cheese to avoid clumps.)

After your dough has doubled, transfer it to a lightly floured work surface and use a rolling pin to roll it into a 12 inch by 18 inch rectangle. If the dough becomes difficult to roll, let it rest for 10-15 minutes then continue rolling it. The more square your corners are, the more evenly sized your cinnamon rolls will be when you cut them.

Spread a thin layer of softened butter onto the dough, leaving a 1/2 inch of dough uncovered along the bottom edge.

Top with an even layer of your cinnamon sugar filling.

Starting at the top of your dough, roll the dough toward you by folding it over about a 1/2 inch and continuing to roll into a log. Once you come to the end, seal the roll by pinching the dough at the seam.

Use a sharp knife to cut the log into 8-10 equal slices, about 2 inches wide each.

Transfer the rolls to an 8 inch baking dish lined with parchment paper and greased with melted butter. Space them out evenly in the dish.

Cover with plastic wrap and let rise for 2-3 hours, until the rolls are puffed up and touching each other.

Preheat your oven to 325 degrees about 30 minutes prior to baking.

Bake for 25-30 minutes until the rolls are golden brown and are set in the middle. The internal temperature will be 180 degrees in the center cinnamon roll when done baking.

Let the sourdough cinnamon rolls cool for about 10 minutes before icing them generously with cream cheese frosting. Serve warm and enjoy!