SOURDOUGH CINNAMON ROLLS

Feed your starter ~6-8 hours before starting.
Once doubled in size, make the dough. Add the flours, sugar, and salt to the bowl of a stand mixer.
In a separate bowl, whisk together the milk, levain, and egg until smooth.
Add the liquid mixture to the dry. Mix on low with the dough hook until the flour is incorporated. Then, knead for 1 minute on a medium speed. Let sit for 15 minutes.
Mixing on low speed, add in one chunk of butter at a time until incorporated.
Then, knead the dough on a medium speed for 5-7 mins, until smooth.
Place the dough into a bowl, and cover with plastic wrap and then a kitchen towel. Leave at room temp to rise for 9-10 hours or overnight.
In the morning the dough should have doubled and be smooth on top. Turn out onto a floured surface and pat down slightly. Let rest for 10 minutes.
Generously butter a 9x13” baking pan.
In a medium bowl, mix together the ingredients for the filling until smooth. Set aside.
Roll the dough out into a large rectangle (~18x12”).
Spread the filling across the surface, leaving 1/2” border. Tightly roll up the dough; pinch the edge to seal.
Cut 9-10 rolls (~2” each), and place into the pan. Cover with a kitchen towel and proof for 1-1.5 hours in a warm environment.
Preheat the oven to 375F.
Before baking, warm the heavy cream in the microwave for 30 sec, and pour on top of the rolls.
Bake at 375F for 30-35 minutes, or until golden. Remove and let cool for 15 mins.
Make the cream cheese icing. Beat together the ingredients in a medium bowl, until smooth.
Ice and serve.
Enjoy!