1. Brown the butter: In a saucepan over medium heat, melt butter. Cook 5–7 minutes, swirling often, until golden-brown and nutty-smelling. Pour into a bowl, including brown bits. Cool completely.
2. Activate starter: Mix sourdough starter, warm milk, and sugar. Let sit 5–10 minutes until frothy.
3. In a large bowl or stand mixer, add starter mixture, 2 ¾ cups flour, salt, egg, and cooled brown butter. Mix until a soft dough forms. Knead 5–7 minutes until smooth and elastic (add remaining flour if sticky).
4. Place in a greased bowl, cover, and let rise 6–8 hours (or overnight) at room temp—until doubled.
5. Make the filling: Mix brown sugar and cinnamon. Cut in cold browned butter until crumbly.
6. Roll dough into a 9×12-inch rectangle on a floured surface. Sprinkle with filling. Roll up tightly from the long side. Pinch seam to seal.
7. Cut into 12 slices. Place cut-side up in a greased 9-inch round or square baking dish. Cover and rise 1–2 hours until puffy.
8. Preheat oven to 350°F (175°C). Bake 22–25 minutes, until golden.
9. Cool slightly, then drizzle with glaze made by whisking powdered sugar, milk, and vanilla.

✨ Serve warm—the ultimate weekend treat!

💡 No starter? Use 2 ¼ tsp yeast + ½ cup warm water; skip long rise.

PREP TIME & NUTRITION :
Prep Time : 20 mins + 6 hrs rise , Cook Time : 25 mins , Total Time : 7 hrs 45 mins , Servings : 12 rolls , Calories : 210 , Net Carbs: 26g , Fats: 9g , Protein: 4g