Make the dough:

• 500g flour
• 100g sour dough starter
• 2g dry active yeast
• 70g sugar
• 5g salt
• 250g milk
• 1 egg
• 75g soft butter

Mix all together and knead on slow for 10min. Dough should be a little sticky, but not messy and should leave the sides of the bowl clean. Add 1-2 tbsp of flour if too sticky. Let it rise for ~2 hours, until double in size.

Make the filling and the rolls:

• 75g of butter
• 200g of brown sugar
• 1 tbsp cinnamon
• 1 egg egg wash

Prepare rectangle pan (9×13) for the rolls by buttering it up well. Can coat the bottom with 1/2 cup of maple syrup.

Mix brown sugar and cinnamon together. Soften the butter a lot.Make an egg wash by combining the egg with 1 tbsp of water.

Roll the dough out into a rectangle, ~40cm x 30cm. Spread the soft butter on the dough. Spread the sugar+cinnamon mixture over the dough with hands. Roll the dough so that it has a 40cm length or so. Cut into 12 equal pieces (divide by 4, then each by 3…).

Place the rolls evenly in the pan (4×3), egg wash, let rise for 45min.

Eggwash again, bake at 180C for 35min

Make the icing:

• 200g icing sugar
• 55g butter
• 1 tsp vanilla extract
• 4+ tbsp milk

Melt the butter, combine with the vanilla. Poor over the icing sugar and add table spoons of milk one at a time until the consistency is right. Poor over the rolls, after they have cooled down for 15min. Wait another 5min before eating!

Store covered in fridge, reheat slightly before eating.