Place all ingredients in a small mixing bowl and mix with a spatula or fork until fully combined. Set aside for spreading on desired cinnamon roll dough. If refrigerating for later use, be sure to bring back to room temperature before spreading with an offset spatula on your rolled dough.

In a medium bowl, combine the cream cheese and butter using a hand mixer on medium speed. Mix until thoroughly combined.

Slowly begin to incorporate the powdered sugar, mixing thoroughly between each addition.

Adding just a little at a time, incorporate the milk (or half & half) until the desired consistency is reached. For cinnamon rolls, leave the frosting on the thick side. For cakes, add enough liquid until the frosting is smooth and spreadable or able to be piped through a decorating tip.

Add the vanilla and mix on low speed until just combined. You may add any food coloring at this point if desired.

Cover and chill the frosting until it sets up, or 2-4 hours. For piping, let the frosting come back to room temperature before decorating.

In a microwave-safe container, combine milk & butter and microwave at 30-second intervals until butter is completely melted. Let cool to less than 100° before proceeding.

Add the milk and butter to a large mixing bowl or the bowl of a stand mixer. Mix slightly just to stir up the melted butter. Add the eggs, sourdough starter, and granulated sugar and mix on low-medium speed until well combined.

Add the flour in small parts until fully combined, then add the salt.  Mix with a dough hook until dough starts to come away from sides of bowl, or up to 10 minutes. Cover and let rest until doubled in size, or up to 12 hours; or cover tightly and let sit 24 hours in the fridge.

If you have refrigerated your dough, remove from the fridge and allow to come to room temperature. Make sure your desired cinnamon roll filling is ready to spread and roll out the dough to a rectangle roughly 1/4″ thick. Spread the filling evenly over the dough and roll tightly, pinching the seam closed.

When ready to assemble preheat the oven to 375°. Prepare a dutch oven, casserole dish, or springform pan by greasing it or lining it with parchment paper, if desired. Using a knife or dental floss cut the cinnamon rolls about 1″ thick and place them in the baking dish. Cover and let rise for 30 minutes, or until puffy.

Bake, covered, for 20-25 minutes. Remove cover and bake for an additional 10-15 minutes or until rolls are browned to your liking. Remove pan from the oven and allow to cool for as long as you can stand it. Serve warm with a dollop of icing and a piping hot drink!

In a large mixing bowl or the bowl of a stand mixer combine flour and yeast.

In a microwave-safe container, combine milk, sugar, butter, and salt and heat until just melted. If the mixture becomes too hot, cool to no more than 110° before adding to the flour mixture. Stir into flour to combine.

Add eggs one at a time until fully incorporated.

Using an additional two cups of flour, incorporate as much flour as needed until the dough pulls away from the sides of the bowl. Knead by hand or with dough hook attachment until dough is smooth and elastic, and springs back when gently poked with a finger. This should take no more than 10 minutes.

Shape dough into a ball and place in a greased bowl. Cover tightly and keep in a warm place to rise until doubled (about 1 hour.)

Punch down; allow to rest for 10-15 minutes while preparing filling. Roll into a rectangle and spread with desired filling; roll, cut and bake at 375° for 20-25 minutes or until golden brown.