Soft, pillowy whole wheat sourdough cinnamon rolls with sweet cinnamon filling and cream cheese frosting are the perfect Christmas morning breakfast. Make the dough the night before for easy work the next morning!
In a food processor, pulse butter and flour until smooth. Place in a bowl and add sourdough starter, honey, buttermilk and eggs. Mix well. Cover and place in a warm area to ferment overnight, or at least 6 hours.
After the fermentation, sprinkle the dough with salt, baking powder and baking soda and gently knead for 1-2 minutes on a lightly floured surface into a soft ball. Roll dough out into a 1/4-inch to 1/2-inch thick rectangle. (I roll the dough onto a silicone baking mat to make rolling up the dough easier).
In a small bowl, whisk together filling ingredients. Spread evenly over the dough, leaving a small edge on one of the long ends without filling. This will help the ends stick together so the dough stays rolled.
Starting from the long end with filling spread to the edge, roll the dough up tightly into a long log shape.
Use a sharp knife or unflavored dental floss to cut the log into 10-12 rolls. Place rolls onto a greased baking sheet or skillet (or line with parchment). At this point you may either bake the rolls or cover them and place in the refrigerator overnight (if you chose not to do the overnight ferment).
Heat oven to 400°F. Bake rolls for 20-25 minutes, or until lightly golden.
While rolls are baking, make the icing. Whisk softened cream cheese and powdered sugar until no lumps remain. Add vanilla and milk and whisk until smooth.
Remove rolls from oven and frost while hot, or frost one at a time.