Dough:

• 1/2 cup sourdough starter (120g) – Either fed or discard works here!
• 3/4 cup whole milk (180 ml) – Warm, but not hot (around 100°F/38°C).
• 1 large egg – Room temperature because nobody likes cold eggs in dough.
• 3 cups all-purpose flour (375g) – Bread flour works too for extra chewiness!
• 1/4 cup granulated sugar (50g) – For just a touch of sweetness.
• 1 1/2 teaspoons salt – Because balance is everything.
• 1/4 cup unsalted butter (50g) – Softened, but not melted.

Filling:

• 1/2 cup unsalted butter (120g) – Softened, for spreading (yes, there’s lots of butter happening here).
• 2/3 cup brown sugar (120g) – Packed firmly, and light or dark will work.1 tablespoon ground cinnamon – Feel free to adjust if you’re a cinnamon maniac (like me).

Cream Cheese Icing:

• 4 oz cream cheese (113g) – Softened and tangy because life is better with cream cheese.
• 1/4 cup unsalted butter (50g) – Softened.
• 1 cup powdered sugar (120g) – Sifted for a lump-free glaze.
• 1 teaspoon vanilla extract – Because it’s magical.
• 2 tablespoons milk (30 ml) – Adjust for desired consistency.