Feed your sourdough starter with the amounts above. Leave at room temperature until it has reached its’ peak. This should take around 4-6 hours.
To make the dough, place the flour, sugar, salt, sourdough starter, milk & egg into the bowl of a stand mixer with the dough hook attached. Mix at a medium speed until you have a smooth dough. With the mixer still running at a medium speed, add the butter a couple of pieces at a time. Continue mixing until the dough passes the windowpane test, roughly a further 10 minutes. Transfer the dough to a lightly greased, shallower bowl (this makes the coil folds easier to do) & leave at room temperature until risen by 50%, around 3-5 hours. During the first 2 hours of the bulk ferment, give the dough a coil fold every 30 minutes. Once the dough has risen, cover the bowl with clingfilm & refrigerate overnight, up to 24 hours.
Lightly grease a 9x13” baking tin & line with baking parchment.
To make the filling, mix together the butter, brown sugar, cinnamon, vanilla, flour & salt until smooth.
Next, tip the cold dough onto a lightly floured surface & roll out to a 30cm x 40cm rectangle.
Spread the filling evenly over the surface of the dough & sprinkle over the chopped pecans.
Starting at the longest edge, tightly roll the dough up. Trim each end slightly & cut the dough into 9 evenly sized pieces. Place the rolls into the lined baking tin (in 3 rows of 3), cover with clingfilm & leave at room temperature to rise by another 50%, around 3-4 hours.
Preheat your oven to 180°c/160°c fan.
Once the rolls have risen, pour the double cream over evenly & bake for 30-35 minutes, until risen & golden brown. Leave to cool completely in the tin.
To make the frosting, first brown the butter then refrigerate until firm.Next, place the brown butter into the bowl of a stand mixer & using the paddle attachment, mix until smooth. Add in the cream cheese, sugar & vanilla & beat until light & smooth, around 2 minutes. Spread the frosting over the cooled cinnamon rolls & serve.Once frosted, it’s best to store these in the fridge. Leave to come to room temperature before serving.