• Preheat oven to 375℉
• Melt butter and allow to cool.
• In the bowl of a stand mixer, add all dry ingredients: flour, baking soda, baking powder, and salt. Lightly whisk together until combined.
• Add in wet ingredients: melted (and cooled) butter, water, honey, and sourdough starter.
• Using a dough hook, start the mixer on low speed and then increase to medium speed until ingredients are well combined and a ball forms. This usually takes about 3-5 minutes.
• Once the dough has formed a ball, place it on a lightly floured surface and begin rolling out into a rectangle. Aim for about a 1/4 inch thick rectangle (does not have to be perfect).
• Brush the cinnamon filling evenly onto the rolled-out dough.
• Roll the dough up tightly into a log, starting with the long edge. Pinch the edges together once rolled up.
• Take your bench scraper or sharp knife and cut the log into equal pieces (don't aim for perfection, just try to get them as close to equal as possible - you should end up with 8 large rolls)
• Place them into your pre-buttered skillet, spaced slightly apart.
• Bake in pre-heated oven for about 28-35 minutes, until the tops are puffy and browned and the dough is cooked through.
• Remove from oven and allow to cool. Pour icing over the top once cooled.
• Serve and enjoy!

Cinnamon Filling

• While the dough is mixing, make the cinnamon filling by combining the softened butter, cinnamon, and coconut sugar in a bowl.

Coconut Cream Icing

• In a saucepan over medium heat, add the cream cheese, coconut cream, vanilla, and maple syrup until melted and combined.
• Use an immersion blender to get the icing into an extra smooth and creamy consistency.
• Add in any other flavors or mix-ins you desire and stir to combine.
• Pour over the top of the cinnamon rolls once they have cooled.