Melt the butter, honey and cinnamon in a pan on low heat
Add the sourdough starter to a large mixing bowl
Add the wet ingredients to the mixing bowl
Mix well then add the flour
Shape into a ball and transfer to a greased bowl
Let rise for 45 minutes - 1 hour
Make the filling (while the dough rises)
Place all ingredients for the filling into a pan and slowly melt the butter and cook the mixture until thickened
Turn the heat off and let sit until ready to use
Shaping the dough and rolls
On a large work surface, dust well with flour and pour out the dough onto the surface
Roll the dough out into a large circle
Pour in the filling and spread evenly around the dough
Roll up the dough tightly and cut along the rolled up dough about 2 inched apart
Place each roll face down on a greased baking tray and fill the tray up with the rolls
Put into the oven and bake at 180 C/ 356 F for 25-30 minutes or until golden brown on top
While the rolls bake, make the glaze
For the glaze
Add all ingredients to a small pan and cook on low heat until thickened
When the rolls are done, pour the glaze liberally over the rolls and serve warm.
Notes
*Note: Sourdough starter has to be proofed the night before by feeding it and allowing it to sit on your kitchen countertop and ferment** Note: If you bake at a higher temperature, the rolls will be done faster. Take them out as soon as the tops turn slightly golden brown on top***Note: Depending on your sourdough starter results may vary. These were made with whole-grain Spelt flour and the sourdough starter is also fed whole grain Spelt flour.