Make the dough in the evening and let it rise overnight in a warm kitchen.

• Combine the frozen grated butter and flour in a stand mixer.
• Add in buttermilk, starter, sugar, salt. Mix for 2-3 mins with a dough hook.
• Cover with a towel and leave it out on the counter overnight for the bulk rise.
• I like to prepare my cinnamon sugar filling the night before.
• Cinnamon sugar filling - Combine brown sugar and cinnamon. Cover and leave for the morning.
• In the morning- Add the baking powder and baking soda right on top of the dough and mix well.
• Preheat your oven to 350 F
• Lightly flour your counter top to prevent sticking. Take the dough out onto the counter and gently stretch it out into a rectangle.
• Roll the dough into a larger rectangle with your rolling pin (or jar if you don't have a rolling pin!) ** Don't make the dough too thin (about 12 x 24 in rectangle)
• Melt 3 tbsp butter, and using a pastry brush, brush the melted butter on the rectangle dough.
• Sprinkle the cinnamon sugar mix all over.
• Roll the dough into a long roll. Gently press down as you roll.
• Cut the dough 2 inch wide with a bench scraper or oiled serrated knife.
• Place the cinnamon rolls on a slightly oiled cast iron skillet and bake for 30-40 mins. You will know they are done by the color, they should be light golden brown.
• Glaze - While the cinnamon rolls are baking, prepare the glaze by combining the powdered sugar, butter, heavy cream, and vanilla powered. On low heat melt everything together into a glaze.
• Once the rolls are baked, glaze and serve warm for breakfast.
• Your family will love you!