in a bowl combine sourdough starter, buttermilk, melted butter, brown sugar, and an egg
mix well
add the flour and mix with your hand until it has formed into a smooth dough
cover and let sit at room temp for around 10–12 hours
may take more or less depending on the sourdough starter’s activity
in a bowl mix room temp butter, brown sugar, and cinnamon
flour the work surface
pull the dough onto the floured surface, stretch into a rough rectangle then roll out
spread the butter and sugar mixture evenly over the dough, leaving a small padding on three of the sides, but spreading to the edge on one of the longer sides which will end up being the center
roll the dough tightly starting from the side where the butter and sugar mixture extends to the edge
seal the open edge into the roll
use a bench scraper, a sharp knife or dental floss to cut the roll
take a bit off each end to get them straight
you can bake them in a frying pan on the stove as a little treat
the rolled dough should be divided into 9 cinnamon rolls
divide the whole roll into thirds and then each third into thirds again
place the rolls in a 3 by 3 grid in the oven safe pan, leaving some room around them to expand
let rise for about an hour
optionally brush with some melted butter right before baking
