Step 1: Prepare the initial liquid mixture

In a large metal bowl, pour the scaled whole milk and water, then mix them together.

Step 2: Dissolve sourdough starter

Add the stiff sourdough starter to the milk and water mixture and whisk until it is fully dissolved.

Step 3: Add initial flour and mix

Add a bit of flour to the bowl and mix well with the whisk until partially combined.

Step 4: First rest

Cover the bowl with plastic wrap and let it rest for 30 minutes.

Step 5: Prepare the enriched mixture

In a separate clean glass bowl, add the sugar, salt, whole eggs, and avocado oil. Mix these ingredients thoroughly with a spatula until well combined.

Step 6: Combine mixtures and add flour

Pour the enriched mixture from the glass bowl into the dough mixture in the metal bowl. Gradually add flour and continue to mix, then knead by hand until the dough becomes strong and elastic.

Step 7: Oil the dough for bulk fermentation

In a clean glass bowl, pour a bit of oil. Place the kneaded dough into the oiled bowl and turn it upside down to coat it evenly with oil.

Step 8: First stretch and fold

Cover the bowl with a lid and let the dough rest for 15 minutes. After 15 minutes, perform 2 sets of stretch and fold, repeating this process every 1 hour.

Step 9: Bulk fermentation

After the stretch and fold cycles, place the covered dough in the fridge overnight for bulk fermentation. The next day, the dough should be double in size.

Step 10: Prepare the counter and divide dough

Dust a bit of flour on a clean counter to prevent the dough from sticking. Take the dough out of the bowl and divide it into 2 equal pieces. Dust a bit of flour on one piece.

Step 11: Roll out the dough

Roll out one piece of dough into a large, thin rectangular shape using a rolling pin.

Step 12: Apply butter and sugar

Spread a thick layer of melted butter evenly over the rolled dough using a brush. Then, sprinkle a generous amount of sugar over the butter.

Step 13: Apply cinnamon

Spread a thick layer of cinnamon powder over the sugar-coated dough.

Step 14: Roll the dough

Carefully roll the dough tightly from one end to the other, forming a long log.

Step 15: Cut the cinnamon rolls

Using a sharp knife, cut the rolled dough into individual pieces, approximately 2 inches thick each.

Step 16: Arrange in baking tray

Place the cut cinnamon rolls into a baking tray that has been greased with butter, ensuring they are spaced slightly apart.

Step 17: Final proof

Cover the baking tray with a kitchen towel and let the cinnamon rolls proof for about 2 hours, or until visibly risen.

Step 18: Bake the cinnamon rolls

Preheat your oven to 190°C (375°F). Bake the cinnamon rolls for 25 to 30 minutes, or until they are golden brown and cooked through.

Step 19: Serve

Once baked, remove the cinnamon rolls from the oven. They are now ready to eat. Enjoy!

• Ensure your sourdough starter is active and stiff for best results.

• Adjust the amount of flour during kneading until the dough is strong and elastic.

• For extra flavor, use high-quality cinnamon and butter for the filling.

• Add chopped nuts (pecans or walnuts) to the cinnamon filling for crunch.

• Drizzle with cream cheese frosting or a simple glaze after baking.

• Experiment with different spices like cardamom or nutmeg in the filling.