• Preheat your oven to 375 degrees. Spray with cooking spray a 12” cast iron skillet.
• In a large bowl, add your flour. Cut your butter into pats and add to your flour. Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea size.
• Add to your flour mixture, sourdough starter, milk, sugar, salt, baking powder and baking soda. Mix well.
• Lightly flour a flat surface and add your dough mixture. Roll your dough to a 12 x 22 inches rectangle.

Filling

• Melt your butter in a small bowl. Add to your butter mixture your cinnamon and sugar. Mix.
• Brush your cinnamon sugar mixture to your dough evenly, leaving space on the edges.
• Roll your dough toward you long ways. Pinch the ends together.
• Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife, or bread knife. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
• Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom. Place evenly so that each cinnamon roll has room.
• Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.
• While your cinnamon rolls are baking, mixed together all of the ingredients for your glaze. Set aside.
• Once your cinnamon rolls are done remove them from the oven. Pour the glaze evenly over the cinnamon rolls.
• Serve and enjoy!