These cinnamon rolls are made with wild yeast and a cream cheese frosting!
Place all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Knead on medium-low speed for 10 minutes.
Place in a large buttered bowl. Cover and allow to ferment for 8-12 hours at room temperature.
Generously grease your work surface. Gently roll the dough out with a buttered rolling pin to a 16x12-inch rectangle. Spread with the soft butter, leaving an inch of the far long edge unbuttered.
In a small bowl, mix together the sugar and cinnamon. Sprinkle evenly over the butter on the dough.
Carefully roll up the dough, starting at the long edge nearest to you. Slice the dough into 14-16 rolls. Place in a buttered 13x9-inch baking dish. Cover with a tea towel and allow to rise until quite puffy and the rolls almost fill the pan, about 4-8 hours.
30 minutes before the rolls are done rising, preheat your oven to 400°F. Bake the risen rolls for 10 minutes. Without opening the oven, reduce the temperature to 350°F. Bake for an additional 20-25 minutes, or until the rolls are done all the way through. You can check for doneness with an instant-read thermometer: insert it into the doughy part of a roll. It should register between 195° and 200°F.
Remove from oven and allow the rolls to cool in the pan on a wire rack for 30 minutes, or until no longer hot to the touch.
Place the butter and cream cheese in a medium bowl. Beat with a hand mixer until smooth. Sift the powdered sugar over the mixture. Beat again until smooth.
Spread the icing all over the cinnamon rolls. Serve with grass-fed butter, of course!