• Add psyllium husk to the bowl with water and whisk to incorporate. Set aside.
• Combine the sourdough starter, eggs, sugar, and milk in a medium mixing bowl and whisk to incorporate. If you are using starter discard, add 7g of instand/active dry yeast or 20g of fresh yeast.
• In a large mixing bowl combine the starches, flour, salt, xanthan gum, and baking powder. Whisk to combine.
• Add psyllium gel and the wet ingredients to the bowl with the dry ingredients and mix with your hands until the dough forms. Let the dough set for 5-10 minutes before spreading it out.
• While the dough is resting grease a large baking dish. You can use oil, lard, or butter for greasing. Then, grease a piece of parchment paper with oil and place it on the kitchen counter. Finally, melt the butter you will use for the filling.
• When the dough is ready, grease your hands with oil and transfer the dough onto the greased piece of parchment paper. Start spreading the dough on the parchment paper with your hands. If the dough starts sticking, grease your hands again. You can also spread some oil onto the surface of the dough to prevent sticking.
• Spread the melted butter onto the surface of the dough evenly. Combine cinnamon with sugar and sprinkle it on the surface of the dough evenly.
• Pick up the wider part of the rectangle and start rolling it onto itself. Press the dough as you roll it to make sure it is as tight as possible. Once the dough is rolled up all the way, remove the parchment paper.
• Run the knife under water and start slicing the cinnamon rolls. Slice them as big or as small as you like! I sliced mine into 12 pieces. Once the dough starts sticking to the knife, run the knife under water again, then proceed!
• Transfer the cinnamon rolls to a greased baking dish, cover them with a kitchen towel, and leave the rolls to rise for 3-3 ½ hours. If you are using starter discard with additional yeast, then let the dough rise for 1 hour only.

  You might notice some liquid on the bottom of the baking dish after the rising time is over, and it is absolutely normal! The liquids will absorb/evaporate during the baking process.

Frosting

• As you wait for the cinnamon rolls to proof, now is the perfect time to make the cream cheese frosting! Add the cream cheese and powdered sugar to the mixing bowl and mix with an electric mixer until incorporated (2-3 minutes), then add the half and half or milk and continue mixing until fully combined. Then, cover with plastic wrap and place in the refrigerator until ready to use!

Bake

• This step is optional but for better browning, you can spread egg wash onto the cinnamon rolls before baking! Preheat the oven to 350F/170C and bake the cinnamon rolls for 30 minutes on the middle rack. Once ready, take the cinnamon rolls out of the oven and let them cool for 15-20 minutes, then top them with the cream cheese frosting! Enjoy!