Use lievito madre to make these chewy, soft, and moist cinnamon rolls. It's another level of sourdough goodness!
In the bowl of your stand mixer add the milk, eggs, salt, sugar, vanilla extract, orange blossom water, and orange syrup and combine very well
Sift 300 g of bread flour and add them to the wet ingredients
Take 100g of the discards from refreshing your lievito madre and cut small pieces and add them to the bowl of the stand mixer
Knead at low speed for a few minutes until the dough gets a bit elastic and add the softened butter
Knead until you have a perfect gluten development
Shape the dough into a ball and place it in a lightly oiled container. Cover it and let it ferment at room temperature until it doubles in size (about 8h in my kitchen)
Place the dough in the fridge and let it ferment at a cold temperature for up to 8 more hours
Take the dough out of the fridge, deflate it gently and with a rolling pin shape a 35x45cm rectangle
Spread the filling and start rolling the log starting on the wider side
Cut 9-12 pieces and place them in your 9x9in square pan (use parchment paper if it's not non-stick)
Let the rolls proof until they touch each other (about 2h)
Bake the rolls in a preheated oven at 350F
Drizzle the icing after they cooled down to room temperature
Combine the ground walnuts, sugar, cinnamon, and orange zest
Add the melted butter and mix well
Sift the powder sugar
Start adding the orange juice until you get the desired consistency