sourdough carrot cake rolls

My neighbor turned me on to this recipe as she’s been experimenting more with sourdough recently. She made a delicious-looking pizza the other week and then sent this recipe late last week. I had all the ingredients and it was time to feed my starter, so away we went! The basic principle is the same as all cinnamon rolls - you make an enriched yeast dough (but this time, no yeast - just starter) and then roll it out into a rectangle. This dough has shredded carrots in it and some cinnamon, ginger, and nutmeg. You spread it with your filling (butter, sugar, molasses, cinnamon, ginger, and nutmeg) and then roll it up into a cylinder. I was able to use a technique I learned more than a decade ago to cut soft dough without deforming it - use waxed, unflavored dental floss and hold a 10-inch strip underneath the cylinder of dough, perpendicular to it. Bring the two ends up and cross them, pulling sharply. The dental floss cuts the dough from the outside-in, resulting in a quick, circular slice. No more lumpy rolls! I also put lightly toasted walnuts in the dough, although my husband has requested I not do that again. The frosting is a simple cream cheese and butter frosting, and I think if I may these again, I’ll use less of it. It’s a good recipe but I think it’s a bit sweet with that must frosting. Maybe I’d serve it on the side?