Made these using only sourdough starter, no commercial yeast. I patted it out to a rectangle. On half a spread the butter/vanilla mixture. Rolled it up and sliced, put in round pan. The other half I spread with plain butter. Rolled it up and sliced, put in round pan. Looked to my left and on the counter was my sugar cinnamon mixture for the vanilla/butter side. I decided to put slightly heaping spoonfuls on each roll. Pressed it down over the rolls. Baked them, the added a xxx sugar/vanilla/sour cream (dab) glaze. Looking at the pan of cinnamon rolls I could not tell the cinnamon mixture was not rolled in the dough at the start. And upon eating one, it was so good that I may make this process my new way of making cinnamon rolls, put the filling on top and bake them. My other pan of "plain rolls" did not bake up a nice as I would have liked. They tasted okay. So I decide to use the extra cinnamon sugar mixture and put some on top of the already baked rolls. I covered the rolls with foil and put into a 350 degree oven for about 25 min. Took them out. Put the glaze on them and they taste and look like cinnamon rolls and in fact the rolls rose more during the extra bake time and were very good. I am making the dough again. I plan to allow more rising time this go around. And I am going to make dinner rolls with the dough this time. Sometimes our oops-es create new ways to do things........... Thank you for a very versatile yummy recipe.

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