Feed the Starter: Ensure your sourdough starter is active and bubbly before starting. Feed it 4-6 hours ahead if needed.

Make the Dough:

• In a large mixing bowl, whisk together warm milk, sourdough starter, sugar, melted butter, and egg.
• Add flour and salt, then mix until a rough dough forms.
• Knead for about 8-10 minutes until the dough is smooth and elastic.

First Rise (Bulk Fermentation):

• Cover the dough and let it rise at room temperature for 8-12 hours (overnight) until doubled in size.

Prepare the Filling:

• In a small bowl, mix softened butter, brown sugar, and cinnamon until well combined.

Roll and Fill the Dough:

• On a floured surface, roll out the dough into a 12×18-inch rectangle.
• Spread the cinnamon filling evenly over the dough.

Shape the Rolls:

• Roll the dough tightly from the long edge into a log.
• Cut into 9-12 equal rolls and place them in a greased baking dish.

Second Rise:

• Cover and let them rise at room temperature for 2-4 hours or until puffy.
• (For a longer fermentation, place in the fridge overnight and bake in the morning.)

Bake:

• Preheat oven to 375°F (190°C).
• Bake for 20-25 minutes or until golden brown.

Make the Frosting:

• Beat cream cheese and butter until smooth.
• Mix in powdered sugar and vanilla extract until creamy.
• Add milk if needed for a thinner consistency.

Frost and Serve: