1. Feed starter 6–8 hours before mixing until bubbly and doubled

2. In a bowl combine starter, warm milk, melted butter, egg, and sugar

3. Add flour and salt and mix until a shaggy dough forms

4. Knead 5–8 minutes until smooth and slightly tacky

5. Cover and bulk ferment for 4–6 hours with hourly stretch and folds

6. Refrigerate dough overnight for 8–12 hours

7. Mix cinnamon filling by blending brown sugar, cinnamon, and softened butter

8. Roll chilled dough to a 12×16 inch rectangle

9. Spread filling evenly, leaving a 0.5 inch border

10. Roll dough into a log and cut into 12 equal pieces

11. Place rolls in a greased 9×13 inch pan

12. Proof at room temperature for 2–3 hours until puffy

13. Preheat oven to 375°F (190°C)

14. Bake rolls 25 minutes until golden

15. Mix glaze by beating cream cheese, powdered sugar, vanilla, and milk

16. Drizzle glaze over warm rolls