1. In a large bowl whisk warm milk, softened butter, sugar or honey and egg until smooth, then stir in sourdough mix.

2. Combine whole wheat flour, bread flour and salt in another bowl, then add to wet ingredients and mix until a slightly sticky dough forms.

3. Cover dough and rest (autolyse) for 30 minutes to hydrate flour.

4. Knead dough by hand or mixer for 5–7 minutes until smooth, then place in an oiled bowl and bulk ferment in a warm spot for 4–6 hours, performing two stretch-and-folds halfway through.

5. Turn dough onto floured surface, let rest 10 minutes, then roll into a 12×18 inch rectangle.

6. Brush surface with softened butter, sprinkle evenly with cinnamon and brown sugar mixture, add nuts or raisins if using.

7. Roll dough into a tight log, seal seam, and cut into 12 equal pieces with a sharp knife or dental floss.

8. Place rolls cut-side up in a greased 9×13 pan, cover and proof until puffy and nearly doubled, about 90 minutes.

9. Preheat oven to 375°F (190°C). Brush rolls with milk or melted butter and bake 25–30 minutes until deep golden and 195°F internal.

10. While rolls bake, beat cream cheese until smooth, then add powdered sugar, milk or cream and vanilla, mixing to a pourable consistency.

11. Cool baked rolls 5–10 minutes, drizzle with cream cheese icing, letting it seep into swirls, and serve warm.