In a stand mixer or large mixing bowl, combine warm milk, active starter, sugar, salt and beaten room temperature egg.

Melt butter but allow to cool before adding it to the milk mixture.

Mix with a paddle attachment, dough whisk or wooden spoon. 1 cup at a time, add bread flour. Mixing until combined with the paddle attachment.

Switch over to dough hook and knead on medium speed for 6-7 min. Dough should start to pull way from the sides.

If the dough is not pulling away from the sides and creating a soft ball, add an additional ½ cup bread flour.

Cover dough and allow to rest for 30 min and then do one set of stretch and folds.

Do this by pulling up one side of the dough, folding it back down and rotating the bowl to repeat this step 3 additional times.

Cover dough with plastic wrap and allow to rise (or bulk fermentation) for 10-12 hours overnight.

In the morning, turn dough out onto a floured surface and roll out into a 12x18 in rectangle.

Spread cinnamon/sugar filling over dough and roll up into a log starting at the long side.

Once rolled, cut into twelve 1 ½ inch rolls and place onto a greased 9x13 baking dish.

Cover baking dish with plastic wrap and allow rolls to rise for 1 hour.

Once rolls have risen the second time, pour ½ cup heavy whipping cream over rolls and bake on 350 degrees for 30 minutes or until golden brown and cooked through in the middle.

While baking, make the buttercream icing.

Remove rolls from oven and add buttercream icing while still warm. Serve rolls warm.