Make the dough in the evening and let rise overnight.

Combine the melted butter and milk in a small bowl. Cool slightly before using.

Add the egg, sourdough starter, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.

With the machine running, slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute.

Scrape down the sides of the bowl. Cover with a damp towel and let rest for 30 minutes.

After the dough has rested, switch to the dough hook. Knead on medium-low speed for 6-8 minutes.

Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size.

In the morning, line a 9-inch springform pan with parchment paper.

Lightly oil and flour your countertop to prevent sticking. Coax the dough out of the bowl. Gently pat into a rough rectangle.

Dust the dough with flour. Roll the dough into a 16 x 12-inch rectangle.

Make the cinnamon-sugar filling by mixing softened butter with sugar, cinnamon, and flour.

Spread the filling onto the dough, leaving a ½-inch border around the edges.

Roll the dough into a log and cut into 2-inch sections.

Place the rolls into the lined pan and let rest for 1-2 hours.

Preheat oven to 350 F. Bake for 35-40 minutes.

Remove from the oven and cool in the pan for 15 minutes.

Make the glaze by mixing softened butter, whipped cream cheese, and sifted powdered sugar.

Top the rolls with glaze or dust with powdered sugar before serving.