In the bowl of a stand mixer, combine active sourdough starter, flour, honey, water, eggs, and melted coconut oil. Mix together until smooth, glossy, and passes the windowpane test.

Place the dough in a greased bowl and cover the with a beeswax wrap, foil or plastic wrap.

Allow to rest in warm place overnight, or up to 12 hours.

The next day, preheat the oven to 375 degrees.

Add the baking soda, baking powder and salt to the dough and mix in the stand mixer on medium speed for about 5 minutes, or knead with you hands. Combine well.

In a separate bowl, combine softened butter, brown sugar, and cinnamon. Stir to combine.

Lightly dust the counter with flour, and roll out the dough into a ¼ inch thick rectangle.

Add butter and cinnamon-sugar filling to the top of the dough and spread evenly.

Roll the dough up as tightly as you can. When you get to the end, pinch the edge into the main roll, to create a seam.

Slice to make 12 even rolls.

Place the rolls into a well-seasoned 14" cast iron skillet or baking dish.

Bake at 375 degrees for 20-25 minutes or until the rolls are lightly browned and the dough is cooked through. Allow them to cool a bit.

In a medium saucepan, over medium heat, add cream cheese, heavy cream, maple syrup or honey, and vanilla extract. Stir until combined. Use an immersion blender to get the frosting extra smooth, if desired.

Pour over cinnamon rolls and enjoy.