Mix together ripe sourdough starter, all-purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a clear container and cover for 10-12 hours until the levain has doubled in size and the top is rounded.

Warm the milk in the microwave (about 1 ½ minutes full power) or on the stove. It should be around 90-100 degrees F, no warmer than that. To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter.

Add the sugar, egg, salt and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 8-10 minutes until the dough is smooth.

Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78-80 degree F place for 4 hours. Take the temperature of the dough as needed to make sure the dough temperature stays right around 78 degrees F. This temperature is optimal for fermentation.

At the end of about 4 hours, the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again.

Overnight Refrigeration: At this point, after the bulk fermentation has finished, cover the dough and put it in the refrigerator. Proceed with the recipe the next day, shaping and proofing the rolls before baking. This allows you to time the sticky pecan rolls for breakfast or brunch if desired. If you prefer to shape the rolls and bake them the same day, skip the overnight refrigeration and proceed with the recipe.

Mix up the Filling: Near the end of bulk fermentation, mix up the cinnamon roll filling. To a small bowl, add the melted butter, brown sugar, cinnamon and flour. Mix together. Set aside.

Prepare the Pan with Sticky Pecan Topping: Pour the chopped pecans (I like to give them a few pulses in the blender) in the bottom of a 9 by 13 glass baking dish. To a small saucepan over medium heat add the butter, brown sugar, maple syrup, heavy cream and salt. Let simmer for about 2 minutes. Then remove from the heat and stir in the vanilla extract. Pour this sauce over the pecans in the pan.

Shaping: Dump the dough on the counter and roll the dough out into an approximate 18 by 12 rectangle. Mix up the cinnamon filling by mixing softened butter, brown sugar, cinnamon and flour together until it forms a thick paste. Spread the cinnamon filling all over the dough with your fingers, making sure to cover up to the edges of the cinnamon roll. Starting with the dough closest to you, roll up the cinnamon roll and pinch together the seam. Flip the cinnamon roll over, seam side down. Cut the long log of cinnamon roll dough into 12 equal pieces. Place the cinnamon rolls on top of the gooey pecan mixture in a 3 by 4 grid.

Proofing: Cover the pan and let rise in a 78 degree F place until puffed up and risen, about 3 hours. Do not bake these rolls if they have not risen.

Baking: Pre-heat the oven to 350 degrees F. Bake risen rolls about 25-30 minutes until baked all the way through. Let the rolls cool for 5 minutes before flipping the pan over onto a serving platter. Place the serving platter upside down on top of the pan. Use hot pads and flip the pan over. This turn the rolls upside down so the sticky pecan topping is now on top! Enjoy!