Overnight Option: Make the dough in the evening and let rise overnight. The following morning, roll, cut and shape the dough. Rest for 1-2 hours (second rise) before baking.

Make the Dough: 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. Slowly pour in the milk mixture. Add the flour and salt. Continue mixing until a rough, sticky dough forms, about 1 minute. Cover with a damp towel and let rest for 30 minutes.

Knead the Dough: Switch to the dough hook. Knead on medium-low speed for 6-8 minutes. The dough should feel soft and pull away from the sides of the bowl when ready.

Bulk Rise: Transfer the dough to a medium-size bowl coated in butter. Cover with plastic wrap. Let rise overnight until double in size, about 8-12 hours.

Roll the Dough: Line a 9-inch springform pan with parchment paper. Lightly oil and flour your countertop. Coax the dough out of the bowl and gently pat into a rough rectangle. Let rest for 10 minutes.

Make the Cinnamon-Sugar Filling: Mix softened butter with sugar, cinnamon, and flour. Spread onto the dough, leaving a ½-inch border.

Shape & Cut the Dough: Roll the dough into a log and cut into 2-inch sections.

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

Bake the Cinnamon Rolls: Preheat oven to 350 F. Bake for 35-40 minutes until golden brown.

Make the Glaze: Beat softened butter, whipped cream cheese, and sifted powdered sugar until smooth. Thin with milk as needed.

Serve: Top the rolls with glaze or dust with powdered sugar.