In a large mixing bowl, combine the sourdough starter, warm milk, melted butter, honey or maple syrup, and egg. Mix until well combined.

Gradually add the flour and salt, mixing until a sticky dough forms.

Turn the dough onto a floured surface and knead for 6–8 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4–5 minutes.

Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 8–12 hours (or overnight) until it doubles in size.

Once the dough has risen, punch it down and roll it out into a rectangle about 12x18 inches on a floured surface.

Spread the melted butter evenly over the dough.

Drizzle the honey or maple syrup over the butter, then sprinkle with ground cinnamon.

Starting from one long edge, tightly roll the dough into a log. Slice the log into 12 even pieces.

Arrange the rolls in a greased 9x13-inch baking dish, leaving a little space between each one.

Cover with a towel and let rise in a warm place for 1–2 hours until the rolls are puffy and touching.

Preheat your oven to 375°F (190°C).

Bake the rolls for 20–25 minutes, or until they are golden brown and cooked through.

While the rolls are baking, whisk together the softened cream cheese, honey or maple syrup, and vanilla extract until smooth.

Once the rolls are out of the oven, let them cool slightly before spreading the glaze on top.