In a large mixing bowl, add the milk, melted butter, and brown sugar. Mix well.

Add the active starter and egg. Mix to combine.

Add the flour in 2 or 3 increments. Mix well in between each increment.

Add the salt with the last flour addition.

Mix until all ingredients are combined. You don’t see any more dry flour.

Transfer to a lightly floured working surface and knead for 4 to 5 minutes. The dough will be soft and tacky but not sticky.

Place the dough back into a bowl and cover for 30 minutes.

Stretch the dough like you will do for sourdough bread. At 12 o'clock pull and fold back in the middle. Repeat at 3,6, and 9.

Rest the dough for 30 minutes and repeat the stretching.

Cover the dough and let it rise for 8 hours or overnight at room temperature. If you have a hot kitchen make sure you are closer to 8 hours.

In the morning get the filling ready

In a mixing bowl, mix butter, brown sugar, and cinnamon to create a paste. Set aside.

Roll the dough in a 17 x 12-inch approximately rectangle.

Spread the filling on the dough to approximately ½ inch from the side.

Tightly roll the dough into a log. Leaving the seam down.

Use a knife or dental floss to cut into 8 equal pieces. Approximately 2 inches each. You may need to cut the tips to make the rolls more even.

Place in the prepared 9-inch baking dish. I used a springform pan for ease of serving. But you can use a pie dish or cake dish. Cover the baking dish with a towel.

Cool the cinnamon rolls for 10-15 minutes.

Mix powdered sugar and milk in a mixing bowl.

Pour over the cinnamon rolls.