In a stand mixer, whisk together 1 cup of active sourdough starter and 1 cup of room temperature milk until smooth.

Gradually add ½ cup of melted butter, 2 teaspoons of vanilla extract, 2 large eggs, ½ cup of granulated sugar, and 1 teaspoon of fine sea salt, mixing on low speed.

Gradually incorporate 4 cups of all-purpose flour into the mixture.

Attach the dough hook and knead for 8-10 minutes until the dough is soft and pulls away from the sides of the bowl.

Transfer the kneaded dough to a lightly greased bowl, cover with damp cloth or plastic wrap, and let it rise for 2 hours or refrigerate overnight.

Roll the dough into a rectangle about 17x10 inches.

Spread ½ cup of softened butter evenly over the surface of the rolled-out dough.

Mix together ½ cup of packed light brown sugar and 2 tablespoons of ground cinnamon, then sprinkle this mixture across the buttered dough.

Slice the dough into 12 equal strips and tightly roll each strip into a spiral.

Cover the assembled rolls with a clean kitchen towel and let them rise for 2-3 hours until puffy.

Preheat your oven to 400°F (200°C) and bake for 18-20 minutes until golden brown.

While the rolls are baking, make the cream cheese frosting by beating together ¼ cup of softened unsalted butter and 8 ounces of cream cheese.

Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until fluffy.

Spread the prepared frosting generously over the warm rolls once they come out of the oven.