A sweet enriched dough rolled around brown sugar and cinnamon, finished with a simple cream cheese glaze. These take real time between the dough, the fill, and the second rise, but almost none of it is active work. Good for a weekend morning when you don't mind the kitchen smelling like this all day.
Whisk together the warm milk, melted butter, egg, and sugar. Add the starter, then the flour and salt. Mix until a shaggy dough forms.
Turn out and knead 8 to 10 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let rise at about 78°F for 3 to 4 hours, until nearly doubled. Slower in a cool kitchen, faster in a hot one, so watch the dough rather than the clock.
Turn the dough out and roll into a rectangle about 12 by 18 inches. Spread the softened butter evenly over the surface. Mix the brown sugar and cinnamon together and sprinkle it evenly over the butter, all the way to the edges.
Starting from the long edge, roll the dough tightly into a log. Pinch the seam closed. Using a piece of plain floss slid underneath and crossed over the top, or a sharp serrated knife, cut into 12 even rolls.
Arrange the rolls cut-side up in a buttered 9x13-inch pan. Cover loosely and let rise at room temperature 1.5 to 2 hours, until puffy and touching. For an overnight option, cover and refrigerate right after shaping, then let the rolls sit out about an hour before baking the next morning.
Preheat the oven to 350°F. Bake 25 to 30 minutes, until golden brown and the centers are cooked through.
While the rolls bake, whisk together the cream cheese, powdered sugar, 2 tablespoons milk, and vanilla until smooth, adding the last tablespoon of milk if it's too thick to drizzle. Spread over the rolls while they're still warm, so it melts slightly into the layers.
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