• At least 12 hours before making the dough, feed your starter. Begin making the dough when the starter is active.

Make the roux

• In a small pot, whisk together the milk and ⅓ cup of flour. Set over medium low heat and cook, stirring frequently, until it thickens into a loose paste. Remove from heat and set aside to cool.

Make the dough

• In the bowl of a stand mixer, add the warm water and the yeast. Stir, then leave it for a few minutes. The yeast will dissolve and begin to foam after around 5 minutes.
• On top of the yeast, add the flour, eggs, salt, vanilla, active starter, sugar and the cooled roux. Affix the dough hook and begin kneading on low. Once the dough starts to come together, add the butter and then knead until the dough comes together around the dough hook about 7-10 minutes.
• Oil a large bowl and transfer the dough into the bowl. Toss the dough around to coat it in oil. Cover with plastic wrap and set at room temperature to rise.
• The first rise will take 4-6 hours, depending on the temperature of your kitchen. Natural yeast takes longer than commercial yeast to do its magic. When the dough has nearly doubled in size, it’s ready to be shaped.

Make the filling & shape the dough

• Beat or stir together all the filling ingredients (butter, brown sugar, cinnamon, salt and starch) until it has the consistency of a thick paste.
• Deflate the dough and transfer it onto a floured countertop. Roll it out to a large rectangle, about 16 inches wide and 10 inches tall. Spread the filling over it then roll the dough into a long log. Use a bread knife or unwaxed dental floss to slice the dough into about 2 inch rolls.
• Arrange the rolls in a greased 13 x 9 inch cake pan, leaving space for them to spread and rise.
• The second rise should take about 1-2 hours (room temperature dependent), the rolls are ready to bake when you can see some slight bubbles in the dough and when the dough is pressed, it doesn’t immediately spring back but leaves a small indentation.
• Preheat the oven to 350 F.
• Stir together the heavy cream and vanilla then pour between the dough rolls. Bake the rolls for about 30 minutes, until golden all over.

Make the topping

• Whisk together the powdered sugar, a pinch of salt, the vanilla and milk or cream. If the mix is too runny, add more powdered sugar, if it’s too thick, add a bit more milk. Spread the glaze over the rolls - if you top the rolls when they are warm the glaze will melt into them. If you wait until they are cool it will sit on top in a layer.
• Store the rolls at room temperature. If eating the next day, warm in the microwave for 30 seconds.