In a standing mixer bowl, combine the active sourdough starter, eggs, milk, honey or maple syrup, melted butter, and salt. Mix well.
Gradually add the flour to the mixture, stirring until a dough forms.
Knead in mixer at 4 or medium setting for about 5-7 minutes, or until it becomes smooth, elastic, and passes the window pane test. You can also knead + mix by hand.
Place the dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 8-12 hours, or until it fully doubles in size. You can let it rise overnight on the counter for a slower fermentation, up to 14 hours, which is my favorite way.
Once the dough has doubled, transfer it onto a lightly floured surface.
Roll out the dough into a rectangle, about 1/4 inch thick.
Spread the softened butter evenly over the surface of the dough.
In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture over the buttered dough covering the entire surface
Starting from one of the longer sides, tightly roll up the dough into a log.
Using a sharp knife or a piece of dental floss, cut the log into individual rolls, about 2 inches thick.
Place the rolls in a greased baking dish (or cast iron if you prefer like I do), leaving a little space between each roll for them to expand. Pour the 1 cup of cream over the cinnamon rolls and allow to sit for 20 minutes.
Preheat your oven to 375 degrees Fahrenheit.
Bake the cinnamon rolls in the preheated oven for about 20 - 25 minutes, or until golden brown and cooked through.
Add the cream cheese, heavy cream, maple/honey, and vanilla to a saucepan over medium heat. Stir until cream cheese has melted then use an immersion blender to blend smooth.
Once the rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the topping over the rolls and enjoy!
