The evening before baking, mix your whole milk, melted salted butter, egg, and sugar in a big bowl until everything’s combined and smooth. Then stir in your lively sourdough starter, making sure it’s well blended.

Sprinkle the flour and salt over the wet ingredients, and mix gently until a rough, sticky dough forms. Don’t worry if it looks messy, that’s exactly how it should be! Gently cover and rest for around 10 minutes so the flour can soak up the liquid.

Next, knead the dough for about 4 to 5 minutes until it feels soft, smooth, and a little tacky, either with a stand mixer or by hand on a floured surface. Avoid adding too much flour; a slightly sticky dough is perfect.

After kneading, give the dough a short rest of 20 minutes. Pull an edge upward, fold it inward, rotate the bowl, and repeat to build balanced dough strength. Cover loosely with a damp cloth and leave it to rise overnight in a warm area until it doubles.

When you’re ready to bake, gently press down the dough and roll it out on a floured surface into a rectangle, just under half an inch thick. Position the longer side facing you for easier rolling.

Brush the dough all over with melted salted butter, then sprinkle the sugar mixture evenly across the surface. Add cinnamon, nutmeg, and ginger for that warm, spicy kick.

Roll the dough up carefully from the long edge, keeping it tight but gentle. Slice the roll into segments about one and a half inches wide.

Place the slices in a greased pan or skillet with enough space between each so they can puff up. Cover them loosely and let them rest for about an hour until they’re noticeably puffed.

Bake in a preheated oven at 180°C (350°F) for 35 to 40 minutes, until golden and fragrant. If the tops brown too quickly, cover loosely with foil halfway through baking.

Finally, while the rolls are still warm, whisk together softened butter, cream cheese, powdered sugar, and vanilla to make a luscious glaze. Drizzle or spread it generously over the rolls, then enjoy every mouthwatering bite!