In the bowl of a stand mixer, combine the active sourdough starter, water, all-purpose flour, baking soda, baking powder, salt, melted butter, maple syrup, and eggs. Mix on low speed for about 10 minutes until the dough is smooth and elastic.

Transfer the dough to a greased bowl, covering it with a damp cloth or plastic wrap. Place it in a warm spot to rise overnight, ideally around 75°F for at least 8-12 hours.

The following morning, prepare the filling by combining softened butter, brown sugar, and cinnamon in a medium bowl. Mix well until smooth.

Lightly flour your countertop and gently roll the rested dough into a rectangle about ¼ inch thick. Spread the cinnamon-sugar filling evenly across the surface.

Carefully roll the dough tightly into a log, starting from one long edge. Slice the log into 12 equal pieces and place in a greased 9x13 baking dish.

Preheat your oven to 350°F and let the rolls rise for about 30 minutes until they are puffy. Bake for 20-25 minutes until golden brown.

After baking, allow the rolls to cool on a wire rack. Whip together the cream cheese, heavy cream, confectioner’s sugar, and vanilla until smooth. Spread the topping over the rolls.