Whisk together starter, milk, honey, egg, melted butter, and salt.
Stir in flour until combined. Cover and rest 1 hour.
Perform 4 sets of stretch & folds, 30 minutes apart.
Let rest 1 hour, or refrigerate overnight for a long ferment.
Roll dough into a large 12-inch rectangle on a lightly floured surface.
Spread with the cinnamon filling, roll tightly, and slice into 1-inch rolls.
Place rolls in a greased baking dish or cast iron skillet and let rise again, until noticeably puffy.
Bake at 375°F for 20–25 minutes, until golden brown.
Beat glaze ingredients, adding powdered sugar last, until smooth and fluffy.
Spread or drizzle over warm cinnamon rolls and enjoy!
