Warm the milk: Heat milk until just warm to the touch, not hot. Aim for about 100–105°F. Stir in a tablespoon of sugar to help wake up the dough.

Mix the dough: In a large bowl, whisk 1 egg, 80 g active starter, and the warm milk. Add 2 1/2 cups flour, 3 tablespoons sugar, and 1/2 teaspoon salt. Stir until shaggy.

Add butter and knead: Work in 4 tablespoons softened butter. Knead by hand 8–10 minutes or with a mixer 5–6 minutes, until smooth and slightly tacky. If very sticky, dust in 1–3 tablespoons more flour. The dough should be soft, not stiff.

First rise (bulk ferment): Place dough in a lightly oiled bowl, cover, and rest at warm room temperature for 2–3 hours, folding the dough over itself once halfway through. It may not fully double—look for a puffed, airy feel.

Chill to relax: For easier rolling and better flavor, cover and refrigerate 1–12 hours. This step makes shaping neat and clean.

Make the filling: Mix 1/2 cup brown sugar, 2–3 teaspoons cinnamon, a pinch of salt, and 3 tablespoons softened butter until spreadable. For extra gooey rolls, add 1 tablespoon heavy cream if you have it.

Roll out: On a lightly floured surface, roll the dough into a 12x16-inch rectangle. Keep edges even for tidy spirals.

Spread and roll up: Spread the filling evenly, leaving a small border on one long edge. Roll up snugly from the opposite long side into a log. Pinch the seam to seal.

Cut the rolls: Use unflavored dental floss or a sharp knife to slice 9–12 rolls, about 1.25–1.5 inches thick. Floss keeps the spirals clean.

Second rise: Arrange in a buttered 9-inch square pan or a 9x13 for more spacing. Cover and rise at warm room temperature until puffy and nearly doubled, 1–2 hours. They should spring back slowly when gently pressed.

Bake: Preheat the oven to 350°F (175°C). Brush tops with a little milk or melted butter. Bake 22–28 minutes, until golden on top and 190–195°F in the center. Don’t overbake—soft is the goal.

Make the glaze: Whisk 1 cup powdered sugar, 1–2 tablespoons milk, 1 teaspoon vanilla, and a pinch of salt until smooth. For cream cheese frosting, beat 3 tablespoons cream cheese with 1 tablespoon butter, then add 3/4–1 cup powdered sugar and 1–2 tablespoons milk.

Finish and serve: Cool rolls for 10 minutes, then spread with glaze or frosting. Serve warm and enjoy those cozy spirals.