Mix the Dough: Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100 degrees F, no warmer than that.

To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter and whisk.

Add the sugar, eggs, salt and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer).

Knead for a total of 5-7 minutes until the dough is smooth.

Alternatively you can knead this dough by hand if you don't have a stand mixer.

Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78-80°F place for 4 hours. Take the temperature of the dough as needed to make sure the dough temperature stays right around 78-80°F. This temperature is optimal for fermentation.

At the end of about 4 hours, the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again. At this point you can refrigerate the dough overnight, shaping and proofing the rolls the following morning if desired.

Mix up the Filling: Near the end of bulk fermentation, mix up the cinnamon roll filling. To a small bowl, add the softened butter, brown sugar, cinnamon and cornstarch. Mix together. Set aside.

Shaping: Line a half sheet pan (18 by 13 inches) with parchment paper. Roll the dough out into an approximate 18 by 12 rectangle. Spread the cinnamon filling all over the dough with your fingers, making sure to cover up to the edges of the cinnamon roll. Starting with the dough closest to you, roll up the cinnamon roll and pinch together the seam. Flip the cinnamon roll over, seam side down. Cut the long log of cinnamon roll dough into 12 equal pieces for large cinnamon rolls. Place the cinnamon rolls on the parchment lined pan, snuggling all rolls together on the pan.

For 24 smaller rolls, roll the dough into a 24 by 10 inch rectangle. Cut rolls into 24 equal pieces and place in a 6 by 4 grid on the baking sheet. Proofing: Cover the pan and let rise in an 80ºF place until puffed up, doubled in size and feel light and airy, about 6-8 hours. Do not bake these rolls if they have not risen. At this point the rolls can be baked right away OR for morning cinnamon rolls, cover them and stick in the refrigerator overnight to be baked straight from the fridge the next morning.

To Bake: Pre-heat the oven to 350º F. Bake for about 22-25 minutes until the center of the cinnamon rolls is 190-195ºF and they are baked all the way through. Adapted from Amybakesbread.com

Warm the cream cheese in a pan or microwave until it is soft and spreadable.

Add the vanilla bean paste and powdered sugar to the softened cream cheese, using 4 to 6 tablespoons of sugar to taste.

Mix until everything is well combined and smooth.

Spoon on top on cooled cinnamon rolls.