The afternoon before you plan to make your cinnamon rolls; Mix together your fed sourdough starter and 1 cup of the whole wheat flour. Cover with plastic wrap and let sit about 6 hrs. Add the remaining ingredients to form dough. Add enough flour to make the dough workable. The dough should still be sticky but should be soft. Knead 5 to 8 minutes. Add more flour only if necessary. Place dough in an oiled bowl, cover with a damp cloth and leave in a warm place to rise overnight.

The next morning, punch down the dough and transfer to a floured surface. Roll into a rectangle, about 12 x 8 inches. Using your fingers, spread the softened butter over the entire surface of the dough, sprinkle with brown sugar, cinnamon, nuts and/or raisins. Starting at long side of the rectangle, roll the dough into a long log, working gently. Be careful not to tear the dough. Pinch the ends together to seal. Cut the rolls using a serrated knife or a piece of unflavored, waxed dental floss.

Place the rounds in a greased 13 x 9 glass baking dish. Let rise 1 to 2 hours or until doubled in size. Preheat oven to 350º Once risen, bake rolls for about 20 to 25 minutes.

Make Glaze:

Whisk together the confectioners' sugar, maple syrup and enough milk or cream to make into a drizzle consistency.

Remove rolls from oven, let cool slightly and cover with with glaze.