Sourdough Cinnamon Rolls

I'm a bit ramble-y in this one, but my cinnamon rolls have so much room for variation! This is the method I use for making sourdough cinnamon rolls. I use Jim Lahey's "biga" method from his book, "The Sullivan Street Bakery Cookbook." A non-affiliated link to his book(s) is below. https://www.thriftbooks.com/a/jim-lahey/222863/ https://www.barnesandnoble.com/s/%22Jim%20Lahey%22?Ntk=P_key_Contributor_List&Ns=P_Sales_Rank&Ntx=mode+matchall Recipe: Dough: 100 g lukewarm water 125 g fully-fermented starter 8 T gently melted unsalted butter 2 large room-temperature eggs 270 g all-purpose flour 1 teaspoon salt 1 teaspoon vanilla extract scant 1/2 cup brown sugar zest of one orange (optional) Filling: 1/2 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon ginger Icing: 6-8 oz softened cream cheese 2 Tablespoons honey 1-2 Tablespoons orange juice Glaze (referenced, not shown, and used in place of icing): 100 g powdered sugar 1 teaspoon - 2 Tablespoons water (to preferred thickness) Mix. Rise 8 hours minimum. Chill. Shape. Rise 8 hours minimum. Bake for 18-20 minutes at 400 F. Connect with me: Ravelry: MercyTriumphs Instagram: instagram.com/slowcrochetYT Email: slowcrochetYT(at)gmail.com