In a bowl, combine fed sourdough starter, water, flour, melted butter and maple syrup. Mix together and then form into a ball.

Place the dough in a greased bowl and cover with muslin cloth or plastic wrap. Allow to rest in a warm place overnight or up to 24 hours.

To the dough, add eggs, baking soda, baking powder and salt. Mix in a stand mixer on medium speed for about 5 minutes until the dough becomes stretchy.

In a bowl, combine softened butter, maple sugar, and cinnamon. Stir.

Lightly dust the counter with flour, and roll out the dough to about ¼ inch thickness. Spread the butter and cinnamon-sugar filling over the dough evenly.

Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll. Slice crosswise to make 12-14 rolls.

Place the rolls into a well-seasoned 14-inch cast-iron skillet. Cover them with milk. Allow this to soak in and rise in a warm spot for ½ hour to an hour, or if you prefer, bake immediately.

Preheat oven to 375 degrees. Place the cast-iron skillet with the rolls in the oven for 20-25 minutes, or until the rolls are lightly browned and the dough is cooked through.

Recipe by Kristina Snyder, Sunny Cove Farm