A stiff starter gives the dough the strength it needs to rise. This means your starter is fed more flour than water.
Mix together a rich brioche dough with eggs, flour, starter, sugar, salt, milk and butter and let it rise.
Roll the dough out, spread with cinnamon sugar, roll it up and cut it into rolls
Let the cinnamon rolls proof overnight until puffy and risen, then bake until browned.
Slather with cream cheese glaze while still warm.