Mix together bubbly sourdough starter along with water and whole wheat flour to make a sticky dough.

Cover and set aside for two hours.

Refrigerate overnight.

Remove it from fridge and set it on counter for four hours.

To the same bowl, add in butter, sugar, salt, water/milk and flour.

Mix to form a shiny soft dough.

Cover and set aside for 30 minutes.

Now take it to counter and knead it for five minutes until smooth and elastic.

Place it in a oiled bowl, rotate to coat the dough with oil, cover and set aside until double.

It may take two hours to four hours depending upon the temperature of your room.

Now take the proved dough to the counter and press it to form a rectangle.

Apply melted butter all over it and sprinkle the cinnamon sugar evenly.

No roll the rectangle from the shorter side into a tight log.

Slice it into 7 equal portions.

Grease a 7" cake tin and arrange the rolls in it.

Cover and set aside for 30 minutes.

By the time it is proving, preheat oven to 250°C.

Apply milk wash on the rolls and bake in preheated oven for 25 minutes.

Remove from oven, and serve it warm.