Mix together the starter, water, milk, butter or oil and sugar.
Add the flour and salt and mix thoroughly by hand, spoon or slowly in a stand mixture with the dough hook attachment.
The dough will be shaggy and rough looking. Cover the dough and let ferment at room temperature (75F/23C - 78F-25C) for approximately 3 hours. If your room temperature is cooler (mine was 70F) let ferment closer to 5 - 6 hours. Stretch and fold the dough roughly every hour or at least 3-4 times.
Do the last stretch and fold at least an hour before you are done with the bulk ferment so that the dough is nice and relaxed for shaping.
On a very lightly floured work surface, roll or stretch the dough to a rectangle 2 times as long as it is wide. approximately 1/4" - 1/2" thick.
Spread with approximately 50 grams of softened butter. Sprinkle with 1/3 cup of granulated sugar and 1/4 cup of packed brown sugar. Sprinkle evenly with 1.5 Tablespoons of ground cinnamon. You can optionally add raisins or other dried fruits or nuts at this point as well.
Roll up the dough from the short side of the rectangle. Cut the roll in half and cut each half into 4 pieces for 8 large cinnamon rolls or 6 pieces for 12 smaller cinnamon rolls.
Place the rolls in a well greased 13"x9" casserole dish. Let rise approximately 2 hours or until not quite doubled in size, and when touched lightly with a finger the indent fills in slowly.
Move to a pre-heated 325 degree oven and bake for approximately 30-35 minutes (or 35-40 if filled with dried fruits and nuts) or until golden browned. Remove from oven and let cool completely.
For icing melt the butter in a medium size microwave safe bowl, add the remaining ingredients and beat well. Add slightly more cream if needed to make it a consistency that drizzles off of a spoon or reduce the cream to 1 teaspoon for a thicker icing that spreads.
Ice the rolls before serving.
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