• In a medium bowl add the milk and lievito madre (in pieces), combine.
• In the stand mixer add the flour, sugar, salt, egg and vanilla, the lievito madre mixture, knead on low speed #1 for 1 minute, increase speed to #2 and continue to knead for 5 minutes, add the butter in three additions, kneading between each addition, then continue to knead for 10 minutes or until the dough stops sticking to the side of the bowl, it should e smooth, soft and slightly tacky (not sticky) if sticky add a bit more flour. Let the dough rest 10 minutes in the bowl.
• Move the dough to a flat surface (not floured) and fold into an envelope then turn 180 and fold again, place in a lightly butter bowl, cover with plastic place in a warm draft free area and let rise 13-15 hours or until doubled in bulk.
• Place the dough on a very lightly floured flat surface and roll into a 10½x14½ inches / 27x37 cm rectangle, spread the softened butter on the top of the dough, and sprinkle with the brown sugar mixture. Tightly roll up the dough from the long end, cut into 9 slices, and place in a greased, sprayed or parchment payment lined 8 inch / 20 cm round cake pan. Cover with plastic wrap and a clean tea towel on top, let rise 4-5 hours or until doubled in bulk.
• Pre-heat oven to 350F/180C and bake 20-25 minutes or until lightly golden brown and baked through. Let cool approximately 15 minutes before frosting. Enjoy!

FOR THE FILLING

• Mix together the brown sugar and cinnamon.

FOR THE FROSTING

• Beat the cream cheese, butter, powdered sugar, vanilla and maple syrup or milk (cream) start with 1-2 tablespoons. If too thick add a bit more syrup or milk if too thin then more powdered sugar.