In the bowl of a stand mixer with a dough hook, combine active sourdough starter, water, flour, oil, honey, and eggs. Mix until smooth and glossy. The dough should pass the windowpane test.

Place the dough in a greased bowl and cover. Allow to ferment in a warm place for 8-12 hours or overnight.

The next day, preheat the oven to 375 degrees Fahrenheit. Add the baking soda, baking powder, and salt to the dough and mix in the stand mixer on medium speed for 5 minutes. You can also knead by hand for 10-12 minutes.

In a separate bowl, combine softened butter, brown sugar, and cinnamon. Stir well.

Divide the dough into eight equal-sized portions (four portions of dough per cinnamon star). A bench scraper is great for this part. Then, with a rolling pin, roll each piece into a 10-12-inch circle.

Place the dough circle on a parchment-lined baking sheet. Spread some filling evenly over the rolled-out dough, then layer another circle of dough on top of the first circle. Spread with more filling, then repeat until you have four layers of dough for one cinnamon star. Repeat the process for a second cinnamon star.

Place a small circle in the center of each star as a guide. Using a knife or bench scraper, cut the dough on each side from the outer edge and stopping at the middle circle. Cut each half into quarters, then continue cutting each section in half until there are 16 equal sections.

Take two sections next to each other and twist them away from each other three times. Pinch their ends together and press down onto the baking sheet to hold. Repeat with the remaining sections to form the arms of the star shape.

Brush with cream.

Bake in the preheated oven for 25-27 minutes until golden. Dust with powdered sugar and enjoy!