Brown Your Butter: Place 150g of unsalted butter in a light-colored saucepan over medium heat. Stir constantly until it reaches a deep amber color and smells nutty. Divide into portions for the dough, filling, and glaze.

Mix and Develop the Dough: In a large bowl, combine the active starter, warm milk, and eggs. Whisk and add bread flour, sugar, and salt. Mix until no dry flour remains. Let rest for 30 minutes.

Incorporate the cooled brown butter into the dough by squeezing it through until fully absorbed.

Perform stretch-and-fold sets every 30 minutes for 2 hours.

Let dough bulk ferment at room temperature for 4 to 8 hours until it has grown about 50%.

Make the Cinnamon Filling: Combine brown sugar, cinnamon, cardamom (if using), and salt in a bowl.

Once the dough has fermented, lightly flour a surface and roll it out into a rectangle. Spread brown butter evenly and sprinkle cinnamon sugar mixture on top.

Roll the dough tightly and cut into 12 rounds using dental floss. Place in a greased mini bundt pan.

Cover and refrigerate the filled pan overnight for 8 to 12 hours.

Preheat the oven to 375°F and remove the pan from the fridge to sit for 30 to 45 minutes.

Bake for 20 to 24 minutes until golden brown and set in the center.

Cool in the pan for 10 minutes before inverting onto a wire rack.

Make the glaze by beating cream cheese until smooth. Add the brown butter and mix again. Sift in powdered sugar and add milk until the desired consistency is reached.

Generously glaze the warm bundts, allowing the glaze to soak into the grooves.