In a stand mixer, add sourdough starter, warm water, melted butter, honey, and salt.
Mix on low, with dough hook, until slightly mixed.
Add flour, one cup at a time, and mix on low. You may only need 2 cups, or you may need more. You want the dough to come together and release from the sides of the bowl and start to form a ball. You do not want the dough to be too dry. It will still be somewhat sticky to touch.
Once the dough looks like it is coming together, let the mixer knead on medium for about 5 minutes.
Allow to rise in a covered, greased bowl. This can take 8 hours to 24 hours. (Mine usually takes 18 to 24 hours.)
Before rolling out dough, prepare the cream cheese mixture.
Cream together cream cheese, butter, onion powder, garlic powder, salt, pepper, and jalapeno until well combined.
Once dough has doubled, remove it from the bowl and roll out into a rectangular shape.
Spread the cream cheese mixture over the dough, as evenly as possible.
Sprinkle with shredded cheese.
Now roll the dough, as tightly as possible, into a long log form.
Using thread, dental floss, or a sharp knife, slice the rolls into 10 equal parts.
Place rolls into the greased pan. Cover and allow to rise for 1 to 2 hours.
Preheat oven to 350 degrees F.
Uncover the rolls and brush the tops with melted butter.
Bake for about 25 minutes, or until tops of the dough have turned a golden brown.
Enjoy!
