In a large mixing bowl, combine starter, flour and milk. Mix well.
Set aside at room temperature overnight.
The next day, preheat oven to 350° F (175° C).
Stir the starter mixture and add the remaining dough ingredients.
Pour onto a well-floured surface.
Knead until dough is elastic but no longer sticky. Add flour as necessary but be careful not to over knead as it will make the dough tough.
Shape dough into a large ball and let it rest while making the gooey cinnamon mixture.
Add the gooey cinnamon mixture ingredients into a sauce pan and cook over medium heat until sugar has dissolved.
Grease or spray Bundt pan, then pour a thin layer of the gooey cinnamon mixture to the bottom.
The dough is ready if you press a finger into it and it springs back. Pull apart about 40 dough balls, approximately 1¼" in diameter. For an extra cinnamon-y hit, roll each ball in the dry cinnamon-sugar mixture.
Layer the dough balls to the pan and pour the remaining gooey cinnamon mixture on top.
Bake for 30 to 35 minutes or until golden brown and bubbly on top.
Allow to cool for 5 minutes.
Take a plate and place it upside down over Bundt pan. Flip right side up onto plate. If desired, use a vanilla drizzle on top before serving.