Mix starter, water, eggs, butter, and honey together in mixer bowl. Add dough enhancer or vital wheat gluten, and vanilla. Mix well. Add 4 cups flour. Mix. Add remaining flour in 1/4 cup increments mixing until you have a soft dough. You want a slack dough--which is softer and stickier than bread dough. You will not be able to knead this by hand. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 5 hours and then refrigerate overnight**. Remove from fridge. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press dough into a large rectangle with floured hands. Blend erythitol, stevia, maple flavoring, and molasses together (don't use xylitiol as it will leave the rolls "wet"). Brush dough with butter. Sprinkle with cinnamon mixture and shredded apples. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread---slide the thread under the roll and pull the ends across each other. Place in well greased baking pans, cover and let rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine browned butter, cream cheese, Gentle Sweet, and Stevia. Whip until smooth. Add cream and whip until fluffy. Ice rolls. Store in the refrigerator and these do freeze very well. 24 large rolls.