1. This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

   A stand mixer can be used to mix and knead the dough, be sure not to overwork the dough.

2. Warm the milk for 20-30 seconds in the microwave and add it to a mixing bowl.
3. Combine the sugar and poor the instant yeast over top and let it sit for a few minutes.
4. Whisk in the sourdough discard, egg, and vanilla until combined.
5. Lastly, add the softened butter, flour, and salt. Mix until everything is well combined. It should still be fairly sticky at this stage- this is normal! Cover the bowl and let it rest for 15-20 minutes.

Knead the dough

1. Place the dough onto a floured work surface and knead it for 5-8 minutes or until it comes together. Use small amounts of flour during kneading to assist with stickiness. It will come together nicely with a little elbow grease and patience!

   Tip: if during kneading the dough becomes excessively sticky or starts to tear, let it rest for 15 minutes. After resting return to the dough to finish kneading.

2. Once complete, place the dough in a bowl coated with butter, cover it, and allow it to rest until double in size (1-2 hours).

Shape the sourdough discard cinnamon rolls

1. When the dough has doubled in size, lightly flour your work surface and turn the dough out.
2. Flour both the surface of the dough and your rolling pin to avoid sticking. Roll the dough out into a 12×18 inch rectangle and let it rest while you make the filling.

Make the cinnamon filling

1. In a small bowl, add the softened butter, sugar, brown sugar, cinnamon, and flour. Mix together until a smooth, spreadable paste forms.
2. If the filling feels too firm to spread, warm it for just a few seconds in the microwave or let it sit at room temperature for a few minutes. You want it soft and creamy so it spreads easily without tearing the dough.

Roll and cut the sourdough discard cinnamon rolls

1. Line your baking pan with parchment paper.
2. Spread the cinnamon filling evenly over the dough leaving 1/2 inch-1 inch border around the edges.
3. Starting from the long side (18 inches) begin to roll the dough tightly, pressing down lightly at each roll. TIP: If you find the dough is too sticky lightly flour your hands to help.
4. Once fully rolled, make sure the roll is seam side down and begin to lightly mark with your bench scraper 2-inch cuts (totaling 9 rolls).
5. After the marks are made, begin to cut each roll and place them in your baking pan lined with parchment paper. I use unflavored dental floss for clean cuts, but a sharp knife or bench scraper will do!

6. Cover the pan with oiled plastic wrap and allow the rolls to sit 1-2 more hours in the pan or until they have puffed up. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.

   Need more time? The shaped sourdough cinnamon rolls can be refrigerated for up to 24 hours. Just let them get nice and puffy after removing from the fridge before baking.

Bake the sourdough discard cinnamon rolls

1. The sourdough discard cinnamon rolls are ready to be baked once they have doubled in size and are light and airy to the touch. Do not rush this step or it will result in dense cinnamon rolls.
2. Preheat the oven to 350°F. Pour ¼ cup of heavy cream over the cinnamon rolls before baking for an extra soft, tender texture. Bake your cinnamon rolls on the middle rack for 25-30 minutes. Check your rolls at 20 minutes (if browning too quickly tent with foil for the remainder of bake time).
3. The internal temperature of sourdough discard cinnamon rolls should be around 190-200°F (88-93°C) when they are fully cooked. You can use an instant-read thermometer to check the temperature in the center of one of the rolls.
4. Once the rolls are done baking, allow them to cool for 15 minutes in the pan before transferring them to a wire rack to add the icing. Important: allowing the cinnamon rolls to rest will ensure all the dough has absorbed the butter

How to make the cream cheese frosting

1. In a large mixing bowl, add the softened cream cheese and butter.
2. Using your electric hand mixer, beat the cream cheese and butter together on medium speed. Mix until they are well combined and have a smooth, creamy texture. This should take about 2-3 minutes. Pour the vanilla extract in and mix until combined.
3. Reduce the speed of your hand mixer to low. Slowly add the powdered sugar, about one cup at a time. This prevents a sugary mess and ensures that the powdered sugar is incorporated evenly into the mixture.
4. Continue to blend until the frosting becomes smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to ensure even mixing. You can add a teaspoon of milk/heavy cream at a time if you would like a thinner consistency.
5. Generously frost each cinnamon roll, and, if desired, finish with a light dusting of cinnamon on top and enjoy!
6. These are best enjoyed the day they’re baked, but un-frosted rolls can be stored in an airtight container for up to 2 days on the counter-top or up to a week in the refrigerator.