Soft and fluffy sourdough discard cinnamon rolls with cinnamon sugar filling and creamy glaze.

Scale

3 1/4 cups all-purpose flour

1/2 cup sourdough discard

3/4 cup whole milk, warm

1/4 cup granulated sugar

1 large egg

1/4 cup unsalted butter, melted

2 1/4 teaspoons active dry yeast

1/2 teaspoon salt

1/2 cup brown sugar

2 tablespoons ground cinnamon

1/4 cup unsalted butter, softened

4 ounces cream cheese

1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

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1. Activate yeast in warm milk and sugar.

2. Mix discard, egg, butter, and salt.

3. Add yeast mixture and flour.

4. Knead until smooth and elastic.

5. Let dough rise until doubled.

6. Roll dough and spread butter.

7. Add cinnamon sugar filling.

8. Roll and slice into rolls.

9. Rise again and bake.

10. Glaze while warm.

Use room-temperature discard.

Overnight rise works well.

Do not overflour dough.

Glaze can be doubled if desired.