Sourdough Discard Cinnamon Rolls

Prepare a 9x13 inch (or closest) baking dish by buttering generously or spraying with cooking spray and lining with parchment if desired; set aside.

Pour warmed milk into bowl of stand mixer with 1/4 cup sugar and yeast; whisk and let sit about 5 minutes until foamy.

After 5 minutes, whisk in sourdough discard and egg.

Add flour, 4 tablespoons butter, and salt to mixer. Using dough hook, mix on low to medium until it begins to come together.

Increase speed to medium-high and mix about 5-7 minutes until you have a soft, not overly sticky dough. Add a tablespoon or two of flour if very sticky.

Remove dough hook. Cover mixing bowl with plastic wrap or damp towel and allow to rise for 1 hour in a warm place or until doubled in size.

After rising, dump dough onto lightly floured surface and press or roll into a rectangle about 1/2 inch thickness (about 9x13 inches).

Spread 4 tablespoons soft butter evenly over entire surface of the dough to the edges.

Mix brown sugar and cinnamon and cover dough with the mixture, pressing down a bit to make it stick to the butter.

Begin on the 12-inch side closest to you and roll dough very tightly away from you, keeping it taut across as you roll; pinch seam to seal.

Cut roll in half, trim ends if desired, then cut each half into 6 equal pieces to yield 12 pieces.

Place pieces in prepared dish. Cover with plastic wrap or damp towel and let rise in a warm spot for 30-45 minutes. If making ahead, cover tightly and refrigerate overnight; bring to room temperature 20-30 minutes before baking.

Preheat oven to 350 degrees F during last 20 minutes of rising time.

Once risen, remove plastic wrap or towel and bake for 25 minutes in preheated oven until puffed and browned.

Remove from oven and let cool about 5 minutes before spreading icing over the rolls.

To make icing: mix cream cheese and butter until combined and very creamy. Add powdered sugar and vanilla and continue mixing. Add milk and mix until desired texture is reached.