Sourdough discard cinnamon rolls 🤤

Ingredients:

Dough:
1c & 2tbsp milk (warm)
1 1/4 tsp active dry yeast
3 tbsp butter (melted and slightly cooled)
1/4c white sugar
1 large egg (room temp and lightly beaten)
200g sourdough discard (room temp)
4 1/2 cup all purpose flour
3/4 tsp salt (I used pink Himalayan)

Filling:
3 tbsp cinnamon
2 tbsp butter (melted to spread on dough)
1c sugar (preferably brown but I used white and they turned out great)

Instructions:
-In a large bowl combine well milk, yeast, egg, butter, sourdough discard, sugar, flour, and salt. If you have a stand mixer mix on medium for 2 minutes with dough hook attachment or until your dough forms a smooth ball, I kneaded mine by hand though for 5 minutes.
-Cover and let sit for 60-90 minutes at room temp or until dough has doubled in size
-Mix together your cinnamon sugar mixture and melt your butter
-Lightly flour your work surface or use parchment paper and roll out your dough into a thin rectangle around a 1/4 inch thick
-Spread butter evenly on the dough then add cinnamon sugar mixture evenly as well
-Grease or butter a 9×13” baking dish
-Cut dough into strips using a pizza cutter and roll into spirals
-Place rolls into baking dish, cover and let rise again for 1.5-2hrs or place in the fridge overnight. Rolls should be slightly puffy when rise is done but may not have doubled in size.
-If baking after 2nd rise, preheat oven to 400 degrees Fahrenheit for 16-20min. If baking from the refrigerator preheat oven to 375 and bake for 20-25min.
-When done, remove from oven and top with cream cheese frosting (you can make your own or use store bought I used store bought so I don’t have a recipe for frosting.

Enjoy, happy baking 🥰