Sourdough Discard Cinnamon Rolls

In the bowl of a stand mixer with the dough hook attachment, or in a large bowl with your hands, mix all of the dough ingredients until a dough starts to form.

Knead the dough until you have a smooth dough, about 2-3 minutes.

Cover the bowl and let the dough rise at room temperature for 2-3 hours, or until doubled in size.

Gently turn the dough out onto a lightly floured surface and roll into a ¼-inch thick rectangle. Use a piece of parchment or silicone baking mat to make it easier to roll up later.

Spread the softened butter over the dough, leaving a ¼-inch margin at the far long side of the rectangle.

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the mixture over the butter, then gently rub the brown sugar and cinnamon mixture into the butter.

Roll the dough up starting on the long side that has filling all the way to the opposite edge.

Cut the dough into 12 even rolls using a bench scraper or a sharp knife.

Place the rolls in a 9 by 13-inch baking dish that has been greased or lined with parchment paper.

Cover the dish and let the rolls rise for 1.5 to 2 hours at room temperature, or place them in the refrigerator for an extended rise time overnight. Rolls should look puffy but may not have doubled in size.

If the rolls are at room temperature, heat the oven to 400°F. Uncover and bake for 16-20 minutes.

If the rolls are coming from the refrigerator, heat the oven to 375°F. Uncover the rolls and bake for 20-25 minutes.

While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla extract, and salt.

Scrape the sides of the bowl to fully incorporate the ingredients. Keep the frosting at room temperature until the cinnamon rolls are baked.

Once the cinnamon rolls have been removed from the oven, spread the cream cheese frosting on them while they are still warm.

Let cool slightly and serve warm.