Mix Dough: Warm the milk in the microwave (about 1 ½ minutes full power) or on the stove. To the bowl of a stand mixer with a dough hook, add the warmed milk and melted butter. Add sourdough discard and mix together lightly. The mixture should be warm so it can activate the instant yeast but NOT hot. Sprinkle the instant yeast on top of the mixture. Look for the yeasty smell that tells you the yeast is activating (should happen within 10-20 seconds) and then continue adding ingredients.If the sourdough discard is straight from the refrigerator, it can bring down the temperature of the dough making the dough take longer to rise - use warmer milk if this is the case.

Add the granulated sugar, egg, salt and most of the bread flour. Reserve about 60 grams (half a cup) of flour for adding in while the dough mixes so you don't over-flour the dough. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 8-10 minutes until the dough is smooth.

First Rise: Move dough to a large bowl or container and cover. Set in a warm place to rise for about 1-2 hours. How fast the dough rises will depend on how warm the dough is. I like using a dough warming mat or my oven with the light on to keep the dough warm.

Cinnamon Roll Filling: While the dough rises, make the cinnamon filling. To a small bowl, add the softened or melted butter. Add the brown sugar, cinnamon and flour. Mix together until fully combined and set aside.

Assemble Rolls: Prepare an 8 or 9 inch round pan with parchment paper. Once the dough has doubled in size, dump it out on the counter. Pat the dough out into an approximate 16 by 12 rectangle. Spread the cinnamon filling all over the dough with your fingers, making sure to cover up to the edges of the cinnamon roll. Starting with the dough closest to you, roll up the cinnamon roll and pinch together the seam. Flip the cinnamon roll over, seam side down. Cut the long log of cinnamon roll dough into 8 equal pieces. Place into the pan.

Proof: Cover the rolls and let rise for about an hour until doubled in size, touching and proofed. The amount of time this takes will depend on how warm the dough is.

Cinnamon Roll Frosting: Whip together the butter and cream cheese until fully mixed and fluffy. Add the powdered sugar, heavy cream, vanilla extract, maple extract and salt. Whip together using a mixer until light and fluffy. Set aside.

Bake: Preheat the oven to 350ºF. Once the rolls have puffed up and almost doubled in size, they are ready for the oven. If you want an extra gooey cinnamon roll, warm up some heavy cream and drizzle it over the top of the cinnamon roll before sticking in the oven. Bake the cinnamon rolls for about 30 minutes until baked all the way through. Check the middle of a few of the cinnamon rolls by using a knife to pry up a bit of the roll and make sure it is baked to your liking (the center will tell you if it needs more time or is perfectly baked). Let the rolls cool for 5 minutes before covering with frosting and Enjoy!