Mix Dough: Warm the milk in the microwave (about 1 ½ minutes full power) or on the stove to about 100-110ºF. To the bowl of a stand mixer with a dough hook, add the warmed milk. Sprinkle the instant yeast on top of the milk. You should notice a light “yeasty” smell within seconds, and the yeast will start to clump together— a sign the yeast is active and ready to work. Add the melted butter, sourdough discard, 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 cohesive and smooth.Note: 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.

First Rise: Move the 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.

Mix up the Filling: While the dough rises, make the cinnamon filling. Add the softened butter to a small bowl. Add the brown sugar, cinnamon, and flour. Mix until fully combined and set aside.

Shaping: Once the dough has risen and doubled in size, line an 8 or 9-inch round pan with parchment paper. Roll the dough out into an approximate 16 by 12 rectangle. Spread the cinnamon filling all over the dough with your fingers or an offset spatula, making sure to cover up to the edges of the cinnamon roll dough. Starting from one long edge, roll the dough up tightly into a log and pinch the seam to seal. Flip the cinnamon roll over, seam side down. Using a sharp knife or bench scraper, cut the log of cinnamon rolls into 8 equal pieces Place the rolls into the pan

Proof the Rolls: Cover the shaped rolls with plastic wrap or a kitchen towel and let them rise until doubled in size and just touching each other, about 1 hour. The exact time will depend on the warmth of your kitchen and dough, so give them time to fully proof before baking.

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: Once the rolls have puffed up and almost doubled in size, they are ready for the oven. Preheat the oven to 350ºF. If you want an extra gooey cinnamon roll, warm up some heavy cream and drizzle about 1 Tablespoon over the top of each cinnamon roll before sticking the pan in the oven. Bake the cinnamon rolls for about 25-30 minutes until baked all the way through and register about 190-200ºF. 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. Enjoy!