Ingredients:

  • 120g sourdough discard, unfed
  • 180ml warm milk (110°F/43°C)
  • 7g active dry yeast
  • 28g melted unsalted butter
  • 1 large egg, room temperature
  • 42g honey
  • 375g all-purpose flour
  • 3g salt
  • 57g softened unsalted butter
  • 100g coconut sugar
  • 16g ground cinnamon
  • 113g softened cream cheese
  • 28g Greek yogurt
  • 28g maple syrup
  • 5ml vanilla extract
  • 15-30ml milk

Instructions:

  1. Whisk the warm milk, yeast, and honey in your bowl.
  2. Stir in the sourdough discard, melted butter, and egg until smooth.
  3. Gradually fold in the flour and salt until a tacky dough forms.
  4. Dust your surface with flour and roll the dough into a rectangle.
  5. Spread the softened butter across the surface, sprinkle with the cinnamon-sugar blend, and roll tightly.
  6. Slice into 12 even pieces.
  7. Place rolls in the prepared pan and bake at 375°F (190°C) for 15-20 minutes.
  8. Whisk the cream cheese, Greek yogurt, maple syrup, vanilla, and milk until smooth and drizzle over the rolls.