Sourdough Discard Apple Cinnamon Rolls

Add the warm milk to the bowl of a stand mixer fitted with a dough hook*, or a large mixing bowl. Add the granulated sugar and sprinkle with yeast. Let sit for 5 minutes or until foamy. If the yeast does not foam, it is dead and you'll need to start over with fresh yeast.

Add the flour, sourdough discard, beaten egg, and salt. With the mixer on low speed, slowly pour in the melted butter. Increase speed to medium until a shaggy dough forms, then knead by hand for 3-4 minutes until you have a smooth dough ball. The dough should be soft, smooth and slightly tacky (not sticky). If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.

Transfer the dough to a large, greased bowl. Cover with plastic wrap and let rise for 60-90 minutes, or until doubled in size.

While the dough rises, melt 1 Tablespoon of butter in a small skillet over medium heat. Add the diced apples and cook, stirring occassionall until softened, about 3-4 minutes. Remove from heat and stir in lemon juice, cinnamon and nutmeg. Set aside to cool.

Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough into an 12x18-inch rectangle. Spread the dough with 5 Tablespoons softened butter all the way to the edge, and sprinkle evenly with ¾ cup brown sugar. Then evenly spread the apples across the dough.

From the long side of the rectangle, roll the dough into a log, pressing the seam at the end of the dough to close. Use unflavored dental floss or a sharp knife to cut the log into 12 equal-sized pieces. If using dental floss, wrap the floss around the log, then cross the ends over each other and pinch to cut.

Transfer the cut rolls to a greased 9x13-inch baking pan, cut side up. There should be some room for the rolls to expand. Cover with plastic wrap and let rise 30-45 minutes until puffy and the rolls have filled the pan.

While the rolls rise, preheat the oven to 350°F. Bake the rolls uncovered for 30-35 minutes, until golden brown. Set aside to cool.

While the rolls cool, make the frosting. In a medium bowl, whip the softened butter until light and fluffy, about 2-3 minutes. Add vanilla extract and a pinch of salt. Add the confectioner's sugar and 1 Tablespoon milk, mixing until smooth. Add additional milk to reach your desired consistency, if needed. Smooth the frosting on the rolls and serve.