Sourdough Discard Cinnamon Rolls

Add granulated sugar, beaten egg, sourdough discard, flour, and salt. Mix on low until combined, adding the melted butter as it mixes. Transfer the dough to a work surface and knead for 3-4 minutes until a soft, smooth dough forms (the dough should not be 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, soak the raisins in a bowl of hot water (this helps the raisins plump up if they've been sitting in your pantry for a while!).

Transfer the dough to a floured work surface. Use a rolling pin to roll the dough into a 12x18-inch rectangle**. Drain the raisins. Spread the dough with softened butter and evenly sprinkle with brown sugar, cinnamon, and raisins (optional).

From the long end of the rectangle, roll the dough into a log, pressing the seam along the edge of the dough to close. Use unflavored dental floss or a sharp knife to cut the log into 12 approximately 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, face up. The rolls may not be touching, and there should be room for the rolls to expand in the dish. Cover with plastic wrap and let rise for 30-45 minutes until the rolls have expanded to touch each other.

Preheat the oven to 350°F. Bake the rolls for 30-35 minutes, until golden brown. Remove from the oven and let 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. Spread the frosting on the rolls and serve.