Every single Christmas morning, my family has the same breakfast. Cinnamon rolls and bacon. We have never wanted anything more, it's simply perfect. The salty, smoky bacon and the gooey, sweet, pillowy cinnamon rolls are what I associate Christmas with. We never made our own growing up, but when I got into cooking in my teens, this was my biggest recipe request. I used commercial yeast and was so proud of myself for making bread on my own. Since transitioning to a sourdough lifestyle, I was so excited to try the sourdough discard in my cinnamon rolls. It adds a beautiful fluffy texture, and flavors the bread. This recipe uses both sourdough discard and commercial yeast in order to make it in an afternoon. Maple is one of the things we have plenty of here in Upstate, NY. It's a spin on a traditional cream cheese frosting, flavored with maple syrup and a tiny bit of maple extract. Winter flavors and cozy smells of cinnamon will be dancing all around your kitchen.
What You'll Need:
Dough
2/3 cup warm milk (85 degrees)
1/3 cup sugar
2 cups AP flour/ 2 cups Bread flour
1 1/2 Tsp salt
2 1/4 tsp active yeast
2 eggs
1/2 cup sourdough starter
4 tbsp softened butter (unsalted)
Filling
1/2 cup light brown sugar
2 TB cinnamon
4 TB room temperature butter
Maple Cream Cheese Frosting
1 package of cream cheese (room temp)
1/2 cup powdered sugar
1-2 TB maple syrup
1 tsp maple extract
1/4 cup milk (can add more if needed)
Equipment:
12' skillet (iron) OR Round cake pan (different cook-times below)
Butter for greasing the pan (2TB)
Rolling pin OR Wine bottle!
Stand mixer
Cinnamon-Rolled my dough with the wine bottle (pictured) 
Maple-Cream Cheese Frosted Sourdough Cinnamon Rolls
Let's Make It:
Prep time: 45 minutes
Cook time: 45-50 minutes
Proofing time: 90 minutes
In the bowl of a stand-mixer, combine your warm milk, yeast and sugar. Let sit for 5 minutes. Active yeast will foam up after 5 minutes. If your milk is too hot you may kill the yeast.
Turn the stand-mixer to a low level and add your eggs and sourdough starter.
Gradually add your flour and salt and let stand-mixer incorporate your dry ingredients. Mix for about 1-2 minutes.
While your dough is being mixed, add your butter one pat at a time, making sure it is well distributed throughout the dough. (another 1-2 minutes)
Remove the bowl with your dough from your stand-mixer and cover with plastic wrap.
Let the dough rest (helps the dough not be as tough) 30 minutes.
On a lightly floured surface, knead your dough for about 5 minutes. Be sure to be stretching without tearing, and use the heel of your palm to fold the dough over itself and press.
Cover dough with damp towel or plastic wrap and leave in a warm spot in your home for 50 minutes.
In a small bowl, mix your cinnamon and sugar for the filling with a whisk.
When dough has doubled in size, flour a surface and turn your dough out onto it. Roll your dough out into a uniform rectangle (roughly 12 x 16 inches) You want it about an inch or so thick.
Using a rubber spatula, spread your softened butter onto the dough and sprinkle on your cinnamon-sugar.
Roll your dough inwards, from the longer- lengthwise side. Form a tight cylinder shape.
Cut your dough-cylinder into 10 even pieces. Using a large serrated knife works great.
If using a skillet, preheat for 15 minutes at 350°and then line with parchment paper. Lay your cinnamon rolls into it, they will be touching. Cook time 40 minutes.
If using a 12" round cake pan, line it with parchment paper and lay your cinnamon rolls into it. They will be touching. Cook time 30 minutes (check after 30, if still pale continue for 5 minute increments until a golden brown.
In your stand mixer with the whisk attachment, Combine your softened cream cheese, powdered sugar, maple syrup, maple extract, milk and a pinch of salt.
When your cinnamon rolls have cooled, top with your frosting and dig in!
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