Ingredients

Method

1. 1

   In a large bowl, whisk together the warm milk, sourdough discard, sugar, egg, and vanilla extract.

2. 2

   In a separate bowl, mix the flour, baking soda, baking powder, and salt.

3. 3

   Add the dry ingredients and the softened butter to the wet mixture. Stir until a shaggy dough forms.

4. 4

   Cover the dough and let it rest for 20-30 minutes.

5. 5

   After resting, knead the dough until it is smooth but still slightly sticky. Let it rest for another 15-30 minutes.

6. 6

   While the dough rests, mix the brown sugar, granulated sugar, and cinnamon together in a small bowl.

7. 7

   Roll the dough out on a floured surface. Spread the softened butter evenly over the dough. Sprinkle the cinnamon-sugar filling over the butter.

8. 8

   Roll the dough into a log and cut it into 12 equal slices. Place each slice into a greased muffin tin.

9. 9

   Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.

10. 10

    While the muffins are baking, beat the room temperature cream cheese and butter together until smooth. Add the vanilla extract and then gradually add the powdered sugar, beating until the frosting is creamy.

11. 11

    Allow the muffins to cool slightly before spreading the cream cheese frosting on top. Store in an airtight container for up to 2 days.