• Melt butter and set aside to cool.
• Preheat the oven to 375 degrees Fahrenheit, then go ahead and prepare your cast iron skillet or baking dish by lightly brushing it with butter or oil.
• To a large bowl, add all of the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Combine.
• Now add the wet ingredients: sourdough discard, water, melted (and cooled) butter, and honey.
• Mix together until a ball forms. This may take about three to five minutes.
• Place the dough onto a lightly floured surface, then roll with a rolling pin, working it into a rectangle shape that is about 1/4 inch thick.

Make the filling:

• In a separate small bowl, add the softened butter, brown sugar, and cinnamon, stirring until the ingredients come together.
• Spread the filling evenly over the top of the dough with a spatula.
• Starting at the long side of the rectangle, begin rolling the dough up tightly. When fully rolled up, press the edge closed to keep the filling in.
• Slice evenly into rolls. You can use a sharp knife, unflavored dental floss, or even thread. The floss or thread are helpful because they can cut through the dough in a sawing motion without smashing the dough down like a knife tends to do. Try to keep the sizes as consistent as possible. You should end up with around 12 rolls.
• Place the rolls into your prepared skillet or dish, spaced just a touch apart for even baking.
• Bake in the preheated oven for 25-35 minutes or until the rolls are a light golden brown and the dough is cooked through.
• Let the rolls cool for a bit before frosting, as the frosting will just slide off the hot rolls.

Cream Cheese Frosting

• Add cream cheese, heavy cream, maple syrup or honey, and vanilla extract to a medium saucepan.
• Stir until combined over medium heat.
• You can use an immersion blender to get an extra smooth consistency.
• Pour over the warm cinnamon rolls, then serve.