Soft, fluffy, bakery-style cinnamon rolls made with sourdough discard and layered with buttery cinnamon sugar filling. These rolls offer a slight sourdough tang with the soft texture of a classic yeast roll. The filling stays in place thanks to the addition of cornstarch. The recipe allows for same-day, overnight, or freeze-for-later preparation. For extra gooey rolls, pour heavy cream over the top before baking.
