Servings: 12 rolls

¼ C warm water ¼ C warm water
2¼ T yeast (1 package) 2¼ T yeast (1 package)
¾ C lukewarm milk ¾ C lukewarm milk
¼ C sugar ¼ C sugar
1 t table salt 1 t table salt
1 egg 1 egg
¼ C butter, softened ¼ C butter, softened
420 g AP flour 420 g AP flour
Filling: 56g melted butter and 1 T cinnamon mixed with 100g brown sugar Filling: 56g melted butter and 1 T cinnamon mixed with 100g brown sugar

Dissolve yeast in warm water, adding a little of the sugar for food. Add milk, sugar, salt, egg, butter and half of flour to yeast. Beat until smooth. Stir in additional flour until it handles easily.
Turn onto lightly floured board and knead until smooth. Round up in greased bowl, bring greased side up. Cover and allow to rise until it doubles. Punch down and knead to get rid of air bubbles.
Roll out into large rectangle, brush with melted butter and spread with cinnamon sugar mixture. Roll into a log and cut in 1½" slices. Place in oiled 9x13" baking pan and let rise until doubled.
Bake in 375° preheated oven for about 18 to 20 minutes. Let cool slightly and turn out. Frost as desired.

I like to throw about 30g of sourdough discard in dough, may need slightly more flour but you want a light dough, not stiff.  I like to throw about 30g of sourdough discard in dough, may need slightly more flour but you want a light dough, not stiff.