In a small bowl, combine the active dry yeast with warm water (105-110°F) and let it sit for about 5-10 minutes.

In a large mixing bowl, combine the bloomed yeast, sourdough discard, warm milk, melted butter, sugar, flour, and salt. Mix until a shaggy dough forms.

Transfer the kneaded dough into a greased bowl, covering it with a damp cloth. Allow it to rise in a warm area until it doubles in size, about 30 minutes to 1 hour.

Once risen, gently punch down the dough on a floured surface, roll into a rectangle about 24 inches by 16 inches.

Spread a mixture of cinnamon and brown sugar evenly over the rolled-out dough, then tightly roll the dough inward to form a log.

Slice the log into 12 individual rolls and place them in a greased baking dish to rise again for about 30 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 25-35 minutes until golden brown.

Remove from the oven, allow to cool slightly, and spread cream cheese frosting over warm rolls.