Melt butter and set aside to cool.

Preheat the oven to 375 degrees Fahrenheit, then prepare your cast iron skillet or baking dish by brushing it with butter or oil.

In a large bowl, combine all dry ingredients: flour, baking soda, baking powder, and salt.

Add wet ingredients: sourdough discard, water, melted butter, and honey. Mix until a ball forms.

Place dough on a floured surface and roll into a rectangle about ¼ inch thick.

In a separate bowl, mix softened butter, brown sugar, and cinnamon until combined.

Spread the filling evenly over the dough.

Roll the dough tightly from the long side and slice evenly into rolls.

Place rolls into the prepared skillet or dish, spaced slightly apart.

Bake for 25-35 minutes until light golden brown and cooked through.

Let rolls cool before frosting.

In a saucepan, stir cream cheese, heavy cream, honey or maple syrup, and vanilla extract over medium heat until combined.

Use an immersion blender for a smooth consistency if desired.

Pour frosting over warm cinnamon rolls and serve.