1. 1. Prepare Your Work Surface and Oven: Preheat your oven to 375 F (190 C). Lightly grease a baking sheet or line it with parchment paper. In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the topping; set aside.

2. 2. Combine Wet Ingredients for the Dough: In a large mixing bowl, whisk together the sourdough discard, melted butter, 1/2 cup granulated sugar, and vanilla extract until well combined and smooth. The mixture should be slightly thick and uniform in color.

3. 3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Ensure there are no lumps and the ingredients are evenly distributed.

4. 4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour in the milk and mix until a soft, slightly sticky dough forms. Be careful not to overmix; a few dry streaks are fine as you’ll be kneading briefly.

5. 5. Knead and Roll Out the Dough: Lightly flour a clean work surface. Turn the dough out onto the floured surface and knead gently for about 1-2 minutes until it comes together and is smooth. Roll the dough into a rectangle, approximately 12×8 inches and about 1/4 inch thick.

6. 6. Add the Cinnamon Sugar Filling: Brush the surface of the dough rectangle lightly with a little extra melted butter (about 1 tablespoon, optional, but helps the sugar stick). Sprinkle the prepared cinnamon sugar mixture evenly over the entire surface of the dough, leaving a small border along one long edge.

7. 7. Shape the Bunny Rolls: Starting from one long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 1-inch thick slices. For the bunny shape, gently pinch one side of each roll to form the “head” and then make two small cuts on the opposite side to create the “ears.” Place the shaped rolls on your prepared baking sheet, leaving a little space between them.

8. 8. Bake Until Golden: Bake for 15-20 minutes, or until the rolls are golden brown on top and cooked through. The rolls should feel firm to the touch and smell wonderfully fragrant. Let them cool slightly on the baking sheet before transferring to a wire rack.