1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish or a 9-inch round cake pan with butter or non-stick cooking spray. This will prevent sticking and ensure easy removal.

2. Open both cans of crescent roll dough. Unroll each sheet and separate the dough along the perforations into individual triangles. You should have 16 triangles in total.

3. In a shallow bowl or on a plate, combine the granulated sugar and ground cinnamon. Stir well to ensure the cinnamon is evenly distributed throughout the sugar.

4. In another shallow bowl, melt the butter. Dip each crescent roll triangle into the melted butter, ensuring both sides are coated. Then, dredge each buttered triangle through the cinnamon sugar mixture, pressing gently to adhere the sugar.

5. Arrange the coated crescent roll triangles in the prepared baking dish. You can overlap them slightly, standing them on their sides, to create the “pull-apart” effect. Drizzle any remaining melted butter over the dough.

6. If using, dollop small spoonfuls of sourdough discard evenly over the arranged dough. This will bake in and add a lovely subtle tang.

7. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the bread is puffed up, golden brown, and cooked through. The cinnamon sugar will be bubbly and caramelized.

8. While the bread is baking, prepare the simple glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth and pourable. If the glaze is too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar.

9. Once the bread is out of the oven, let it cool in the pan for about 5-10 minutes. Then, drizzle the prepared glaze generously over the warm bread. Serve immediately and let everyone pull off their own delicious piece!