1. Preheat your oven to 375 F (190 C). Lightly grease a mini muffin tin or line it with paper liners.

2. In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined.

3. Unroll the can of crescent rolls onto a clean work surface. Do not separate the individual triangles; instead, press the seams together gently to form one large rectangle of dough. If your crescent dough comes in two sheets, overlap them slightly and press to seal.

4. Brush the melted butter evenly over the entire surface of the crescent dough rectangle. Then, sprinkle the cinnamon sugar mixture generously over the buttered dough, making sure to cover it from edge to edge.

5. Starting from one of the long sides, carefully roll the dough into a tight log. Once rolled, use a sharp knife to slice the log into 12 equal pieces, each about 1-inch thick.

6. Place each sliced cinnamon roll bite into a prepared mini muffin tin cup. Spoon about 1/2 to 1 teaspoon of sourdough discard over the top of each bite.

7. Bake for 12-15 minutes, or until the bites are golden brown and puffed up.

8. While the bites are baking, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Once the cinnamon roll bites are out of the oven, let them cool in the muffin tin for a few minutes before transferring them to a wire rack. Drizzle generously with the prepared glaze while they are still warm. Serve immediately and enjoy!