In the bowl of a stand mixer (see notes if not using a stand mixer), whisk together the warm water, honey, and yeast. Allow it to sit at room temperature for about 5 minutes. The mixture will start to bubble.

Add the flour, sourdough discard, butter, and salt to the bowl. With the dough hook, mix on low speed (I use setting 2) until combined (about 3-5 minutes). Scrape down the sides of the bowl as needed. Then continue to knead (I turn down to “stir” or 1) another 7-9 minutes for a total of about 12 minutes of combining and kneading the dough.

Place the dough hook in the sink and remove the dough from the bowl and set on the countertop.

Spray nonstick cooking spray into the bowl of the stand mixer and place the dough back inside. Cover the bowl with a damp towel.

Let the dough rise (also known as bulk rise) in a warm place for about 90 minutes to 2 hours or until it about doubles in size (see notes).

Grease a 9x5 or 4x8 bread pan with nonstick cooking spray. In a small bowl, mix together the cinnamon and sugar until combined. Set both aside.

With a rolling pin on the countertop, roll the dough flat into a rectangle (20”x8”). Spray bread with cooking spray then sprinkle a thick layer of the cinnamon sugar mixture (reserving 1 teaspoon of the cinnamon sugar mixture for the top) leaving a 1 inch border on each side. Roll the bread, starting at the 8” side, into a log. If the roll gets wider than 8 inches you may need to pinch or fold the ends under the loaf to allow it to fit in the pan.

Add the bread roll to the prepared pan seam side down. Do the second rise for 45 minutes to an hour at room temperature, or until about doubled in size. Cover the bread pan with a dry towel - not damp or it will stick to the top of the dough.

Sprinkle the top of the loaf with the reserved 1 teaspoon cinnamon sugar mixture before baking.

Bake the bread at 375 for about 43-45 min (check at 41 min) for a 9x5 pan or 41-43 min in an 8x4 pan, or until a lovely golden brown color on top and the inside of the bread reaches a temp of 190. Cover with foil the last 10 minutes of baking to prevent overbrowning.

Allow to cool completely (about 2-3 hours) before slicing or storing. It keeps well for up to 7 days at room temperature. We prefer to slice as needed rather than slicing the entire loaf and storing it in a storage bag at room temperature.