Small Batch Sourdough Cinnamon Rolls

So you’re craving something warm, gooey, and utterly delicious, but the thought of feeding an entire army with a full batch of cinnamon rolls sounds… exhausting, right? Same, friend, *same*. And let’s be honest, sometimes you just want a little treat without the full-on baking commitment or the guilt of eating a whole tray by yourself (though, no judgment here!).

Why This Recipe is Awesome

Because it’s a small batch, duh! This means fewer dishes, less flour on your face (maybe), and just enough glorious, fluffy, sourdough-infused goodness for you and maybe one other lucky soul. Or, you know, just you. No, really, it’s like a hug for your tastebuds without the emotional baggage of a giant baking project. Plus, it uses your sourdough discard (or active starter, we’re flexible here), so you’re being a responsible sourdough parent. It’s also pretty darn idiot-proof; if I can pull this off without accidentally setting off a fire alarm, you definitely can. Trust me, it’s less daunting than trying to assemble IKEA furniture, and way more delicious.

Ingredients You’ll Need

• For the Dough:
• 50g active sourdough starter: Your bubbly friend. Don’t let it flake on you; make sure it’s fed and lively!
• 80ml warm milk: About body temperature. Think warm bath, not hot tub.
• 25g granulated sugar: Sweetness, because life’s too short for unsweetened rolls.
• 25g unsalted butter, melted: Because everything’s better with butter.
• 160g all-purpose flour: The foundational stuff.
• 1/4 tsp salt: Just a pinch to balance the party.
• For the Filling:
• 2 tbsp unsalted butter, softened: Spreadable goodness.
• 2 tbsp granulated sugar (or brown sugar for extra oomph): Sweet, sweet sugar.
• 1.5 tsp ground cinnamon: The *other* star, obviously.
• For the Cream Cheese Glaze (because it’s non-negotiable):
• 30g cream cheese, softened: Get it nice and soft, no lumpy frosting here!
• 1 tbsp unsalted butter, softened: More butter, because why not?
• 60g powdered sugar: The powdery magic.
• 1/4 tsp vanilla extract: A hint of fancy.
• 1-2 tbsp milk or cream: To get that perfect drizzle consistency.

Step-by-Step Instructions

1. Mix Your Dough Magic: In a medium bowl, combine your active sourdough starter, warm milk, sugar, melted butter, flour, and salt. Mix it all up with a spoon until it forms a shaggy dough.
2. Knead It Out: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until it’s smooth and elastic. It should pass the “windowpane test” (can stretch without tearing) if you’re feeling fancy, but mostly, just make sure it’s not super sticky anymore.
3. First Rise (The Chill Zone): Lightly grease the bowl, pop your dough back in, cover it with plastic wrap or a damp towel, and let it hang out. For a sourdough bulk ferment, this could be 4-8 hours at room temperature, or even overnight in the fridge for a slower, more flavourful rise. You’re looking for it to about double in size. **Patience, my friend, is key.**
4. Roll ‘Em Out: Once your dough has risen, gently deflate it on a lightly floured surface. Roll it into a rectangle, roughly 8×10 inches. Try to keep the edges somewhat straight; your future self will thank you.
5. Get Your Fill On: Spread the softened butter evenly over the dough rectangle, leaving a small border at one of the longer edges. In a small bowl, mix the sugar and cinnamon, then sprinkle it generously over the buttered dough.
6. Roll ‘Em Up, Slice ‘Em Down: Starting from the longer edge opposite your border, tightly roll the dough into a log. Pinch the seam closed to seal it. Using a sharp knife or even unflavored dental floss (seriously, it works wonders for clean cuts!), slice the log into 4 equal rolls.
7. Second Rise (Almost There!): Lightly grease a small baking dish (a 6-inch round or an 8×4 inch loaf pan works great). Place the rolls cut-side up in the dish, leaving a little space between them. Cover and let them rise again for another 1-2 hours at room temperature, or until they look puffy and happy.
8. Bake to Perfection: While the rolls are doing their second rise, **preheat your oven to 375°F (190°C)**. Once risen, pop them in the preheated oven and bake for 18-22 minutes, or until they’re golden brown and smell absolutely irresistible.
9. Glaze Glory: While the rolls are cooling slightly (but still warm!), whisk together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk or cream, a tablespoon at a time, until you get your desired drizzly consistency.
10. Devour Time: Drizzle that glorious glaze over your warm cinnamon rolls. Don’t be shy! Grab one (or two, or three, no one’s judging) and enjoy your masterpiece. You’ve earned it!

Common Mistakes to Avoid

• Using a Sad, Sleepy Starter: If your sourdough starter isn’t active and bubbly, your rolls won’t rise. It’s not a zombie apocalypse, we need *active* starter! Feed it, wait for it to be at its peak, then use it.
• Over-Flouring the Dough: Resist the urge to add too much flour during kneading. A slightly sticky dough is better than a dense, tough one. Don’t make your dough a bodybuilder; just enough.
• Impatience with Rising: Sourdough takes time. Trying to rush the bulk ferment or proofing will result in flat, sad rolls. Good things come to those who wait, especially with sourdough.
• Skipping the Oven Preheat: Rookie mistake! **Always preheat your oven.** Your rolls need that initial blast of heat to rise properly and get that perfect golden crust.
• Overbaking: Keep an eye on your rolls. Overbaking leads to dry, crumbly sadness. You want them just golden brown and soft in the middle.

Alternatives & Substitutions

• Flour Power: Feel free to experiment! You can use bread flour for a chewier roll, or even swap out a small portion for whole wheat flour if you’re trying to feel “healthy” (wink, wink).
• Dairy-Free Delights: Swap out the milk for your favorite plant-based milk (almond, oat, soy all work). Use a good quality plant-based butter for the dough, filling, and frosting.
• Spice It Up: Not just cinnamon! Add a pinch of nutmeg, cardamom, or even a tiny dash of allspice to your filling for a different flavour profile.
• No Sourdough? No Problem (kind of): Okay, fine, you *could* use active dry yeast. Just use about 1/2 teaspoon of active dry yeast, proof it in the warm milk for 5 minutes before adding to the dough, and then follow the rest of the recipe. But FYI, it won’t have that signature sourdough tang!
• Filling Fun: Add a sprinkle of chopped pecans or walnuts to your filling for some crunch. Or, if you’re feeling extra decadent, a tiny drizzle of maple syrup with the butter before sprinkling the cinnamon sugar.

FAQ (Frequently Asked Questions)

• My starter isn’t bubbly, can I still use it? Hold your horses! No, you cannot. A sleepy starter makes sleepy rolls. Give your starter a good feed and let it perk up for 4-6 hours until it’s active and bubbly before using. Otherwise, you’ll have dense little bricks.
• Can I make these ahead of time? Absolutely! After shaping the rolls and placing them in the baking dish (Step 7), cover them tightly and pop them in the fridge for an overnight proof (8-12 hours). In the morning, let them sit at room temperature for about 30-60 minutes while your oven preheats, then bake as usual. Genius move for fresh morning rolls!
• What if I don’t have a stand mixer? Arm workout time! Hand kneading works just fine, just takes a bit more elbow grease. The process is the same, just your hands are the powerful machine.
• How do I store leftovers? Leftovers? What are those?! But seriously, if you somehow manage to have any, store them in an airtight container at room temperature for up to a day. Pop them in the microwave for 10-15 seconds to warm them up and get that gooey goodness back. For longer storage, fridge for 3-4 days.
• Can I use margarine instead of butter? Well, technically yes, you *could*, but why hurt your soul like that? Butter just tastes better and gives a richer flavor and texture. IMO, it’s worth the real deal.
• My rolls didn’t rise enough. What happened? Likely culprits: inactive starter (see above!), cold kitchen (sourdough loves warmth!), or not enough time for bulk ferment/proofing. Sourdough is slower than commercial yeast, so be patient!

Final Thoughts

And there you have it, folks! Your very own small batch sourdough cinnamon rolls, ready to make your kitchen smell like heaven and your taste buds sing. You just tamed a sourdough starter and created something truly magnificent. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, you just made sourdough cinnamon rolls. You’re basically a kitchen wizard. Enjoy every single bite!