Sourdough Cinnamon Rolls Quick

So you’re craving something warm, gooey, and covered in cream cheese frosting, but the thought of a multi-day sourdough project makes you want to curl up and cry? Been there, bought the T-shirt. This, my friend, is your rescue mission!

Why This Recipe is Awesome

Okay, let’s be real. Traditional sourdough cinnamon rolls are a labor of love, and sometimes love is just too much effort. This recipe? It’s like sourdough had a baby with instant gratification. You get all that tangy depth without the commitment issues. Seriously, it’s so quick, you’ll wonder if you cheated. (Spoiler: you kinda did, but who cares when it tastes this good?)

Ingredients You’ll Need

For the Dough:

• 1 cup (240g) Active Sourdough Starter: Your bubbly friend, fed and ready for action. No sad, sleepy starters allowed!
• ¾ cup (180ml) Warm Milk: Not hot, not cold. Just cozy warm, like a hug.
• ¼ cup (50g) Granulated Sugar: A little sweetness to balance the tang.
• ¼ cup (56g) Melted Unsalted Butter: Because everything’s better with butter, duh.
• 1 Large Egg: For richness and structure. Give it a good whisk first.
• 3 cups (360g) All-Purpose Flour: The backbone of our rolls.
• 1 tsp Salt: A pinch of magic.

For the Filling:

• ¼ cup (56g) Softened Unsalted Butter: Again with the butter. See a pattern yet?
• ½ cup (100g) Packed Brown Sugar: Deep, caramel-y goodness.
• 1 ½ tbsp Ground Cinnamon: The star of the show! Don’t be shy.

For the Cream Cheese Frosting:

• 4 oz (113g) Cream Cheese: Room temp, please. No cold bricks!
• 2 cups (240g) Powdered Sugar: Sifted, if you’re feeling fancy (or want to avoid lumps).
• ¼ cup (56g) Melted Unsalted Butter: Last call for butter!
• 1 tsp Vanilla Extract: A dash of warmth.
• Pinch of Salt: Balances the sweetness.

Step-by-Step Instructions

1. Get Doughy: In a large bowl, whisk together your active sourdough starter, warm milk, sugar, melted butter, and egg. Add the flour and salt. Mix until a shaggy dough forms.
2. Knead (Lightly): Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until it’s smooth and elastic. It’s not a marathon, just a quick workout!
3. First Rise (The Quick One!): Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until it’s roughly doubled. This is where the ‘quick’ magic happens.
4. Roll it Out: Once risen, gently punch down the dough. On a lightly floured surface, roll it into a large rectangle, about 1/4 inch thick. Don’t stress about perfect edges.
5. Fill ‘er Up: Spread the softened butter evenly over the dough, leaving a small border at one long edge. Sprinkle generously with brown sugar and cinnamon.
6. Roll & Slice: Starting from the long edge closest to you, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 even pieces.
7. Second Rise (Mini Version): Arrange the rolls in a greased 9×13 inch baking dish. Cover lightly and let them rise again for another 30-45 minutes while you preheat your oven to 375°F (190°C).
8. Bake ’em! Pop the rolls into the preheated oven and bake for 20-25 minutes, or until golden brown and cooked through.
9. Whip up Frosting: While rolls are baking, beat together the softened cream cheese, powdered sugar, melted butter, vanilla, and salt until smooth and fluffy.
10. Frost & Devour: Once the rolls are out of the oven, let them cool for just 5-10 minutes, then slather with that glorious cream cheese frosting. Serve warm and bask in the glory!

Common Mistakes to Avoid

• Using a sleepy starter: Your starter needs to be bubbly and active, or these rolls won’t rise like they should. Don’t wake it up from a nap and expect miracles!
• Over-flouring during kneading/rolling: A little flour is good, a lot makes your rolls dry and tough. Ease up, buttercup.
• Forgetting to preheat the oven: Rookie mistake, seriously. Your rolls deserve a warm welcome, not a cold shock.
• Skimping on the filling: This isn’t the time to be a minimalist. More butter, more sugar, more cinnamon = more happiness.
• Eating them all yourself in one sitting: Okay, maybe not a “mistake” per se, but sharing is caring… sometimes.

Alternatives & Substitutions

• Dairy-Free: Swap regular milk for plant-based milk (almond or oat work great!) and use a good quality dairy-free butter alternative. The frosting can be made with vegan cream cheese and butter too. It totally works, no judgment here!
• No Brown Sugar? White granulated sugar works in a pinch, or even a mix of white sugar and a drizzle of molasses for that brown sugar vibe.
• Different Spices: Want to go wild? Add a pinch of nutmeg, cardamom, or even a tiny bit of ginger to your cinnamon filling. Live a little!
• Frosting Fun: If cream cheese isn’t your jam (or you’re out!), a simple glaze with powdered sugar, milk, and vanilla is delicious. Or even a maple glaze!

FAQ (Frequently Asked Questions)

• “Can I make these ahead of time?” Oh, you fancy, huh? You can prepare the rolls, slice them, and place them in the baking dish, then cover and refrigerate overnight. Take them out about an hour before baking to let them warm up and finish their second rise.
• “My rolls aren’t rising. What gives?” Is your starter active? Is your kitchen super cold? Sourdough can be finicky. Try placing the dough in a slightly warmer spot, like a turned-off oven with the light on.
• “Can I use whole wheat flour?” You can swap out a portion (say, 1/4 to 1/2) of the all-purpose flour for whole wheat, but know that it might result in a slightly denser roll. It’s an experiment, go for it!
• “Help, my frosting is too runny/thick!” Too runny? Add a bit more powdered sugar. Too thick? A tiny splash of milk or even a drop more melted butter will loosen it up. Easy fix!
• “What if I don’t have a 9×13 pan?” No biggie! Any similar-sized baking dish or even a couple of smaller round cake pans will work. Just make sure they’re snuggled in there.

Final Thoughts

See? You did it! Who knew ‘quick’ and ‘sourdough’ could coexist in such delicious harmony? Now go forth and conquer your carb cravings. Share these beauties (if you must!), or hoard them all for yourself. No judgment here, just deliciousness. You’re basically a sourdough wizard now. Go on, pat yourself on the back!