No Wait Sourdough Cinnamon Rolls [quick with no added yeast]

Do you wish you could make sourdough cinnamon rolls with no wait time? Well, wait no longer with these quick no yeast sourdough cinnamon rolls! That's right, you can have these no wait sourdough cinnamon rolls baked in under 1 hour!

These quick sourdough cinnamon rolls use sourdough discard or sourdough starter plus some baking powder to give them amazing softness and no waiting for the dough to rise!

If you love baking with sourdough discard and cinnamon then make sure you check out these sourdough apple cinnamon muffins, sourdough discard snickerdoodle cookies or this sourdough cinnamon ripple quick bread. They are all no wait sourdough recipes!

Why You'll Love This Recipe!

No Wait Time - seriously, you can have these quick and easy sourdough cinnamon rolls baked in under an hour! So you're good to go whenever those cinnamon roll cravings hit!

Soft & Fluffy - while these sourdough cinnamon rolls don't use yeast for their rise, you're still guaranteed a deliciously soft and fluffy cinnamon roll, filled with decadent cinnamon filling.

Use 150g of Sourdough Discard - you can use a good amount of sourdough discard to create these no wait sourdough cinnamon rolls (of course, like any sourdough discard recipe, you can also use active starter too).

Active Sourdough Starter or Sourdough Discard?

Not only do these quick sourdough cinnamon rolls take almost no time to make, you can choose whether you use active sourdough starter or sourdough discard to make them.

This recipe uses baking powder and baking soda as the leavening agent, so it makes no real difference whether you use active starter or unfed discarded starter. Pretty cool, right. These no wait sourdough cinnamon rolls just keep on getting better!

You can read more about the difference between active starter and sourdough discard here.

How To Make No Wait Sourdough Cinnamon Rolls (so quick & easy)

These no wait sourdough cinnamon rolls are super easy to pull together. You can literally have them on the table in under 1 hour! I love that I can make these for my kids for an afternoon snack ... even if I only think of it just before they get home!

If you love recipes that you can bake almost immediately, then make sure you check out this collection of no wait sourdough recipes!

Start by preheating the oven to 200C (390F). Line a cast iron skillet with parchment paper (I find this makes clean up so much easier - and we are going for quick here remember).

In a medium size bowl, whisk together the all purpose flour, sugar, baking powder, baking soda and salt. Set this aside.

In another bowl, whisk together the buttermilk, sourdough starter, melted butter and egg. It should should be well combined and have minimal lumps.

Now, pour the liquid ingredients into the dry ingredients and bring together into a sticky dough using a spatula. The dough won't be like the sourdough you're used to, this is quite a sticky dough (it's sort of like biscuit dough).

Lightly flour a clean counter top and tip the dough out. Lightly dust some flour over the top and gently use a rolling pin to roll the dough out into a rectangle (we aren't looking for perfection here). The rectangle needs to be around 25cm x 35cm (10" x 14").

This is a sticky dough. Try to just lightly flour your counter top to be able to roll it out and use a metal dough scraper to lift it up and roll it. You don't want to add too much flour to this as the more flour you add, the drier the dough becomes. Stickier dough will give you light, fluffy no wait sourdough cinnamon rolls. No one wants dry, stodgy cinnamon rolls!

Now, once the dough is rolled out, spread the softened butter from the filling ingredients all over the rectangle, leaving a small gap at the top.

Then mix the brown sugar and cinnamon together and sprinkle that all over the butter you just spread out.

Carefully roll the dough up into a log. You can use a metal dough scraper to help if the dough is a little sticky. Now, as you can see from the photos, these are not perfect cinnamon rolls, but we are going for quick and easy here! Plus the frosting will hide the tops anyway!

Once you've rolled up your log, cut the log into 1" pieces (around 2.5cm). I just used the blade of my knife to measure to make it easier. Arrange the no wait sourdough cinnamon rolls into the cast iron skillet you prepared earlier.

Bake for 20 minutes at 200C (390F) or until just starting to brown on top.

While the no wait sourdough cinnamon rolls are baking, add the cream cheese, butter, powdered sugar and vanilla extract to the bowl of a stand mixer and whip until light and fluffy. Set aside until the rolls are baked through.

Remove from the oven and allow to cool slightly before smothering in the vanilla cream cheese frosting.

These might not be the most perfect sourdough cinnamon rolls, but they sure make up for it in flavor and texture! If I'm wanting to impress, I tend to make these more traditional sourdough cinnamon rolls, but they do take a lot longer to make.

How To Store + Freeze

These no wait sourdough cinnamon rolls are best eaten the day they are baked. The "quickness" of this dough means that it doesn't stay fresh the same way that a yeasted dough would. The easiness of this recipe means they are quick to whip up, but definitely best eaten right after baking.

I don't recommend freezing this recipe. If you want to make sourdough cinnamon rolls and freeze them, I recommend making these sourdough cinnamon rolls with either discard or active starter.

Share the sourdough love!