Sourdough Cinnamon Roll Bake (No Rolling Required)

There’s something special about those slow, cozy mornings when you want something homemade, but don’t have time for all the extra steps. This sourdough cinnamon roll bake came together on one of those busy Sundays when I needed simple, from-scratch, and dependable. Instead of rolling and shaping traditional cinnamon rolls, I used my bread machine dough, gently formed it into soft rolls, and pressed it into the pan like a rustic focaccia. That glossy cinnamon butter pooling in the dimples? It’s everything. Warm, rich, and just sweet enough, this bake gives you all the comfort of cinnamon rolls with a fraction of the effort, making it perfect for family mornings, after church, or anytime you want something special without the fuss.

Ingredients (Add in this order to the bread machine)
1 cup warm milk (not hot, about 100–105°F)
1/4 cup of softened butter...I used ghee! 
1 large egg
1/4 cup active sourdough starter (fed or discard both work)
3 1/2 cups of Kirkland Organic All-Purpose Flour
1/4 cup of organic cane sugar (you can reduce slightly if you prefer less sweet)
1 tsp of salt
2 1/4 tsp active dry yeast (or 1 packet)
 
Bread Machine Settings
Select Dough Cycle
Let it fully mix, knead, and rise (about 1.5 hours)
The sourdough adds flavor, but the yeast does the heavy lifting for a reliable rise
*In a hurry? You can actually cut this drastically, as long as the dough is formed and is not sticky! 
 
Shaping the Rolls
This is the different part because I was in a hurry:
1.  Grease a 9x13 casserole dish (touching for pull-apart rolls) or a cast iron skillet
2.  Once the cycle finishes, place the dough directly into the casserole dish. 
3.  Divide into 12–15 rolls. They can be touching...they will eventually after this next rise! 
4.  Once they are all shaped, now comes the fun part! 
​5. Using your fingertips, gently press down into each roll, creating soft dimples across the surface just like focaccia
6. Don’t flatten them completely; press enough to create little pockets for the butter and cinnamon mixture to settle into

Mix: 
3–4 tbsp melted ghee
1/2 cup brown sugar
1–2 tbsp cinnamon

Spread your melted ghee, brown sugar, and cinnamon mixture all over the top, letting it fall into those pockets
 
Quick Rise + Bake
Cover and let rise about 10–20 minutes (just until slightly puffy)
Bake at 350°F for 18–22 minutes, until golden and bubbling