Sourdough cinnamon rolls are such a great treat any time of the year, but the addition of apples makes them even more cozy, especially in autumn. They perfectly capture the flavors of the fall season with little chunks of fresh apple in every bite. The tops are spread with a thin layer of glaze which adds a little extra sweetness and enhances the warm spices and apples. These sourdough apple cinnamon rolls can even be long fermented to make them more gut healthy. They make for the most wonderful breakfast or treat to share with friends for special occasions.
Sourdough
When I started sourdough, I was so overwhelmed by all the different methods, the particulars of not killing the starter, and the uses for it. Once I had learned more about the process, I simplified it into something that I could easily manage as a busy mom. I put all my notes and things I had learned down on paper, along with common questions and some of my go-to recipes. The e-book became the resource I wish I had when I was starting and now, it has helped so many people as they start their sourdough adventure. If you wanted to understand a bit more about the process in a way that is less overwhelming, check out “The Art of Sourdough“.
I really love how sourdough forces you to slow down and enjoy the process a bit more. Sourdough is much more forgiving than commercial yeast because the rise is slower. It makes things like bread, bagels, and homemade cinnamon rolls less intimidating. This is because the window of time for them to rise is longer meaning they are less likely to overproof. When sourdough is long fermented it also makes them more gut healthy by allowing the wild yeasts to break down the flour making it easier to digest. The process of long fermenting also lowers the glycemic index of the baked good. How cool is that?!
Tools
Kitchen scale
Kitchen aid – This is optional. It will make it easier, but it can be kneaded by hand, it just requires a bit of elbow grease.
Measuring cups
Measuring spoons
Liquid measuring cup
Bench scraper – This is one of my favorite and most used kitchen tools!
Cutting board
Sharp knife – A chefs knife is a good choice for cutting the apples.
Vegetable peeler
Rolling pin
Whisk
Spatula
Bread knife – The serrations really allow this to cut smoothly and cleanly.
9×13 baking dish
Parchment paper
Ingredients
Dough
Milk: This is a brioche style bread dough so it is enriched with milk, eggs, and butter. Using milk instead of water adds a richness of flavor to the dough. I use organic whole milk or raw milk.
Sugar: This feeds the starter so it produces a nicer rise and adds just a little touch of sweetness to the dough itself.
Active sourdough starter: Taking the place of yeast, the sourdough should be bubbly and active to get the best results. In my experience, sourdough discard will not work as well as active starter.
Eggs: These add a richness to the dough and improve the soft texture. Organic or farm fresh eggs are my go-to.
Salt: No recipe is complete without a little bit of salt to balance the sweetness and enhance the flavors.
Flour: I like to buy my organic and unbleached all purpose flour in bulk from Azure standard.
Butter: Salted butter or unsalted butter work well in this recipe. If it is well softened it will incorporate into the dough easier.
Filling
Butter: It is important that this butter is very soft. If it is cold, or even only slightly soft, it will not spread well and give you an uneven layer of filling.
Brown sugar: I love the caramel notes in brown sugar because of the molasses. It makes this filling so good.
White sugar: I think the combination of both sugars works the best.
Cinnamon: You cannot have sourdough apple cinnamon rolls without a healthy addition of ground cinnamon.
Salt: This helps to balance the sweetness of the filling. I like to use crucial four salt when I can.
Cornstarch: This is optional, but I do like adding it. The apples are not cooked before sprinkling them onto the dough. The sugars in the filling can pull out some of the juice which can make the rolls a bit soggy. Adding the cornstarch allows the juice to thicken a little bit while baking to improve the overall texture.
Vanilla: Add a touch of extra flavor. Homemade vanilla, or vanilla bean paste are both great in this recipe.
Apples: I like using gala apples, but any crisp, sweet apples will work. I do not recommend red delicious because of the softer flesh which can lead to a soggier apple texture. If you like tart apples then something like granny smith apples are a great option!
Glaze
Powdered sugar: This makes for a great glaze base.
Butter: Melted butter adds so much flavor to this glaze. If you continue cooking the butter after it is melted it will add a light toasty flavor which makes the glaze even better. But if making brown butter, be careful to not burn the butter.
Milk: Water is also optional, but the milk makes the glaze creamier. I use whole milk.
Vanilla: This allows the glaze to shine and masks the flavor of straight powdered sugar.
Let’s make sourdough apple cinnamon rolls!
Dough
In the bowl of a stand mixer (or in a large mixing bowl if kneading by hand) combine the milk, sugar, sourdough starter, eggs, salt, and flour. Using a dough hook attachment, mix on medium speed for 7 minutes.
Add one tablespoon of butter at a time, not adding more until the first chunk is incorporated.
Mix for an additional 5 minutes.
Remove the hook attachment and cover the bowl with a towel. Leave it to rise at room temperature for 6 hours or until doubled in size.
Filling
Soften the butter. It should be very soft but not melted.
In a small bowl combine the softened butter, brown sugar, white sugar, cinnamon, salt, vanilla, and cornstarch. Mix until fully combined. This step can also be done in a stand mixer and a paddle attachment can be used to get it fluffy which makes it easier to spread. Set aside.
Wash, peel, and core the apples. Chop into small chunks, keeping them as even as possible.
Assembly
Turn the dough out onto a floured surface and roll into a large rectangle that is 12 by 15 inches. Dust with flour as needed to keep it from sticking.
Spread out the cinnamon filling over the whole rectangle, leaving a one-inch strip along the top of the dough. This little bit needs to stay free from filling so it can seal and not have the rolls unravel while baking.
If the filling is causing the dough to stretch or tear at all while spreading, heat the filling a little bit to soften it more.
Sprinkle the chopped apples evenly over the cinnamon filling.
Start rolling the dough into a log by rolling just the first inch or so on the long side of the dough.
Evenly roll the rest of the dough into a log.
Pinch the clean part of the dough where it meets the log to seal the end.
Flip the roll so it is seam side down. Gently squeeze the log until it is 18 inches long and an even thickness all the way down.
Using a serrated knife, cut slices that are 1 1/2 inches wide. There will 12 total.
Transfer the rolls into a greased 9×13 pan. Cover the pan with a towel and leave it to rise at room temperature for 6 hours or until almost doubled in size. They can also be covered and left in the fridge overnight.
Baking
The next morning, preheat the oven to 350 degrees.
Drizzle about half a cup of heavy cream over the tops of the cinnamon rolls if desired. this allows them to be extra fluffy and soft, but this step is optional. They will still turn out well if this step is skipped.
Bake the cinnamon rolls for 20 minutes, rotate the pan, and bake for another 18 minutes or until golden brown. To check for doneness, lift the very center of one of the middle rolls. If the dough is still wet and is pulling, it needs a few more minutes.
Allow them to cool for at least 15 minutes before glazing.
Glaze
To make the icing, melt the butter and add it to the powdered sugar. Whisk in the milk and vanilla until smooth.
With a spatula, spread the glaze evenly over the rolls.
Enjoy!
Storing
Store any leftover sourdough apple cinnamon rolls covered or in an airtight container for up to 5 days. They are best when kept at room temperature.
Possible timeline
I like doing it this way, so they are ready for baking on Sunday morning. If you wanted it done in the same day they are started, simply do not put them in the fridge on Saturday to cold ferment. Leave them on the counter and bake when risen Saturday evening.
Friday evening
8:00 pm – Feed sourdough starter (this can be done later if desired. I will feed mine right before going to bed.)
Saturday
9:00 am – Make the dough and cover it to rise at room temperature.
3:00 pm – Chop apples and make the cinnamon filling.
3:30 pm – Assemble the cinnamon rolls and place into the baking pan. Cover and place on the counter to start to rise.
5:30 pm – Place the covered cinnamon rolls into the fridge.
Sunday morning
8:00 am – Preheat the oven and pull the rolls from the fridge.
8:15 am – Drizzle the rolls with cream and bake. Make the icing and glaze when finished baking.
9:00 am – Enjoy the best sourdough apple cinnamon rolls ever!
Long ferment sourdough apple cinnamon rolls
To make these prepare and assemble the dough as above. Instead of baking the same day, leave the dough for its long fermentation in the fridge overnight or up to 48 hours. The longer the better. When long fermenting any longer than overnight, do not leave the rolls on the counter to rise once they are in the greased baking dish. They will continue to rise in the fridge, and they can overproof if left at room temperature before moving to the fridge if doing a 48-hour ferment.
Tips for success
Soft filling: It is easy to rush this step, but make sure the butter is very well softened for the filling. This will make it easier to spread so the dough is not getting stretched or torn. This also makes it much easier to get an even layer of filling.
Cutting: If your dough is really soft it will be difficult to cut into even, pretty slices. Placing the dough into the fridge to firm up for a half hour before assembling can help, especially if you are somewhere with warm weather.
Cornstarch: This does make the filling hold together better, so it does not leak out due to all the moisture in the apples. If you don’t skip this step, they will turn out just a little bit better.
Icing: This recipe has a recipe for glaze that creates a small amount. I personally love just the little bit of added sweetness without it being overpowering. However, if you like a thicker layer of glaze, then double or triple the recipe according to your preference!
Thank you
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making sourdough apple cinnamon rolls. Thank you!
Sourdough Apple Cinnamon Rolls
These cinnamon rolls are soft and tender, with bits of apple and warm cinnamon in every bite. The icing on the top is light but just enough to enhance the flavors and make these the perfect cozy fall treat.
Ingredients
Dough
- 200g Milk
- 50g Sugar
- 100g Active sourdough starter
- 2 Eggs
- 10g Salt
- 525g Flour
- 100g Butter (soft)
Filling
- 135g (10 Tbsp.) butter
- 220g (1 cup) Brown sugar
- 68g (1/3 cup) White sugar
- 15g (2 Tbsp.) Cinnamon
- 5g (1 tsp.) Salt
- 5g (1 tsp.) Vanilla
- 5 g (2 tsp.) Cornstarch*
- 525g (3 cups) Apples (peeled and diced)
- Cream (optional and used right before baking)**
Icing***
- 120g (1 cup) Powdered sugar
- 15g (1 Tbsp.) Butter
- 15g (1 Tbsp.) Milk
- 3g (1/2 tsp.) Vanilla
Instructions
- In the bowl of a stand mixer combine the milk, sugar, sourdough starter, eggs, salt, and flour. Using a dough hook attachment, mix on medium speed for 7 minutes.
- Add one tablespoon of butter at a time, not adding more until the first is fully incorporated.
- Mix for an additional 5 minutes.
- Remove the hook attachment and cover the bowl with a towel. Leave it to rise at room temperature for 6 hours or until doubled in size.
- To prepare the filling soften the butter until very soft but not melted.
- In a small bowl combine the softened butter, brown sugar, white sugar, cinnamon, salt, vanilla, and cornstarch. Mix until fully combined. This step can also be done in a stand mixer. Use a paddle attachment and beat until fluffy. Set aside.
- Turn the dough out onto a floured surface and roll into a rectangle that is 12 by 15 inches.
- Spread the cinnamon filling over the whole rectangle, leaving only an inch strip along the top of the dough. If the filling stretches or tears the dough, heat it a little bit to further soften it.
- Sprinkle the apples evenly over the cinnamon filling.
- Fold the dough over about half an inch all the way down the long side. This will create the center of the roll.
- Evenly roll the dough into a log. Pinch the clean part of the dough where it meets the log to seal the end.
- Filp the roll so it is seam side down. Press the roll until it is 18 inches long and even.
- Slice 1 1/2 inch slices, there will be 12 total.
- Transfer the rolls into a greased 9x13 pan. Cover the pan with a towel and leave to rise at room temperature for 6 hours or until risen. They can also rise in the fridge overnight.
- When ready to bake, preheat the oven to 350 degrees. Drizzle about a half cup of cream over the tops of the rolls if desired. This allows them to be extra fluffy and soft, but it is optional. They will still turn out great if this step is skipped.
- Bake the cinnamon rolls for 20 minutes, rotate the pan, and bake for another 18 minutes. To check for doneness lift the very center of one of the middle rolls to see if the dough is cooked through. If it is still undercooked, bake for a few more additional minutes.
- Allow them to cool for at least 15 minutes before icing.
- To make the icing melt the butter and add it to the powdered sugar. Stir in the milk and vanilla. Mix or whisk until smooth.
- With a spatula, spread the icing evenly over the rolls.
- Store any leftover apple cinnamon rolls covered at room temperature for up to 5 days.
- Enjoy!
Notes
* Adding cornstarch to cinnamon rolls may seem a bit strange. However, it is a very common ingredient when making pie filling because it thickens the sauce. Having that little bit mixed into the filling helps to not have the juice from the apples make the rolls too sticky and possibly underbaked. You can leave it out if desired, there just might be a little more filling that leaks out of the rolls.
**This is a trick for keeping the cinnamon rolls soft and moist while baking. It is an optional step, but it does make them taste like they are fresh off a bakery shelf.
*** This batch of icing is small. It is enough to give a very light glaze over the top of the rolls. This recipe can easily be doubled or tripled if more frosting is desired.
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