Jumbo Sourdough Apple Pie Cinnamon Rolls
Nothing says autumn quite like apple pie, unless that is you swirl it into a cinnamon roll! These Jumbo Sourdough Apple Pie Cinnamon Rolls are the ultimate fall indulgence, combining the best of both worlds. Each pillowy soft sourdough roll is filled with gooey cinnamon sugar, layered with homemade caramel apple pie filling, and finished with tangy cream cheese frosting and a buttery crumble topping. One bite and you’ll feel like you’ve stepped straight into the apple orchard on a crisp fall morning.
And the best part? You can make these with a same-day bake option. No waiting!
Why You’ll Love This Recipe:
These rolls use a sweet levain to cut the tart taste of sourdough for a sweeter roll, and the tangzhong paste keeps the dough soft and tender for days. You can make the dough same-day, or ferment the dough overnight for additional fermentation and to make it easy for your schedule. The apple pie filling is made from scratch using Granny Smith apples, sugar, butter, cream, and warm spices. Both the apple pie filling and the pie crust crumble can be made and stored ahead to make assembling these rolls effortless.
Why Use a Sweet Levain?
Milder flavor- the added sugar in the levain feeds the yeast while tempering the sourness of the sourdough. The sugar works to stabilize fermentation and works beautifully in enriched doughs.
Why Use a Tangzhong?
Tangzhong is a simple process of heating up milk with flour and creating a roux. Done in minutes, this process pre-gelatinizes the starches allowing the dough to hold more moisture. This process locks in moisture while also strengthens the dough, resulting in pillowy soft texture with an expanded shelf-life. This will give you yeasted results while keeping it sourdough!
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Tools You’ll Need:
Stand mixer with dough hook (or strong hands!) – for mixing dough.
Mixing bowls- for combining apple pie filling, mixing crumble, and cream cheese icing.
Saucepan or small pot- for mixing tangzhong.
Whisk- for stirring tangzhong.
Veggie or apple peeler- to peel apples.
Cutting board and knife- to chop apples.
Large saucepan- to cook apple pie filling.
Long ruler or measuring tape (optional) – to measure dough for even rolls.
Rolling pin– to roll dough out.
9×13-inch baking dish- for baking buns. I love this pan from USA linked here https://amzn.to/4cbFHJN.
Offset spatula or frosting knife- for spreading cinnamon paste and frosting.
Pizza wheel or pastry wheel – to cut rolls into even strips.
Digital scale– recommended for accurate measurements.
Kitchen thermometer (optional)- helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer linked here https://amzn.to/4c73OsQ
Hand beaters- to beat cream cheese icing.
Gather Your Ingredients:
All-purpose flour- I recommend using all-purpose flour for a softer roll, but you can substitute for bread flour. Make sure to avoid using flours that are enriched, and for best results select a high protein flour. You’ll also use flour in your pie filling and crumble.
Whole milk – milk works in the tangzgong and the dough to create a tender crumb.
Sourdough starter- (flat or past peak, can be cold or room temperature). You’ll use your starter to feed your sweet levain used in the dough. If you wish, you can skip the sweet levain and use equal weight sourdough starter instead-just make sure it has been fed and is at peak when you use your starter. Be aware this may make for a more “sour” cinnamon roll.
Unsalted Butter – butter makes your dough rich and soft. You’ll also need it for your apple pie filling to create the caramel sauce, and in the crumble frosting. I prefer using unsalted butter and then adding salt so I can control the amount being added. If you use salted, reduce the salt you’re using.
Eggs – provide richness and works to bind the dough.
White sugar– Boosts sweetness and supports the rise and golden color of the rolls. You’ll also use white sugar to feed your sweet levain, sweeten your apple pie filling, and crumble.
Salt – balances sweetness and enhances overall flavors. I prefer a high quality sea salt.
Brown sugar– Used to sweeten the apple pie filling and give it that “caramel” taste.
Vanilla extract– Enhances the flavor and brings warmth.
Cinnamon and Cardamom- Rounds out the apple flavor and brings that classic apple pie warmth. You can skip the cardamom if you don’t have it, but I think it’s the secret to my apple pie filling. Shhh, don’t tell anyone!
Granny Smith Apples– These are my favorite apples for apple pie filling. While you can use other varieties of apples, granny smith offer a distinct tart crisp flavor and don’t get mushy after long periods of baking. If you don’t have Granny Smith, Honeycrisp or Braeburn are fine options.
Lemon juice- balances out the apple pie filling and helps to preserve the apples.
Cream – this is key to creating a rich caramelized apple pie filling. You’ll also use it to thin out your cream cheese icing if needed.
Cream cheese – gives icing that tangy classic taste.
Powdered Sugar (or confectioner’s) – used in the cream cheese icing to sweeten and thicken the glaze. Do not substitute this sugar for granulated sugar, or your frosting will be gritty.
Now let’s bake!
Instructions
Step 1: Make the Sweet Levain (Night Before)
Baker’s Schedule: 8:00 PM- Night Before
Ingredients:
• 25 g sourdough starter (100% hydration)
• 100g all-purpose flour (¾ cup + 2 tbsp)
• 100 g water (1/2 cup)
• 25g granulated sugar (1 tbsp + 2 tsp)
Instructions:
Mix all ingredients until a paste forms.
Cover and let ferment at 74–78°F (23–26°C) for 10–12 hours, or until doubled and domed.
Baker’s Schedule: 8:00 AM- Day 1
Step 2: Make the Tangzhong
Ingredients:
• 20g all-purpose flour (2 tbsp)
• 100g whole milk (⅓ cup + 1 tbsp)
Instructions:
Whisk milk and flour together in a small saucepan.
Cook over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.
Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.
Prepare your dough while tangzhong cools.
Step 3: Make the Dough
In the bowl of a stand mixer or large bowl, combine tangzhong, sweet levain, eggs, milk, vanilla, salt and sugar.
Add flour and mix with a dough hook on low or use a dough whisk until a shaggy dough forms.
With the mixer on medium-low, add butter a tablespoon at a time, letting each piece incorporate before adding the next. Alternatively if mixing this dough by hand, knead one tablespoon of butter into the dough at a time.
Knead for 10–15 minutes, or until smooth, elastic, and slightly tacky. The dough should pass the windowpane test. If using a stand mixer, I suggest using your hand to scrape the dough down and knead for a minute after 8 minutes to make sure ingredients are incorporated, then complete remaining kneading time on low. Do not cut your kneading time short.
5. Place in a greased bowl, cover, and bulk ferment at warm room temp for 5-6 hours.
Perform 1 stretch and fold after 30 minutes if using stand mixer. If you mixed this dough by hand perform 3 sets of stretch and folds at 30 minute intervals during the first 2 hours. Dough should rise about 90-100%. At this point you can continue to shape rolls, or you can cover your dough and refrigerate overnight for cold fermentation.
Step 4: Make the Apple Pie Filling
Wash apples. Peel and chop into 1/4 inch cubes. Transfer to a large mixing bowl. Add lemon juice, white sugar, brown sugar, cinnamon, cardamom, vanilla, salt, cream, and flour to the bowl. Toss apples with filling ingredients and set aside.
In a large saucepan over medium heat, melt your butter. When butter has melted, add apple pie filling. Cook apple filling for about 12-15 minutes, until apples are soft and a caramel sauce has formed. Make sure to keep stirring apples off of the bottom of the pan to avoid burning. You want apples to be soft when you stick a fork in them.
Cool filling completely. It should be thick and spoonable. Transfer to a bowl and refrigerate until ready to use.
Note: You can make this filling up to 3 days ahead and store in the refrigerator in an airtight container until ready to use.
Step 5: Make Crumble Topping
To give the rolls that pie taste, we are going to make a quick crumble.
Preheat your oven to 350 F, and line a baking sheet with parchment paper or a silicone mat. In a microwave safe bowl, melt your butter. Add your flour, sugar, cinnamon, and salt. Mix the ingredients until you have a crumbly mixture.
Spread your crumble out in a thin layer on the pan, and bake for 15-18 minutes or until golden and toasted. Allow to cool, then store in an airtight container.
Step 6: Prepare Cinnamon Sugar Paste
Allow your butter to soften. In a bowl, combine the butter, brown sugar, cinnamon, cardamom, salt, and flour into a paste. This is going to be the filling for your cinnamon rolls. Set aside for later.
Step 7: Shape the Rolls
Note: If refrigerating dough overnight, remove from refrigerator at this time and allow to rest 30 minutes at room temperature to take off the chill.
On a lightly floured surface, roll dough into a 12×15-inch rectangle with the 12-inch edges being the bottom and top. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.
Spread top of dough with the cinnamon sugar paste you prepared early, making sure it’s evenly spread all over the dough to meet the edges leaving a 1/2 inch border at the top.
Add the apple pie filling on top of the cinnamon sugar paste, making sure to spread evenly all over the top of the dough to meet the edges leaving a 1/2 inch border at the top. Reserve 1 1/2 cups of the apple pie filling to top the rolls later.
Mark the bottom edge (12-in edge) every 2 inches to create 6 strips. Use a knife or pizza wheel to cut 6 clean long strips.
Starting at the bottom of each strip, roll up each strip to form your cinnamon roll as pictured below. Don’t worry if a bit of the apple pie filling is oozing out, that’s normal! These are very ooey and gooey.
Note: The measurements listed are for 6 jumbo rolls. If you’d like to adjust this recipe to make a dozen rolls, use the 15-in edge as the bottom and top edge, with the 12-inch edge being the sides. Cut into 12 (1 1/4 inch wide) strips and form your rolls. Proceed with recipe as listed.
Place rolls into a greased 9×13-inch pan to proof.
Optional: As long as you made your dough the same day, you can shape your rolls and place in the pan and cover with plastic then refrigerate overnight to save yourself an additional step the next morning. Do not allow rolls to proof at this point and place directly into refrigerator covered with plastic. Continue with final proof the next morning. This may take longer as your dough will be cold. Do not do this if you have already refrigerated dough overnight, as you will run the risk of over proofing you rolls.
Step 8: Final Proof
Cover rolls with plastic wrap and let rise at warm room temp (74–78°F) for 2 hours, or until noticeably puffy and nearly doubled as pictured.
Step 9: Bake Rolls
Preheat oven to 350°F (175°C). Bake rolls for 40-50 minutes, or until tops are golden and firm. Because of the apple pie filling making the rolls thicker, it’s important to make sure the dough portion of the roll has reached the proper temperature to avoid an underbaked roll. Internal temperature of center of roll should read 200–205°F.
If rolls are browning too quickly, tent loosely with foil during the last 10–15 minutes.
While rolls bake, whip up your cream cheese icing.
Step 10: Make Cream Cheese Icing
Soften cream cheese and butter. In a bowl, cream the cream cheese and butter. Add the vanilla and salt, and beat into the frosting. Sift your powdered sugar and add to your frosting, and beat into your icing. Add 1 Tablespoon of cream to the icing and beat until fluffy and light. Add more cream if needed to adjust to the desired consistency.
Step 11: Frost and Top Rolls
Scoop cream cheese icing evenly on top of the rolls, and spread with a spatula or frosting knife. Add a spoonful of warmed apple pie filling to the top, and garnish with the crumble.
Serve warm rolls immediately.
Enjoy your fresh Jumbo Sourdough Apple Pie Cinnamon Rolls!
Yields 6 jumbo rolls or 12 regular sized cinnamon rolls
How to Store:
Room Temperature- Store frosted rolls in an airtight container up to 2 days.
Refrigerator- Keep up to 5 days in refrigerator, gently rewarming before serving.
Freezer- Freeze unfrosted rolls, tightly wrapped, for up to 2 months. Thaw overnight in fridge, warm, then frost.
FAQ’S:
Can I make these ahead?
Yes! You can chill the dough overnight after bulk ferment, or refrigerate shaped rolls overnight and bake the next morning.
What apples are best?
Granny Smiths are ideal for their tartness and firmness, but Honeycrisp or Braeburn also work well.
Jumbo Sourdough Apple Pie Cinnamon Rolls
Equipment
- Stand mixer with dough hook (or strong hands!) for mixing dough
- Mixing bowls for combining apple pie filling, mixing crumble, and cream cheese icing.
- Saucepan or small pot for mixing tangzhong.
- Whisk or stirring tangzhong.
- Veggie or apple peeler- to peel apples
- Cutting board and knife- to chop apples.
- Large saucepan- to cook apple pie filling.
- Long ruler or measuring tape (optional) - to measure dough for even rolls.
- Rolling Pin to roll dough out.
- 9×13-inch baking dish for baking buns.
- Offset spatula or frosting knife- for spreading cinnamon paste and frosting.
- Pizza wheel or pastry wheel - to cut rolls into even strips.
- Digital scale recommended for accurate measurements.
- Kitchen thermometer (optional)- helpful for tangzhong and checking internal temperatures.
- hand beaters to beat cream cheese icing.
Ingredients
Sweet Levain:
- 1 Tablespoon (25g) sourdough starter
- ¾ cup + 2 tbsp (100g) all-purpose flour
- 1/2 cup (100g) water
- 1 tbsp (25g) granulated sugar
Tangzhong Paste:
- 2 tbsp (20g) all-purpose flour
- ⅓ cup + 1 tbsp (100g) whole milk
Dough:
- All of the tangzhong
- 3/4 cup (200g) sweet levain
- 2 (100g) large eggs
- 1/3 cup (80g) warm milk (warm to 80 degrees-don't overheat)
- ¼ cup (50g) granulated sugar
- 3 1/2 cups (450g) all-purpose flour
- 1¾ tsp (10g) salt
- 10 T (142g) unsalted butter, softened
- 1 tsp vanilla
Apple Pie Filling:
- 7 Granny Smith apples peeled & diced into 1/4 inch cubes
- 3 tbsp (45g) lemon juice
- ½ cup (100g) white sugar
- ⅓ cup (70g) brown sugar
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp vanilla extract
- 3 tbsp (45g) cream
- ½ cup (113g) unsalted butter
- ¼ tsp sea salt
- ⅓ cup (40g) flour
Cinnamon Sugar Filling:
- ½ cup (113g) unsalted butter, room temp
- ¾ cup (150g) brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- ¼ tsp cardamom
- ⅛ tsp salt
- 2 tbsp (30g) all-purpose flour
Crumble Topping:
- ½ cup (60g) flour
- ½ cup (100g) white sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 4 tbsp (65g) melted butter
Cream Cheese Frosting:
- 112 4 oz (112g) cream cheese, softened
- 56 ¼ cup (56g) unsalted butter, softened
- 225 2 cups (225g) powdered sugar
- ½ tsp vanilla extract
- 1/8 tsp salt
- 1 tbsp heavy cream
Instructions
Step 1: Make the Sweet Levain (Night Before)
- Mix all ingredients until a paste forms.1 Tablespoon (25g) sourdough starter, ¾ cup + 2 tbsp (100g) all-purpose flour, 1/2 cup (100g) water, 1 tbsp (25g) granulated sugar
- Cover and let ferment at 74–78°F (23–26°C) for 10–12 hours, or until doubled and domed.
Step 2: Make the Tangzhong
- Whisk milk and flour together in a small saucepan.2 tbsp (20g) all-purpose flour, ⅓ cup + 1 tbsp (100g) whole milk
- Cook over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.
- Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.
- Prepare your dough while tangzhong cools.
Step 3: Make the Dough
- In the bowl of a stand mixer or large bowl, combine tangzhong, sweet levain, eggs, milk, vanilla, salt and sugar.All of the tangzhong, 3/4 cup (200g) sweet levain, 2 (100g) large eggs, 1/3 cup (80g) warm milk, ¼ cup (50g) granulated sugar, 1¾ tsp (10g) salt, 1 tsp vanilla
- Add flour and mix with a dough hook on low or use a dough whisk until a shaggy dough forms.3 1/2 cups (450g) all-purpose flour
- With the mixer on medium-low, add butter a tablespoon at a time, letting each piece incorporate before adding the next. Alternatively if mixing this dough by hand, knead one tablespoon of butter into the dough at a time.10 T (142g) unsalted butter, softened
- Knead for 10–15 minutes, or until smooth, elastic, and slightly tacky. The dough should pass the windowpane test. If using a stand mixer, I suggest using your hand to scrape the dough down and knead for a minute after 8 minutes to make sure ingredients are incorporated, then complete remaining kneading time on low. Do not cut your kneading time short.
- Place in a greased bowl, cover, and bulk ferment at warm room temp for 5-6 hours.
- Perform 1 stretch and fold after 30 minutes if using stand mixer. If you mixed this dough by hand perform 3 sets of stretch and folds at 30 minute intervals during the first 2 hours. Dough should rise about 90-100%. At this point you can continue to shape rolls, or you can cover your dough and refrigerate overnight for cold fermentation.
Step 4: Make the Apple Pie Filling
- Wash apples. Peel and chop into 1/4 inch cubes. Transfer to a large mixing bowl. Add lemon juice, white sugar, brown sugar, cinnamon, cardamom, vanilla, salt, cream, and flour to the bowl. Toss apples with filling ingredients and set aside.7 Granny Smith apples, 3 tbsp (45g) lemon juice, ½ cup (100g) white sugar, ⅓ cup (70g) brown sugar, 2 tsp cinnamon, 1 tsp cardamom, 1 tsp vanilla extract, 3 tbsp (45g) cream, ¼ tsp sea salt, ⅓ cup (40g) flour
- In a large saucepan over medium heat, melt your butter. When butter has melted, add apple pie filling. Cook apple filling for about 12-15 minutes, until apples are soft and a caramel sauce has formed. Make sure to keep stirring apples off of the bottom of the pan to avoid burning. You want apples to be soft when you stick a fork in them.½ cup (113g) unsalted butter
- Cool filling completely. It should be thick and spoonable. Transfer to a bowl and refrigerate until ready to use.
- Note: You can make this filling up to 3 days ahead and store in the refrigerator in an airtight container until ready to use.
Step 5: Make Crumble Topping
- To give the rolls that pie taste, we are going to make a quick crumble.
- Preheat your oven to 350 F, and line a baking sheet with parchment paper or a silicone mat. In a microwave safe bowl, melt your butter. Add your flour, sugar, cinnamon, and salt. Mix the ingredients until you have a crumbly mixture.½ cup (60g) flour, ½ cup (100g) white sugar, ½ tsp cinnamon, ¼ tsp salt, 4 tbsp (65g) melted butter
- Spread your crumble out in a thin layer on the pan, and bake for 15-18 minutes or until golden and toasted. Allow to cool, then store in an airtight container.
Step 6: Prepare Cinnamon Sugar Paste
- Allow your butter to soften. In a bowl, combine the butter, brown sugar, cinnamon, cardamom, salt, and flour into a paste. This is going to be the filling for your cinnamon rolls. Set aside for later.½ cup (113g) unsalted butter, room temp, ¾ cup (150g) brown sugar, packed, 1 1/2 tbsp ground cinnamon, ¼ tsp cardamom, ⅛ tsp salt, 2 tbsp (30g) all-purpose flour
Step 7: Shape the Rolls
- Note: If refrigerating dough overnight, remove from refrigerator at this time and allow to rest 30 minutes at room temperature to take off the chill.
- On a lightly floured surface, roll dough into a 12×15-inch rectangle with the 12-inch edges being the bottom and top. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.
- Spread top of dough with the cinnamon sugar paste you prepared early, making sure it’s evenly spread all over the dough to meet the edges leaving a 1/2 inch border at the top.
- Add the apple pie filling on top of the cinnamon sugar paste, making sure to spread evenly all over the top of the dough to meet the edges leaving a 1/2 inch border at the top. Reserve 1 1/2 cups of the apple pie filling to top the rolls later.
- Mark the bottom edge (12-in edge) every 2 inches to create 6 strips. Use a knife or pizza wheel to cut 6 clean long strips.
- Starting at the bottom of each strip, roll up each strip to form your cinnamon roll as pictured below. Don’t worry if a bit of the apple pie filling is oozing out, that’s normal! These are very ooey and gooey.
- Note: The measurements listed are for 6 jumbo rolls. If you’d like to adjust this recipe to make a dozen rolls, use the 15-in edge as the bottom and top edge, with the 12-inch edge being the sides. Cut into 12 (1 1/4 inch wide) strips and form your rolls. Proceed with recipe as listed.
- Place rolls into a greased 9×13-inch pan to proof.
- Optional: As long as you made your dough the same day, you can shape your rolls and place in the pan and cover with plastic then refrigerate overnight to save yourself an additional step the next morning. Do not allow rolls to proof at this point and place directly into refrigerator covered with plastic. Continue with final proof the next morning. This may take longer as your dough will be cold. Do not do this if you have already refrigerated dough overnight, as you will run the risk of over proofing you rolls.
Step 8: Final Proof
- Cover rolls with plastic wrap and let rise at warm room temp (74–78°F) for 2 hours, or until noticeably puffy and nearly doubled as pictured.
Step 9: Bake Rolls
- Preheat oven to 350°F (175°C). Bake rolls for 40-50 minutes, or until tops are golden and firm. Because of the apple pie filling making the rolls thicker, it’s important to make sure the dough portion of the roll has reached the proper temperature to avoid an underbaked roll. Internal temperature of center of roll should read 200–205°F.
- If rolls are browning too quickly, tent loosely with foil during the last 10–15 minutes.
- While rolls bake, whip up your cream cheese icing.
Step 10: Make Cream Cheese Icing
- Soften cream cheese and butter. In a bowl, cream the cream cheese and butter. Add the vanilla and salt, and beat into the frosting. Sift your powdered sugar and add to your frosting, and beat into your icing. Add 1 Tablespoon of cream to the icing and beat until fluffy and light. Add more cream if needed to adjust to the desired consistency.112 4 oz (112g) cream cheese, softened, 56 ¼ cup (56g) unsalted butter, softened, 225 2 cups (225g) powdered sugar, ½ tsp vanilla extract, 1/8 tsp salt, 1 tbsp heavy cream
Step 11: Frost and Top Rolls
- Scoop cream cheese icing evenly on top of the rolls, and spread with a spatula or frosting knife. Add a spoonful of warmed apple pie filling to the top, and garnish with the crumble.
- Serve warm rolls immediately.
- Enjoy your fresh Jumbo Sourdough Apple Pie Cinnamon Rolls!
Apple cinnamon rolls.