Sourdough Apple Cinnamon Rolls
These Sourdough Apple Cinnamon Rolls combine the best of apple pie and cinnamon rolls with a pillowy soft sourdough roll is filled with gooey cinnamon sugar and homemade apple pie filling, then topped with silky cream cheese frosting and a buttery crumble topping.
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 - 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.
- 9x13-inch baking dish - for baking buns. I love this pan from USA 9x13 baking pan.
- Offset spatula or frosting knife- - for spreading cinnamon paste and frosting.
- Pizza wheel or pastry wheel - - to cut rolls into even strips.
- Digital food scale - recommended for accurate measurements.
- Kitchen thermometer (optional)- - helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer linked here.
- hand beaters - to beat cream cheese icing.
Ingredients
Sweet Levain:
- ¾ (100g) cup all-purpose flour
- ½ (100g) cup water
- 1 (25g) Tbsp granulated white sugar
- 1 1/2 (20g) Tbsp mature sourdough starter
Tangzhong:
- 2 (20g) Tbsp all-purpose flour
- ⅓ (100g) cup whole milk
Dough:
- All of the tangzhong
- ¾ (200g) cup sweet levain
- 2 large eggs
- ⅓ (80g) cup whole milk
- ¼ (50g) cup granulated white sugar
- 3½ (450g) cups all-purpose flour
- 1¾ (10g) tsp fine sea salt
- 10 (142g) Tbsp unsalted butter softened
- 1 tsp vanilla extract
Apple Pie Filling:
- 6 Granny Smith apples peeled and diced into ¼-inch cubes
- 3 (45g) Tbsp lemon juice
- ½ (100g) cup granulated white sugar
- ⅓ (70g) cup packed brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground cardamom optional
- 1 tsp vanilla extract
- ⅓ (40g) cup all-purpose flour
- 3 (45g) Tbsp heavy cream
- ¼ (57g) cup unsalted butter
- ¼ tsp fine sea salt
Cinnamon Sugar Filling:
- ½ (113g) cup unsalted butter softened
- ¾ (150g) cup packed brown sugar
- 1½ Tbsp ground cinnamon
- ¼ tsp ground cardamom optional
- ⅛ tsp fine sea salt
- 2 (30g) Tbsp all-purpose flour
Brown Sugar Crumble:
- ½ (60g) cup all-purpose flour
- ¼ (50g) cup granulated white sugar
- ¼ (50g) cup packed brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp fine sea salt
- 4 (65g) Tbsp unsalted butter melted
Cream Cheese Frosting:
- 4 (112g) oz cream cheese softened
- ¼ (56g) cup unsalted butter softened
- 2 (225g) cups powdered sugar
- ½ tsp vanilla extract
- ⅛ tsp fine sea salt
- 1-3 Tbsp heavy cream
Instructions
Step 1: Make the Sweet Levain (Night Before)
- In a clean jar, mix your mother starter with the flour, water, and sugar. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it's easy to asses the rise the next morning. When the sweet levain has doubled in size, it's time to mix your cinnamon roll dough.¾ (100g) cup all-purpose flour, ½ (100g) cup water, 1 (25g) Tbsp granulated white sugar, 1 1/2 (20g) Tbsp mature sourdough starter
Step 2: Make the Tangzhong
- Before you get started on mixing your dough, you'll make your tangzhong. Whisk milk and flour together in a small saucepan.2 (20g) Tbsp all-purpose flour, ⅓ (100g) cup whole milk
- Cook the tangzhong 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: Mix the Dough
- In a stand mixer fitted with a dough hook or large mixing bowl, add all of the tangzhong, whole milk, sweet levain, eggs, sugar, and vanilla. Whisk ingredients together quickly, it's okay if it's lumpy.All of the tangzhong, ¾ (200g) cup sweet levain, 2 large eggs, ⅓ (80g) cup whole milk, ¼ (50g) cup granulated white sugar, 1 tsp vanilla extract
- Add your flour and salt into your wet ingredients.3½ (450g) cups all-purpose flour, 1¾ (10g) tsp fine sea salt
- Mix on low until a shaggy dough forms, about 2-3 minutes. Scrape down bowl if needed. If using your hands, knead until you work dough together. This is a higher hydration dough, so be aware it will be sticky.
- Once the dough has come together add softened butter, a tablespoon at a time mixing each tablespoon in until adding the next. Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.10 (142g) Tbsp unsalted butter
- Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky. If mixing by hand, knead dough until butter has fully incorporated and dough is smooth and tacky.
- Mixing Notes: If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough. Make sure to work flour in completely and assess if you need more flour.
- Do not add more than 50 grams of flour at this stage, or you will lose the high hydration of the dough and end up with a dense cinnamon roll. If using a stand mixer, dough can become more warm and sticky and I have found kneading dough with my hand (perform a set of stretch and folds) for a minute after mixing in my stand mixer really helps bring the dough together.
Step 4: Bulk Fermentation
- Spray a clean bowl with oil. Shape the dough into a smooth ball and place it in the bowl. Cover with plastic wrap.
- How to perform a stretch and fold: Beginning at the edge of the bowl, lift the dough up without tearing it, and fold it back into the center. Repeat this step around the edge of the bowl until the dough forms a ball. This is one set of stretch and folds. Cover the dough again and return it to a warm environment to rest 30 minutes.
- Stand mixer directions: perform one set of stretch and folds after 30 minutes to strengthen your dough.
- Hand mixing directions: perform 3 sets of stretch and folds at 30 minute intervals at the beginning of bulk fermentation. After stretch and folds are completed, cover dough and allow to continue proofing.
- Let the dough rise at 75–80°F until doubled in size, this takes about 5–6 hours. If your house is very cold, you can put dough in the oven with the light on for a warmer atmosphere.
- This proofing time is a general guide, this process may take longer the key is to assess when the dough has nearly doubled that's when it's ready.
- Overnight Fermentation: Once dough has finished rising, you can cover and transfer to the refrigerator overnight for a longer ferment or you can skip this step and go straight to making your rolls. I do find it to be easier to shape the rolls when the dough has been refrigerated but it isn't necessary.
Step 5: Make the Apple Pie Filling
- Wash your apples and dry them. Peel and chop them into 1/4 inch cubes (this is key to getting the apples properly cooked). Transfer the apples to a large mixing bowl.6 Granny Smith apples
- Add the lemon juice, white sugar, brown sugar, cinnamon, cardamom, vanilla, salt, cream, and flour to the bowl; toss the apple chunks with filling ingredients until they're coated.3 (45g) Tbsp lemon juice, ½ (100g) cup granulated white sugar, ⅓ (70g) cup packed brown sugar, 2 tsp ground cinnamon, ¼ tsp ground cardamom, 1 tsp vanilla extract, ⅓ (40g) cup all-purpose flour, 3 (45g) Tbsp heavy cream, ¼ tsp fine sea salt
- In a large saucepan over medium heat, melt your butter. When the butter has melted, add the apple filling. Cook the apples for about 8-10 minutes, until the apples are soft and a caramel sauce has formed.¼ (57g) cup unsalted butter
- Make sure to keep stirring the apples off of the bottom of the pan to avoid burning. Transfer the filling to a bowl to cool.
- Once the filling has cooled, it should be thick and spoonable. You want the filling fully cooled before you add it to the cinnamon rolls, so the cinnamon butter doesn't melt. You can refrigerate the apple filling until you're ready to shape the rolls.
- Make Ahead 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 6: Make Crumble Topping and Cinnamon Filling
- To give the rolls that apple pie flavor, we are going to make a quick crumble.
- Melt the butter in a microwave safe bowl, then add the flour, white sugar, brown sugar, cinnamon, and salt. Combine the crumble until its clumpy and crumbly. Set aside for later.¼ tsp ground cardamom, ½ (60g) cup all-purpose flour, ¼ (50g) cup granulated white sugar, ¼ (50g) cup packed brown sugar, ¼ tsp ground cinnamon, 4 (65g) Tbsp unsalted butter, ¼ tsp fine sea salt
- Make sure your butter is completely softened before mixing the cinnamon sugar filling.½ (113g) cup unsalted butter
- Add the butter to a mixing bowl, then add the brown sugar, cinnamon, flour, and salt.¾ (150g) cup packed brown sugar, 1½ Tbsp ground cinnamon, 2 (30g) Tbsp all-purpose flour, ⅛ tsp fine sea salt
- Using a spatula, combine all of the ingredients until you have a smooth spreadable paste. If the butter is really hard to mix, pop it in the microwave for about 10 seconds (not longer) to soften it to make the filling easier to mix. Set aside.
Step 7: Shape the Cinnamon Rolls
- On a lightly floured surface, roll the dough into a 15x15-inch square. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.
- Spread the cinnamon sugar filling over the top of the rectangle of dough, leaving a 1/2 inch border at the top of the dough.
- Next sprinkle the cooled apple pie filling evenly over the top of the cinnamon sugar paste, reserving 1 cup for topping the rolls.
- Mark the bottom edge a little wider than an inch to create 12 strips. Use a knife or pizza wheel to cut 12 clean long strips.
- Starting at the bottom of each strip, roll up each strip to form your cinnamon roll as pictured below.
- Place the rolls into a greased 9x13-inch pan in 3 rows of 4 to proof. Cover with plastic.
- Optional Shape Ahead Instructions: At this point 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 the rolls with plastic wrap and let rise at warm room temp (74–78°F) for 1-2 hours, or until noticeably puffy, kissing, and nearly doubled as pictured. This is the time to let them get really nice and puffy for a soft roll!
Step 9: Bake Rolls
- Preheat oven to 350°F (175°C).
- Right before you bake your rolls, sprinkle half the crumble mixture over the tops of the rolls reserving half if desired for topping later.
- Bake the rolls for 35-40 minutes, or until tops are golden and firm. Because these rolls are thicker with fruit, it's important to make sure the center portion of the roll has reached the proper temperature to avoid an underbaked roll. Internal temperature of center of roll should read 190-200°F.
- Cover a baking sheet with parchment, and pour the remaining crumble on the pan and bake at 350 F for 15 minutes to crisp up to top the rolls later. You can do this as you bake the cinnamon rolls.
- If the cinnamon rolls are browning too quickly, tent loosely with foil during the last 10–15 minutes.
- Remove the rolls and crumble from the oven and allow to cool.
- While the rolls cool, whip up your cream cheese icing.
Step 10: Make the Cream Cheese Icing
- In a bowl, add the cream cheese and butter. Cream together until pale and fluffy with hand beaters on high for 2-3 minutes.4 (112g) oz cream cheese, ¼ (56g) cup unsalted butter
- Add the powdered sugar, vanilla, and salt to the bowl. Beat into the frosting until smooth.2 (225g) cups powdered sugar, ½ tsp vanilla extract, ⅛ tsp fine sea salt
- If the frosting is too thick to spread, add 1 Tablespoon of heavy cream at a time to reach your desired consistency.1-3 Tbsp heavy cream
- Scoop the cream cheese icing evenly on top of the warm rolls, and spread with a spatula or frosting knife.
- Top the rolls with the remaining apple pie filling, and sprinkle the remaining crumble on top of the filling.
- Serve warm rolls immediately for the best flavor and texture.
- Yields 12 regular sized cinnamon rolls
Notes
How to Store:
Room Temperature- Store frosted rolls in an airtight container up to 1 day. Refrigerator- Keep up to 4 days in refrigerator covered or in an air tight container, gently rewarming before serving in microwave for 10 seconds. Freezer- Freeze unfrosted rolls, tightly wrapped, for up to 1 month. Thaw overnight in fridge, warm, then frost with fresh icing.Nutrition
Serving: 1rollCalories: 870kcalCarbohydrates: 126gProtein: 10gFat: 36g
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