Sourdough Discard Apple Cinnamon Rolls (A Delicious Recipe)
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These Sourdough Discard Apple Cinnamon Rolls are incredibly soft, fluffy, and filled with tender apples and warm cinnamon, then topped with a rich brown butter cream cheese frosting. They’re such a cozy fall bake and would be perfect for a Thanksgiving breakfast, holiday brunch, or a slow weekend morning with family.
If you’re craving even more apple flavor, try my Sourdough Apple Cider Cinnamon Rolls next. And for a more classic version, I also love these Sourdough Discard Cinnamon Rolls or my 100% Sourdough Cinnamon Rolls.
Quick Look: Sourdough Maple Pecan Pull-Apart Bread
- Prep Time: 15 minutes
- Rise Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Servings: 12 rolls
- Calories: ~ 446 kcal per slice (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Soft, fluffy, and gooey with tender cinnamon-spiced apples and a rich brown butter cream cheese frosting. Tastes just like apple pie in cinnamon roll form!
- Difficulty: Easy to Intermediate — A few steps including pre-cooking the apples and making the brown butter frosting, but straightforward and ready in about 2.5 hours!
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Why You’ll Love These Sourdough Discard Apple Cinnamon Rolls
- Soft, gooey, and moist—The sourdough discard deserves a pat on the back for how soft and moist these rolls are, and the butter, brown sugar, cinnamon, and tender apples make the filling rich and gooey. Spread the brown butter cream cheese frosting over the warm rolls and let it melt into all those little cracks and crevices. And if you have more discard in the fridge, Sourdough Discard Lemon Blueberry Sweet Rolls are another perfect excuse to bake something sweet.
- Tastes like apple pie—Tender apples, cinnamon, nutmeg, and allspice give these rolls a sweet, buttery, spiced flavor, the kind you get from a homemade apple pie. They’re the perfect fall breakfast. If you’re a big fan of apple pie flavor, I suggest you try this Sourdough Apple Pie!
- Brown buttercream cheese frosting—Brown butter gives the cream cheese frosting a rich, toasted flavor that goes so well with the sweet apples and spices. And when pumpkin season rolls around, set aside a weekend to make these Pumpkin Butter Sourdough Cinnamon Rolls.
- Great way to use up discard. There’s an overnight option too—Put that extra sourdough discard to good use, then prep the rolls the night before. Let them rise and bake the next morning. And if you’re looking for another way to use extra discard, these Sourdough Apple Fritters are worth the effort.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Bread Flour—For the fluffiest Sourdough Discard Apple Cinnamon Rolls, I recommend using bread flour. The higher protein content in the flour makes for a better rise and a soft cinnamon roll with more chew. Rolls made with all-purpose flour are still soft, but they tend to be less chewy.
- Milk—I used whole milk, but you can use your favorite non-dairy milk.
- Sourdough Discard—I use fresh, room-temperature sourdough discard that’s no older than 2 days. Older than that tastes too acidic to me. If using discard straight from the fridge, know it’ll slow down the rise time. You can swap in the same amount of active starter in grams.
- Brown Sugar— Light brown sugar works perfect, but dark brown sugar can add extra caramel-like notes to the dough!
- Instant Yeast—I used instant yeast for this sourdough apple cinnamon roll recipe, not active dry yeast. Active dry yeast requires you to dissolve it in liquid to activate, and it takes longer to rise the dough. Instant yeast goes directly into the dry ingredients and works much faster.
Filling
- Unsalted Butter—Use softened, room-temperature butter for easy spreading.
- Apples—Dice up a firm apple that will hold its shape after cooking. I used Honeycrisp, but Fuji, Pink Lady, or Granny Smith apples work well too.
- Brown Sugar—Light brown sugar works just as well.
- Warm Spices—Ground cinnamon, nutmeg, and allspice give these breakfast rolls that classic apple pie flavor.
Frosting
- Cream Cheese—Room-temperature cream cheese makes mixing easier.
- Brown Butter—Let the brown butter come to room temperature before mixing.
- Vanilla Extract—A little vanilla extract adds extra flavor to the brown butter cream cheese frosting.
Make-Ahead Options
If you prefer to sleep in (I’m right there with you!), you can prepare these Sourdough Discard Apple Cinnamon Rolls the night before and bake them the following morning. Here are some options and tips for you.
Freeze & Bake
- Option #1: Prep the dough, and once it’s doubled in size, cover it in a bowl and chill it overnight. The following morning, shape the cinnamon rolls and let them rise and get fluffy in a warm place before baking as usual.
- Option #2: Prep the dough and shape the cinnamon rolls the night before, then pop the covered baking dish in the fridge overnight. Pull out the unbaked apple cinnamon rolls 1-2 hours before baking to allow them to rise and get fluffy in a warm spot. Just know that some of the cinnamon sugar might leak out, this is expected but will bake up just fine!
- Option #3: Prep the dough and shape the cinnamon rolls, then pop the covered baking dish in the freezer overnight. Once frozen solid, store the sourdough cinnamon rolls in a freezer-safe bag for 2-3 weeks. When you’re ready to bake, place the frozen cinnamon rolls on a parchment paper-lined baking sheet. Cover and chill them overnight. The next morning, take them out of the fridge, and let them rise in a warm spot for roughly 1.5-2 hours, or until fluffy.
Bake, Freeze & Reheat
Bake the sourdough discard apple cinnamon rolls as usual, then let them cool to room temperature. DO NOT ICE WITH FROSTING. Cover the rolls tightly with plastic wrap and put them in a freezer-safe bag. Next time you want to make the perfect fall cinnamon roll, let them thaw on the countertop at room temp or in the fridge overnight. Then, reheat them in a 350°F oven for about 15 minutes, or until warmed through. Top with icing and serve.
*This is an enriched dough, so it can take longer to rise. The rise time will depend on the temperature of your kitchen. A cooler kitchen will take longer for the dough to rise, while a warmer kitchen will speed things up.
1-Day Baking Schedule
|
Time |
Process |
|---|---|
|
6:00 AM |
Mix Dough |
|
7:00 AM |
Shape Rolls |
|
7:15 AM |
Second Rise |
|
8:00 AM |
Bake |
2-Day Baking Schedule:
|
Time |
Process |
|---|---|
|
7:00 PM |
Mix the dough. |
|
8:00 PM |
Shape the rolls, cover, and chill in the fridge. |
|
Next Morning |
|
|
6:00 AM |
Second Rise |
|
8:00 AM |
Bake |
How to Make Sourdough Discard Apple Cinnamon Rolls
- Add the milk, sourdough discard, egg, melted butter, and brown sugar to the bowl of a stand mixer with a paddle attachment. Mix until smooth.
- To the wet ingredients, add the flour, instant yeast, and salt. Mix on low speed with a dough hook attachment until a shaggy dough forms. Then, knead the dough on medium speed for 5–7 minutes.
- Remove the dough and place it in a lightly greased bowl, cover, and leave to double in size. While the dough is rising, cook the apples in a skillet with water until tender. Transfer them to a bowl and let them cool to room temperature.
- Once the dough has at least doubled in size, punch the top to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
- Roll the dough into a 16×12-inch rectangle. Spread the softened butter over the entire surface, then sprinkle the brown sugar and cinnamon mixture over the butter. Finally, scatter the apples evenly over the top.
- Using a pizza cutter, divide the dough into 12 even sourdough discard apple cinnamon rolls. Then, roll each strip tightly before placing it in a greased 9×13 baking dish.
- Cover with plastic wrap and leave the rolls to puff up and finish their second rise.
- Preheat the oven to 350°F, then bake for 24-28 minutes. Transfer the pan of freshly baked rolls to a wire rack and let them cool off a bit.
- While the cinnamon apple discard rolls are baking, brown your butter. Add the cream cheese, powdered sugar, vanilla, and nutmeg to a bowl. Beat with a hand mixer until combined. Add the room-temperature brown butter and whip.
- Top the brown butter cream cheese frosting over the warm cinnamon rolls and serve warm. Enjoy!
McKenna’s Helpful Tips
- Pre-cook the apples. The bake time is short, so the apples will stay crunchy if you add them raw. Cooking them first makes them perfectly tender.
- Make them the night before. You can prep the apple cinnamon rolls the night before and bake them the next morning. I love the deeper sourdough flavor and having breakfast mostly done before I even get out of bed. The overnight chill is optional, though.
- Take them to the next level by swirling in some homemade caramel or topping each cinnamon roll with more apple pie filling. My Sourdough Apple Pie is another way to enjoy those classic apple pie flavors. For a salted caramel version, check out my Salted Caramel Apple Sourdough Hand Pies. I make them with apples and homemade salted caramel.
- Sprinkle a little brown sugar on the bottom of the baking pan. As the rolls bake, the sugar melts and turns into a gooey caramel underneath the rolls.
How to Store
Store leftover frosted sourdough discard apple cinnamon rolls in an airtight container in the refrigerator for up to 3 to 4 days. When you’re ready to eat one, warm it in the microwave for about 15–20 seconds.
Unfrosted rolls can stay in an airtight container at room temperature for up to 2 days. You can also freeze them for 2–3 weeks. When you’re ready to eat them, thaw the rolls and warm them in a 350°F oven before adding the frosting.
Sourdough Discard Apple Cinnamon Roll sFAQs
Can I use sourdough discard straight from the fridge?
Yes, you can. Cold discard will slow down the rise, so you may need to give the dough more time to rise. I prefer using fresh, room-temperature discard that’s no more than 2 days old because older discard tastes too acidic to me. Not sure how long you can keep sourdough discard in a jar? I cover that in this post.
Can I make these sourdough discard apple cinnamon rolls the night before?
Yes. Shape the rolls, cover the baking dish, and chill them overnight. The next morning, take them out and let them rise in a warm spot for 1–2 hours, or until fluffy, then bake as usual. It’s an easy, laid-back way to have freshly baked breakfast rolls without doing all the prep in the morning.
What can I make with sourdough discard when I want something savory?
These Sourdough Discard Dinner Rolls are a great savory option. They’re soft, fluffy, and make an easy side for weeknight dinners, soups, or holiday meals.
If you tried this Sourdough Discard Apple Cinnamon Rolls recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Discard Apple Cinnamon Rolls Recipe
Yield: 12 cinnamon rolls
These Sourdough Discard Apple Cinnamon Rolls are soft, fluffy, and filled with tender apples and warm cinnamon, then topped with rich brown butter cream cheese frosting. Made with sourdough discard, they’re a cozy homemade breakfast or brunch recipe that’s perfect for fall, Thanksgiving, or holiday mornings.
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Ingredients
Sourdough Discard Cinnamon Roll Dough
- 120 grams sourdough discard 1/2 cup
- 30 grams light brown sugar 2 Tablespoons
- 175 grams milk, warm 3/4 cup
- 57 grams unsalted butter, melted 4 Tablespoons
- 1 large egg room temperature
- 370 grams bread flour 2 ½ cups + 2 Tablespoons
- 7 grams instant yeast 2 teaspoons
- 5 grams salt 3/4 teaspoon
Apple Filling
- 250 grams apples 2 medium apples
- 10 grams water 1 Tablespoon
- 57 grams unsalted butter, softened 4 Tablespoons
- 150 grams light brown sugar 3/4 cup
- 5 grams ground cinnamon 2 1/2 teaspoons
- 1 gram nutmeg 1/4 teaspoon
- dash of allspice
Brown Butter Cream Cheese Frosting
- 113 grams unsalted butter, room temperature 8 Tablespoons
- 110 grams cream cheese, room temperature 4 ounces
- 130 grams powdered sugar 1 cup
- 4 grams vanilla paste or extract 1 teaspoon
- pinch of nutmeg
- pinch of salt
Apple Pie Topping (Optional)
- 250 grams apples 2 medium apples
- 30 grams sugar 2 1/2 Tablespoons
- 20 grams water 1 1/2 Tablespoons
- 13 grams unsalted butter 1 Tablespoon
- 1 gram cinnamon 1/2 teaspoon
- 5 grams cornstarch 2 teaspoons
- 15 grams water 1 Tablespoon
Instructions
- If you prefer a 100% sourdough recipe, you can use the dough from my 100% Sourdough Cinnamon Roll recipe instead, then follow the recipe below! Know that the rise times will be longer.
DOUGH
- Add the sourdough discard, brown sugar, warm milk, melted butter, and egg to the bowl of a stand mixer with the paddle attachment. Mix on low speed until the ingredients are mixed thoroughly.The temperature of the milk was 110 degrees F. Any hotter and this could kill the instant yeast and prevent the dough from rising.120 grams sourdough discard, 175 grams milk, warm, 30 grams light brown sugar, 57 grams unsalted butter, melted, 1 large egg
- Switch the paddle attachment with the dough hook attachment. Then, add the flour, instant yeast and salt to the bowl. Mix on low, stopping to scrape the sides of the bowl with a rubber spatula when necessary, until all of the ingredients have been incorporated.370 grams bread flour, 7 grams instant yeast, 5 grams salt
- Continue to knead the dough for 5-7 more minutes at medium speed. You know the dough has been thoroughly kneaded when the dough is pulling away from the sides of the bowl while it is being kneaded and it feels tacky, not sticky, when you poke it.You can knead this dough by hand, but I would increase the time to about 10-15 minutes.
- Remove the dough and place it in a bowl, cover it and let the dough rest until doubled in size in a warm spot.In my 70 degree F kitchen, this took about 1 hour. The rise time can vary depending on the temperature of your kitchen. The warmer your kitchen, the faster the dough will rise. The opposite is true for cooler kitchens.
APPLE FILLING
- While the dough is rising, prepare the apple filling. Peel and dice the apples into ¼ inch pieces. Bring a medium skillet to medium heat. Add the diced apples and water and cook until tender, stirring occasionally, about 5 minutes. Once tender, place the apples in a small bowl and bring to room temperature.250 grams apples, 10 grams water
SHAPE
- Once the dough has doubled in size, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
- Spread the softened butter over the entire surface of the sourdough cinnamon roll dough.57 grams unsalted butter, softened
- In a small bowl, stir together the brown sugar, ground cinnamon, nutmeg and allspice, then sprinkle the cinnamon sugar mixture on the entire surface of the dough.150 grams light brown sugar, 5 grams ground cinnamon, dash of allspice, 1 gram nutmeg
- Finally, sprinkle the cooked apples evenly over the top of the dough.
- Option 1: Starting at the long end closest to you, roll up the homemade apple pie cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 12 equal pieces with unflavored dental floss, string, or a sharp knife. (about 1 1/3 inches per roll)Option 2: Using a pizza cutter, slice the dough into 12 even stripes, then roll each into a roll for a more polished look.
- Grease a 9 x 13 inch metal baking pan or large cast iron skillet with butter before gently placing the Sourdough Discard Apple Cinnamon Rolls inside, about 1/2 – 1 inches apart.Note: If you would like a more caramelized bottom on your cinnamon rolls, grease the pan with butter, then sprinkle a light even layer of more brown sugar.(about 30 grams / 2 Tablespoons). The sugar will melt and caramelize as the rolls bake and it is a game-changer!
- Cover with plastic wrap and let rise for a second time until they have noticeably grown and look puffy. This took 45-60 minutes in my 70 degree F kitchen.
- Not ready to bake these in the same day? No worries! Jump down to the NOTES for several Make-Ahead options!
BAKE
- Preheat the oven to 350℉. Bake the rolls for 24-28 minutes or until the tops are golden brown and the internal temperature is 190-200 degrees F.If the cinnamon rolls are browning too quickly, cover them with aluminum foil and continue to bake.
- Remove from the oven and place the apple cinnamon rolls on a wire rack to cool slightly.
Brown Butter Cream Cheese Frosting
- While the aple cinnamon buns are baking, prepare the brown butter cream cheese frosting.
- Melt the butter in a medium-sized skillet oven medium heat, stirring constantly. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2-3 minutes)/You should be left with 90g of browned butter.113 grams unsalted butter, room temperature
- Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that's okay!)
- In a large mixing bowl, mix the cream cheese, powdered sugar, vanilla, nutmeg and salt until combined. Add the brown butter and beat on medium-high speed until whipped, about 1-2 minutes.110 grams cream cheese, room temperature, 130 grams powdered sugar, 4 grams vanilla paste or extract, pinch of nutmeg, pinch of salt
- Using an offset spatula, spread the brown butter cream cheese frosting over the slightly warm apple cinnamon rolls so that it can slightly melt into all of the cracks and crevices.
Apple Pie Topping (optional)
- This apple pie topping is optional, but it truly takes these apple cinnamon rolls to the next level!
- Peel and chop the apples into 1/2 inch cubes.250 grams apples
- In a medium skillet, melt the butter over medium heat, then stir in the apples, sugar cinnamon and water.30 grams sugar, 20 grams water, 13 grams unsalted butter, 1 gram cinnamon
- Cover and cook the apples, stirring occasionally for 4-6 minutes or until very slightly softened.
- In a small bowl, whisk the cornstarch and water until combined. Pour into the pan while stirring and continue to cook until apples are nice and soft (not mushy) and filling is thickened. Let the apple pie filling bubble for about 1 minute.5 grams cornstarch, 15 grams water
- Remove the filling from the heat and leave to cool. (You can do this quickly by spreading it thin on a plate and placing it into the fridge for 5 minutes) Once room temperature, place a spoonful on top of each cinnamon roll. Serve warm and enjoy!
Notes
MAKE-AHEAD Option
If you are looking to prepare these Sourdough Discard Apple Cinnamon Rolls the night before and bake them the following morning – here are some options and tips! Chill & Bake Option 1: Prepare the dough and once it has doubled in size, over the bowl and chill in the fridge overnight. The following morning, shape the cinnamon rolls and allow them to rise and get fluffy in a warm place before baking as normal. Option 2: My personal favorite method! Prepare the dough and shape the cinnamon rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls 1-2 hours before baking to allow them to rise and get fluffy in a warm place. Note, the cinnamon sugar filling will leak – this is normal, but it will bake up just fine. Option 3: Prepare the dough and shape the cinnamon rolls, then pop the covered baking dish into the freezer overnight. Once frozen solid, place the sourdough cinnamon rolls into a freezer-safe bag and store for 2-3 weeks for the best results. When ready to bake, place the frozen cinnamon rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The next morning, take them out of the fridge and allow them to rise in a warm place, about 1.5-2 hours, or until fluffy. Bake, Freeze & Reheat Otherwise, you can bake the cinnamon rolls as normal, then allow them to cool to room temperature. DO NOT ICE WITH FROSTING. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature or in the fridge overnight. Once thawed, reheat them in a 350 degree F oven for about 15 minutes or until warmed through. Top with icing and serve! **Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer final rise, while a warmer kitchen will be quicker. Bake as normal.Ingredients & Substitutions
- Bread Flour – For the fluffiest Sourdough Discard Apple Cinnamon Rolls, I recommend using bread flour. Its higher protein content gives the dough a better rise, resulting in a softer, chewier cinnamon roll. Some people prefer all-purpose flour, but in my experience, bread flour gives the best results.
- Milk – I used whole milk, but this can be substituted with your favorite non-dairy options as well.
- Sourdough Discard – I use fresh, room temperature sourdough discard that’s no more than 1-2 days old. If you use the discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Brown Sugar – Dark or light brown sugar will work!
- Instant yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
FILLING:
- Unsalted Butter – For easy spreading, be sure to use softened, room-temperature butter.
- Apples—Dice up a firm apple that will hold its shape after cooking. I used Honeycrisp, but Fuji, Pink Lady, or Granny Smith apples work well too.
- Warm Spices—Ground cinnamon, nutmeg, and allspice give these breakfast rolls that classic apple pie flavor.
- Brown Sugar—Light or dark brown sugar works well.
FROSTING:
- Cream Cheese – For easy mixing, use room-temperature cream cheese.
- Butter – Use room-temperature unsalted butter for easy mixing.
Nutrition
Serving: 1roll | Calories: 446kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 209mg | Potassium: 148mg | Fiber: 2g | Sugar: 33g | Vitamin A: 691IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
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This is the dream fall cinnamon roll! Topped and filled with tender apples – it tastes just like an apple pie in the fluffiest roll.