Apple Cider Sourdough Cinnamon Rolls are the ultimate fall treat. Bursting with the warm flavors of apple cider, cinnamon, and nutmeg, these soft and gooey delights are filled to the brim with chopped apples and cinnamon sugar and topped with a browned butter cream cheese frosting.
If you’re on the hunt for the best fall breakfast that screams coziness and comfort, look no further. These soft and fluffy homemade cinnamon rolls are infused with apple cider and full of sweet apples.
It’s that time of year when we crave all things warm and cinnamon-spiced, and this delicious recipe has got you covered.
Apple Cider Sourdough Cinnamon Rolls are the epitome of fall in every bite. The tangy goodness of the sourdough perfectly complements the sweet apple flavor, making them an irresistible treat for chilly mornings and lazy weekends. Topped with a brown butter cream cheese frosting, you’ll never buy store-bought cinnamon rolls again.
Whether you’re a seasoned baker or just getting started, this recipe is a breeze to follow. So, gather your ingredients and let the aroma of cinnamon and apples fill your kitchen as you bake these heavenly sweet rolls. You’re going to absolutely love this apple cider twist on the classic cinnamon rolls.
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Why You’ll Love This Recipe:
Soft and Fluffy:
Any true fan knows that a good cinnamon roll needs to be incredibly soft and chewy, Apple Cider Sourdough Cinnamon Rolls check off all the boxes.
Gut Health Benefits:
Unlike dry active yeast, sourdough starter breaks down the phytic acid naturally found in flour, making these delicious sourdough cinnamon rolls easier to digest.
Autumn Twist on a Classic:
Adding apple cider to the dough and tender apple pieces to the filling gives these cinnamon rolls extra sweetness and appley goodness. A perfect tribute to the fall season.
Ingredient List
Cinnamon Rolls:
Bread Flour
Apple Cider
Sourdough Starter
Brown Sugar
Butter
Large Egg
Salt
Filling:
Butter
Brown Sugar
Cinnamon
Nutmeg
Allspice
Granny Smith Apples
Apple Cider
Frosting:
Butter
Powdered Sugar
Cream Cheese
Vanilla Extract
Salt
Nutmeg
Supplies
Stand Mixer
Rolling Pin
Rimmed Baking Sheet
Parchment Paper
How to Make Apple Cider Cinnamon Rolls
Dough
To the bowl of a stand mixer with the paddle attachment, add the active starter, brown sugar, and warm apple cider. Be sure that the apple cider isn’t hot – this could kill the starter and prevent the dough from rising.
Mix on low speed until the ingredients are mixed thoroughly.
To the bowl, add the melted butter, salt, and egg. Mix on low until fully combined.
Switch the paddle attachment with the dough hook attachment. Then, mix in 1 cup of flour (140g) at a time, and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula in between each addition of flour. The dough will have enough flour when the dough is pulling away from the sides of the bowl and when the dough feels tacky, not sticky when you poke it. (Be careful not to add too much flour, as this can make the dough dense)
Knead the dough for 5 minutes at medium speed. Then cover it with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm place to rise at least 50% increase (3-7 hours).
Filling
While the Apple Cider Cinnamon Roll dough ferments, prepare the apple filling.
Peel and dice the apples into small-bite-sized pieces, just a bit bigger than a kernel of corn.
Add the apple pieces and 1 Tablespoon of apple cider to a small saucepan and heat to medium heat. Stir the apples occasionally and cook until just tender, about 10-15 minutes. Cool slightly, then pour the apples into a bowl and place it in the fridge while the dough rises.
Shape
Once the dough has increased by 50%, flour your work surface. Remove the dough from the bowl, and with a rolling pin, shape the dough into a large rectangle (12in x 18in).
Spread the butter over the entire surface of the apple cider sourdough cinnamon roll dough.’
In a small bowl, stir together the brown sugar and ground cinnamon.
Sprinkle the cinnamon sugar mixture on top of the spread butter to the edges of the apple cinnamon rolls. Next, evenly distribute the apple pieces on top of the cinnamon sugar.
Starting at the long side closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 16 equal pieces with unflavored dental floss, string, or a sharp knife.
Spray a rimmed baking sheet with nonstick spray and line with parchment paper. Place the Sourdough Apple Cider Cinnamon Rolls on the baking pan in 4 rows of 4, about 1-2 inches apart.
Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy, about 2-4 hrs.
Bake
Preheat the oven to 375 degrees f. Bake the Sourdough Apple Cider Cinnamon Rolls for 30-35 minutes or until the tops are golden brown.
Remove from the oven and place on a wire rack to cool.
Frosting
While the cinnamon buns are cooling, prepare the cream cheese frosting.
First, heat a small pan to medium-high heat. Melt the butter. Continue to cook the butter until a light amber color. Remove from the heat. Pour into a new bowl to cool slightly and set to the side.
In a large bowl, add the softened cream cheese, powdered sugar, vanilla, nutmeg, and pitch of salt and mix with a hand mixer at medium speed. The cream cheese must be at room temperature, or the cream cheese will be clumpy.
Add the brown butter to the frosting and whip at medium speed.
Spread over the warm cinnamon rolls and enjoy!
How to Serve
There’s nothing better than a warm sourdough cinnamon roll fresh from the oven, with slightly melted frosting on top! Serve warm with a cup of your favorite tea, hot coffee, or hot apple cider for a blissful fall treat.
How to Store
Store leftover Apple Cider Sourdough Cinnamon Rolls in an airtight container for up to 2 days.
FAQs
Can I use All-Purpose Flour instead of Bread Flour?
This recipe can be prepared with all-purpose flour, but I would highly recommend only using bread flour.
Bread flour contains a higher protein content, which allows for the dough to have a great rise. This gives you the softest and most chewy bite. All-purpose flour will rise, but in my experience, they were more dense.
Can I make this recipe without Apple Cider?
If you are looking to make a classic Sourdough Cinnamon Roll recipe, swap the apple cider with water when mixing the dough. Then, omit the chopped apples for the filling.
Why is it so challenging to roll up my cinnamon rolls?
It is crucial that you cool the apple pieces completely. If there are any bit warm, the dough and fillings will start to heat up and it will quickly turn into a messy situation. Roll the dough tightly for a clean finished look.
Happy baking!
More Sourdough Breakfast Recipes Like This:
Blueberry Lemon Poppy Seed Sourdough Muffins
Sourdough Blueberry Buckle (Coffee cake)
Sourdough Apple Cider Cinnamon Rolls Recipe
Apple Cider Sourdough Cinnamon Rolls are the ultimate fall treat. Bursting with the warm flavors of apple cider, cinnamon, and nutmeg, these soft and gooey delights are filled to the brim with chopped apples and cinnamon sugar.
Ingredients
Dough
- 1 cup active sourdough starter (200g)
- 1 1/2 cup apple cider (350ml)
- 2 Tablespoons light brown sugar (30g)
- 8 Tablespoons butter (1 stick), melted
- 1 large egg, room temperature
- 1 1/2 teaspoons salt (9g)
- 5 - 5 1/2 cups bread flour (700-770g)
Filling
- 5 Tablespoons butter, room temperature
- 1 cup brown sugar, packed
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- Dash of Allspice
- 3 apples, peeled and diced
- 1 Tablespoon apple cider
Frosting
- 8 Tablespoon of butter (1 stick)
- 4 oz cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- pinch of nutmeg
Instructions
Dough
1. To the bowl of a stand mixer with the paddle attachment, add the active starter, brown sugar, and warm apple cider. Be sure that the apple cider isn't hot - this could kill the starter and prevent the dough from rising
2. Mix on low speed until the ingredients are mixed thoroughly.
3. To the bowl, add the melted butter, salt, and egg. Mix on low until fully combined.
4. Switch the paddle attachment with the dough hook attachment. Then, mix in 1 cup of flour (140g) at a time, and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula in between each addition of flour. The dough will have enough flour when the dough is pulling away from the sides of the bowl and when the dough feels tacky, not sticky when you poke it. (Be careful not to add too much flour, as this can make the dough dense)
5. Knead the dough for 5 minutes at medium speed. Then cover it with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm place to rise at least 50% increase (3-7 hours).
Filling
6. While the Apple Cider Cinnamon Roll dough ferments, prepare the apple filling.
7. Peel and dice the apples into small-bite-sized pieces, just a bit bigger than a kernel of corn.
8. Add the apple pieces and 1 Tablespoon of apple cider to a small saucepan and heat to medium heat. Stir the apples occasionally and cook until just tender, about 10-15 minutes. Cool slightly, then pour the apples into a bowl and place it in the fridge while the dough rises.
Shape
9. Once the dough has increased by 50%, flour your work surface. Remove the dough from the bowl, and with a rolling pin, shape the dough into a large rectangle (12in x 18in).
10. Spread the butter over the entire surface of the apple cider sourdough cinnamon roll dough.'
11. In a small bowl, stir together the brown sugar, ground cinnamon, nutmeg, and all spice.
12. Sprinkle the cinnamon sugar mixture on top of the spread butter to the edges of the apple cinnamon rolls. Next, evenly distribute the apple pieces on top of the cinnamon sugar.
13. Starting at the long side closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 16 equal pieces with unflavored dental floss, string, or a sharp knife.
14. Spray a rimmed baking sheet with nonstick spray and line with parchment paper. Place the Sourdough Apple Cider Cinnamon Rolls on the baking pan in 4 rows of 4, about 1-2 inches apart.
15. Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy, about 2-4 hrs.
Bake
16. Preheat the oven to 375 degrees f. Bake the Sourdough Apple Cider Cinnamon Rolls for 30-35 minutes or until the tops are golden brown.
17. Remove from the oven and place on a wire rack to cool.
Frosting
18. While the cinnamon buns are cooling, prepare the cream cheese frosting.
19. First, heat a small pan to medium-high heat. Melt the butter. Continue to cook the butter until a light amber color. Remove from the heat, pour into a new bowl to cool slightly, and set to the side.
20. In a large bowl, add the softened cream cheese, powdered sugar, vanilla, nutmeg, and pitch of salt and mix with a hand mixer at medium speed. The cream cheese must be at room temperature, or the cream cheese will be clumpy.
21. Add the brown butter to the frosting and whip at medium speed.
22. Spread over the warm cinnamon rolls and enjoy!
Notes
- Store leftover Apple Cider Sourdough Cinnamon Rolls in an airtight container for up to 2 days.
- This recipe can be prepared with all-purpose flour, but I would highly recommend only using bread flour.
- Bread flour contains a higher protein content, which allows for the dough to have a great rise. This gives you the softest and most chewy bite. All-purpose flour will rise, but in my experience, they were more dense.
- If you are looking to make a classic Sourdough Cinnamon Roll recipe, swap the apple cider with water when mixing the dough. Then, omit the chopped apples for the filling.
- It is crucial that you cool the apple pieces completely. If there are any bit warm, the dough and fillings will start to heat up and it will quickly turn into a messy situation. Roll the dough tightly for a clean finished look.
gah! these look amazing!!! you are crushing it- i love seeing what recipes you’re coming up with!!
Thank you so much, Laura! I’m feeling quite inspired with fall just around the corner. Hope you give it a try soon!
quick question- do you think i could leave the prepped rolls in the fridge overnight for the second rise? (instead of 2-4 hours on the counter)
just trying to think of how to have these ready for morning easily. thanks!!
Great question! Yes, you can store the cinnamon rolls in the fridge for the second rise. As long as they are as puffy as you want, you can bake them in the morning straight from the cold proof. You may need to add a few minutes to the bake time for the cold pan and cinnamon rolls.Let me know how they turn out 🙂
Can I use a stand mixer instead of a hand mixer for the frosting?
Absolutely!
I’d love to freeze half of these. Should I let puff up for the 2-4 hours before freezing?
Hi Jasmine! I suggest freezing them just after you shape them.
Can I cold proof the dough for the night and bring to room temp in the morning and make into rolls and bake tomorrow?
Hi Emily! Absolutely. If I were you, I’d bulk ferment the dough, shape the rolls, cover them and pop them in the fridge overnight. The next morning, bring them to room temp to puff up and then bake! Enjoy!
I rarely comment on recipes I follow but I couldn’t not come here and say HOLY STINKING MOLY these are THE BEST dessert I’ve made in a LONG time!!! I followed your directions–I only ended up needing about 4 cups of bread flour though. Also, I only needed 2 apples. I did an overnight ferment in the fridge and brought to room temp in the morning before baking. I tasted them without the frosting and they’re still to DIE for. THANK YOU!!! I will definitely be making these again!
Thank you so much for the kind comment, Catherine! Aren’t they fabulous? So glad you enjoyed them too!