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Sourdough Apple Cider Cinnamon Rolls Recipe

By McKenna Pulda | 16 Comments | September 7, 2026

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My Sourdough Apple Cider Cinnamon Rolls Recipe combines a tangy sourdough starter dough with warm apple cider, sweet apples, brown sugar, and a brown butter cream cheese frosting. These apple cider cinnamon rolls bring rich apple flavor to a best fall breakfast or holiday brunch.

The soft, gooey cinnamon buns are a comforting alternative to Homemade Sourdough Apple Cider Donuts when I want a full pan of homemade cinnamon rolls. I serve them warm with coffee, tea, or extra apple cider.

a pan of Apple Cider Sourdough Cinnamon Rolls

Quick Look: Sourdough Apple Cider Cinnamon Rolls

  • Prep Time: 8 hours
  • Cook Time: 30 minutes
  • Total Time: 8 hours 30 minutes
  • Servings: 16 rolls
  • Calories: ~459 kcal per roll(based on nutritional panel)
  • Cook Method: Baked
  • Flavor Profile: Soft and gooey with warm apple cider, cinnamon, nutmeg, and tender apple pieces, topped with a rich brown butter cream cheese frosting. The ultimate fall treat!
  • Difficulty: Intermediate — A few components to prep including the dough, apple filling, and frosting, but the steps are straightforward and mostly hands-off!ady in about 30 minutes!

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Why You’ll Love This Sourdough Apple Cider Cinnamon Rolls Recipe

  • Soft, fluffy, and satisfyingly chewy: Bread flour and active sourdough starter support a generous dough rise, while the dough hook attachment keeps the enriched dough manageable. For a classic version without the apple filling, I make Soft and Fluffy Sourdough Cinnamon Rolls.
  • A true apple-cider twist: Warm apple cider, cinnamon, nutmeg, and sweet apples give the apple filling a cozy flavor that pairs naturally with brown butter and cream cheese frosting. For the same fall profile in a faster bake, try my Apple Cider Sourdough Donut Quick Bread.
  • Practical for an ahead-of-time breakfast: You can prepare the dough and shaped rolls in advance, making this a useful recipe for the next morning or a special gathering. For another quick, apple-spiced breakfast bake, try these Sourdough Apple Cinnamon Muffins.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for Apple Cider Sourdough Cinnamon Rolls

Cinnamon Rolls

  • Bread Flour
  • Apple Cider
  • Sourdough Starter
  • Brown Sugar
  • Butter
  • Large Egg
  • Salt
ingredients for the filling

Filling

  • Butter
  • Brown Sugar
  • Cinnamon
  • Nutmeg
  • Allspice
  • Granny Smith Apples
  • Apple Cider

Frosting

  • Butter
  • Powdered Sugar
  • Cream Cheese
  • Vanilla Extract
  • Salt
  • Nutmeg

How to Make Sourdough Apple Cider Cinnamon Rolls

  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.
Apple Cider Sourdough Cinnamon Rolls dough in a bowl of a stand mixer
  1. To the bowl, add the melted butter, salt, and egg. Mix on low until fully combined.
  2. 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)
  3. 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).
peeling and slicing granny smith apples
  1. 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.
Apple Cider Sourdough Cinnamon Rolls dough in a large rectangle
  1. 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).
cinnamon and sugar and apple pieces for the filling
  1. Spread the butter over the entire surface of the apple cider sourdough cinnamon roll dough.’
  2. In a small bowl, stir together the brown sugar and ground cinnamon. 
  3. 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. 
shaped Apple Cider Sourdough Cinnamon Rolls
  1. 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.
  2. 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.
  3. Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy, about 2-4 hrs. 
frosted Apple Cider Sourdough Cinnamon Rolls
  1. 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. 
  2. Remove from the oven and place on a wire rack to cool.
  3. While the cinnamon buns are cooling, prepare the cream cheese frosting. 
  4. 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. 
  5. 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. 
  6. Add the brown butter to the frosting and whip at medium speed.
  7. Spread over the warm cinnamon rolls and enjoy!

McKenna’s Helpful Tips

  • Cool the apple filling completely: I let the apple pieces lose all warmth before spreading them over the dough so the butter and filling stay easier to handle. Use the same approach with the fruit filling in my Salted Caramel Apple Sourdough Hand Pies.
  • Use room-temperature cream cheese: Soften the cream cheese before mixing the frosting so it becomes smooth without extra mixing. I use the same brown butter cream cheese frosting in my Sourdough Discard Apple Cinnamon Rolls – I could eat it by the spoon it’s so good!
  • Use a sharp knife or dental floss for equal pieces: Cut from the long side into even rolls, then leave space between them for the second rise. I follow the same spacing approach with Sourdough Discard Cinnamon Rolls to help the tops turn evenly golden brown.

How to Store

Store leftover Apple Cider Sourdough Cinnamon Rolls in an airtight container for up to 2 days. 

Sourdough Apple Cider Cinnamon Roll on a plate

Sourdough Apple Cider Cinnamon Rolls FAQs

Can I leave the prepped Sourdough Apple Cider Cinnamon Rolls in the refrigerator overnight for the second rise instead of 2–4 hours on the counter?

Yes. I refrigerate the prepared rolls for the second rise, and if they are as puffy as I want, I bake them in the morning directly from the cold proof. I add a few minutes when needed because the pan and cinnamon buns begin cold. For another overnight option, you can try these Sourdough Discard Cinnamon Rolls.

Can I cold proof the dough overnight, bring it to room temperature in the morning, then shape and bake the Apple Cider Cinnamon Rolls?

Yes. Bulk ferment the dough, shape the rolls, cover them with plastic wrap, and refrigerate them overnight. The next morning, let them return to room temperature and puff before baking. For another apple cinnamon bake that benefits from chilled dough, try Sourdough Apple Cinnamon Scones.

Can I use all-purpose flour instead of bread flour for Sourdough Apple Cider Cinnamon Rolls?

Yes, but I recommend bread flour for the best rise and the softest, chewiest texture. All-purpose flour will work, though I find the finished rolls are denser. If you want an apple recipe built around all-purpose flour, make this Sourdough Apple Galette.

Can I make Sourdough Apple Cider Cinnamon Rolls without apple cider?

Yes. Replace the apple cider in the dough with water and leave the chopped apples out of the filling for a classic sourdough cinnamon roll. For another breakfast option that is easy to serve with a sweet filling, try Sourdough Crepes.

More Sourdough Cinnamon Roll Recipes

If you tried this Sourdough Peanut Butter Cookies 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 Apple Cider Cinnamon Roll on a plate

Sourdough Apple Cider Cinnamon Rolls Recipe

By McKenna Pulda
Yield: 16 rolls
Prep Time: 8 hours
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
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.
4.84 from 12 votes
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Equipment

Ingredients

Dough

  • 200 grams active sourdough starter 1 cup
  • 350 grams apple cider 1 1/2 cup
  • 30 grams light brown sugar 2 Tablespoon
  • 113 grams unsalted butter, melted 1/2 cup
  • 1 large egg room temperature
  • 9 grams salt 1 1/2 teaspoons
  • 700-770g grams bread flour 5 – 5 1/2 cups

Filling

  • 85 grams unsalted butter, room temperature 5 Tablespoons
  • 220 grams brown sugar 1 cup
  • 6 grams ground cinnamon 1 Tablespoon
  • 1 grams nutmeg 1/2 teaspoon
  • dash of allspice
  • 3 apples peeled and diced
  • 15 grams apple cider 1 Tablespoon
  • pinch of salt

Frosting

  • 113 grams unsalted butter 8 Tablespoons
  • 4 oz cream cheese room temperature
  • 130 grams powdered sugar 1 cup
  • 4 grams vanilla extract 1 teaspoon
  • pinch nutmeg
  • pinch salt

Instructions

Dough

  1. To the bowl of a stand mixer with the paddle attachment, add the active starter, brown sugar, and warm apple cider.
    The apple cider shouldn't be hotter than 110 degrees F, otherwise, this could kill the starter and prevent the dough from rising.
    This can also be mixed and kneaded by hand.
    200 grams active sourdough starter, 30 grams light brown sugar, 350 grams apple cider
  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.
    113 grams unsalted butter, melted, 1 large egg, 9 grams salt
  4. Switch the paddle attachment with the dough hook attachment. Then, mix in 140 grams (1 cup of flour) 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.
    700-770g grams bread flour
  5. Knead the dough for 5 minutes at medium speed, then place it in a greased straight-edge bowl.
    I love using a straight-edge bowl because it allows me to clearly see when it has risen.
  6. For the first rise, cover the bowl with a plastic cover, plastic wrap, or a reusable shower cap and let the dough rest in a warm spot to double in size.
    In my 70 degree F kitchen this took about 3-7 hours. The rise times 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.

Filling

  1. While the Apple Cider Cinnamon Roll dough ferments, prepare the apple filling. 
  2. Peel and dice the apples into small-bite-sized pieces, just a bit bigger than a kernel of corn. 
    3 apples
  3. Add the apple pieces and 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, cover and place it in the fridge while the dough rises.
    15 grams apple cider

Shape

  1. Once the dough has doubled in size, 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).
  2. Spread the butter over the entire surface of the apple cider sourdough cinnamon roll dough.
    85 grams unsalted butter, room temperature
  3. In a small bowl, stir together the brown sugar, ground cinnamon, nutmeg, all spice and pinch of salt. 
    220 grams brown sugar, 6 grams ground cinnamon, 1 grams nutmeg, dash of allspice, pinch of salt
  4. Sprinkle the cinnamon sugar mixture on top of the butter to the edges of the apple cinnamon rolls. Next, evenly distribute the apple pieces on top of the cinnamon sugar. 
  5. 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.
  6. 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.
  7. Cover with a plastic cover or damp towel and let rise for a second time until they have noticeably grown and look puffy.
    In my 70 degree F kitchen, this took about 2-4 hrs.

Bake

  1. Once the cinnamon rolls have completed their second rise, 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. 
  2. Remove from the oven and place on a wire rack to cool.

Frosting

  1. While the cinnamon buns are cooling, prepare the cream cheese frosting. 
  2. 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. 
    113 grams unsalted butter
  3. 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. 
    4 oz cream cheese, 130 grams powdered sugar, 4 grams vanilla extract, pinch salt, pinch nutmeg
  4. Add the brown butter to the frosting and whip at medium speed.
  5. Spread over the warm cinnamon rolls and enjoy!

Notes

This recipe card was updated on February 22nd, 2026. 

Recipe Tips

  • 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.

Nutrition

Serving: 1g | Calories: 459kcal | Carbohydrates: 66g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 298mg | Potassium: 144mg | Fiber: 2g | Sugar: 29g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
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4.84 from 12 votes (12 ratings without comment)

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16 Comments

    1. I can’t wait for you to try them! I wouldn’t recommend keeping the shaped rolls in the refrigerator from Thursday until Sunday. Since this is a 100% sourdough recipe, three days would likely cause the dough to overproof. The filling may also begin to leak out. For the best results, I’d prepare and shape them Saturday, refrigerate them overnight, then let them finish rising at room temperature Sunday morning before baking. Another option would be to bake them ahead, freeze them once completely cooled, and gently reheat them on Sunday. Hope you love them!

      Reply

  2. Maybe a silly question. But I really want to try these next. I just realized how many it makes. I make your original cinnamon rolls all the time and they are our absolute favorite! I was wondering if I can just replace the milk in that recipe for the apple cider and add in some nutmeg and all spice? Or if not would this recipe freeze well so I can only make half?

    Reply

    1. Not a silly question at all! And I’m so glad you love the original cinnamon rolls! I haven’t tested simply replacing the milk in that recipe with apple cider, so I can’t say for sure that it would give you the same soft, fluffy texture. The apple cider cinnamon roll recipe was formulated specifically to account for the cider, so I’d recommend sticking with that recipe rather than doing a straight swap.

      The good news is these freeze really well! You can bake the full batch, let the extra rolls cool completely, and freeze them in an airtight container. Then just thaw and warm them up whenever you’re ready to enjoy them. That would probably be my favorite option if you only need half the batch at a time. Thank you so much for trying my recipes!

      Reply

  3. 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!

    Reply

  4. Can I cold proof the dough for the night and bring to room temp in the morning and make into rolls and bake tomorrow?

    Reply

    1. 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!

      Reply

  7. 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!!

    Reply

    1. 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 🙂

      Reply

  8. gah! these look amazing!!! you are crushing it- i love seeing what recipes you’re coming up with!!

    Reply