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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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