1. 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

1. 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
2. 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
3. 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.
4. 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

1. 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

1. 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.
2. Spread the softened butter over the entire surface of the sourdough cinnamon roll dough.
   57 grams unsalted butter, softened
3. 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
4. Finally, sprinkle the cooked apples evenly over the top of the dough.
5. 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.
6. 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!
7. 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.
8. Not ready to bake these in the same day? No worries! Jump down to the NOTES for several Make-Ahead options!

BAKE

1. 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.
2. Remove from the oven and place the apple cinnamon rolls on a wire rack to cool slightly.

Brown Butter Cream Cheese Frosting

1. While the aple cinnamon buns are baking, prepare the brown butter cream cheese frosting.
2. 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
3. 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!)
4. 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
5. 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)

1. This apple pie topping is optional, but it truly takes these apple cinnamon rolls to the next level!
2. Peel and chop the apples into 1/2 inch cubes.
   250 grams apples
3. 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
4. Cover and cook the apples, stirring occasionally for 4-6 minutes or until very slightly softened.
5. 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
6. 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!