Sourdough Apple Cinnamon Rolls
These sourdough apple cinnamon rolls take everything wonderful about classic cinnamon rolls and elevates them with tender brioche dough, sweet apples, cozy spice, and the most decadent browned butter vanilla bean cream cheese frosting.
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Servings: 8
Ingredients
Sourdough Apple Cinnamon Roll Dough
- 1 cup sourdough starter active (220g)
- 1 cup softened butter (220g)
- 3 cups bread flour (435g)
- ½ cup all purpose flour (73g)
- ¼ cup granulated sugar (50g)
- 4 large eggs
- salt (10g)
- ½ cup whole milk (120g or 4oz.)
Apple Filling
- 3 tablespoons butter softened (42g)
- 2 medium Granny Smith or Honeycrisp apples peeled & finely chopped (300–340g) (about 150–170g each after peeling)
- 1 tablespoon ground cinnamon (8g)
- ½ cup brown sugar packed (100g)
- ¼ cup granulated sugar (50g)
- ¼ teaspoon vanilla extract (~1g)
Egg Wash
- 1 egg any size
- 1 teaspoon water
Browned Butter Vanilla Bean Cream Cheese Frosting
- 4 oz cream cheese softened (113g)
- 4 tablespoons browned butter melted (56g)
- 2 cups powdered sugar sifted (24g)
- ¼ cup maple syrup (80g)
- 1 vanilla bean scraped or 1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste
- ¼ teaspoon ground nutmeg (0.5g)
Instructions
Feed Your Starter (Day Before or Early Morning for Same-day Baking)
- Feed your sourdough starter in the morning so it’s bubbly and active by evening. It’s ready when it passes the float test (a spoonful floats in water). A strong, active starter gives you the best rise and flavor.
Mix the Dough
- In a stand mixer fitted with a dough hook, combine all dough ingredients. Knead on medium-low for 5–7 minutes, until the dough looks smooth and glossy. It will be soft and slightly sticky—that’s perfect for brioche.
First Rest (30 Minutes)
- Cover the bowl and let the dough rest for 30 minutes. The dough will feel wet—resist the urge to add more flour.
Stretch & Fold (2 Sets)
- After 30 minutes, gently stretch and fold the dough on all four sides. Rest another 30 minutes and repeat once more. This builds strength while keeping the dough soft and fluffy.
Cold Proof Overnight
- Cover tightly and refrigerate overnight for a slow ferment and deeper flavor.
- Same-day option: Let dough double at room temperature, then continue.
Prepare Filling & Roll Dough
- In a small bowl, mix together the apple cinnamon filling ingredients so everything is evenly combined and ready to spread. Using softened butter helps it glide smoothly over the dough.
- Roll chilled dough onto a well-floured surface into a 14x18-inch rectangle, about ¼-inch thick.
- Spread butter evenly over the dough, then sprinkle and gently press the apple cinnamon mixture across the surface.
Shape the Rolls
- Roll the dough tightly from the long edge into a log. Slice into 8 large bakery-style rolls or 12 standard rolls using unflavored dental floss or a sharp knife.
- Place rolls in a parchment-lined 9x13-inch baking dish, spacing them evenly.
Final Rise
- Cover with a damp towel and let rise 1–2 hours in a warm spot, until puffy.
- Preheat oven to 375°F.
Make the Frosting
- In a small saucepan over medium heat, brown the butter for 2–3 minutes until golden and nutty. Remove from heat and cool slightly.
- In a bowl, beat together cream cheese and browned butter. Add sifted powdered sugar, vanilla, milk, and salt. Mix until smooth and creamy. Add milk ¼ teaspoon at a time if needed for a spreadable consistency.
Bake
- Brush rolls lightly with egg wash.
- Bake for 35 minutes, until lightly golden on top and baked through.
Frost & Enjoy
- Spread frosting over the warm rolls so it melts slightly into every swirl. Serve warm and enjoy.
Notes
How to Store Sourdough Apple Cinnamon Rolls
Room Temperature (Best for 1–2 Days)
- Allow rolls to cool completely.
- Store in an airtight container or tightly wrap the baking dish with plastic wrap.
- Keep at room temperature for up to 2 days.
- Reheat individual rolls in the microwave for 15–25 seconds to soften before serving or heat in the oven at 300°F for 8-10 minutes.
Refrigerator (Up to 5 Days)
- Because of the cream cheese frosting, refrigerating after 24 hours is recommended.
- Store in an airtight container to prevent drying out.
- Warm in the microwave for 20–30 seconds or in a 300°F oven for 8–10 minutes until soft and fluffy again.
Freezing (Best for Long-Term Storage – Up to 3 Months)
Freezing Baked Rolls:- Let rolls cool completely.
- For best texture, freeze unfrosted rolls wrapped tightly in plastic wrap and placed in a freezer-safe bag or container.
- Freeze up to 3 months.
- Thaw overnight in the refrigerator, then warm at 300°F for 10–15 minutes and frost before serving.
- Freeze individually on a baking sheet until solid, then transfer to an airtight container.
- Thaw in the refrigerator and warm gently before serving.
To keep sourdough cinnamon rolls soft and moist, avoid storing uncovered. Proper airtight storage prevents them from drying out and preserves their tender brioche texture.
Tips & Tricks for Perfect Rolls
Crumple your parchment paper before lining your pan — it lays flatter and is easier to work with. Prevent dry tops:Cover your rolls with a damp tea towel during the final rise. This keeps the dough soft and prevents a crust from forming before baking. Rolling out the dough:
Generously flour your surface. If you prefer fully fermented grains or gluten free dusting flour, use rice flour or a gluten free blend for rolling. Pausing the process:
Need to step away? Place the unbaked dough or shaped rolls in the refrigerator and resume when ready. Clean slices:
Use unflavored dental floss instead of a knife for beautifully shaped rolls. Alternatively, slice the dough into strips and roll individually like I demonstrate in my sourdough orange cinnamon rolls recipe here. Cut 8 rolls for large bakery-style cinnamon rolls, 12 for standard-sized cinnamon rolls.
How to scrape out a vanilla bean pod:
Using a very sharp paring knife, cut the vanilla bean pod in half lengthwise. Then, using the tip of the knife, scrape out the inside of the vanilla bean pod to remove the seeds.How to brown butter:
Add the unsalted butter for the frosting to a small sauce pan on the stove top. On medium heat, melt the butter and stir until the milk solids separate from the liquid and start to brown. The butter will smell slightly toasty and darkens in color a bit. This should take 2-3 minutes. Remove from the heat to cool.