There’s something magical about the smell of warm cinnamon, sweet apples, and freshly baked rolls drifting through the kitchen. For me, it’s more than just breakfast, it’s a memory in the making. These sourdough apple cinnamon rolls are everything you love about traditional cinnamon rolls, but with a sourdough twist that brings depth, tang, and character to every bite. Topped with a cider caramel sauce made from reduced apple cider and cream, they’re the perfect way to celebrate the fall season, a special occasion, or even just a cozy Christmas morning with family.
If you’ve baked sourdough recipes before, you know the slow fermentation process creates flavor that packaged yeast can’t match. With each long rise, the dough develops not only strength but also a beautiful depth of flavor that makes these sourdough apple cinnamon rolls truly unforgettable. The apple cider in the caramel sauce ties everything together, enhancing the natural sweetness of the apples in the filling and layering each bite with cozy autumn richness. Whether you’re serving them fresh from the oven on a chilly morning or prepping them overnight for an easy holiday breakfast, these rolls are created to impress.
Dough Ingredients:
- 1 cup active sourdough starter (fed and bubbly)
- ¾ cup warm milk, at room temperature
- 2 large eggs
- ¼ cup melted butter (or softened butter, either works)
- ¼ cup sugar
- 4 to 4 ½ cups all-purpose flour
- 1 ½ teaspoons salt
Making the Dough:
- In the bowl of a stand mixer, combine your active starter, milk, eggs, sugar, and butter. Fit the mixer with the dough hook attachment and mix on low speed until combined. Slowly add the flour and salt. Increase to medium speed and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should pass the windowpane test after about a few minutes of kneading.
- Cover the dough in a large bowl with plastic wrap or a damp towel, then set it in a warm place to rise until doubled. This is the first dough rise.
Cinnamon Sugar Filling:
- 3 tablespoons softened butter
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 2 medium apples, diced small
- 1 teaspoon lemon juice
Assembling and shaping the rolls:
- Mix the cinnamon sugar mixture (butter, sugar, and cinnamon) into a spreadable paste. Toss the apples with lemon juice to prevent browning.
- Once your dough has risen, transfer it to a lightly floured work surface and roll it out into a large rectangle about 12×18 inches using a rolling pin.
- Spread the cinnamon sugar filling evenly over the dough, then sprinkle the apples on top.
- Roll the dough tightly from the long side into a log. Use a sharp knife or unflavored dental floss to cut into equal pieces (about 12 rolls).
- Place them in a greased baking dish, cast iron skillet, or baking pan lined with parchment paper.
- Cover again with plastic wrap. Let the rolls undergo a second rise for 2-3 hours at room temperature, or place in the fridge as a make-ahead option for baking the following morning.
- Preheat your oven to 350°F. Bake the rolls for 30-35 minutes, or until they’re golden brown on top.
Cider Caramel Sauce:
Ingredients:
- 1 cup apple cider (reduce to intensify flavor)
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tbsp butter
- Pinch of salt
- ½ tsp vanilla
Instructions:
- In a small saucepan, simmer the apple cider over medium heat until it reduces to about ¼ cup (for deep flavor).
- Add the brown sugar, butter, cinnamon, and salt. Stir until the butter melts and sugar dissolves.
- Slowly whisk in the heavy cream.
- Simmer for 5-7 minutes until thickened. Remove from heat, stir in vanilla if using.
- Cool slightly before drizzling over rolls.
Variations:
- Nutty Crunch: Sprinkle chopped pecans or walnuts into the filling for extra texture.
- Pumpkin Spice: Swap the cinnamon for pumpkin pie spice and add a spoonful of pumpkin purée to the filling.
- Apple Butter Swirl: Spread a thin layer of apple butter under the cinnamon sugar paste for even more apple flavor.
- Mini Rolls: Slice into smaller spirals and bake in muffin tins for single-serve portions.
- Glaze Instead of Frosting: If you prefer something lighter, whisk powdered sugar with maple syrup and a splash of milk for a drizzle glaze.
Example Baker’s Schedule:
Baking with sourdough takes a little planning, but once you map out the steps it becomes second nature. Here’s a sample timeline that builds in an overnight starter feed and a nice long bulk rise for maximum flavor. You can adjust the hours to fit your household, but this should give you a helpful rhythm to follow.
Day 1 – Evening (Starter Prep)
- 8:00 PM – Feed your sourdough starter. Leave it at room temperature so it’s bubbly and active by morning.
Day 2 – Morning & Afternoon (Dough + Bulk Rise)
- 7:00 AM – Mix the dough: combine starter, milk, eggs, butter, sugar, flour, and salt. Knead until smooth and elastic.
- 7:30 AM 3PM – Bulk rise: cover the bowl and let the dough rise at room temperature until doubled. This stretch gives the dough time to develop incredible flavor and structure. If your kitchen is cool, it may take a little longer, don’t rush it.
Day 2 – Afternoon (Shape Rolls)
- 3 PM – Roll dough into a rectangle, spread the cinnamon sugar filling, and sprinkle with diced apples. Roll into a log and slice into 12 even pieces.
- 3:30 PM – Place rolls into a greased baking dish or cast iron skillet. Cover well.
Option 1: Same-Day Bake
- 3:00–6:00 PM – Second rise: let rolls sit at room temp for 3 hours.
- 6:00 PM – Bake at 350°F for 30-35 minutes. Top with cider caramel. Serve warm for dessert.
Option 2: Overnight Bake (My Favorite)
- 3:00 PM – After shaping, refrigerate the rolls overnight.
- Day 3 – 7:00 AM – Remove rolls from the fridge and let them rest at room temp for 45-60 minutes while the oven preheats.
- 8:00 AM – Bake, drizzle with caramel, frost, and enjoy hot rolls for breakfast.
Tips for Best Results
- Always use a warm place for fermentation. Cooler kitchens may extend rise times.
- Slice sourdough apple cinnamon rolls with dental floss instead of a knife for clean spirals.
- Don’t rush the fermentation process, sourdough rewards patience.
- A shaggy dough is normal at first. Let it rest (autolyse) before kneading again.
- If you want extra indulgence, bake in a buttered cast iron skillet for caramelized edges.
FAQs:
Can I use sourdough discard instead of active starter?
Yes! Just know it won’t rise on its own. Add 1 tsp baking powder or ½ tsp baking soda as a leavening agent to help.
Can I make these gluten-free?
You can experiment with gluten-free flours, but sourdough structure depends on gluten. If you’re adventurous, try blending some einkorn flour or oat flour.
Can I freeze them?
Yes. Bake fully, cool, and freeze in an airtight container. Thaw and reheat before topping with caramel.
What type of apples work best?
Tart varieties like Granny Smith balance the sweetness beautifully, while Honeycrisp or Gala give a softer, sweeter bite. If you love texture, leave the peels on for a rustic feel.
How long do they stay fresh?
These sourdough apple cinnamon rolls are best eaten the same day, but they’ll keep for 2–3 days at room temperature in a covered container. Store in the fridge for up to a week.
Do I need a stand mixer?
No, you can knead the dough by hand. It will just take a bit longer to build gluten, but the process is very satisfying.
Can I make the caramel sauce ahead of time?
Yes! Prepare it up to 2 weeks in advance and store in the refrigerator. Warm gently on the stove or microwave before serving.
How do I know the dough has risen enough?
Instead of relying on the clock, check the dough itself. During bulk fermentation, it should double in size and feel puffy with a slightly domed surface. During the second rise, the rolls should look noticeably fuller and spring back slowly when gently pressed with your fingertip.
What if I don’t have apple cider for the caramel?
You can substitute apple juice, though the flavor will be lighter. If you want the richness of cider but only have juice, reduce it longer (simmer it down) to intensify the apple notes before adding the sugar and cream.
How do I keep the apple pieces from leaking moisture into the rolls?
Use firm baking apples (like Granny Smith or Honeycrisp), dice them small, and toss with lemon juice before adding. If your apples are especially juicy, you can pat them dry with a paper towel or lightly toss them in a teaspoon of flour before sprinkling on the dough.
More Recipes Like This
Best Sourdough Cinnamon Rolls with Caramel Glaze
Sourdough Pumpkin Cinnamon Rolls with Caramel Glaze
Sourdough Pancakes with Maple Apple Caramel Sauce
Sourdough Apple Cinnamon Rolls with Cider Caramel Sauce
Ingredients
Dough Ingredients:
- 1 cup active sourdough starter fed and bubbly
- ¾ cup warm milk at room temperature
- 2 large eggs
- ¼ cup melted butter or softened butter, either works
- ¼ cup sugar
- 4 to 4 ½ cups all-purpose flour
- 1 ½ teaspoons salt
Cinnamon Sugar Filling:
- 3 tablespoons softened butter
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 2 medium apples diced small
- 1 teaspoon lemon juice
Cider Caramel Sauce: double if you want extra caramel
- 1 cup apple cider reduce to intensify flavor
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tbsp butter
- Pinch of salt
- ½ tsp vanilla
Instructions
Making the Dough:
- In the bowl of a stand mixer, combine your active starter, milk, eggs, sugar, and butter. Fit the mixer with the dough hook attachment and mix on low speed until combined. Slowly add the flour and salt. Increase to medium speed and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should pass the windowpane test after about a few minutes of kneading.
- Cover the dough in a large bowl with plastic wrap or a damp towel, then set it in a warm place to rise until doubled. This is the first dough rise.
Assembling and shaping the rolls:
- Mix the cinnamon sugar mixture (butter, sugar, and cinnamon) into a spreadable paste. Toss the apples with lemon juice to prevent browning.
- Once your dough has risen, transfer it to a lightly floured work surface and roll it out into a large rectangle about 12×18 inches using a rolling pin.
- Spread the cinnamon sugar filling evenly over the dough, then sprinkle the apples on top.
- Roll the dough tightly from the long side into a log. Use a sharp knife or unflavored dental floss to cut into equal pieces (about 12 rolls).
- Place them in a greased baking dish, cast iron skillet, or baking pan lined with parchment paper.
- Cover again with plastic wrap. Let the rolls undergo a second rise for 2-3 hours at room temperature, or place in the fridge as a make-ahead option for baking the following morning.
- Preheat your oven to 350°F. Bake the rolls for 30-35 minutes, or until they’re golden brown on top.
Cider Caramel Sauce:
- In a small saucepan, simmer the apple cider over medium heat until it reduces to about 1/2 cup (for deep flavor).
- Add the brown sugar, butter, cinnamon, and salt. Stir until the butter melts and sugar dissolves.
- Slowly whisk in the heavy cream.
- Simmer for 5-7 minutes until thickened. Remove from heat, stir in vanilla if using.
- Cool slightly before drizzling over rolls.
