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sourdough apple cinnamon rolls

Sourdough Apple Cinnamon Rolls with Cider Caramel Sauce

by Sylvia Hofer
These sourdough apple cinnamon rolls are soft, tangy, and filled with sweet apples, topped with rich cider caramel sauce for the perfect fall treat.
5 from 1 vote
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Prep Time 3 hours
Cook Time 35 minutes
Total Time 3 hours 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 369 kcal

Equipment

  • 1 Stand mixer
  • 1 Plastic wrap
  • 1 Rolling Pin
  • 1 Dough hook attachment
  • 1 Sharp knife or unflavored dental floss
  • 1 Baking dish
  • 1 Parchment paper
  • 1 Small saucepan
  • 1 Whisk

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 tablespoon butter
  • Pinch of salt
  • ½ teaspoon 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 12x18 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 ½ 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.

Notes

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.

Nutrition

Calories: 369kcalCarbohydrates: 70gProtein: 5gFat: 8gSodium: 333mgFiber: 1gSugar: 33g
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