These Sourdough Apple Cider Cinnamon Rolls are fluffy and sweet with a lovely hint of apple and warm cinnamon. Perfect for a cozy morning treat!
Honestly, who can resist warm rolls right out of the oven? I love smothering mine in icing while they’re still warm. It’s pure cinnamon bliss! 🍏
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of the recipe, giving the rolls their unique flavor. Make sure your starter is fed and bubbly. If you don’t have sourdough starter, you could use store-bought dough, but your rolls won’t have the same tanginess.
All-Purpose Flour: Most recipes use all-purpose flour, and it works well for this. If you need a gluten-free option, you can substitute with a 1:1 gluten-free flour blend, although the texture might differ.
Apple Cider: Fresh apple cider adds a lovely flavor. If it’s unavailable, you can use unsweetened apple juice or even a splash of white grape juice mixed with a bit of vinegar.
Filling Ingredients: I love using brown sugar for its rich taste, but you can also use white sugar or coconut sugar. Swap out the apple for another fruit, like pear or even raisins, if you want to switch things up!
How Do You Achieve the Perfect Dough Texture?
Getting the dough just right is crucial. You want it soft and a little tacky but not sticky at all. Here’s how to nail it:
- Start with the lower amount of flour (2 ½ cups) and add more as needed during kneading.
- Knead for about 7-10 minutes until the texture feels smooth; you can test by stretching a small piece to see if it holds without tearing.
- Keep an eye on your dough during the first rise. It should double in size and feel puffy – be patient; this could take 4-6 hours!
How to Make Sourdough Apple Cider Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 2 ½ to 3 cups all-purpose flour (plus more for dusting)
- ½ cup whole milk, warm
- ¼ cup apple cider, warm
- ⅓ cup granulated sugar
- 1 large egg
- 6 tbsp unsalted butter, melted
- 1 tsp salt
- 1 tsp vanilla extract
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1 small apple, peeled and finely chopped
- 1 tbsp apple cider (optional, to add moisture)
For the Apple Cider Glaze:
- 1 cup powdered sugar
- 3-4 tbsp apple cider (adjust for consistency)
- 1 tsp vanilla extract
- Pinch of salt
Time Needed:
This recipe takes about 30 minutes of prep time, with an additional 4-6 hours for the first rise and 1.5 to 2 hours for the second rise. Baking takes 25-30 minutes, resulting in delicious cinnamon rolls ready to enjoy in about 6-8 hours total, making them perfect for a cozy weekend morning!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the warm milk, apple cider, granulated sugar, melted butter, and your bubbly sourdough starter. Mix well to combine. Next, add in the egg and vanilla extract, whisking until everything is nicely incorporated. Gradually add 2 ½ cups of flour and the salt, mixing until a shaggy dough forms. Now, transfer this dough onto a floured surface and knead it for about 7-10 minutes. You want it to be soft, smooth, and slightly tacky but not sticky—just add more flour as needed. Place your dough in a greased bowl, cover it with a towel or plastic wrap, and let it ferment at room temperature for about 4-6 hours or until it has doubled in size and looks bubbly.
2. Prepare the Filling:
While your dough is rising, let’s make the filling! Grab a bowl and mix the softened butter, brown sugar, and ground cinnamon until it all comes together. Stir in the finely chopped apple, and if it looks a bit dry, add a tablespoon of apple cider to make it moisture-rich and spreadable.
3. Shape the Rolls:
Once your dough has doubled, gently punch it down to release the gas, then roll it out on a floured surface into a rectangle about 16×12 inches. Spread the cinnamon-apple filling evenly over the dough, leaving a little border around the edges. From one of the long sides, tightly roll the dough into a log. Using a sharp knife, slice the log into 8-10 equal-sized rolls.
4. Second Rise:
Place the rolls in a greased baking dish or skillet, making sure there’s a little space between each roll. Cover them again and let them rise for another 1.5 to 2 hours at room temperature, until they look puffy and lovely.
5. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they turn golden brown and are cooked through. Once done, remove them from the oven and let them cool slightly before glazing.
6. Make the Apple Cider Glaze:
In a small bowl, whisk together the powdered sugar, apple cider, vanilla extract, and salt until the mixture is smooth. Feel free to adjust the apple cider to get the glaze to your desired drizzling consistency.
7. Glaze and Serve:
Generously drizzle the apple cider glaze over your warm cinnamon rolls. Serve them while they’re warm, and enjoy every delicious bite!
This recipe brings together the tangy goodness of sourdough with the sweet, spiced flavors of apple cider and cinnamon, resulting in the ultimate indulgent treat!
Can I Substitute the Sourdough Starter?
While the sourdough starter is key to the flavor and texture, if you don’t have one, you can use store-bought pizza dough or a quick cinnamon roll recipe. Just keep in mind that the flavor will differ without the sourdough’s tang.
How Can I Make These Rolls Ahead of Time?
You can prepare the rolls up to the second rise, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, let them come to room temperature for about an hour before baking. This will give you fresh rolls without the wait!
What’s the Best Way to Store Leftover Rolls?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap them tightly in plastic wrap and then place them in a freezer bag for up to 3 months. To reheat, microwave them for about 20 seconds or until warm.
Can I Use Different Fruits in the Filling?
Absolutely! Feel free to experiment with other fruits like pears, diced peaches, or even raisins. Just make sure to adjust the moisture with the apple cider if needed, especially with drier fruits!
