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These Apple Crisp Sourdough Cinnamon Rolls are swirled with gooey cinnamon sugar and crisp apples, then topped with a buttery oat crumble and rich brown butter cream cheese frosting. Perfectly seasoned with the warm spices of fall, they’ll make your kitchen smell like autumn.
There’s nothing quite like the cozy aroma of fall baking filling the kitchen. While pumpkin often steals the spotlight, apple recipes deserve their moment to shine, too. This twist on my classic Sourdough Cinnamon Rolls is layered with tender apples, warm spices, and a buttery crumble that bring all the flavors of apple crisp into every bite. And if you love apple season as much as I do, don’t miss my Sourdough Apple Fritter Bread, Sourdough Apple Muffins, Sourdough Caramel Apple Focaccia, and Sourdough Caramel Apple Cheesecake Bars.
Table of Contents
- Why you will love this recipe
- Important Ingredients and Substitutions
- How to brown butter
- Instructions to make Apple Crisp Sourdough Cinnamon Rolls
- Recipe Tips
- Sample Schedule
- How to make the Apple Crisp Sourdough Cinnamon Rolls ahead of time
- Storage instructions
- Recipe FAQ
- More sourdough Cinnamon Rolls
- Apple Crisp Sourdough Cinnamon Rolls Recipe
Why you will love this recipe
- Fall flavors: All of the flavors of the apples, spices, and brown butter create an irresistible combination that makes a delicious fall sourdough breakfast. Another fall favorite is my Sourdough Pumpkin Cinnamon Rolls.
- Naturally Leavened: This recipe is naturally leavened with a sourdough starter, so no commercial yeast is needed.
- Overnight rise: This cinnamon roll recipe has an overnight rise, so you can bake fresh rolls in the morning, or if you prefer, there are also instructions on how to make the cinnamon rolls ahead of time.
Important Ingredients and Substitutions
- Apples- Peeled and diced apples are added in the filling of the cinnamon rolls. You can use any variety that you prefer. I like gala, honey crisp, and pink lady.
- Sourdough Starter– An active sourdough starter is one that has recently been fed, has doubled in size, and is bubbly. Learn more about caring for your starter here.
- Flour- Both bread flour and all-purpose flour will work for this recipe. I used all-purpose.
- Spices- A mixture of cinnamon, nutmeg, and ginger is used in the filling for a classic apple pie flavor.
- Brown Butter- The frosting is made with brown butter to give it a rich, warm, nutty flavor like in my Carrot Cake Sourdough Cinnamon Rolls recipe. If you don’t want to use brown butter, you can simply beat together the butter and cream cheese instead. See below on how to brown butter.
- Cream Cheese- The icing is cream cheese based for a creamy and tangy flavor.
See all the ingredients and amounts in the recipe card below.
How to brown butter
While you can substitute regular butter for browned butter in the frosting, the extra flavor takes these rolls to the next level. Browned butter is just butter that is cooked until it is golden brown. It takes on a nutty flavor that adds depth and pairs so well with the warm spices used in this recipe. If you love brown butter, be sure to also try my Sourdough Pumpkin Chocolate Chip Cookies recipe.
Here’s how you do it:
- Melt the unsalted butter in a small saucepan over medium heat and stir frequently with a spatula. If you have a light colored pan that is helpful to see the color better but dark pans will do the job.
- Once the butter melts, it will begin to foam. The butter should begin turning a golden brown color. Continue to stir. You will want to keep an eye on this as it can quickly burn if not attended to.
- Once the color turns a deep bronze color and the foam begins subsiding, usually within 5-8 minutes of starting, the butter is ready. It should smell nutty.
- Once browned to your liking, immediately remove the pan from the heat and pour the butter into a heatproof bowl or jar.
You can find more in-depth instructions here.
Instructions to make Apple Crisp Sourdough Cinnamon Rolls
The Night before:
Step 1: In the bowl of a stand mixer or a large bowl, add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and flour.
Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.
Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
Step 2: Place the dough in a medium bowl or 2 quart straight edge container. Let the dough rise covered overnight in a warm spot (ideally about 70℉) for 8-12 hours until doubled in size. I prefer to cover with a lid or dinner plate rather than a tea towel to prevent the dough from drying out.
The next morning:
Step 3: Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 12″ x 18″) on a lightly floured surface with a rolling pin.
Step 4: Spread on the softened butter.
Step 5: In a small bowl, combine the brown sugar, cinnamon, nutmeg, and ginger. Sprinkle the mixture over the top of the butter.
Peel and dice the apples, and then sprinkle the apples on top of the cinnamon sugar mixture.
Step 6: On the long side cut the dough into 1.5 inch strips.
Step 7: Roll each strip up. Or, you can roll up the dough and cut it into 12 equal pieces using a sharp knife or dental floss if you prefer that route.
Step 8: Place the rolls in a greased 9×13 inch baking dish.
Step 9: Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.
Step 10: Before baking, stir together the dry ingredients for the crumble topping. Cut the butter into small cubes, then use your fingers to work it into the mixture until it resembles coarse crumbs.
Step 11: Sprinkle the oat crisp topping overtop of the cinnamon rolls.
Bake at 350°F for 27-30 minutes or until golden brown and the internal temperature reaches 190°F.
Step 12: Make the brown butter for the frosting. Cut the butter into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring frequently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Remove from heat.
Step 13: While the rolls are baking, make the cream cheese icing by beating softened cream cheese and brown butter. Add the powdered sugar and the milk. Beat until smooth.
Step 14: Let the rolls cool for 5-10 minutes and drizzle the brown butter cream cheese icing on top. Serve warm and enjoy.
Recipe Tips
- Keep your dough in a slightly warm spot to ensure it rises properly. In the winter I recommend placing the dough in a draft-free warm spot like the oven with the light on or microwave or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm. Learn more about tips to keep your dough warm here.
- In warmer months your dough will likely rise quicker. If your dough will be above 75 degrees Fahrenheit I recommend reducing the amount of starter in the recipe by 50-75 grams.
- Use a strong starter that has doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
Sample Schedule
For this recipe, you need to use a sourdough starter that is active and bubbly. For that reason, you will need to give your sourdough starter time to double before making your Apple Crisp Sourdough Cinnamon Roll dough.
Here is an example schedule for your timeline for baking your rolls. The timeline can depend on the temperature and the activity of your starter, so your time may vary. This schedule assumes the dough temperature is around 70 degrees Fahrenheit.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (20 grams starter: 90 grams flour: 90 grams water) *if you don’t have extra starter feed your starter a little more so you have leftover. | Day one: 9 am |
| Mix dough together First rise | Day one: 9 pm |
| Roll out the dough and add filling Second rise | Day two: 7 am |
| Bake the rolls Make the icing | Day two: 8:30 am |
How to make the Apple Crisp Sourdough Cinnamon Rolls ahead of time
These sourdough apple cinnamon rolls can be made ahead of time, which can be especially helpful for a busy morning. Here are a few options, but note that if you leave the dough in the refrigerator overnight, the rolls will have more tang as they will ferment for a longer period of time.
- Bake directly from fridge- This option can work, but if your rolls overproof, they may not be as light and fluffy when baking. Feed your starter two nights before. Make the dough the morning prior and complete both rises. Once the rolls have nearly doubled in the pan, refrigerate overnight (no more than 12 hours). In the morning, bake straight from the fridge (avoid using a glass pan).
- Bake & Reheat– This is a great option because you don’t have to worry about the rolls overproofing in the fridge or even worry about baking the next day. Make and bake the rolls the night before. Let them cool, cover with foil, and leave on the counter. In the morning, reheat at 350°F for 8–10 minutes covered, then add the icing.
Storage instructions
If you are storing the rolls without the icing, they can be stored on the counter for 1-2 days in an airtight container. To make them last longer, you’ll want to store them in the fridge. If the sourdough apple cinnamon rolls have icing, then they should be stored in the fridge in an airtight container or covered in plastic wrap and can last up to 5-7 days. To reheat the rolls, place them in the microwave for 30 seconds or until warm and gooey.
Recipe FAQ
Enriched doughs, meaning doughs with fats added, typically have a harder time rising, which is why rise times are usually much slower. If after your dough sits all night it has not risen at all it is most likely one of two things.
1. Your kitchen was cold so the dough just will take longer to rise. Especially in colder months, I recommend placing the dough in a draft-free warm spot like the oven with the light on or microwave or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
2. Your sourdough starter was not strong enough. You want to make sure your starter is healthy and active and consistently doubling in size with each feeding before using it in a recipe.
Yes it will be fine left overnight! The good bacteria in your sourdough starter will fight off any unwanted bacteria.
Yes, these rolls are freezer-friendly but I recommend freezing them without the icing. Place the rolls in a freezer-safe container or bag and store for up to 3 months. If you don’t want to pull them out all at once put parchment paper in between the rolls.
When you are ready to eat them, thaw them the night before and reheat in the oven at 350°F or microwave until warmed and then add the icing.
Yes! The brown butter adds a warm nutty flavor but if you prefer you can skip that step and just use regular butter.
More sourdough Cinnamon Rolls
Sourdough Bread Recipes
Sourdough Maple Cinnamon Rolls
Summer Sourdough Recipes
Sourdough Peach Cobbler Cinnamon Rolls
Sourdough Bread Recipes
Overnight Sourdough Cinnamon Rolls Recipe
Spring Sourdough Recipes
Carrot Cake Sourdough Cinnamon Rolls
Tried this Apple Crisp Sourdough Cinnamon Rolls or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Apple Crisp Sourdough Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 310 grams milk, warm, 1 ¼ cup
- 57 grams butter, unsalted and melted, ¼ cup
- 1 large egg, 50 grams
- 100 grams sugar, ½ cup
- 5 grams salt, 1 teaspoon
- 200 grams active sourdough starter, scant 1 cup
- 650 grams all-purpose flour, 4 ⅔ cup
Filling
- 300 grams apples, diced and peeled, about 3 apples
- 220 grams brown sugar, 1 cup
- 113 grams butter, unsalted and softened, ½ cup
- 8 grams cinnamon, 1 Tablespoon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Oat Crumble Topping
- 90 grams old fashioned oats, 1 cup
- 65 grams granulated sugar , ⅓ cup
- 70 grams all-purpose flour, ½ cup
- 2 grams cinnamon , 1 teaspoon
- 75 grams butter , 5 Tablespoons
Brown Butter Cream Cheese Icing
- 114 grams butter, browned, ½ cup
- 114 grams cream cheese, 4 ounces
- 240 grams powdered sugar, 1¾ cups
- 60 grams milk, ¼ cup
Instructions
The Night Before
- In the bowl of a stand mixer or large mixing bowl add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and all-purpose flour. 310 grams milk, 57 grams butter, 1 large egg, 100 grams sugar, 5 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flour
- Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on 1-2 speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball. Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
- Place the dough in a medium-sized bowl or 2-quart straight edge container. Let the dough rise covered overnight (ideally around 70℉) for 8-12 hours until doubled in size.
The Next Morning
- Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 12″ x 18″) on a lightly floured surface with a rolling pin. Spread on the softened butter.113 grams butter
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, and ginger. Sprinkle the mixture over the top of the butter.220 grams brown sugar, 8 grams cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger
- Peel and dice the apples, and then sprinkle the apples on top of the cinnamon sugar mixture.300 grams apples, diced and peeled
- On the long side cut the dough into 1.5 inch strips and then roll each one up. Or, you can roll up the dough and cut it into 12 equal pieces using a sharp knife or dental floss if you prefer that route.
- Place the rolls in a greased 9×13 inch baking dish. Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.
- Before baking, stir together the dry ingredients for the crumble topping. Cut the butter into small cubes, then use your fingers to work it into the mixture until it resembles coarse crumbs.
- Bake at 350°F for 27-30 minutes or until golden brown and the internal temperature reaches 190°F.
- Make the brown butter for the icing. Cut the butter into cubes for the brown butter cream cheese frosting. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring frequently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Remove from heat and let cool in the fridge overnight.114 grams butter
- While the rolls are baking, make the cream cheese icing by beating softened cream cheese brown butter until smooth. Add the powdered sugar and milk and beat until smooth. 114 grams cream cheese, 114 grams butter, 240 grams powdered sugar, 60 grams milk
- Let the rolls cool for 5-10 minutes and drizzle the brown butter cream cheese icing on top. Serve warm and enjoy.
Notes
Pro tips:
- If your kitchen is warmer than 75 degrees Fahrenheit you can either leave the dough for less time or reduce the amount of starter to 150 grams.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
How to make cinnamon rolls ahead of time:
- Bake & Reheat– This is a great option because you don’t have to worry about the rolls over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want the rolls. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the rolls. Cover with foil and leave on the counter. In the morning, preheat the oven to 350F and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.
- Bake directly from fridge- This option can work but if your rolls overproof they may not be as light and fluffy when baking. Don’t leave the rolls longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to eat them and make the dough the morning prior. Follow all the instructions for the first and second rise and then once the rolls have almost doubled in size in the pan, place in the fridge overnight. Then, the next morning remove the rolls from the fridge and bake right away (don’t use a glass pan).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these this morning and they were a hit! The icing and streusel on top were delicious when paired with the apples. If you are looking for a fall cinnamon roll, these are it!
Thank you so much for sharing!
Making these as I comment and I am so excited! The recipe makes quite a few rolls, do you think the unbaked rolls would keep in the freezer?
Yes you can but usually with sourdough you only want to freeze dough for about a week. Any longer and it may not bake up well.
Hi, this might be a dumb question, but do we add the crumble strusel on before baking? Or on top of the icing?
Hi! You want to add it before baking so it bakes into the rolls. Thanks!
Amazing!
Thanks so much for taking the time to leave a review! I’m so glad you liked it.
Absolutely delicious!! So so good!!
Thanks Paula!
These Apple Crisp Cinnamon rolls are delicious! A very special treat on a beautiful Fall day! The brown butter cream cheese icing is an amazing finish. I added chopped pecans on top of half of them before baking and icing them.
The pecans sound like a great addition! Thanks Staci!
Excited to try this! Would you recommend green apples? What specific apple would be best for this recipe? I’ll report back when I try it out! Thanks!
Any kind will work I’ve used gala because it’s what I had but honey crisp or granny smith would be good too!
These apple crisp sourdough cinnamon rolls are the best cinnamon rolls I’ve ever made! They are so flavorful and the rolls are so light and fluffy. The brown butter cream cheese frosting really takes these to the next level.