Apple Crisp Sourdough Cinnamon Rolls

Apple Crisp Cinnamon Roll on a blue plate next to red apples.

5 from 1 vote

These Sourdough Apple Cinnamon Rolls are swirled with gooey cinnamon sugar and spiced apples, then topped with a buttery oat crumble and rich brown butter frosting. Perfectly seasoned with the warm spices of fall, they’ll make your kitchen smell like autumn.

Prep Time20

Cook Time25

Rise Time8

Total Time8 45

Course: Breakfast

Cuisine: American

Servings: Cinnamon Rolls

Author: Emily Christensen

Equipment

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