These Sourdough Apple Cider Cinnamon Rolls are a yummy treat with a twist! The dough is made with tangy sourdough, sweet apple cider, and a sprinkle of cinnamon for that cozy flavor.
When I make these rolls, my kitchen smells amazing! Plus, they’re great for breakfast or a sweet snack. Trust me, your family will love them (and so will you!).
Key Ingredients & Substitutions
Sourdough Starter: Use an active and bubbly starter for the best results. If you’re new to sourdough, you can buy it from a bakery or make your own a week ahead of time. If you don’t have starter, you could use a store-bought roll dough, but it will change the taste.
Apple Cider: Warm apple cider adds a nice sweetness and moisture. If you can’t find apple cider, you can use apple juice instead or even a bit of spiced apple tea for a kick!
All-Purpose Flour: This recipe calls for all-purpose flour, which gives great structure. If you’re gluten-free, you can try using a gluten-free flour blend, but it might change the texture a bit.
Brown Sugar: Brown sugar gives a rich flavor to the filling. If you don’t have it, you can substitute with white sugar mixed with a little molasses, or just use granulated sugar for a lighter version.
Walnuts or Pecans: Nuts add crunch and flavor, but if you’re allergic, feel free to leave them out or use seeds like sunflower seeds for that same crunch.
What’s the Best Way to Knead Dough for Cinnamon Rolls?
Kneading the dough is key for a soft texture. The aim is to develop the gluten, which gives the rolls their fluffiness. Here’s how to do it right:
- Flour your surface and your hands lightly to prevent sticking.
- Grab the dough, stretch it, and fold it over onto itself. Turn it a quarter turn and repeat.
- Continue this for about 8-10 minutes until the dough is smooth and elastic. If you press it gently, it should spring back. You can also use a stand mixer with a dough hook for convenience.
Just remember, if the dough feels too sticky, add a little more flour, but avoid adding too much to keep the rolls tender!
How to Make Sourdough Apple Cider Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter (active and bubbly)
- 3/4 cup apple cider, warm
- 1/4 cup granulated sugar
- 1 large egg
- 4 cups all-purpose flour, plus extra for dusting
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 1 tsp ground cinnamon
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1 tsp ground nutmeg (optional)
- 1 cup chopped walnuts or pecans (optional)
- 1 cup finely diced apples (optional, for more apple flavor)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp apple cider (adjust for desired consistency)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 25 minutes of active prep time, with an additional 4-6 hours for the initial rising of the dough. After assembling, give it another 1-2 hours for the second rise before baking, which takes about 25-30 minutes. In total, plan for around 6 hours, which includes fermentation and baking time.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine your active sourdough starter and warm apple cider. Stir in the granulated sugar and egg. Mix well until everything is combined smoothly.
2. Mix Ingredients:
Add the melted butter and stir until incorporated. In a separate bowl, whisk together the flour, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients. Continue mixing until a shaggy dough starts to form. Then, knead the dough on a floured surface for 8-10 minutes until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook for this step.
3. Let it Rise:
Place the kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap. Let the dough ferment at room temperature for 4-6 hours, or until it has noticeably risen and has a bubbly surface.
4. Roll the Dough:
Once fermented, gently punch the dough down to release extra air. Roll it out on a floured surface into a 16×12 inch rectangle.
5. Add the Filling:
Spread the softened butter evenly across the rolled dough. In a bowl, mix together the brown sugar, cinnamon, and nutmeg (if using). Sprinkle this mixture evenly over the buttered dough. You can also add the chopped nuts and diced apples at this point if desired.
6. Shape the Rolls:
Starting from the long edge, roll the dough tightly into a log shape. Cut the log into 12 equal pieces and place them in a greased 9×13 inch baking pan, leaving some space between each piece for them to rise.
7. Second Rise:
Cover the rolls with a cloth and let them rise again for about 1-2 hours until they become fluffy and puffy.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for about 25-30 minutes, or until they are golden brown on the top.
9. Make the Glaze:
While the rolls are baking, whisk together the powdered sugar, apple cider, and vanilla extract in a small bowl until smooth. Adjust the consistency with more cider if needed.
10. Serve and Enjoy:
Once the rolls are out of the oven, let them cool slightly. Drizzle the apple cider glaze generously over the warm rolls. Then gather everyone around and enjoy the delicious combination of sourdough, apple cider, and cinnamon flavors!
These Sourdough Apple Cider Cinnamon Rolls make for a perfect breakfast or afternoon treat, bursting with flavor and warmth. Enjoy! 🥐🍏
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with bread flour for a chewier texture, but you might need to adjust the liquid slightly. If you’re looking for a gluten-free option, a gluten-free flour blend works, though it may alter the texture a bit.
What Should I Do If My Sourdough Starter Isn’t Active?
If your sourdough starter isn’t bubbly and active, feed it a few hours before making the rolls to ensure it’s ready to go. If it’s been dormant for too long, try to nourish it for a few days prior or consider using a store-bought dough as a substitute.
How Long Can I Store Leftover Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week. You can also freeze them by wrapping each roll individually in plastic wrap and placing them in a freezer-safe bag or container for up to 3 months.
Can I Make the Dough A Day Ahead?
Absolutely! You can prepare the dough the night before and let it rise in the fridge overnight. When you’re ready to bake, allow it to come to room temperature, continue with the shaping, and let it rise before baking as directed.
