Sourdough Apple Cinnamon Rolls
Make these delicious but simple long-ferment, apple sourdough cinnamon rolls for a hearty fall breakfast.
Equipment
- 1 8 1/2" x 11" baking dish
Ingredients
Cinnamon Roll Dough
- 2 Cups Organic White Flour
- 1 Cup Einkorn Flour Can substitute whole wheat or white flour.
- 1 tsp. Sea Salt
- 1 1/4 Cup Filtered Water If not using Einkorn, use 1 1/2 cups water.
- 1/2 Cup Sourdough Starter
- 1/2 Cup Melted Butter
- 1/2 Cup Softened Butter for Rolling & Shaping
- 1/4-1/2 Cup Coconut Sugar Optional
Apple Mixture
- 1-2 Cups Shredded Apples Adjust to taste.
- 1/2 Cup Raw Sugar Can substitute other granulated sugar like coconut.
- 1 tsp. Cinnamon
- 1/2 tsp. Each Nutmeg and Allspice
Apple Cinnamon Roll Glaze
- 1/2 Cup Butter
- 1 Cup Raw or Coconut Sugar
- 1/4 Cup Cream
- Reserved Apple Water Optional
Instructions
Make Cinnamon Roll Dough
- In a medium sized bowl, mix 2 cups of white flour and 1 cup of Einkorn flour (or wheat or white flour). Add 1 tsp. of sea salt and mix them both together.
- Melt 1/2 cup of butter and set aside to cool for a few minutes.
- In another bowl, mix 1 1/4 - 1 1/2 cup of water and 1/2 cup of starter. Add to the flour mixture.
- Add the melted butter to the mix and stir until full incorporated. I prefer to mix with my hands, but you can also use a stand mixer until the dough clears the sides of the bowl.
- Knead for ten minutes by hand or perform 3 stretch and folds every 30 minutes. Cover and allow to ferment in a warm place for at least 6 hours.
Make the Apple Mixture
- Grate 1-2 cups of your favorite apple. Cover the apple with 1/2 cup of sugar and mix thoroughly.
- Set aside for at least twenty minutes for the sugar to draw out as much water from the apples as possible.
- When ready to spread on the dough, use a slotted spoon or a fine mesh sieve to separate the shredded apple from the sugar water. Reserve the water to use in anothe recipe or the glaze for this recipe.
- To the sweetened, shredded apples add 1 tsp. of cinnamon and 1/2 tsp. of nutmeg and allspice. Mix well.
Roll and Shape the Cinnamon Rolls
- Once fermented, remove the dough from the bowl and roll out into a rectangle with about 1/4" thickness.
- Spread 1/2 cup of softened butter with your hands over the rectangle of dough. Use finesse, not force and spread it as evenly as possible.
- If you want a little extra sweetness, sprinkle 1/2 cup of coconut sugar over the buttered dough. This will give the rolls a slightly caramel flavor.
- Spread the spiced, shredded apples over the rectangle of buttered and sugared dough as evenly as possible.
- Roll up the cinnamon rolls from the horizontally, creaing a long log. Tuck the ends to keep the apples inside the roll. Use scissors or dental floss to cut the rolls into 8 equal portions.*
- Remove each cinnamon roll to a parchment lined rimmed baking sheet (jelly roll plan). Cover with parchment paper and a thin kitchen towel to allow to rise until doubled in size.
- Bake at 350°F/176°C for 30-40 minutes or until browned and you can smell the rolls. Serve hot topped with butter or make the glaze and top with that.
Apple Cinnamon Roll Glaze
- Add 1/2 cup butter, 1 cup of sugar, and reserved apple water (if using) in a medium sauce pan over medium heat. Stir gently until sugar is dissolved.
- Add 1/4 cream and stir the mixture consistently until it thickens to where you'd like it. Cook for 5-10 minutes.
- Drizzle over the hot cinnamon rolls.
Notes
*To cut the cinnamon rolls relatively equally, I use scissors and make the first cut in the center of the log. Then I cut each half in half, and each of those halves in half until I've used up the dough.
If you're not sure what a stretch and fold is, please see the body of the post.
Tried this recipe?Let us know how it was!