Sourdough Caramel Apple Cider Cinnamon Roll Recipe
Last Updated on October 6, 2024 by TheFarmChicken
This recipe is similar to my Sourdough Caramel Roll recipe but with all the apple flavor added to make it the perfect cinnamon roll for fall, or anytime you have a craving for an apple dessert. This recipe has apple cider baked into the rolls and in the ooey gooey caramel sauce. Simple to make and a crowd favorite. Make sure to try this Sourdough Caramel Apple Cider Cinnamon Roll Recipe.
Sourdough Apple Cinnamon rolls pair so nicely with slow mornings and coffee. Prep the enriched dough the night before and enjoy warming up a chilly fall kitchen with the smells of warm apple cider, cinnamon and sourdough. Shared with family and friends, this recipe is sure to bring people together around the table to make memories that will be treasured for days to come!
In this recipe the cinnamon rolls with wrapped up apple chunks are baked in a caramel apple sauce and then flipped over after baking, so the caramel is on top and runs down over the rolls. This makes for a soft, ooey and gooey roll that is full of warm flavors of apple cider. Talk about fall time in a sourdough treat!
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Ingredient List for Sourdough Caramel Apple Cider Cinnamon Rolls:
Active Sourdough Starter
You will want an active starter for these Apple Cider Cinnamon Rolls. Make sure your starter at least doubles. Then it is ready to go!
If you don’t have a sourdough starter. I can help!
- You can buy Agnes, my dehydrated sourdough starter and have it shipped directly to your home.
- Or you can learn all about starting a sourdough starter with my FREE guide: Learning Sourdough with Agnes.
Water
Used in the roll dough. I like to use a filtered or distilled water.
Apple Cider
You can usually find apple cider in your local grocery store in the fall or check out an apple orchard for fresh apple cider.
You want a “thicker” apple cider…basically one that is not clear.
Brown Sugar
To add a sweetness and richness to the rolls.
Apple
Apple is used both in the roll and the caramel sauce. I would recommend using either Granny Smith or Honey Crisp.
Bread Flour
I like to use bread flour for its higher protein content, but all-purpose flour can be used as well.
Kosher Salt
Just a little bit of salt to balance out the flavors.
Heavy Whipping Cream
Crucial in the caramel sauce. You will love how rich and simple the sauce is to make.
Cinnamon
Sprinkled in the dough, cinnamon is such a wonderful spice to pair with apple.
Butter
Used for the roll before rolling it up. You want the butter to be nice and soft.
Other Apple Sourdough Recipes to try:
- Sourdough Apple Fritters
- Sourdough Apple Cinnamon Scones
- Sourdough Apple Dumplings
- Sourdough Apple Cider Donuts
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Sourdough Caramel Apple Cider Cinnamon Roll Recipe
Dough Ingredients:
- 200g active sourdough starter
- 200g distilled or filtered water
- 100g apple cider
- 650g bread flour
- 10g brown sugar
- 67g shortening
- 1 egg, room temperature
- 8g kosher salt
The Swirl:
- 3 T softened butter
- 1 tsp cinnamon
- 1/3 cup brown sugar
- ½ cup granny smith or honey crisp apple chunks, peeled, cored and in chunks
The Caramel Ingredients:
- ¾ cup apple cider
- 1 ¼ cup heavy whipping cream
- 1 3/4 cup brown sugar
- 1 cup granny smith or honey crisp apples, peeled, cored, and chopped into chunks
Instructions on how to make Apple Cider Rolls:
- In a large bowl of a stand mixer or a large mixing bowl. Mix the sourdough starter, sugar, and 100g of the water and the apple cider by hand or with a Danish dough hook until combine. Set aside.
- Next, in a small saucepan take the remaining 100g of water, the shortening and heat it until the shortening melts and dissolves in the water. Transfer to a small bowl and cool this mixture to at most 85 degrees.
- While you wait for the shortening/water to cool. Measure out the flour into the large mixing bowl or bowl of a stand mixer.
- Once the shortening and water mixture has cooled add this to the bowl and mix on low speed, using the dough hook attachment, until it is just incorporated, and the dough is shaggy in appearance. Let the dough rest for 30 minutes. This is the fermentolyse.
- After the rest add the egg and kosher salt to the bowl and knead or mix on the lowest setting for 10 minutes.
- When the kneading is finished transfer the dough to a large, greased bowl and let it rest for 30 minutes. NOTE: this time can vary depending on the strength of your starter. If you have a strong starter do 30 minutes if your starter might be kind of weak (usually seen in young starters) then do a 45-minute rest.
- After the rest, preform a stretch and fold, pulling on the dough upwards (don’t ripe it), take and fold the dough over on top of itself. Repeat on all four sides and finish by flipping the dough over.
- Continue this for 3 sets of folds. After the last fold cover the dough and place it in the refrigerator overnight or 8-12 hours.
The Next Morning:
Caramel Apple Cider Sauce
- First start by mixing the cream, apple cider and brown sugar together. Then add the apple and pour the mixture into a 9” x 13” pan.
The Rolls
- First take the dough from the fridge and transfer it to a clean work surface. I usually do not need the work surface to be floured but if you find yourself having trouble with the dough being too sticky you can do this part on a lightly floured surface.
- Roll the dough with a rolling pin into a rectangle about 18” x 12”.
- When is it rolled out take and spread soft butter on the dough, sprinkle with brown sugar, cinnamon and ½ cup chopped, peeled, and cored apple.
- Next, take the longest side of the dough and start rolling it up. Start on one side and work your way back and forth until it is rolled all the way up.
- Take the loose end of the dough and pull it up and pinch it to the roll of dough so that it stays secure.
- At this point you can cut the rolls into 15 equal pieces. I do this with a sharp knife, but you can also use dental floss.
- Place the cut rolls in the prepared pan with the caramel sauce 3 rolls by 5 rolls.
- Cover with a tea towel or plastic wrap and place in a warm place to rise for around an hour. Give them more time if needed. You want them to puffy and risen.
- When they are almost ready to bake preheat your oven to 425 degrees.
- Place the proofed rolls in the oven and bake at 425 degrees for 10 minutes then reduce the heat to 325 and bake for 40-50 minutes more. NOTE: This can depend greatly on your oven, but you want the center rolls to be golden. Don’t take them out too soon as you don’t want them to be undercooked in the center.
- Remove the rolls from the oven and place them on a wire rack to cool. Let them cool for 20-30 minutes then flip onto a baking sheet and enjoy!
NOTE: You can store leftovers in an airtight container for 3-5 days. You can also reheat them for 5-10 seconds in the microwave.
Sourdough Caramel Apple Cider Cinnamon Roll Recipe
Ingredients
Dough Ingredients:
- 200 g active sourdough starter
- 200 g distilled or filtered water
- 100 g apple cider
- 650 g bread flour
- 10 g brown sugar
- 67 g shortening
- 1 egg room temperature
- 8 g kosher salt
The Swirl:
- 3 T softened butter
- 1 tsp cinnamon
- 1/3 cup brown sugar
- ½ cup granny smith or honey crisp apple chunks peeled, cored and in chunks
The Caramel Ingredients:
- ¾ cup apple cider
- 1 ¼ cup heavy whipping cream
- 1¾ cups brown sugar
- 1 cup granny smith or honey crisp apples peeled, cored, and chopped into chunks
Instructions
Instructions on how to make Apple Cider Rolls:
- In a large bowl of a stand mixer or a large mixing bowl. Mix the sourdough starter, sugar, and 100g of the water and the apple cider by hand or with a Danish dough hook until combine. Set aside.
- Next, in a small saucepan take the remaining 100g of water, the shortening and heat it until the shortening melts and dissolves in the water. Transfer to a small bowl and cool this mixture to at most 85 degrees.
- While you wait for the shortening/water to cool. Measure out the flour into the large mixing bowl or bowl of a stand mixer.
- Once the shortening and water mixture has cooled add this to the bowl and mix on low speed, using the dough hook attachment, until it is just incorporated, and the dough is shaggy in appearance. Let the dough rest for 30 minutes. This is the fermentolyse.
- After the rest add the egg and kosher salt to the bowl and knead or mix on the lowest setting for 10 minutes.
- When the kneading is finished transfer the dough to a large, greased bowl and let it rest for 30 minutes. NOTE: this time can vary depending on the strength of your starter. If you have a strong starter do 30 minutes if your starter might be kind of weak (usually seen in young starters) then do a 45-minute rest.
- After the rest, preform a stretch and fold, pulling on the dough upwards (don’t ripe it), take and fold the dough over on top of itself. Repeat on all four sides and finish by flipping the dough over.
- Continue this for 3 sets of folds. After the last fold cover the dough and place it in the refrigerator overnight or 8-12 hours.
The Next Morning:
Caramel Apple Cider Sauce
- First start by mixing the cream, apple cider and brown sugar together. Then add the apple and pour the mixture into a 9” x 13” pan.
The Rolls
- First take the dough from the fridge and transfer it to a clean work surface. I usually do not need the work surface to be floured but if you find yourself having trouble with the dough being too sticky you can do this part on a lightly floured surface.
- Roll the dough with a rolling pin into a rectangle about 18” x 12”.
- When is it rolled out take and spread soft butter on the dough, sprinkle with brown sugar, cinnamon and ½ cup chopped, peeled, and cored apple.
- Next, take the longest side of the dough and start rolling it up. Start on one side and work your way back and forth until it is rolled all the way up.
- Take the loose end of the dough and pull it up and pinch it to the roll of dough so that it stays secure.
- At this point you can cut the rolls into 15 equal pieces. I do this with a sharp knife, but you can also use dental floss.
- Place the cut rolls in the prepared pan with the caramel sauce 3 rolls by 5 rolls.
- Cover with a tea towel or plastic wrap and place in a warm place to rise for around an hour. Give them more time if needed. You want them to puffy and risen.
- When they are almost ready to bake preheat your oven to 425 degrees.
- Place the proofed rolls in the oven and bake at 425 degrees for 10 minutes then reduce the heat to 325 and bake for 40-50 minutes more. NOTE: This can depend greatly on your oven, but you want the center rolls to be golden. Don’t take them out too soon as you don’t want them to be undercooked in the center.
- Remove the rolls from the oven and place them on a wire rack to cool. Let them cool for 20-30 minutes then flip onto a baking sheet and enjoy!
Notes
This recipe was fun to create…I love baking in the fall so give me all the yummy sourdough recipes to test. I have mentioned it before but in the mornings when the kitchen is cool, I love warming up the house with a sourdough bake!
Mariah Nienhuis | TheFarmChicken
Commit thy works unto the LORD, and thy thoughts shall be established.
Proverbs 16:3
Frequently Asked Questions:
I have personally never tried this, but others have tried it and said that it was successful.
This is likely due to your sourdough starter. Did you make sure it was at least doubled in size before you started? If you are having trouble with your sourdough starter, check out this post on How to Use a Sourdough Starter for helpful tips to have a thriving starter.
You may have taken them out of the oven too soon. You want to make sure you leave your rolls in the oven until the rolls in the center of the pan are turning a golden brown. If you need to you can reduce the heat to 300 degrees and finish baking.
I would use apple juice concentrate or reduce some apple juice down so that it is more concentrated. Apple juice has too much water and will not give you the same result as an apple cider.
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Help! I want to make these this weekend but the recipe doesn’t say how much sourdough starter is needed.
Hello! I am so sorry about that. I updated the recipe. Happy baking!!