Caramel Apple Sourdough Cinnamon Rolls

5 from 4 votes

Caramel Apple Sourdough Cinnamon Rolls

Sweet sourdough dough filled with tender apples, baked and drizzled with a homemade caramel sauce and a dollop of cream cheese icing. These caramel apple sourdough cinnamon rolls are made with 100% natural yeast. Enjoy!

Prep Time40

Cook Time20

Fermentation Time1 14

Total Time1 15

Course: Breakfast

Cuisine: American

Servings: rolls

Author: Amy Coyne

Equipment

Ingredients

Stiff Sweet Levain (10-12 hours/overnight at 78 degrees F)

20 grams sourdough starter ripe/bubbly/active, about 4 teaspoons
20 grams granulated sugar about 2 Tablespoons
100 grams all-purpose flour heaping 2/3 cup
50 grams water scant 1/4 cup

Sourdough Cinnamon Roll Dough

180 grams ripe levain all of it
440 grams warm whole milk about 1 3/4 cup, see recipe notes
113 grams unsalted butter, melted about 1/2 cup
115 grams granulated sugar about 1/2 cup
2 large eggs about 100 grams total
12 grams salt about 1 1/2 teaspoons
950 grams bread flour about 6-7 cups

Cinnamon Roll Filling

5-6 large apples see recipe notes
6 grams cinnamon about 2 teaspoons
14 grams unsalted butter about 1 Tablespoon
pinch of salt
113 grams unsalted butter, softened or melted 1/2 cup
200 grams packed brown sugar about 1 cup
8 grams ground cinnamon about 1 Tablespoon
10 grams all-purpose flour about 1 Tablespoon
2 grams salt about 1/4 teaspoon

Caramel Sauce

113 grams unsalted butter 1/2 cup
300 grams brown sugar about 1 1/2 cups
240 grams heavy cream about 1 cup
4 grams salt about 1/2 teaspoon
4 grams vanilla extract, reserved about 1 teaspoon

Cream Cheese Frosting

113 grams unsalted butter, softened` about 1/2 cup
55 grams cream cheese, softened about 1/4 cup
250 grams powdered sugar about 2 cups
30 grams heavy cream about 2 Tablespoons
6 grams vanilla extract about 1 teaspoon
pinch of salt to taste

Instructions

Stiff Sweet Levain (10-12 hours, overnight at 78-80ºF)

Mix together ripe sourdough starter, all-purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 10-12 hours until the levain has doubled in size and the top is rounded.

Caramel Apple Sourdough Cinnamon Rolls

Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100 degrees F. To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter.
Add the sugar, eggs, salt and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 5-7 minutes until the dough is smooth.
Note: This dough can also be kneaded by hand for 8-10 minutes if you don't have a stand mixer.
Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78-80ºF place for 4 hours. Take the temperature of the dough as needed to make sure the dough temperature stays right around 78-80 degrees F. This temperature is optimal for fermentation.
At the end of about 4-5 hours, the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again. It will not double in size.
At this point you can refrigerate the dough overnight, shaping and proofing the rolls the following morning if desired.
Prepare the Apples: Peel and core the apples. Cut into small chunks and add them to a saucepan over medium-low heat. Add in the butter, cinnamon and a pinch of salt. Let the apples cook down for about 5-8 minutes until softened. Remove from the heat and let cool.
Mix Up Filling: To a small bowl, add the softened butter, brown sugar, cinnamon, flour and salt. Mix together until it forms a thick paste. Set aside.
Shaping: Cut the dough in half, making two portions around 950 grams each. Roll the dough into an 8 by 16 rectangle. Spread half of the cinnamon filling over the dough with your fingers, making sure to cover up to the edges of the apple roll. Spread half of the cooled, softened apples on top of the cinnamon filling. Starting with the dough closest to you, roll up the apple roll and pinch together the seam. Flip the roll over, seam side down. Cut the long log of dough into 8 equal pieces. Place the apple rolls on a parchment lined baking sheet or in 2 9 by 13 pans. You could also snuggle them together in a couple of pie pans. Repeat with the second piece of dough. You will have 16 large cinnamon rolls total.
Proofing: Cover the pan and let rise in an 80-85º F place until puffed up and risen, about 3-4 hours. Do not bake these rolls if they have not risen.
Once risen, the rolls can be covered and placed in the refrigerator overnight to be baked the following morning, or bake them right away.
Caramel Sauce: While the rolls proof, make the caramel sauce. To a heavy-bottomed pot, add the butter, brown sugar, heavy cream and salt. Turn stove onto medium-low and let the ingredients melt together. Stir gently until ingredients are just combined. Once ingredients are combined, turn the heat to medium and don't stir! Let the caramel bubble for about 8-10 minutes until it reaches 225ºF. Then remove from the heat and add vanilla extract. Set aside.
Caramel sauce can be stored and saved for 3-5 days in the refrigerator.
Baking: Once the rolls have puffed up and risen, preheat the oven to 350ºF. Bake rolls for about 22-25 minutes until baked all the way through.
Cream Cheese Frosting: Using a hand mixer, whip together softened butter and cream cheese. Add the powdered sugar, heavy whipping cream, vanilla extract and salt. Whip together for 2-3 minutes, scraping down the sides of the bowl as needed. The frosting should be light and fluffy. If you prefer more of a drizzle on top of the rolls, add a little extra milk or cream until you get the desired consistency.
Assemble and Enjoy: Pour caramel sauce over the top of each apple roll. Put a dollop of cream cheese icing on top or drizzle it over the top of the rolls. Enjoy warm!

Notes

Whole Milk: 2% milk can be substituted

Bread Flour: I always think it’s wise to use the best possible flour for a great product. Bread flour creates dough with more elasticity thanks to the higher protein content, and I prefer the texture of cinnamon rolls made with bread flour. If you don’t have bread flour, you can use all purpose flour and substitute some vital wheat gluten to increase the protein content of the flour.

Apples: I love Honeycrisp apples in this recipe. Granny Smith would also work great or any of your favorite baking apples.

Proofing Options for Morning Cinnamon Rolls: Most of us enjoy eating cinnamon rolls in the morning which can be a little tricky with 100% sourdough recipes. Here are some of the proofing options that help make this possible

Refrigerate the dough for 12-24 hours and shape rolls the next morning: This is typically the schedule I've followed for years. I refrigerate the dough and then roll up the rolls the next morning. They rise and ready in time for brunch.
Shape Rolls, Proof and Bake: If you want rolls and don't mind baking them the night before, this option works well. Shape the rolls, proof them and then bake the rolls when they are risen, light and airy. Top with icing and enjoy right then! Cover with foil and reheat the next morning in the microwave for 10-20 seconds and enjoy.
Shape Rolls, Proof and stick in the refrigerator to bake the next morning: Go through the entire process of shaping the rolls and then proofing them until just doubled in size. Once they have just doubled, cover them and stick in the refrigerator overnight. Bake straight from the fridge the next morning. Freshly baked rolls and not having to wake up early!

Nutrition