These Sourdough Apple Cider Cinnamon Rolls are warm, fluffy, and oh-so-delicious! With the sweet taste of apple cider and a sprinkle of cinnamon, they are perfect for breakfast or a cozy snack.
Who could resist the smell of fresh cinnamon rolls baking? I love pairing these with a cup of coffee. It’s like a warm hug in pastry form! Plus, they are easy to make with sourdough starter. Yum!
Key Ingredients & Substitutions
Sourdough Starter: An active sourdough starter is key for flavor and texture. If you don’t have one, you can use 1 packet (2 1/4 tsp) of instant yeast as a substitute. Just mix it into the dry ingredients.
Apple Cider: Use fresh apple cider for the best flavor. If it’s not available, a light apple juice can work. Avoid heavy juices, as they won’t have the same acidity.
Butter: Unsalted butter is recommended for precise control of salt levels. You can swap it for vegetable oil or margarine if you want a dairy-free option.
Milk: Whole milk creates a rich dough but you can use almond, soy, or any non-dairy milk for a vegan version.
Glaze Ingredients: Powdered sugar is the base for the glaze. You can substitute with honey or maple syrup for a different sweetness; just adjust the amount of liquid accordingly.
How Can I Achieve Soft and Fluffy Rolls?
The secret to soft, fluffy cinnamon rolls lies in the kneading and rising processes. Knead the dough until it’s smooth and elastic; this helps develop gluten for a good structure. The key is to give it enough time to rise so it can trap air from the sourdough starter.
- Make sure to knead the dough for 8-10 minutes, until it feels smooth.
- Once kneaded, let the dough rise in a warm place—consider using your oven on a low setting or a sunny spot in your kitchen.
- If your starter is active, a 4-6 hour rise should suffice. Use the “poke test” by gently pressing into the dough; if it springs back slow, it’s ready!
What’s the Best Way to Roll and Cut the Dough?
Making perfect rolls starts with an even rectangle and careful rolling. Ensure to use enough flour on your surface to prevent sticking while rolling out the dough.
- Spread the filling evenly, leaving a small edge to seal. This prevents the filling from oozing out while baking.
- When rolling, keep it tight but not too tight; a gentle tug is best to avoid squashing the dough.
- Use a sharp knife or a piece of dental floss to cut the rolls cleanly. This keeps the edges neat and helps them rise uniformly.
These tips and insights can turn your cinnamon rolls into a deliciously soft treat your family will love! Happy baking!
How to Make Sourdough Apple Cider Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (fed)
- 1/2 cup apple cider, warm (about 110°F/43°C)
- 1/4 cup whole milk, warm
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 3 1/2 cups all-purpose flour, plus more for kneading
- 1 tsp salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 cup apple cider reduction (optional, see instructions)
For the Apple Cider Reduction (optional):
- 1/2 cup apple cider
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp apple cider
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe requires around 15 minutes of active prep time, plus about 4-6 hours for the first rise (depending on your starter’s activity) and an additional 2 hours for the second rise. Baking takes around 25-30 minutes. So, set aside about 7-8 hours in total to make these delicious rolls!
Step-by-Step Instructions:
1. Prepare the Apple Cider Reduction (optional):
Start by taking a small saucepan and bringing 1/2 cup of apple cider to a boil over medium heat. Lower the heat and let it simmer until it thickens into about 2 tablespoons. This will take around 15-20 minutes. Once done, set it aside to cool.
2. Make the Dough:
In a large mixing bowl, combine the warm apple cider, warm milk, and the active sourdough starter. Mix in the granulated sugar, melted butter, and the egg until everything is smooth.
3. Add Dry Ingredients:
Gradually mix in the flour and salt until it forms a shaggy dough. Don’t worry if it feels a little sticky; transfer it to a lightly floured surface and knead for about 8-10 minutes until it’s smooth and elastic. If necessary, sprinkle a bit more flour as you knead.
4. First Rise:
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and set it in a warm spot. Let it rise until it has doubled in size, which will take about 4-6 hours depending on how bubbly your starter is.
5. Prepare the Filling:
In a separate small bowl, mix softened butter, brown sugar, cinnamon, nutmeg (if using), and the apple cider reduction (if you made it). Make sure everything is well blended.
6. Roll out the Dough:
Once the dough is ready, turn it out onto a floured surface and roll it into a rectangle that’s about 12×16 inches.
7. Add the Filling:
Spread the filling evenly over the dough, leaving a small border at one long side so you can seal it later.
8. Shape the Rolls:
Starting from the long edge opposite the border, tightly roll the dough into a log. Be gentle yet firm as you roll. Pinch the seam to seal it securely.
9. Cut the Rolls:
Using a sharp knife or dental floss, slice the log into 9-12 equal rolls.
10. Second Rise:
Place the rolls into a greased 9×13-inch baking pan. Cover them, and let rise again for 2 hours until they look puffy.
11. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
12. Prepare the Glaze:
While the rolls cool for a few minutes, whisk together the powdered sugar, apple cider, and vanilla extract in a small bowl. Adjust the consistency with more apple cider if it’s too thick.
13. Finish and Serve:
After letting the rolls cool for about 5 minutes, drizzle the glaze generously over the top. Serve warm and enjoy the sweet, cinnamon-spiced flavor!
These Sourdough Apple Cider Cinnamon Rolls are a delightful treat that’s sure to impress! With a tangy twist of apple cider and the comforting warmth of cinnamon, they are irresistible.
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, all-purpose flour works perfectly in this recipe! While bread flour can yield a chewier texture due to its higher protein content, all-purpose flour will still create soft and fluffy cinnamon rolls.
What if My Sourdough Starter Isn’t Very Active?
If your starter isn’t bubbly or active, your dough may not rise as well. Try feeding it a few hours before you start this recipe to ensure it’s lively. If it’s still not active, consider using instant yeast instead for better results.
Can I Prepare the Dough the Night Before?
Absolutely! You can prepare the dough and let it rise in the fridge overnight. Just cover it well to prevent drying out. The next day, bring it to room temperature, shape, and let it rise again before baking.
How Should I Store Leftover Cinnamon Rolls?
To store leftovers, place them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. Reheat in the microwave or toaster oven to enjoy them warm again!
