Sourdough Discard Apple Cinnamon Rolls are a delicious Fall or Winter treat, packed with apples, cinnamon, brown sugar, and nutmeg. They are great for brunch or an afternoon treat, and freeze well if you want to store some to enjoy later! Use your favorite type of apples to really make these your own.
Looking for other cinnamon roll options? Try these Sourdough Discard Cinnamon Rolls and these Sourdough Discard Pumpkin Cinnamon Rolls.
If you're looking for other sourdough discard recipes, try these Sourdough Discard Apple Muffins, Sourdough Discard Cinnamon Sugar Pretzels, and these Sourdough Discard Pancakes.
Jump to:
- Why you'll love this recipe
- Ingredients
- Substitutions & Variations
- How to make Sourdough Discard Apple Cinnamon Rolls
- Expert Baking Tips
- Do I need to use a stand mixer for this recipe?
- How to cut cinnamon rolls
- Overnight Cinnamon Rolls
- Equipment
- My Favorite 9x13-Inch Baking Pan
- Storage
- Recipe FAQ
- Sourdough Discard Apple Cinnamon Rolls
Why you'll love this recipe
- Sourdough Discard Apple Cinnamon Rolls are packed with Fall flavor: apples, brown sugar, cinnamon, and nutmeg.
- These cinnamon rolls freeze well, so you can enjoy some now and save some to eat later!
- This recipe is a great way to use up some of your sourdough discard, but you can also adapt it to use active sourdough starter if you prefer.
- Use your favorite kind of apples to change up the flavor.
Ingredients
You'll need a few key ingredients to bring these Sourdough Discard Apple Cinnamon Rolls together.
- Non-dairy milk: I like to use almond milk for this recipe, but you could do this with any kind of unflavored non-dairy milk. And if dairy is not an issue for you, you can make this recipe with regular dairy milk as well!
- Active dry yeast: Even though we are using sourdough discard, we do need to use a leavening agent (in this case, yeast) to make the dough rise predictably.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- All-purpose flour: Using all-purpose flour will produce light and fluffy cinnamon rolls.
- Brown sugar: You can use light brown sugar or dark brown sugar for this recipe.
- Apples: 2 cups of apples is approximately 2 medium-sized apples. A small dice works best so the apples are more evenly distributed in the swirls of the rolls. I like to use Gala apples, but other apple types that work well are Jonagold, Honeycrisp, Braeburn, Fuji, Granny Smith, and Pink Lady apples.
- Confectioner's sugar: This is the base of the frosting. You do not need to sift the confectioner's sugar before mixing it with the other frosting ingredients.
- Butter: There is butter in each element of this recipe (the dough, the filling, and the frosting). For the softened butter in the filling and frosting, it's important this is truly softened at room temperature. Butter that is too hard (too cold) or too melted (too warm) will not work well.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd rather make this recipe with active sourdough starter instead of sourdough discard, you can. To do so, omit the yeast and replace the sourdough discard with active starter (in a 1:1 substitute). You will also need to adjust the rise times.
- Make overnight cinnamon rolls - If you'd like to make overnight cinnamon rolls, I'd recommend doing the first rise in the fridge overnight. Then continue with Step 4 in the morning.
- Add nuts - Add ¼ cup of chopped nuts (such as pecans, walnuts or almonds) with the apples as you're assembling the rolls. Continue with the recipe as written.
- Use pears - This recipe would also work well with pears instead of apples!
- Use regular dairy milk - This recipe is written to be made with non-dairy milk, but if dairy is not an issue for you, you can make this with regular dairy milk.
- Egg substitutes - If you're not baking with eggs, you can make this recipe using a liquid egg substitute (such as Just Egg).
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Apple Cinnamon Rolls
As long as you're patient with the rises, there are only a few key steps to making these cinnamon rolls.
Combine the warmed milk and granulated sugar in the bowl of a stand mixer. Sprinkle with yeast and let bloom for 5 minutes until foamy.
Add remaining dough ingredients and mix until a shaggy dough forms.
Knead 3-4 minutes until you have a smooth, soft dough. Place in a large, greased bowl and cover with plastic wrap. Let rise for 60-90 minutes.
While the dough rises, dice the apples (a small dice is best). No need to peel the apples.
After the rise, the dough will be doubled in size. Turn the dough onto a lightly floured work surface.
Roll the dough into a roughly 12x18-inch rectangle.
Spread with the softened butter, then sprinkle with the brown sugar.
Evenly spread with the apple mixture.
From the long side of the rectangle, roll the dough into a log. Press and close the end seam to help the rolls hold their shape.
Use a sharp knife or dental floss to cut the log into 12 rolls.
Place the rolls in a greased 9x13-inch baking pan. Cover with plastic wrap and let rise 30-45 minutes.
Bake until golden brown, then let cool. While the rolls cool, make the frosting. Spread the rolls with the frosting, then serve!
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be soft, smooth, and slightly tacky (but not sticky) before the first rise.
- Be patient with the rise times. Dough will rise slower in a cooler room and faster in a warmer room. If it needs more time, give it more time!
- Chop the apples in a small dice. If the apple pieces are too big, it will be hard to spread them evenly (and get them to cook evenly) in the swirls of the rolls. Also, peeling the apples is optional! Personally, I like to leave the peel on.
- Let the rolls cool before frosting. If you spread the frosting on the rolls while they're still warm, it will melt. It'll still be delicious, but the frosting sticks much better once the rolls have cooled!
Do I need to use a stand mixer for this recipe?
No. I like to make the dough in a stand mixer, but that is optional. You can also mix the dough in a large bowl with a wooden spoon, then knead by hand, and you'll get the same results.
How to cut cinnamon rolls
There are several options for cutting cinnamon rolls.
- Use unflavored dental floss: This is my preferred method of cutting cinnamon rolls. Use unflavored dental floss to pinch cut the rolls. To do so, slide the dental floss under the dough log, wrap the floss around the log, cross the two ends, and pinch to cut through the dough.
- Make sure the dental floss is unflavored. If you use a mint-flavored floss, you'll get a bit of mint flavor on your rolls!
- Do not use kitchen twine for this. The twine is too thick and will make a mess of your rolls.
- Use a sharp knife: You can use a sharp knife to cut the rolls once they are rolled in a log.
- Cut before rolling: If you want to get fancy, you can cut your dough into strips with a pizza cutter and then roll them into cinnamon rolls. Personally, I find this challenging as you need to be more precise with your measuring cutting so you get evenly-sized rolls. But it definitely works!
Overnight Cinnamon Rolls
If you want to make an overnight version of these cinnamon rolls, you can! Once you have shaped the cinnamon rolls and placed them in the baking pan, cover with plastic wrap and let rise in the refrigerator overnight. In the morning, remove from the fridge and let the rolls come to room temperature, about 2-3 hours. The rolls should look puffed and be touching each other in the pan.
Pour ½ cup warm milk (any kind) or heavy cream over the rolls, then bake as directed. The additional warm milk will give the rolls a bit of extra moisture that will be soaked up into the dough while baking.
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer, but you can also make the dough in a large bowl with a wooden spoon, then knead by hand. Use a kitchen scale to measure your sourdough discard.
You'll need a rolling pin, 9x13-inch baking pan, and either a sharp knife or unflavored dental floss to cut the rolls.
kitchen essentials
My Favorite 9x13-Inch Baking Pan
Perfect for cinnamon rolls, focaccia, dinner rolls and more!
Storage
Room Temperature Storage: Store the rolls covered or in an airtight container at room temperature for 2-3 days. You can reheat the rolls for 15-30 seconds in the microwave to make them warm and soft again.
Freezer Storage: Cinnamon rolls also freeze very well. Once the rolls are fully cooled and frosted, transfer to an airtight container or bag. I like to split them into individual rolls and store each in a plastic bag, which makes it easier to heat up just one roll at a time. Freeze for up to 3 months. To reheat, warm the cinnamon rolls in the microwave for about 60 seconds until soft and warm again.
Recipe FAQ
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard this (throw it away, or compost it), or use it in sourdough discard recipes like this one.
If you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Yes. To do so, omit the yeast and use active starter instead of sourdough discard (in a 1:1 substitute). You will also need to adjust the rise times.
If you want to make an overnight version of these cinnamon rolls, you can! Once you have shaped the cinnamon rolls and placed them in the baking pan, cover with plastic wrap and let rise in the refrigerator overnight. In the morning, remove from the fridge and let the rolls come to room temperature, about 2-3 hours. The rolls should look puffed and be touching each other in the pan.
Pour ½ cup warm milk (any kind) or heavy cream over the rolls, then bake as directed. The additional warm milk will give the rolls a bit of extra moisture that will be soaked up into the dough while baking.
Yes! You can easily substitute pears for the apples in this recipe.
Yes! Once the rolls are fully cooled and frosted, transfer to a freezer-safe bag or container (I like to split them into individual rolls and store each in a plastic bag, which makes it easier to heat up just one roll at a time). Freeze for up to 3 months. To reheat, warm the cinnamon rolls in the microwave for about 60 seconds until soft and warm again.
Sourdough Discard Apple Cinnamon Rolls
Ingredients
For the Rolls
- 1 cup + 2 Tablespoons non-dairy or regular dairy milk warmed
- ¼ cup granulated sugar
- 2 teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 egg lightly beaten, at room temperature
- ¾ teaspoon kosher salt
- 3 Tablespoons unsalted butter melted
For the Filling
- 6 Tablespoons unsalted butter divided
- 2 cups apples small diced (about 2 medium apples)
- 1 teaspoon lemon juice
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup light brown sugar packed
For the Frosting
- 3 Tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- pinch of salt
- 1 ½ cups confectioner's sugar
- 1-2 Tablespoons non-dairy or regular dairy milk
Instructions
- Set out 8 Tablespoons of butter to soften on the countertop (5 Tablespoons to be used in the filling, 3 Tablespoons for the frosting).
- Add the warm milk to the bowl of a stand mixer fitted with a dough hook*, or a large mixing bowl. Add the granulated sugar and sprinkle with yeast. Let sit for 5 minutes or until foamy. If the yeast does not foam, it is dead and you'll need to start over with fresh yeast.
- Add the flour, sourdough discard, beaten egg, and salt. With the mixer on low speed, slowly pour in the melted butter. Increase speed to medium until a shaggy dough forms, then knead by hand for 3-4 minutes until you have a smooth dough ball. The dough should be soft, smooth and slightly tacky (not sticky). If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a large, greased bowl. Cover with plastic wrap and let rise for 60-90 minutes, or until doubled in size.
- While the dough rises, melt 1 Tablespoon of butter in a small skillet over medium heat. Add the diced apples and cook, stirring occassionall until softened, about 3-4 minutes. Remove from heat and stir in lemon juice, cinnamon and nutmeg. Set aside to cool.
- Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough into an 12x18-inch rectangle. Spread the dough with 5 Tablespoons softened butter all the way to the edge, and sprinkle evenly with ¾ cup brown sugar. Then evenly spread the apples across the dough.
- From the long side of the rectangle, roll the dough into a log, pressing the seam at the end of the dough to close. Use unflavored dental floss or a sharp knife to cut the log into 12 equal-sized pieces. If using dental floss, wrap the floss around the log, then cross the ends over each other and pinch to cut.
- Transfer the cut rolls to a greased 9x13-inch baking pan, cut side up. There should be some room for the rolls to expand. Cover with plastic wrap and let rise 30-45 minutes until puffy and the rolls have filled the pan.
- While the rolls rise, preheat the oven to 350°F. Bake the rolls uncovered for 30-35 minutes, until golden brown. Set aside to cool.
- While the rolls cool, make the frosting. In a medium bowl, whip the softened butter until light and fluffy, about 2-3 minutes. Add vanilla extract and a pinch of salt. Add the confectioner's sugar and 1 Tablespoon milk, mixing until smooth. Add additional milk to reach your desired consistency, if needed. Smooth the frosting on the rolls and serve.
Nikki says
I'm making this for a Christmas potluck! Using some extra active starter I have lying around, how should I adjust the rise times?
Martha says
I make these regularly and love them. I switch up the filling every now and then. I’m going to try the overnight rise next week and was wondering if you have any advice for the next morning. Do you roll out the dough cold? And how long a rise before baking? Just want to say you are my go to for sourdough discard recipes.
Jessica Vogl says
I love to hear that, thank you! If you let the dough do the first rise in the fridge overnight, I would let the dough come to room temp in the morning and then continue with the recipe (rolling, shaping, second rise, etc.).
Loren says
Amazing recipe!! I am pretty new to sourdough and this was my first try combining yeast with sourdough and that dough was so beautiful and easy to work with! I also hate pastries that are too sweet, and this is perfectly delicious! Definitely a keeper! Thank you!
Martha Frick says
I made these yesterday, first time ever making cinnamon rolls! They are delicious!
Shaye says
Can you freeze and bake the dough later?
Jessica Vogl says
I wouldn't recommend it. I find it works much better if you bake the rolls completely, then freeze. You can reheat a single roll (or the whole pan), whenever you like!