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Cozy Sourdough Discard Apple Cinnamon Rolls

sourdough discard apple cinnamon rolls - featured image
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Soft, tangy, and impossibly tender homemade cinnamon rolls made with sourdough discard, featuring a sweet apple and cinnamon filling with a vanilla glaze.

Ingredients

Scale
  • 1 cup active sourdough discard
  • 1/2 cup granulated sugar
  • 1/2 cup warm milk (110°F/43°C)
  • 2 1/4 tsp instant yeast (1 packet)
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp salt
  • 3 to 3.5 cups all-purpose flour
  • 1/2 cup unsalted butter, softened (for filling)
  • 3/4 cup brown sugar, packed (for filling)
  • 2 tbsp cinnamon
  • 1 cup finely chopped apples
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp milk or cream (for glaze)
  • 1/2 tsp vanilla extract (for glaze)

Instructions

  1. In a stand mixer bowl, combine warm milk, sugar, yeast, and sourdough discard. Let sit for 5 minutes to activate yeast.
  2. Add melted butter, egg, and salt. Gradually add flour, one cup at a time, until dough pulls away from sides.
  3. Knead with dough hook on medium-low speed for 5-7 minutes until smooth and slightly tacky. Dough should pass windowpane test.
  4. Place dough in greased bowl, cover, and let rise in warm place for 1-2 hours until doubled.
  5. While dough rises, mix brown sugar and cinnamon. Peel and finely dice apples.
  6. Punch down risen dough and roll into a 12×18 inch rectangle on floured surface.
  7. Spread softened butter over dough, leaving a border. Sprinkle with cinnamon-sugar mixture and scatter apples.
  8. Tightly roll dough into a log from the long edge and pinch seam to seal.
  9. Slice log into 12 equal pieces and place seam-side down in a greased 9×13 baking dish.
  10. Cover and let rolls rise again for 45-60 minutes until puffy. Preheat oven to 350°F (175°C) during last 15 minutes.
  11. Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C).
  12. Whisk powdered sugar, milk, and vanilla for glaze.
  13. Let rolls cool for 5-10 minutes, then drizzle with glaze and serve warm.

Notes

Ensure milk is warm (110°F) but not hot to avoid killing yeast. Do not overflour the dough; it should be tacky. For best results, use Granny Smith or Honeycrisp apples. Rolls can be frozen after baking for up to 3 months.

Nutrition

Keywords: sourdough discard, apple cinnamon rolls, homemade cinnamon rolls, breakfast recipe, sourdough baking, easy baking

Find it online: https://mandydishes.com/cozy-sourdough-discard-apple-cinnamon-rolls-easy-homemade-recipe/