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What Makes These Sourdough Apple Cinnamon Rolls So Good?

These sourdough apple cinnamon rolls are truly special. Making the dough takes some time and effort, but trust me - it's worth it! The soft, tender, and fluffy texture you achieve is as good as, if not better than, any bakery cinnamon roll.

Here's what makes these sourdough apple cinnamon rolls extra delicious:

• Scalded Milk- Heating the milk to 180℉ breaks down proteins that can hinder gluten formation, strengthening the dough for a better rise.
• Tangzhong- A paste of flour and milk, Tangzhong helps the dough retain moisture, resulting in softer, more tender cinnamon rolls.
• Extended Kneading- Kneading the enriched dough in a stand mixer on low for 20 minutes develops lots of gluten, which is necessary for making light and fluffy cinnamon rolls.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Starter- Since this recipe relies on the sourdough starter for leavening, it's best to use an active sourdough starter or "fresh" sourdough discard (less than a week old).
• All-Purpose Flour- All-purpose flour provides enough gluten to help the cinnamon rolls rise well while keeping them tender and soft, not chewy.
• Whole Milk- Adds richness and moisture to the dough, creating a soft and tender texture. You can substitute it with other types of milk, but whole milk works best for flavor and texture.
• Eggs- Using cold eggs helps cool down the tangzhong mixture.
• Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
• Granulated Sugar- The dough only needs a little granulated sugar for sweetness because the cinnamon rolls are filled with cinnamon sugar and topped with icing.
• Ice Water- Ice water helps to keep the dough cool after the addition of the scalded milk and tangzhong.
• Kosher Salt- Enhances the flavor of the dough.
• Cinnamon Sugar Filling- A simple mixture of butter, brown sugar, and cinnamon.
• Sautéed Apples- Finely diced apples sautéed in a bit of butter with cinnamon and brown sugar. You can use any type of apple you like!
• Icing Glaze- I chose to use a simple icing for this recipe - just powdered sugar, melted butter, milk, and vanilla extract.

How to Make Sourdough Apple Cinnamon Rolls

Here is how to make sourdough cinnamon rolls with apples.

Prepare the Dough

Step 1: Make tangzhong. Scald the milk by heating it in a small saucepan over medium heat until it reaches 180°F. Hold at this temperature for one minute. Transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer. Reserve the remaining ½ cup (120 grams) in the saucepan. Whisk ¼ cup (30 grams) of flour into the reserved milk in the saucepan. Cook over low heat until thickened like mashed potatoes. This is your tangzhong. Transfer it to the stand mixer bowl.

Bulk Fermentation

Step 4: Bulk fermentation. Transfer the dough to a clean bowl, cover, and let it rise at room temperature until doubled in size (about 6-8 hours).

Prepare Fillings

Step 5: Prepare cinnamon sugar filling. For the filling, mix softened butter, brown sugar, and ground cinnamon until well combined.

Step 6: Make sautéed apples. For the sautéed apples, melt butter in a skillet over medium-low heat. Add diced apples and cook for 5-7 minutes until slightly softened. Add brown sugar and cinnamon, and cook for 3-5 minutes until syrupy. Remove from heat.

Step 7: Refrigerate overnight. Once doubled, refrigerate the dough overnight or for at least 8 hours so it can be easily rolled out. Refrigerate the cinnamon sugar filling and sautéed apples separately as well. Soften the cinnamon sugar filling before use.

Assemble (The Next Day)

Step 8: Prepare baking pan. Butter and line a 9"x 13" baking pan with parchment paper.

Step 9: Roll out dough. On a floured surface, roll the chilled dough out into a ¼-inch thick, 12-inch by 20-inch rectangle. Spread the softened filling evenly over the surface, leaving a 1-inch border on one long edge. Sprinkle sautéed apples evenly over the filling.

Step 10: Form cinnamon rolls. Roll dough tightly from the long edge with filling to the border edge. Pinch to seal and place the log seam side down on the counter. Trim the tapered ends of the log, then cut the remaining log into 15 rolls, about 1 ¼ inch thick each. Place in prepared pan.

Proof

Step 11: Proof. Cover and let proof for 1 ½ to 2 hours or until noticeably puffy.

Bake

Step 12: Bake the cinnamon rolls. Preheat oven to 375°F about 20 minutes before proofing is complete. Cover the pan with buttered foil and bake for 15 minutes. Uncover and bake an additional 10-15 minutes until lightly golden brown.

Step 13: Whisk together icing. While the rolls bake, whisk the powdered sugar, melted butter, milk, and vanilla extract together until smooth.

Step 14: Ice cinnamon rolls and serve. Cool for 5 minutes before drizzling and spreading the icing evenly over the warm cinnamon rolls. Serve and enjoy!

How to Store

Store completely cooled sourdough apple cinnamon rolls in an airtight container at room temperature for up to 2 days.

For longer storage, freeze the baked cinnamon rolls for up to 3 months. Thaw at room temperature or in the refrigerator before reheating.

To Reheat: Cover loosely with a damp paper towel and heat in 15-second intervals in the microwave until just warmed through. Alternatively, cover with foil and warm in a 350℉ oven for about 10 minutes.

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