Apple Pie Sourdough Cinnamon Rolls

Apple Pie Sourdough Cinnamon Rolls with Maple Cream Cheese Drizzle

“These were truly delicious! What a great way to use up the apples my husband bought on sale.”

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The best part about this recipe was that I could mix the dough with a mixer and let it bulk ferment overnight. No stretch and folds to allow rest time between. I was tired and got to make the dough and go straight to bed. The perfect, simple recipe for busy people.

In the morning I made the apple filling and shaped the rolls. I was able to get a lot of little projects done around the house while I waited for them to proof a second time.

Prep Time: 30 min plus bulk ferment time overnight ( hours)

Cook Time: 30-35 min

Servings: 12 rolls

Ingredients

For the Rolls:

•  57 g soft or melted butter, (1/4 cup)

• 50 g sugar, (4 Tbsp)

• 1 tsp salt

• 150 g active sourdough starter, (3/4 cup)

• 290 g water, (1 1/4 cup)

• 550 g all purpose flour, (4 cups)

For the Filling:

• 28 g butter, (2 Tbsp)

• 4 cups apples, peeled and sliced

• 58 g water, (1/4 cup)

• 2 tsp arrowroot powder

• 58 g maple syrup, (1/4 cup)

• 2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cardamom

• 1/4 tsp allspice

• 1/4 tsp ginger

For the Drizzle:

• 8-oz cream cheese, softened

• 1/4 cup maple syrup

• 1/2 cup heavy whipping cream

Preparation Steps

1. Begin by placing butter, sugar, sourdough starter, salt, water and flour in an electric mixer with a dough hook attachment. Use the mixer to knead the dough for about 10 minutes. It should be soft, but not too sticky.

2. Transfer the dough into a lightly greased bowl. Cover with plastic wrap or a damp towel and allow the dough to rise in a large bowl at room temperature for about 12 hours or overnight.

3. After the dough has risen, make the apple filling. Begin by peeling, coring and slicing apples until you get four cups.

4. Melt the butter over medium heat in a cast iron skillet. Cook the apples down until they are soft, about 5-7 minutes. While the apples are cooking, whisk the water and arrowroot powder to form a slurry. After the apples are soft, remove from heat and add maple syrup, spices and the arrowroot powder slurry. Stir constantly with a wooden spoon until the liquid thickens. Allow the cooked apple pie filling to cool before forming the cinnamon rolls.

5. Press the dough into a large rectangle.

6. Spread the apple pie filling evenly over the rectangle. Starting on one of the long ends of the rectangle, slowly roll the dough. When you get to the end, gently pinch the edge all along the log of dough so none of the filling escapes. Use a sharp knife or a piece of string to cut the log into 12 equal-sized rolls. Arrange in a greased 9x13 baking dish. Allow them to rise in a warm place covered with plastic wrap or a damp towel until they are doubled in size, about 2-4 hours.

7. Preheat the oven to 375º F. Put the cinnamon rolls into the preheated oven, and bake for 30 minutes, or until the tops just start to turn golden brown.

8. While the apple pie cinnamon rolls are baking, prepare the Whipped Maple Cream Cheese drizzle. Put the softened cream cheese into a stand mixer with the whisk attachment and whisk on medium speed until the cream cheese is fluffy and there are no lumps, about 2 minutes. Add the maple syrup and beat on low until combined. Then add the heavy whipping cream and beat on medium speed until the cream is whipped and holds its shape.

9. When the cinnamon rolls are done baking, allow them to cool slightly before spreading the whipped topping. Enjoy a warm cinnamon roll with a friend over a cup of coffee, or with your family on Christmas morning - any time is the perfect time for this delicious treat!

NOTE
These delicious spiced apple pie sourdough cinnamon rolls are truly a show stopper. Topped with a whipped maple cream cheese drizzle, these aren't your average cinnamon rolls. The fermentation process not only makes them healthier, but also adds another layer of flavor that pairs so well with the sweetness. You have to add these to your table this fall!

*Original recipe from StayatHomeSarah.com. I modified the recipe as the filling seemed to have way to much liquid in it. I had trouble with it oozing out of my rolls as I was trying to put them into the pan.

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