35 Shares

🍎 Sourdough Apple Cinnamon Rolls with Maple Glaze

If fall had a favorite breakfast, it would be these sourdough apple cinnamon rolls, soft spirals of cinnamon-sugar and buttery apples that make the whole kitchen smell like a hug. Each bite tastes like apple pie met a cinnamon roll, and they decided to be best friends forever.

Texture-wise, think cloud-soft crumb with a gentle chew from the sourdough, plus gooey centers and little pockets of tender, caramel-kissed apples in every swirl. They’re rich but not heavy, sweet but not cloying, exactly what a cozy morning needs.

Why sourdough? That tiny hint of tang balances the sweetness, builds deeper flavor, and keeps the rolls soft for longer. Slow fermentation does the heavy lifting, resulting in pillowy dough that bakes up fluffy and beautifully golden.

�

And then the maple glaze appears, stealing the show with its silky, shiny texture and just the right amount of sweetness to melt into the warm rolls, adding a gentle maple-caramel finish. Consider this your official invitation to “just one more.”

Why These Sourdough Apple Cinnamon Rolls Are the Best

Flavor-first: Balanced sweetness, real apple bits, warm spice, and that signature sourdough depth.
Feather-soft crumb: Slow rise = pillowy texture with gooey centers.
Maple glaze: A quick whisk and drizzle turns delicious into unforgettable.
Flexible schedule: Shape at night, chill, and bake straight from the fridge in the morning.

Tools for Sourdough Apple Cinnamon Rolls

Kitchen scale (for accuracy)
Stand mixer with dough hook (or strong arms)
Rolling pin
9×13-inch baking dish (or two smaller pans)
Sharp knife or unflavored dental floss (for clean cuts)
Spatula, bowls, and parchment

Variations (Make Them Yours)

Maple magic: Stick with the maple glaze as written, chef’s kiss.
Nutty crunch: Add chopped pecans or walnuts to the filling.
Extra gooey: Brush hot rolls with melted butter before glazing.
Holiday vibe: Swap in a pinch of cardamom or ginger with the cinnamon.
Discard-friendly: Use discard and add a tiny pinch of yeast if you’re short on time.

Timeline: Overnight Method (Bake From Fridge)

Time	Step	Notes
Morning	Feed starter	Use when bubbly and doubled
Midday	Mix the dough & bulk ferment	3–4 hours (room-temp dependent)
Late Afternoon	Roll out; add butter, cinnamon-sugar & apples	Tight swirl = pretty layers
Evening	Cut, pan, cover, and refrigerate overnight	They’ll proof slowly in the fridge
Next Morning	Bake straight from the fridge	Preheat the oven first; glaze while warm

Step-by-Step Photos

Troubleshooting

Dough feels sticky: Lightly flour the surface; tackiness is normal for sourdough.
Low rise: Starter may not be at peak; give it more time or a warmer spot.
Apple juices leaking: Pat the apple pieces dry before rolling.
Dense texture: Likely under-proofed; extend bulk or final proof.
Edges browning fast: Tent with foil for the last 10–15 minutes.

Storage & Freezing

Room temp: Keep glazed rolls loosely covered up to 2 days.
Fridge: Store up to 5 days; rewarm gently to re-soften the glaze.
Freeze baked (best): Freeze unfrosted rolls up to 3 months; thaw, warm, then glaze.
Freeze unbaked: Freeze shaped rolls, thaw overnight in the fridge, proof as needed, then bake.

Print Recipe

No ratings yet

Sourdough Apple-Cinnamon Rolls with Maple Glaze

Soft, gooey, and full of cozy apple-cinnamon flavor, these sourdough apple-cinnamon rolls are the ultimate fall treat. Fluffy dough made with active starter gives them a light, tangy flavor that balances the sweetness perfectly. Juicy apples, buttery cinnamon sugar, and a glossy maple glaze make every bite taste like a bakery-fresh hug. Shape the rolls the night before, chill overnight, and bake straight from the fridge for a stress-free breakfast that smells like heave

Prep Time30

Cook Time25

Proofing & Resting Time16

Total Time16 55

Course: Breads, Breakfast, Dessert

Cuisine: American

Keyword: sourdough apple cinnamon rolls, maple glaze, sourdough recipes

Servings: rolls

Calories: 344kcal

Author: Tiffany bendayan

Ingredients

For the dough

100 g active sourdough starter
180 g warm milk
60 g sugar
1 large egg
75 g unsalted butter softened
450 g bread flour
7 g fine sea salt

For apple cinnamon filling

3 medium apples Honeycrisp or Granny Smith, peeled and diced
45 g butter
90 g brown sugar
3 tsp ground cinnamon
1½ Tbsp all-purpose flour to absorb juices
Pinch of salt

For maple glaze

100 g powdered sugar
1½ Tbsp pure maple syrup
1 –2 tsp milk adjust to desired drizzle
Pinch of salt

Instructions

Feed your starter so it’s bubbly and doubled; use at peak.
In the mixer bowl, whisk milk, starter, sugar, and egg until combined. Add flour and mix just until no dry spots remain. Rest 20 minutes (autolyse).
Add softened butter and salt. Knead on medium-low (dough hook) 6–8 minutes until smooth, elastic, and slightly tacky.
Transfer to a lightly oiled bowl, cover, and bulk ferment at 75–78°F until the dough rises ~60–80% and feels airy (about 3–4 hours; timing varies).
Meanwhile, make the filling: Melt butter; toss diced apples with brown sugar, cinnamon, flour, and salt. Let sit 5 minutes to lightly macerate; pat off any excess liquid if very juicy.
Lightly flour the counter. Roll the dough into a 12×18-inch rectangle (short side facing you).
Spread melted butter from the filling evenly over the dough, then sprinkle the apple mixture all over, leaving a ½-inch border along the top long edge.
Roll up tightly from the long edge closest to you. Pinch seam to seal and turn the log seam-side down.
Using a sharp knife or unflavored dental floss, cut into 12 even rolls. Arrange in a buttered 9×13-inch pan with a little space between rolls.
Cover well (lid or plastic wrap) and refrigerate overnight 8–16 hours. They will proof slowly in the fridge.
In the morning, preheat oven to 350°F (175°C). Bake rolls straight from the fridge for 25–30 minutes, until lightly golden and the centers register ~195°F. Tent with foil if browning too quickly.
Make the glaze: Whisk powdered sugar, maple syrup, milk, and salt until smooth and pourable.
Cool rolls 10 minutes, then glaze generously so it melts into the spirals. Serve warm.

Notes

Dough feel: Slight tackiness is normal for sourdough. If very sticky, give a short rest and use a light dusting of flour to handle.
• Apple choice: Use firm baking apples that don’t weep excessively (Honeycrisp, Gala, Granny Smith). Pat diced apples dry if they release lots of juice.
• Proofing: If the rolls look under-proofed after the fridge (cool kitchen), give them 30–45 minutes at room temp before baking.
• Make-ahead: You can freeze the unbaked, shaped rolls in the pan (well wrapped). Thaw in the fridge overnight, proof as needed, then bake.
• Storage: Keep glazed rolls loosely covered at room temp up to 2 days, or refrigerate up to 5 days.
• Reheat: 300–325°F for 8–10 minutes or 15–25 seconds in the microwave to soften the crumb and glaze.
• Yield: 12 standard rolls; for jumbo rolls, cut 9 pieces and extend bake time a few minutes.

Nutrition

These rolls are part of my Sourdough Series,�where Betty the starter gets to show off! From tangy breads to irresistible discard sweets, every bake is simple, doable, and downright delicious.

Sourdough Apple Cinnamon Rolls with Maple Glaze