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

Course Breads, Breakfast, Dessert

Cuisine American

Keyword sourdough apple cinnamon rolls, maple glaze, sourdough recipes

Prep Time 30

Cook Time 25

Proofing & Resting Time 16

Total Time 16 55

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.

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