Sourdough Apple Cinnamon Rolls
Not just any cinnamon rolls-
let me introduce you to these sourdough apple
cinnamon rolls.
These have a soft, ooey-gooey brioche dough,
tart apples
and finally, slathered with a caramely cream cheese dulce de leche frosting that melts into every crack and crevice.
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oh. my. goodness.
Honestly, sourdough cinnamon rolls are my favorite cinnamon rolls.
They have a tang that normal rolls don’t have, and a chewier texture.
But still soft.
Gooey.
And delicious.Â
Turns out that dulce de leche is perfect in creating a caramel cream cheese frosting.
When I tried my favorite caramel recipe at first, the frosting curdled because of the butter.
I experimented a while with different caramel recipes and different methods, but didn’t find anything that actually worked. And to be honest, this was the first time I’ve ever opened a can of dulce de leche haha…It’s basically sweetened condensed milk cooked longer to create a caramel. It worked so perfect in the frosting, and now you don’t have to go through all the trouble of making your own.
Love love a good shortcut every now and then.Â
Sourdough Apple Cinnamon Rolls with Caramel Frosting
Ingredients
Dough
- 1 1/3 cups milk
- 1/4 cup butter
- 2 large eggs
- 1 cup bubbly, active sourdough starter
- 1/4 cup granulated sugar
- 600 g (5 cups) all-purpose flour
- 2 tsp salt
Filling
- 1 cup butter almost melted
- 1 cup brown sugar
- 1 tbsp cinnamon
- 2 large apples peeled and diced
Dulce le Leche Frosting
- 12 oz cream cheese softened
- 1/2-1 cup powdered sugar depending on how sweet you want it
- 1/2 tsp vanilla
- dash salt
- 1 can dulce de leche 300 ml
- 1 cup heavy cream
Instructions
- The night before, make your dough. Melt butter and stir together with the milk.*
- Add eggs, starter, and sugar to a stand mixer fitted with a paddle attachment. Mix to combine.
- With the machine running, add milk & butter mixture.
- Switch to dough hook and add 600 g flour and salt. Continue mixing until a very very sticky, rough dough forms, scraping the bowl as needed.
- Cover and let rest 30 min.
- After the dough has rested, knead on high for 7 min until a smooth, soft, slightly tacky dough forms, scraping down the dough hook as needed. You should have a beautiful and elastic dough. If it's too tight, mix in a bit of water until it becomes supple. If it's still too sticky and not coming together too well, add a bit more flour.
- Transfer the dough to a large oiled bowl, cover, and let rise in a warm place for 8-12 hrs.*
- Once your dough has doubled in size, line 1 9x13 in pan and 1 8 in pan with parchment paper, and butter the surface. Empty the dough unto your work surface and divide in half.
- Roll and pat each half into roughly a 16x12 in rectangle (I always measure) but make sure the rectangle isn't too thin; you want it to be 1/4 in thick or so
- Spread 1/2 cup butter, 1/2 cup brown sugar, and 1/2 tbsp cinnamon unto your dough, and sprinkle the top with 1 diced apple.
- Starting on the long side of the dough, roll it up tightly yet gently, coaxing the dough along as you go. You should end seam side down. Roll the seam up and pinch it tightly to seal before flipping it back over.
- Using a serrated knife, cut the log into rolls about 1 in thick. Place in pan, making sure they touch and repeat with remaining dough.
- Cover the rolls and let rise 1-2 hrs until very puffy. They don't have to be totally doubled in size.
- Preheat oven to 375 F and bake for 15-25 min until risen and golden. Don't overbake.
- Let cool for a bit and then very generously slather with your frosting. Rolls are best enjoyed warm. I pop them in the microwave for a bit when I want to warm them again.
Frosting
- In a stand mixer fitted with the whisk attachment, beat together softened cream cheese, powdered sugar, salt & vanilla. Scrape down the bowl as needed and mix until smooth.
- Add dulce de leche and mix. Pour in heavy cream and continue mixing until thick and fluffy. Don't worry if it doesn't get very stiff.
Notes
Sourdough Cinnamon Roll dough from The Clever Carrot
