Go Back
Print

Sourdough Apple Cinnamon Rolls with Caramel Frosting

Servings 16 rolls
Author MyWayGourmet

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

*I usually combine the milk and butter in a glass measuring cup and microwave until the butter is almost melted and milk is a bit warm. But make sure it doesn't overheat.
*I've found it's pretty important that these rolls have a warm place to rise, otherwise it can take forever. I like to fill a bowl with boiling water and place it in the oven with the dough while it rises.
You can get away with 1/4 cup butter in your filling, but for a more buttery filling (yes pls!) do 1/2 cup