Made with brioche dough, apple pie filling, and vanilla bean icing, these Sourdough Apple Cinnamon Rolls are pillowy soft with a pull-apart texture.<\/p>\n
The tangzhong method (a cooked milk and flour roux) help make these cinnamon rolls plush and stay soft for days. With chopped apples and a cinnamon sugar filling, the rolls smell like the best fall<\/a> candle!<\/p>\n This detailed recipe walks through every step of the process and gives lots of tips and photos so you can make the best sourdough apple cinnamon rolls.<\/p>\n \ud83d\udc49 For other favorite sourdough apple recipes, see my recipes for:<\/p>\n<\/div>\n See below for my tool recommendations for making these apple cinnamon rolls, including various substitutes.<\/p>\n See below for more information, variations, and possible substitutes.<\/p>\n Follow this visual step-by-step guide to help make these soft Sourdough Apple Cinnamon Rolls.<\/p>\n Tangzhong is a cooked flour roux that makes milk breads and enriched doughs extremely soft. It\u2019s an easy method I use in many recipes, such as my Sourdough Hot Dog Buns<\/a> and Sourdough Chocolate Brioche<\/a>.<\/p>\n In a small saucepan over medium-low heat, whisk flour and milk together constantly until the mixture thickens and becomes the consistency of mashed potatoes.<\/p>\n Remove from the heat and let cool.<\/p>\n Pour the tangzhong into the bowl of a stand mixer with the dough hook attachment. Then, add the eggs, milk, all of the levain (or starter), sugar, flour, and salt.<\/p>\n Mix on medium speed for a few minutes and add a small slice of softened butter to the dough at a time while mixing. Wait until the butter is fully incorporated until you add the next piece.<\/p>\n Mix the brioche dough for 10-15 minutes or until the dough smooths out, is tacky, slaps the sides of the bowl, and passes the windowpane test.<\/p>\n To test, pull a piece of dough between your fingers. If you can stretch it into a thin membrane, like a windowpane, without it tearing, then it\u2019s mixed enough. Otherwise, keep mixing for a few more minutes.<\/p>\n Transfer the dough to a mixing bowl and cover for bulk fermentation<\/a>, which will take about 5-6 hours at 78\u00baF.<\/p>\n If your dough and environment are colder, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.<\/p>\n Bulk fermentation is complete when this dough has doubled in size, is smoother, and domes in your bowl.<\/p>\n Chop apples into small pieces and add to a small saucepan with cinnamon, brown sugar, lemon juice, cornstarch, and 1-2 TBS of water.<\/p>\n Cook and stir on medium heat for about 10 minutes or until the mixture thickens and the apples are slightly tender with just a bit of bite left.<\/p>\n Remove from the heat and cool while your dough proofs.<\/p>\n You can make the apple pie filling up to 3 days ahead and keep in the refrigerator.<\/p>\n Transfer the dough to the refrigerator for a cold, overnight proof and up to 48 hours.<\/p>\n The dough will continue to ferment slowly in the refrigerator, which helps develop flavor and allows you to bake on your own schedule.<\/p>\n Alternatively, shape the cinnamon rolls in the next step and proof the shaped rolls overnight in the refrigerator.<\/p>\n Before shaping, butter or grease a 9\u00d713 baking pan or dish and line it with parchment paper. Set aside.<\/p>\n Mix the softened butter, dark brown sugar, cinnamon, and a TBS of flour in a bowl with a spatula to make the cinnamon sugar filling. It should come together like wet sand.<\/p>\n Set aside the filling while you roll out the dough.<\/p>\n Alternatively, you can roll the cinnamon rolls in a classic roll and slice with a serrated knife or dental floss. However, I find this method cleaner and easier since it\u2019s a heavier filling that can tend to leak out.<\/p>\n Place the 12 sliced cinnamon rolls in four rows of three in the parchment-lined baking pan.<\/p>\n Cover for the final proof. At 78\u00baF, the final proof typically takes about 4 hours, but it depends on your temperature and starter strength.<\/p>\n To bake fresh in the morning, proof the cinnamon rolls in a cool location or keep in the refrigerator overnight.<\/p>\n At the end of the final proof, the dough should about double in size and rise in the pan, be poofy, touch each other, and feel full of air if you poke one with a floured finger.<\/p>\n Preheat the oven to 350\u00baF (177\u00baC).<\/p>\n Bake the rolls for 30-32 minutes until the filling just starts to bubble and the tops haven\u2019t quite browned.<\/p>\n If checking the internal temperature with an instant-read thermometer, it should read about 190-200\u00baF (88-93\u00baC).<\/p>\n Cool on a wire rack for 15 minutes.<\/p>\n While the rolls bake or cool, make the vanilla bean icing.<\/p>\n Mix the powdered sugar, vanilla bean paste, pinch of salt, and a bit of milk a mixing bowl.<\/p>\n Add a teaspoon of milk to the mixture if it\u2019s still too dry.<\/p>\n Spoon the icing onto the cinnamon rolls.<\/p>\n Finally, serve straight from the pan or lift the rolls out with the parchment paper before pulling apart!<\/p>\n These sourdough apple cinnamon rolls store extremely well due to the tangzhong and sourdough, which help keep them soft and fluffy (similar to how mashed sweet potatoes keep these Sourdough Sweet Potato Dinner Rolls<\/a> and Sourdough Sweet Potato Biscuits<\/a> soft).<\/p>\n The rolls keep well in an airtight container at room temperature for a day. It\u2019s only a small amount of milk in the icing, but I recommend refrigerating them if storing for longer and then reheating them slightly before serving. I heat for about 10-15 seconds in a microwave and they\u2019re perfect!<\/p>\n To make ahead, you can freeze the unproofed sliced rolls in the baking pan in plastic wrap. Thaw at least overnight in the refrigerator and let them proof at room temperature.<\/p>\n Finally, you can freeze baked and unfrosted cinnamon rolls in a freezer-safe bag. Thaw them in the refrigerator overnight and reheat the rolls in a 300\u00baF (149\u00baC) toaster oven, toaster, or oven until warmed through. I suggest frosting the buns just before serving if possible.<\/p>\n These are a beautiful dessert for fall holiday dinners or as a festive breakfast treat, including Thanksgiving or Christmas.<\/p>\n You can use all-purpose flour instead of bread flour, but note that you may need to mix more and possibly add more flour to strengthen the dough.<\/p>\n<\/div>\n<\/div>\n The brioche dough can be sticky at first, depending on the moisture content of your canned pumpkin and how warm your butter is. If it\u2019s still very sticky after mixing, add a TBS of flour to your dough at a time.<\/p>\n<\/div>\n<\/div>\n Yes, you can make sourdough discard pumpkin cinnamon rolls. Replace the levain with 120g of sourdough discard and a teaspoon of instant yeast. Proofing times will be faster, but otherwise, follow the same recipe.<\/p>\n<\/div>\n<\/div>\n If you have a large 12-inch cast-iron skillet you can bake these in a cast-iron skillet!<\/p>\n<\/div>\n<\/div>\n Sugar is hydrophilic, meaning it attracts water. This draws out the liquid in ingredients, like macerating fruit. With sourdough, this becomes more apparent due to the long fermentation. However, adding a bit of starch, like flour, and keeping the rolls cooler during the final proof can help mitigate some of the leakage.<\/p>\n It\u2019s normal for some leaking to occur, though, and leads to some excellent caramelization on the bottom of the buns!<\/p>\n<\/div>\n<\/div>\n Did you make this recipe? <\/strong> Please leave a rating, comment or question below! Tag me on Instagram or Facebook @SourdoughBrandon or PIN this recipe on Pinterest to come back to it later!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Soft, fluffy sourdough apple cinnamon rolls filled with tender cinnamon-spiced apples and topped with a rich vanilla bean icing. A cozy fall breakfast treat!<\/span><\/p>\n![\"sourdough](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/10\/sourdough-apple-cinnamon-roll-on-a-plate.jpg\")
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\n\ud83d\udc4d Why You\u2019ll Love This Recipe<\/h2>\n
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<\/figure>\n<\/figure>\n\ud83d\udc68\u200d\ud83c\udf73 Pro Baking Tips <\/h3>\n
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\n\ud83d\uded2 Ingredients Needed<\/h2>\n
![\"Labels](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/10\/Ingredients-needed-for-sourdough-apple-cinnamon-rolls.jpg\")
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Apple Pie and Cinnamon Sugar Filling<\/h3>\n
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Vanilla Bean Icing<\/h3>\n
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\n\ud83c\udf4e How to Make Sourdough Apple Cinnamon Rolls<\/h2>\n
1. Make the Tangzhong<\/h3>\n
![\"Cooked](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2024\/10\/Tangzhong-with-whisk.jpg\")
<\/figure>\n<\/div>\n2. Mix the Dough<\/h3>\n
![\"Hand](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/02\/windowpane-test-for-mixed-sourdough-brioche-dough.jpg\")
<\/figure>\n<\/figure>\n3. Bulk Fermentation<\/h3>\n
![\"End](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/02\/end-of-bulk-fermentation-for-sourdough-brioche-dough-in-bowl.jpg\")
<\/figure>\n<\/div>\n4. Cook Apple Filling<\/h3>\n
![\"Cooked](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2026\/10\/cooked-apple-pie-cinnamon-roll-filling.jpg\")
<\/figure>\n<\/div>\n5. Overnight Proof<\/h3>\n
6. Fill, Shape, and Slice<\/h3>\n
Make the Cinnamon Sugar Filling<\/h4>\n
![\"Cinnamon](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2024\/10\/Cinnamon-sugar-filling-for-cinnamon-rolls.jpg\")
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<\/figure>\n<\/figure>\n7. Final Proof<\/h3>\n
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<\/figure>\n<\/figure>\n8. Bake<\/h3>\n
9. Make Vanilla Bean Icing<\/h3>\n
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\nHow to Store, Make Ahead, & Serve<\/h2>\n
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\n\u2753FAQs<\/h2>\n
Can I use all-purpose flour?<\/h3>\n
Why is my dough sticky?<\/h3>\n
Can I use sourdough discard?<\/h3>\n
Can I bake in a cast-iron skillet?<\/h3>\n
Why does cinnamon roll filling leak out?<\/h3>\n
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\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f<\/p>\nSourdough Apple Cinnamon Rolls<\/h2>\n