1 cup (240g) apple cider (fresh or from concentrate)
1/2 cup (120g) sourdough starter (active or discard)
1/4 cup (60g) butter, softened
1/4 cup (50g) sugar
1 tsp vanilla extract
1 tsp salt
3 cups (360g) all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp instant yeast (optional, to speed up the rise)
1 egg
Filling:
1/2 cup (100g) brown sugar, packed
1 1/2 tbsp ground cinnamon
1/4 tsp salt
1/4 cup (60g) unsalted butter, softened
1/2 cup (about 1 apple) finely chopped or grated apple (optional for extra apple flavor)
Glaze:
1/2 cup powdered sugar
2 tbsp apple cider
1/4 tsp cinnamon (optional)
Instructions:
Prepare the dough:
In a small saucepan, heat the apple cider over medium heat until it’s warm but not boiling (about 110°F). Remove from heat and whisk in the sourdough starter, butter, sugar, vanilla, and salt.
In a large mixing bowl, combine the flour, cinnamon, and instant yeast (if using). Add the liquid mixture and the egg. Mix until a dough forms.
Knead the dough for about 8-10 minutes on a floured surface until smooth and elastic. If it’s too sticky, add a little more flour, but be careful not to make it too dry.
Place the dough in a lightly greased bowl, cover, and let it rise for about 1-2 hours, or until doubled in size. You can also let it rise in the fridge overnight for more flavor development.
Make the filling:
While the dough is rising, prepare the filling by mixing the brown sugar, cinnamon, salt, and softened butter in a bowl. If you’re using apples, finely chop or grate them and set them aside.
Shape the rolls:
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 12×18 inches in size.
Spread the cinnamon-sugar-butter mixture evenly over the dough. Sprinkle with the chopped apples if using.
Starting from the longer edge, carefully roll the dough into a log. Pinch the edges to seal.
Slice the log into 12 rolls (you can also do 9 rolls for larger ones). Place the rolls in a greased 9×13-inch baking dish.
Second rise:
Cover the rolls with a clean towel or plastic wrap and let them rise for another hour or so, until puffed up. If you’ve refrigerated the dough, you can let it rise longer, or even overnight.
Bake:
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
Glaze:
While the rolls are baking, whisk together the powdered sugar, apple cider, and cinnamon for the glaze. Once the rolls are out of the oven and still warm, drizzle the glaze over them.
Serve and enjoy!
Let the rolls cool slightly before serving. Enjoy them warm for the best taste!
