Today I’m sharing a festive Fall variation to my basic cinnamon roll recipe. I’ve added warming spices along with reduced apple cider to create a cozy Fall treat!
If you’re looking for ways to use up some of your sourdough discard, try this recipe! It’s so simple.
You’ll need apple cider (not apple juice), cream cheese for the frosting, and cinnamon or pumpkin pie spice to add flavors of the season.
Apple cider cinnamon rolls are easy to put together and perfect to serve family or house guests. If you are wanting to get the gang out of bed to start the day, put these in the oven and they suddenly appear!
Apple Cider Cinnamon Rolls
Ingredients
- 8 tbsp cold butter
- 4 cups all-purpose flour
- 3/4 cup sourdough discard
- 3/4 cup buttermilk
- 1/4 cup apple cider reduction*
- 1/4 cup honey
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- Filling: one cup brown sugar, 2 tsp cinnamon, 1/3 cup melted butter
- Icing: 1 cup powdered sugar, 3 or 4 tbsp apple cider reduction, 2 tbsp melted butter
Instructions
- The night before: mix the dough - Use a cheese grater to grate cold butter. Add flour and mix.
- Add buttermilk, 1/4 cup cider, sourdough starter and honey to bowl. Mix by hand to form dough.
- Allow to sit on the counter, covered, for 10-12 hours (overnight)
- The next morning make the cinnamon spread. Melt butter. Add cinnamon and sugar. Set aside.
- Preheat oven to 375 degrees F. Grease 9 by 12 inch pan or skillet.
- Add salt, baking soda and baking powder to dough. Knead until incorporated.
- Remove dough and set on floured surface. Using a rolling pin, roll into a rectangle about 10 by 12 inches.
- Spread cinnamon sugar mixture over the dough.
- Roll dough. Using a pastry cutter, slice into 10 cinnamon rolls. Place in greased 9 by 12 inch pan.
- Optional step: 1/3 cup cream can be used to drizzle around the cinnamon rolls for an extra gooey roll.
- Bake for about 25 minutes or until golden brown on top.
- Remove from oven and spread icing on top. For the icing: whip the ingredients until smooth. If the powdered sugar is lumpy, I recommend sifting prior to mixing.
Notes
*For the apple cider reduction: Simmer 1 cup apple cider for 20 minutes or until reduced to 1/2. Use 1/4 cup in dough and the remaining 1/4 cup in frosting.
