Sourdough Apple Cinnamon Roll Roses Recipe
Perfect for fall mornings, holiday brunches, or when you want a dessert that's as beautiful as it is delicious - these sourdough apple cinnamon roll roses are soft, cozy, and comforting! Each bite has layers of the slight tang of sourdough, the tender baked apples, a buttery cinnamon-sugar swirl, and a gorgeous golden finish.
They're not just cinnamon rolls - they're little edible roses that will wow your family and guests and are perfect for a special occasion like Mother's Day or Christmas morning - just like my sourdough cinnamon Babka!
I love baking these rose-shaped sweet rolls in the summer when my garden roses display their first flush of blooms, but of course, they're also terrific for fall baking. I love how they fill the house with the nostalgic Autumn aromas of cinnamon and apple.
If, like me, you love cinnamon-filled baked goods, you'll want to check out my other cinnamon roll recipes. I've got a tantalizing pecan and maple syrup cinnamon roll recipe and a pumpkin-inspired one, too!
Recipe Quick Look
- Yield: 5 sourdough apple cinnamon roll roses.
- Dough: A small-batch sweet sourdough dough made with active starter, egg, and all-purpose flour.
- Apple prep: Slice the apple very thinly and soften the slices briefly so they bend easily without breaking.
- Shape: Roll the dough into a rectangle, cut 5 strips, layer apples along each strip, fold the dough over, then roll into roses.
- Pan: Bake the roses in a well-greased muffin pan so they keep their shape and release easily.
- Timing: Plan for about 7-8 hours total, mostly hands-off fermentation. Shape when the dough has risen by about 75%.
- Best tip: Keep the apple slices thin and overlapping. Thick or firm slices make the roses harder to roll neatly.
Jump to:
Important Ingredients
- Active sourdough starter: Use starter that has risen well after feeding and looks bubbly. It gives this small dough enough lift for soft rolls.
- Thinly sliced apple: Choose a firm apple and slice it very thinly. Soften the slices only until they bend easily; over-softened apples can become mushy in the rolls.
- All-purpose flour: This keeps the dough soft and easy to roll. Mix until the dough is smooth and pulls away from the sides of the bowl.
- Egg and coconut oil: These make the dough tender and flexible, helping it roll around the apple slices without tearing.
- Softened butter, sugar, and cinnamon: Mix these into a spreadable paste. This helps the filling stay in place while you shape the roses.
See recipe card for quantities.
Substitutions & Variations
- Richer dough: Use milk or buttermilk in place of the water for a richer-tasting dough.
- Neutral oil: Replace the coconut oil with a neutral oil, such as vegetable or avocado oil, if you prefer.
- Cream cheese glaze: Finish the warm rolls with a simple cream cheese glaze for a sweeter, more dessert-like version. I make this by mixing 4 ounces of cream cheese with 1 cup of sugar, ½ teaspoon vanilla and a tablespoon of milk.
How to Make Sourdough Cinnamon Roll Apple Rose
Start by combining all the ingredients except flour in a stand mixer on high speed using a dough hook. Slowly add in the flour, starting with 135 grams, and mix on low speed for 5 minutes until the dough pulls from the sides of the bowl.
Transfer to a large greased bowl, cover tightly and let it rise for about 6 hours or until its volume increases by 75%. Transfer to a clean working area and let it rest for 10 minutes.
In the meantime, thinly slice the apples, microwave them for a minute to soften them, and set aside. Combine the filling ingredients in a small bowl and have it ready.
Step 1: Roll the dough. When the dough has increased by about 75%, turn it out and let it rest for 10 minutes. Roll it into a 14 x 8-inch (36 x 20 cm) rectangle.
Step 2: Trim the rectangle. Use a pizza cutter or sharp knife to neaten the edges. This helps you make five similar-sized rolls.
Step 3: Spread the filling evenly over the dough, then place apple slices (overlapping them slightly) along the longer edge of each pastry piece. Use a pastry cutter (or a sharp knife!) to slice 5 even strips for each roll.
Step 4: Sprinkle generously with cinnamon, and then fold the dough over the apples and roll up the pastry to form a rose shape.
Step 5: Grease a muffin pan with butter or oil, or line it with parchment paper. Place each rose into the prepared muffin tin and rise a second time until slightly puffy. This takes about 30 minutes to an hour.
Step 6: Bake at 375°F (190°C) for 35 minutes or until golden brown. Cool slightly and enjoy!
Baking Schedule
Use this as a guide, not a strict clock. Your dough is ready to shape when it has risen by about 75%.
Same-Day Schedule
8 AM: Mix the dough and cover it for bulk fermentation.
Around 2 PM: Check the dough. Once it has risen by about 75%, turn it out, and shape the roses.
Around 2:30-3 PM: Let the shaped roses rise in the muffin pan until slightly puffy.
Bake: Bake at 375°F (190°C) for 35 minutes, until golden brown.
Overnight Option
Mix the dough in the evening. If your kitchen is cool, let it ferment overnight. If it is warm, cover and refrigerate the dough instead.
The next morning, continue once the dough has risen by about 75%, then shape, proof, and bake the roses.
💭Crucial Success Tips
- Slice the apple very thinly. Briefly soften the slices so they bend easily, but do not microvawe them until mushy.
- Use softened, not melted butter. The cinnamon filling should be a thick, spreadable paste that stays in place as you roll the roses.
- Shape at the right time. Let the dough rise by about 75% before rolling. Dough that has not risen enough will resist rolling; overly risen dough is harder to handle neatly.
- Grease the muffin pan well. This keeps the cinnamon-sugar filling from sticking and helps the roses release cleanly.
- Bake until properly golden. The rolls should look golden brown, especially around the dough edges, before you take them out of the oven.
- A generous layer of cinnamon-sugar filling is the key to any good cinnamon roll.
Recipe FAQs
Yes! I sometimes like to opt for the overnight version of this recipe. Simply mix up the dough in the evening before bed and then let it rise overnight on the counter. In the morning, the dough will be ready to shape and assemble. If your house is very warm, you can also pop the dough (covered) into the refrigerator to rise overnight.
My favorite way to enjoy these sweet rolls is with a steaming cup of freshly brewed coffee and a side of fresh fruit. If you are from the American Midwest, you might serve your cinnamon rolls alongside a savory bowl of chili!
These cinnamon rolls keep well covered in an airtight container on the counter for 3-4 days, or they can be popped in the refrigerator and kept for up to 1 week.
I don't recommend freezing these rolls as the apples wouldn't keep their texture upon thawing.
Other Fall Sourdough Recipes
If you tried this sourdough apple cinnamon roll roses or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Sourdough Cinnamon Roll Apple Roses
Jump to VideoIngredients
- 30 grams warm water
- 50 grams active sourdough starter
- 20 grams sugar
- 135 grams all-purpose flour
- 7 grams coconut oil
- 1.5 grams ground cinnamon
- 1 egg
- ½ - 1 apple thinly sliced
Filling
- 17.5 grams unsalted butter softened
- 25 grams sugar
- 1.5 grams ground cinnamon
Instructions
Make the dough
- In a stand mixer, combine all the ingredients except the flour, and mix on high speed using a dough hook until everything is thoroughly incorporated.
- Slowly add in the flour, beginning with 135 grams, and mix on low speed. After a few minutes, gradually add more flour until the dough pulls away from the sides of the bowl and forms into a ball. This can take about 5 to 15 minutes.
- Transfer the dough to a large greased bowl, cover tightly with plastic wrap, and allow to rise for about 6 hours or until it has increased in volume at least 75%. Place the bowl in a warm spot to speed up the process slightly, or let it rise overnight on the counter.
- Turn the risen dough out onto a clean surface and rest for 10 minutes while preparing the filling.
For the filling:
- Halve and thinly slice the apples, then microwave them for about a minute until slightly softened.
- In a small bowl, combine the filling ingredients and mix well. It should resemble a thick paste.
Shape and assemble
- Roll out the dough into a rough rectangle shape about 14x8 inches (36x20 cm). I always just eyeball it.
- Spread the filling evenly over the dough, then place the apple slices (overlapping them slightly) along the longer edge of each pastry piece. Use a pastry cutter to slice 5 even strips for each roll.
- Sprinkle generously with cinnamon, and then fold the dough over the apples and roll up the pastry to form a rose shape.
- Grease a muffin pan with butter or oil, or line it with parchment paper. Place each rose into the prepared muffin tin and rise a second time until slightly puffy. This takes about 30 minutes to an hour.
- Bake at 375°F (190°C) for 35 minutes or until golden brown. Cool slightly and enjoy! Optional: sprinkle with powdered sugar.
Video
Notes
- Make sure to generously grease the muffin pan so the rolls don't stick. I sometimes like to sprinkle a light dusting of flour over the butter, too.
- This recipe makes 5 apple cinnamon rolls.
- If you don't have a microwave, you can soften the apple slices by baking them for a few minutes in the oven.
- If you do not have a stand mixer, you can make this recipe by hand; it just takes a little extra elbow grease.
