Apple Pie Sourdough Discard Cinnamon Rolls

Description

Warm apple pie filling and homemade sourdough discard dough come together in rich cinnamon rolls with soft, gooey centers. Tender apples, brown sugar, cinnamon, nutmeg, and vanilla bring classic apple pie flavor to every layer. Sourdough discard adds depth of flavor while a light homemade vanilla icing gives each roll a sweet finish without overpowering the apple filling. Making the dough, filling, and icing from scratch keeps the ingredients simple and avoids unnecessary packaged additives.

Ingredients

Dough

• 1/4 Cup of Sourdough Discard
• 1 Egg Yolks
• 3/4 Cup of Milk
• 4 Tablespoons of Butter
• 1/4 Cup of Organic Cane Sugar
• 2 1/4 Teaspoons of Active Yeast
• 1 Teaspoon of Vanilla Extract
• 4 3/4 Cup of All-Purpose Flour
• 1 Teaspoon of Salt

Apple Pie Filling

• 4 Tablespoons of Butter
• 4 Medium of Organic Apple(s)
• 1/2 Cup of Brown Sugar
• 1 Teaspoon of Apple Pie Spice
• 1 Tablespoon of Arrowroot Powder
• 2 Teaspoons of Vanilla Extract
• 1 Tablespoon of Filtered Water

Vanilla Icing

• 2 Tablespoons of Butter
• 2 Cups of Powdered Sugar
• 4 Tablespoons of Milk
• 2 Teaspoons of Vanilla Extract

Greasing The Pan

• 1 Tablespoon of Butter

Equipment

• Large Mixing Bowl
• Saucepan
• Small Mixing Bowl
• Spoon
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons
• Rolling Pin
• Pizza Cutter
• Non Toxic Knife
• Non Toxic Cutting Board
• 9×13 Baking Dish

Instructions

• Measure the sourdough discard and set it out with the egg and butter. Allow them to come to room temperature.
• In a small saucepan heat the whole milk for the dough to 110°F.
• Add the heated milk, 1 tablespoon of the organic cane sugar, and active dry yeast to a large mixing bowl. Stir gently and allow the yeast to bloom for 5 to 10 minutes until foamy.
• Melt 4 tablespoons butter for the dough and allow it to cool slightly.
• Add the room temperature sourdough discard, room temperature egg, melted butter, vanilla extract, and remaining organic cane sugar. Stir until combined.
• Add the flour and salt. Mix until a dough forms, then knead for about 8 minutes until smooth and elastic. (I do this in the bowl)
• Cover with a clean, damp kitchen towel and allow it to rise in a warm place for about 1 hour or until doubled in size. (I do this in the oven with the oven light on and the oven off)
• Peel, core and dice the apples into small pieces.
• Melt 4 tablespoons butter for the apple pie filling in a small saucepan over medium heat.
• Add the diced apples, brown sugar and apple pie spice. Cook for 6 to 8 minutes, stirring occasionally, until the apples are tender and the mixture has thickened. Mix the arrowroot powder with water and make a slurry, add it to the filling mixture.
• Stir in the vanilla extract, remove from the heat, and allow the apple pie filling to cool completely.
• Grease a 9x 13 inch baking dish with butter.
• Flour a clean surface, the rolling pin and your hands.
• Roll the dough into a 12 by 16 inch rectangle.
• Spoon the cooled apple pie filling evenly over the dough.
• Use a pizza cutter to cut the dough lengthwise into 8 equal strips.
• Roll each strip tightly into an individual cinnamon roll and arrange the 8 rolls in the prepared baking dish.
• Cover and allow the rolls to rise for 30 minutes in the oven with the oven light on.
• Remove the kitchen towel and preheat the oven to 350°F.
• Bake for 25 to 27 minutes until lightly golden and cooked through in the center.
• While the rolls bake, melt 1 tablespoon butter for the icing, allow to cool. Combine the melted butter, powdered sugar, whole milk, and vanilla extract in a small bowl and stir until completely smooth.
• Allow the cinnamon rolls to cool for about 10 minutes, then drizzle the vanilla icing evenly over the warm rolls.

Notes