Ok, ok, I know, it’s Labor Day weekend, holding on to summer…I get it. But!!! Here me out, for those of us in cold weather climates…. winter this year is going to be especially long, hard and dark. So, fall, which, next to summer is my favorite time of year, I am going to really embrace it! So, kicking it off this Labor Day Weekend, the fall flavor palooza begins. It’s because I know what is coming right around the corner…don’t need Game of Throne’s to tell you (but I will, winter is coming). Let’s just embrace the changing seasons together, and by together, I mean sharing my Sourdough Apple Cider Cinnabuns! With…wait for it, you guessed it…apple cider glaze…original right? Sometimes the expected is unexpectantly the best choice! Apple cider flavor poolza is the best choice!
I am not going to think about that pesky season lurking in the shadows. I am going to enjoy one of my favorite seasons and be present! I love a good fall. What’s a good fall you ask (or you didn’t but I am going to tell you)? Well, in Chicago that would be sunny bright dry days with that cool (not too cool) crisp air. Sweater weather and bootie weather…hopefully weather to enjoy a bit more outdoor dinning excursions before we are back to being shut ins. Any who, besides the temperature, the changing of the leaves is beautiful, even in the city where there aren’t as many trees to turn, still adds that backdrop of warm fall colors. Lastly, but not leastly, 😉 are of course the fall flavors, everything pumpkin, cinnamon and apple! From savory to sweet dishes, they are comforting flavors that wrap you up like your favorite fall sweater, and they are delicious to booties! 😊
I joined the sourdough bandwagon a little late in the pandemic, but better late than never and it will give me something to do during that pesky lurking season. Any who, for these babies, I used the sourdough discard to add to the dough (got my fresh starter from King Arthur), along with boiled apple cider from King Arthur that really gives you that apple cider punch. Then, of course, those warm spices I spoke of. The dough is filled with more warm cinnamon sugary goodness and apple jammy bits and cinnamon bits (again, thanks King Arthur). All rolled into a big beautiful log and sliced into rolls! It is easy, just takes a little time and patience. Perfect for a cool fall weekend!
After the dough has proofed for about 2 hours. You roll out, fill, roll back up, cut and proof again for another hour. They will plump up quite nice!
Ok, all nice and puffy…in the oven they go!
Mmm, about 30 minutes later, warm golden sugary, appley deliciousness!
Can’t forget the apple cider glaze! Not too thick but not too thin…the Goldilocks of glaze!
Don’t be stingy with that glaze! Let it seep down into all those swirls!
Soft, chewy, tender bunny goodness!
Glazy goodness!
Say sayonara to summer this weekend and welcome in fall by making my Sourdough Apple Cider Cinnabuns. You will be jumping on the sourdough, fall flavor palooza bandwagon with me. Trust me, you won’t want to get off (stay tuned for sourdough pizza crust)!
Happy Weekending & Fall Flavoring It!
Diane
- For the Dough:
- 3 cups AP flour
- ½ cup sourdough starter discard (what is left over after feeding starter. I used King Arthur starter)
- 2 tbsp. sugar
- ½ tsp. salt
- ⅓/4 tsp. instant yeast
- ½ tsp. baking powder
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. allspice
- ⅓ cup King Arthur cinnamon bits (link above)
- 1 egg room temp
- ½ cup whole milk
- ¼ cup boiled apple cider
- ¼ cup water
- 3 tbsp. unsalted butter
- For the Filling:
- ⅓ cup of King Arthur apple cinnamon jammys (link above, can use more or less, depending on taste)
- 4 tbsp. melted unsalted butter
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp. salt
- 1 tbsp. cinnamon
- pinch of all spice
- Icing:
- 1 cup powdered sugar
- 2 to 3 tbsp. boiled apple cider
- 2 to 3 tbsp. heavy cream
- 2 tsp. vanilla paste or extract
- ½ tsp. of salt
- ⅛ tsp. ground mace (can sub nutmeg if you can't find)
- For the Dough:
- Add all the dry ingredients together including the cinnamon chips in the bowl of a stand mixer fitted with the dough hook. Mix to combine.
- In a large heat proof measuring cup or bowl add the wet ingredients plus the butter but less the egg and sourdough discard. Stir to combine and microwave gently until warmed, about 110 degrees.
- Add the liquid mixture, sourdough discard and egg to bowl with the dry ingredients. Mix on low with the dough hook for about a minute or two, then increase speed to medium high until a smooth dough forms. For about 3- 5 minutes more. Dough will still be sticky to the touch. Remove bowl from stand and cover with plastic wrap and a clean kitchen towel. Set in a warm place at room temp for 1½ to two hours.
- In a small bowl mix the sugars, salt, cinnamon and allspice together and set aside. In another heat proof small bowl, melt the butter completely in the microwave. Set aside.
- Once the dough has proofed it will have almost doubled in size. Prepare your work surface with some flour. Turn the dough out onto the floured surface and kneed the dough for a few minutes until smooth and not sticky to the touch. Gently roll the dough out into a long rectangle about ¼ of inch or so thick. Roughly about 24 inches by 11.
- Next brush the butter over the dough, leaving just about an ½ inch around the edges. You can also use your hands. Leave a little bit of the melted butter for later.
- Sprinkle the sugar mixture over the buttered dough. Use your hands to evenly spread out. Pour the remaining butter over the sugar and spread into the sugar until evenly coated. Sprinkle the jammy bits over the sugar.
- Gently roll the dough in towards you, evenly until you have round log, seam side down. With a sharp large kitchen knife, cut the dough into rounds, about 2 to 2½ inches thick.
- Spray a large round cake pan or pie pan with non-stick spray. Gently place the rolls into the prepared pan. Depending on how thick you cut the rolls you may need two pans. You don't want to overcrowd because they will puff up again.
- Cover the rolls at room temp for about an hour until they have almost doubled in size.
- Pre-heat the oven to 375 degrees. Place the proofed rolls in the oven on the middle rack and back for 30 to 35 minutes until golden brown, puffed and the cinnamon and sugar is bubbling.
- Prepare the glaze while the rolls bake.
- For the Glaze:
- In a medium bowl, combine all the glaze ingredients together and whisk to combine until smooth. Should be thicker, but not too thick. Should be pourable. If too thick add more cream 1 tbsp. at time until desired consistency is reached. Set aside.
- Frost the Buns:
- When the rolls are done baking pour the glaze over the hot rolls evenly, letting it seep down into all the nooks and crannies. Allow to sit for about 10 minutes so the glaze can settle in.
- Serve warm.
- Can store leftovers in airtight container at room temp for up to 2 days. In the fridge for up to 5 and you can freeze wrapped securely in plastic wrap, foil and freezer bag for up to 2 months.
- Enjoy!
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