Apple Cinnamon Sourdough Discard Rolls (Apple Pie Flavor)
I love a good apple treat when fall slowly creeps in. The scent of cinnamon, butter, and warm apples baking fills the kitchen in a way nothing else does. Light a few candles, and everything feels like home. These apple cinnamon sourdough discard rolls blend diced granny smith apples sautéed with apple pie spice into a fluffy cinnamon roll dough made from real ingredients—no seed oils or store-bought apple pie filling. It’s like apple pie meets homemade cinnamon buns in every pull-apart bite.
This is another recipe in my Mini Sourdough Discard Cinnamon Roll Series. We started with the classic, then came the birthday cake version, and now this apple pie-inspired take might be the coziest one yet. It’s made with real apples, warm fall spices, and a thick brown butter cream cheese frosting that melts right into the swirls. Like all my recipes, it’s made without seed oils or artificial ingredients—just simple, from-scratch baking the way it should be.
Unlike traditional cinnamon rolls, these don’t need a long rise. And unlike traditional apple pie filling, which is too wet for this type of dough, this version is made just thick enough to hold its shape as you roll and slice. I don’t recommend using canned filling for this recipe. It will be too runny and will spill out during baking, leaving the rolls flat and soggy. The homemade filling in this recipe has all the same cozy flavor, just with a texture that works better inside the dough.
Why You’ll Love This Recipe
– A real-food, simple recipe using sourdough discard and fresh apples
– Filled with homemade apple pie flavor—no runny canned filling
– Uses brown sugar, vanilla extract, and apple pie spice for cozy depth
– No yeast kneading or long first rise—makes these homemade cinnamon rolls in under an hour
– Comes together quickly using a rolling pin and dough hook or paddle attachment on your stand mixer
– Perfect for fall mornings, holiday brunch, or even Christmas morning when you’re craving a decadent breakfast
Ingredient Notes
- Dough ingredients include sourdough discard, warm milk, melted butter, egg, vanilla extract, flour, baking powder, baking soda, and salt
- Apple filling is made from diced gala or honeycrisp apples, brown sugar, cinnamon, nutmeg, a splash of lemon juice, and a spoonful of flour to keep it firm yet spoonable—like a stand‑alone easy apple pie
- Frosting is cream cheese icing made richer with browned butter for that elevated finish
- No pillsbury cinnamon rolls, store-bought apple pie filling, or artificial sweeteners here—just real, recognizable ingredients
How to Make Them
- In a large bowl or stand mixer bowl, combine sourdough discard, room temperature milk, melted butter, egg, vanilla. Add dry ingredients and mix briefly with the dough hook or paddle until soft but not sticky. Let rest; there’s no need for a second rise.
- Cook the homemade apple pie filling in a saucepan over medium heat until the apples are soft and the sauce thickens. Cool before using.
- Roll the dough on a lightly floured surface with your rolling pin to a 10×28-inch rectangle. Spread the cooled filling in an even layer.
- Roll up tightly and slice into mini rolls: 20 to 24 pieces—using floss or a sharp knife for smaller pieces. Place in a greased baking dish or muffin pan if you prefer individual servings.
- Bake at 350°F in a prepared baking dish until golden brown on top and the bottom crust is lightly caramelized—about 22–24 minutes.
- While the rolls bake, brown butter in a small pan for frosting. Beat with softened cream cheese, powdered sugar, and vanilla extract using cream cheese icing technique. Frost rolls while still warm so it melts slightly into the swirl.
FAQ
Can I use canned cinnamon rolls or filling?
No. Canned pie filling is too wet for this dough and will spill out during baking. Use the homemade apple filling instead for best results.
Can I use active dry yeast or do a first rise?
This recipe is designed to skip yeast altogether—no second rise required—making it an easy way to bake homemade cinnamon rolls fast.
What apples should I use?
Granny Smith or honeycrisp apples yield the best texture and flavor. Gala also works in a pinch.
Can I make these ahead?
Yes. Assemble, cover with plastic wrap or aluminum foil, and refrigerate. Take out first thing the next morning and bake fresh.
Storage & Serving
Store cooled rolls in an airtight container or wrapped in plastic wrap—fresh the next morning or over a few days refrigerated. Reheat gently in a warm oven. Best served the same day for maximum fluff and frost swirl.
Apple Cinnamon Sourdough Discard Rolls
Ingredients
Dough Ingredients
- 1 cup sourdough discard
- ½ cup warm milk
- ¼ cup butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ to 2¾ cups all-purpose flour
Apple Filling
- 2 small apples Granny Smith or Honeycrisp, peeled and finely diced
- 2 tablespoons butter
- ⅓ cup brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon or apple pie spice
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
Brown Butter Cream Cheese Frosting
- 4 tablespoons butter browned
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Dough: In the bowl of a stand mixer with dough hook or paddle attachment, combine sourdough discard, warm milk, melted butter, egg, and vanilla. Add baking powder, baking soda, salt, and 2½ cups of flour. Mix until soft and slightly tacky, adding more flour 1 tablespoon at a time if needed. Let rest 10 minutes.
- Make the Apple Filling: In a small saucepan, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, salt, and flour. Stir until apples soften and mixture thickens. Remove from heat, stir in vanilla, and let cool completely.
- Roll and Fill: On a lightly floured surface, roll dough into a rectangle about 10×28 inches using a rolling pin. Spread apple filling in an even layer over the dough.
- Slice and Arrange: Roll dough tightly from the long side. Cut into 24–26 thin slices using unflavored dental floss or a sharp knife. Place into a prepared baking dish lined with parchment or lightly greased with butter.
- Bake: Bake at 350°F for 22–24 minutes, until tops are golden brown and the bottom of the pan shows bubbling filling.
- Make the Frosting: Brown butter in a small pan. Let cool slightly. In a large bowl or with a mixer, beat browned butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Frost and Serve: Spread frosting over warm rolls. Serve as-is or with a scoop of vanilla ice cream for an amazing dessert.
Final Thoughts
This apple pie cinnamon roll version feels like the best way to use sourdough discard while celebrating fall flavors. They bake up soft, spiced, and a little sweet, with caramel apple pie vibes and rich frosting swirling through each bite. They’re the perfect breakfast treat or simple recipe to share with friends over a cozy drink. If you make them, tag me over on Instagram. I’d love to see!
Try them for your next brunch or as a smaller cinnamon roll apple pie option. If you missed the earlier varieties in this series, check out:
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
