Sourdough apple pie cinnamon rolls drizzled with homemade apple cider caramel to kick off the first day of fall 🍎🍂 RECIPES ⬇️ Apple cider caramel🍯 Ingredients • 1 cup apple cider • 100g granulated sugar • 3 tbsp unsalted butter • 3 tbsp heavy cream • 3 tbsp reduced apple cider • 1/4 tsp fine sea salt • 1 tsp vanilla extract Instructions 1. In a pot, boil the apple cider over medium-high heat until reduced and thickened into a syrup. 2. Add the sugar to a separate pot and cook over medium heat until completely melted and deep amber. 3. Slowly stir in the heavy cream, then add the butter and stir until melted. 4. Remove from heat and stir in 3 tbsp of the reduced apple cider, salt, and vanilla. 5. Let cool slightly before using. The caramel will thicken as it cools. Sourdough apple pie cinnamon rolls🍎 Makes around 10 rolls (I made extra because one tray is simply not enough) Dough: • 100g whole milk, warmed • 60g salted butter, melted • 175g sourdough discard • 10g active dry yeast • 80g granulated sugar, divided • 1 large egg • 5g salt • 360g bread flour Apple Filling: • 1 Granny Smith apple, diced • 1 Honeycrisp apple, diced • 2 tbsp butter • 3 tbsp brown sugar • 1 tsp cinnamon • 1/4 tsp nutmeg • Pinch of salt • 1 tsp vanilla Cinnamon Filling: • 60g salted butter, softened • 125g brown sugar • 10 g ground cinnamon Cream Cheese Frosting: • 113g (1 stick) salted butter, softened • 8 oz block cream cheese, softened • 180g powdered sugar • 30g heavy cream • 1 Tablespoon vanilla • 2 teaspoons maple syrup • Pinch of salt Optional: Pour a little heavy cream over the rolls before baking for extra-soft, gooey cinnamon rolls. Instructions 1. Add warm milk to the bowl of a stand mixer. Sprinkle in the yeast and 20g of the sugar. Let sit for about 10 minutes, until foamy and active. 2. Add the melted butter, sourdough discard, remaining sugar, egg, salt, and flour. Knead for 5 minutes, until the dough is smooth, soft, and slightly tacky, pulling away from the sides of the bowl. 3. Cover and let rise in a warm spot until doubled in size, about 1-2 hours. 4. While the dough rises, make the apple filling. Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and salt. 5. Cook for 5-7 minutes, stirring occasionally, until slightly softened. Remove from heat, stir in vanilla, and let cool completely. 6. Turn the dough out onto a surface and roll into a large rectangle. 7. Mix the softened butter, brown sugar, and cinnamon to make the cinnamon filling. Spread evenly from edge to edge, then evenly distribute the cooled apple filling over top. 8. Slice and roll tightly into rolls. Arrange in a greased baking dish, cover, and proof for about 1 hour, until puffy and touching. 9. While the rolls rise, make the frosting. Whip together the butter, cream cheese, powdered sugar, heavy cream, vanilla, maple syrup, and salt until smooth and fluffy. 10. If using, pour heavy cream over the rolls, then bake at 350°F for 25–30 minutes, until golden and the centers reach 190°F. 11. Let cool for 5-10 minutes, then generously frost and drizzle with apple cider caramel. #fall #cinnamonroll #sourdough #fyp #Foodie - @jadastettler