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Maple Apple Sourdough Cinnamon Rolls

Dough

100 g active sourdough starter

260 g warm dairy-free milk

2 eggs

60 g melted butter or coconut oil

60 g maple syrup

465 g freshly milled whole wheat flour

20 g all-purpose flour

8 g salt

1 tsp cinnamon

1 tsp vanilla

Apple-Cinnamon Filling

60 g softened butter or dairy-free butter

100 g coconut sugar or brown sugar

2 tsp cinnamon

½ tsp nutmeg

1 small apple, peeled and finely diced

1 tbsp flour

Maple Glaze

1 cup powdered sugar

2–3 tbsp maple syrup

1–2 tbsp dairy-free milk

½ tsp vanilla

Pinch of cinnamon

1. Mix the starter, warm milk, eggs, melted butter, maple syrup, and vanilla.

2. Add the freshly milled flour, cinnamon, and salt. Mix until you have a soft, slightly sticky dough.

3. Knead for about 5–8 minutes. Whole-wheat dough will become smoother as it develops. Cover and let it rest for 30 minutes.

4. Give the dough a few stretch-and-folds over the next hour if you can. Then let it continue fermenting at room temperature until it looks noticeably puffy—probably 3–5 hours total, depending on how warm your kitchen is and how active your starter is.

Option 1: place whole dough in the fridge overnight, roll out, rise, and bake in morning.

Option 2:

5. Heat apple pie filling ingredients on the stove on low heat. Once apples have softened, add cornstarch water mixture. Turn off heat when filling has thickened. Allow filling to cool before spreading on dough.

6. While cooling, roll the dough into a rectangle, roughly 12 × 18 inches. Spread cool filling on dough. Roll tightly from the long side into a log.

7. Cut into 12 rolls and place in a greased 9×13-inch pan. Cover tightly and refrigerate overnight OR allow rolls to rise.

Option 1 cont. In the morning, take the rolls out of the refrigerator and let them sit at room temperature while the oven heats. They should look puffy and expanded before baking. 10.

9. Bake at 350°F for 25–30 minutes, until golden on top and cooked through in the center. 11. Whisk together the maple glaze ingredients and drizzle over the warm rolls.

Apple Cinnamon French Toast Bake

Pan: 9×13-inch

8 cups cubed sourdough (yeast) bread, preferably slightly stale

5 large eggs

2½ cups dairy-free milk

⅓ cup maple syrup

2 tsp vanilla

2 tsp cinnamon

½ tsp nutmeg

¼ tsp salt

Apple Filling

3 medium apples, peeled, cored, and thinly sliced

2 tbsp coconut oil

3 tbsp maple syrup

1½ tsp cinnamon

¼ tsp nutmeg

1 tsp vanilla

Pinch of salt

1. Grease a 9×13-inch baking dish.

2. Place the cubed bread evenly in the dish.

3. For the apples, heat the coconut oil in a skillet over medium heat. Add the apples, maple syrup, cinnamon, nutmeg, vanilla, and salt. (optional to heat up)

4. Cook for 5–7 minutes, stirring occasionally, until the apples have softened slightly but still have some texture.

5. Spoon the apples over the bread.

6. Whisk together the eggs, dairy-free milk, maple syrup, vanilla, cinnamon, nutmeg, and salt.

7. Pour the custard evenly over the bread and apples. Gently press the bread down so it absorbs the custard.

8. Cover and refrigerate overnight or bake right away.

9. Take the casserole out of the refrigerator while your oven preheats to 350°F (if let rest overnight).

10. Bake uncovered for 30-40 minutes, until the center is set and the top is golden and there isn't any liquid.

11. Let it rest for 10 minutes before serving.

~ S H O P ~

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