There’s just something about taking my beloved sourdough cinnamon sticks and giving them a fall-inspired twist that makes me so happy. These Sourdough Apple Cinnamon Sticks are filled with a cozy apple topping, a sweet cinnamon crumble, and an optional caramel glaze that takes them straight to dessert heaven. If you loved my original cinnamon sticks, you’re going to adore this apple version, and you might want to check out my Sourdough Discard Pumpkin Sticks too for another seasonal favorite!
If you like this recipe you will LOVE my Sourdough Discard Apple Cinnamon Roll Muffins!
Why I love these sourdough apple cinnamon sticks
- Trusted recipe: Adapted from my viral Sourdough Discard Cinnamon Roll Muffins this recipe is trusted and always delivers!
- Same-Day Bake – No need for an overnight rise! These cinnamon sticks come together quickly, making them perfect for a spontaneous sweet treat.
- Soft, Fluffy, and Irresistible – They bake up light, airy, and perfectly tender, with gooey apple cinnamon-sugar in every bite.
- A Delicious Way to Use Up Sourdough Discard – Instead of throwing away extra starter, this recipe puts it to good use, adding flavor and texture to the dough.
Frequently asked questions
- Why is my dough so sticky?That’s completely normal especially if using a stand mixer. Chilling the dough helps firm it up, and generously flouring your work surface makes it much easier to roll out.
- Do I have to refrigerate the dough overnight? Refrigerating isn’t required, but it makes the dough easier to handle and helps the flavors develop. You’ll get the best texture and taste if you let it rest.
- How should I store the apple cinnamon sticks? If glazed, store them in the refrigerator for up to 5 days. Un-glazed sticks can be kept at room temperature in an airtight container for 2–3 days.
- Can I make these ahead of time? Yes! You can prepare the dough the night before, keep it covered in the fridge, and then shape and bake the apple cinnamon sticks the next day.
How to make sourdough apple cinnamon sticks: step-by-step
Can I long ferment the dough? Yes! Just mix everything together, knead, cover, and refrigerate overnight. The next day, simply shape the apple cinnamon sticks and bake.
Ingredients
- 150 grams sourdough discard (no more than a week old & room temp)
- 50 grams sugar
- 55 grams milk (warmed)
- 120 grams full fat sour cream or full fat Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 30 grams unsalted butter (softened)
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 grams salt
Cinnamon sugar base layer
- 50 grams unsalted butter (melted)
- 100 grams brown sugar
- 1 & 1/2 teaspoons cinnamon
Apple Cinnamon Filling
- 3 medium or 2 large apples peeled and diced small (1/4 inch cubes)
- 25 grams (2 tablespoons) unsalted butter
- 40 grams (3 tablespoons) light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 teaspoon lemon juice (optional, brightens flavor)
- 2 teaspoons cornstarch + 2 teaspoons water (slurry to thicken the filling)
Crumble Topping
- 57 grams melted unsalted butter
- 25 grams sugar
- 25 grams brown sugar
- 70 grams flour
- 1/2 teaspoon ground cinnamon
- a pinch of salt
Caramel Glaze (optional)
- 75 grams brown sugar
- 45 grams unsalted butter
- 20 grams heavy cream
- pinch of salt
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
Instructions
The sourdough discard brioche dough can be mixed by hand or a stand mixer.
- Warm the milk in the microwave for 30–45 seconds, then add it to a mixing bowl with the sour cream (or Greek yogurt) and stir until the mixture is smooth and well combined.
- Stir in the sourdough discard and sugar until mostly dissolved. Then whisk in the egg and vanilla extract.
- To a separate bowl whisk together the flour, baking soda, baking powder, & salt, and slowly add it to the wet mixture along with the softened butter.
- Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax.
- After resting, knead the dough until it becomes fairly smooth, being careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.
- Once complete, cover the dough and let it rest for another 15-30 minutes.
Make the apple filling & crumble topping
For the apple filling
- Melt the butter in a skillet over low-medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook 4-5 minutes until softened, but not mushy.
- Stir in the lemon juice (if using) and corn starch slurry and cook briefly until the mixture has thickened.
- Cool completely before using.
- I love this vegetable chopper for effortless dicing!!
For the crumble topping:
- In a small bowl, combine cooled melted butter, both sugars, cinnamon, salt, and flour. Mix until crumbly and chill until ready to use. If the mixture is too wet add a little more flour. If it is too dry. add a little more melted butter.
Shaping sourdough apple cinnamon sticks
- Preheat the oven to 350 degrees F.
- Melt the butter and set aside. To a separate bowl whisk together the brown sugar and cinnamon.
- Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin to prevent sticking, then roll the dough out into a 10×13-inch rectangle.
- Pour the melted butter over the surface of the dough and use a pastry brush or the back of a spoon to spread it evenly to the edges. Sprinkle the cinnamon-sugar mixture over the top in an even layer.
- Then scatter the apple filling across evenly and press gently to adhere.
- Sprinkle the crumble topping generously over top. Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
- Bake in a preheated 350°F (175°C) oven for 25-32 minutes, or until the centers are fully baked. The internal temperature should read at least 190°F (88°C) for doneness.
- Allow the sourdough apple cinnamon sticks to rest for 10-15 minutes on the pan while you make the optional caramel glaze.
Make the caramel glaze
- In a small saucepan, melt the butter and brown sugar together. Stir in the heavy cream and simmer 1-2 minutes until smooth. Remove from heat and stir in the pinch of salt. Let cool sightly to thicken.
- If the glaze thickens too much add a splash of milk to thin it out.
- You can generously glaze the sticks or use it as a dipping sauce, either way it will be delicious! Enjoy!
- Sourdough Apple cinnamon sticks last for 2-3 days on the counter in an airtight container or 5 days in the refrigerator.
More sourdough discard fall recipes
- Sourdough Discard Apple Cinnamon Roll Muffins
- Apple Cinnamon Sourdough Scones (w/ a caramel glaze!)
- Sourdough Applesauce Cake
- Apple Cider Sourdough Donut Muffins
Sourdough Apple Cinnamon Sticks (discard recipe)
Make these easy sourdough discard apple cinnamon sticks with spiced apple filling, buttery cinnamon crumble, and caramel glaze for a cozy fall dessert or breakfast.
Servings: 16 sticks
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
Ingredients
For the discard brioche dough
- 150 grams sourdough discard no mare than a week old & room temperature
- 50 grams sugar
- 35 grams milk warmed
- 120 grams full-fat sour cream or Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 30 grams unsalted butter softened
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 grams salt
Cinnamon sugar topping
- 50 grams unsalted butter melted
- 100 grams brown sugar
- 1 & 1/2 teaspoons cinnamon
Apple cinnamon topping
- 3 medium or 2 large apples peeled and diced into 1/4 inch cubes
- 25 grams unsalted butter
- 40 grams light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 1 teaspoon lemon juice optional, brightens flavor
- 2 teaspoons cornstarch and 2 teaspoons water slurry to thicken the filling
Crumble topping
- 57 grams unsalted butter melted
- 25 grams sugar
- 25 grams brown sugar
- 70 grams flour
- 1/2 teaspoon ground cinnamon
- pinch of salt
Caramel Glaze
- 75 grams brown sugar
- 45 grams unsalted butter
- 20 grams heavy cream
- pinch of salt
Instructions
- The sourdough discard brioche dough can be mixed by hand or a stand mixer.Warm the milk in the microwave for 30–45 seconds, then add it to a mixing bowl with the sour cream (or Greek yogurt) and stir until the mixture is smooth and well combined.
- Stir in the sourdough discard and sugar until mostly dissolved. Then whisk in the egg and vanilla extract.
- To a separate bowl whisk together the flour, baking soda, baking powder, & salt, and slowly add it to the wet mixture along with the softened butter.
- Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax.
- After resting, knead the dough until it becomes fairly smooth, being careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.
- Once complete, cover the dough and let it rest for another 15-30 minutes.
Make the apple filling & crumble topping
- For the apple fillingMelt the butter in a skillet over low-medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook 4-5 minutes until softened, but not mushy.
- Stir in the lemon juice (if using) and corn starch slurry and cook briefly until the mixture has thickened.
- Cool completely before using.The filling can be prepared the night before and refrigerated before using for flexibility.
- For the crumble topping:In a small bowl, combine cooled melted butter, both sugars, cinnamon, salt, and flour. Mix until crumbly and chill until ready to use. If the mixture is too wet add a little more flour. If it is too dry. add a little more melted butter.The crumble can be prepared the night before and refrigerated before using for flexibility.
Shaping sourdough apple cinnamon sticks
- Preheat the oven to 350 degrees F.
- Melt the butter and set aside. To a separate bowl whisk together the brown sugar and cinnamon.
- Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin to prevent sticking, then roll the dough out into a 10×13-inch rectangle.
- Pour the melted butter over the surface of the dough and use a pastry brush or the back of a spoon to spread it evenly to the edges. Sprinkle the cinnamon-sugar mixture over the top in an even layer.
- Then scatter the apple filling across evenly and press gently to adhere. Sprinkle the crumble topping generously over top.
- Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
- Bake in a preheated 350°F (175°C) oven for 28-32 minutes, or until the centers are fully baked. The internal temperature should read at least 190°F (88°C) for doneness.
- Allow the sourdough apple cinnamon sticks to rest for 10-15 minutes on the pan while you make the optional caramel glaze.
Make the caramel glaze
- In a small saucepan, melt the butter and brown sugar together. Stir in the heavy cream and simmer 1-2 minutes until smooth. Remove from heat and stir in the pinch of salt. Let cool sightly to thicken.
- If the glaze thickens too much add a splash of milk to thin it out.
- You can generously glaze the sticks or use it as a dipping sauce, either way it will be delicious! Enjoy!
- Sourdough Apple cinnamon sticks last for 2-3 days on the counter in an airtight container or 5 days in the refrigerator.
Notes
Can I long ferment the dough? Yes! Just mix all the ingredients together, knead the dough into a smooth (ish) ball, cover it, and refrigerate overnight — it’ll be ready to shape and bake the next day.
Can I use active starter? Yes recently fed or unfed starter can be used.
Use crisp baking apples like Honeycrisp, Pink Lady, or Fuji for the best texture and flavor.
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