Why You’ll Love Apple Pie Cinnamon Breakfast Swirls Recipe
I enjoy this recipe because it delivers incredible flavor without being complicated. The apple jam filling adds richness and warmth, and the sourdough dough creates a soft, tender texture. I especially love that these swirls can be sprinkled with powdered sugar for a simple, elegant finish. Warmed slightly, they are irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the dough 3 1/2 cups all-purpose flour 1/4 cup granulated sugar 1 teaspoon salt 2/3 cup (160 grams) ripe sourdough starter 1 1/4 cup milk, warmed to between 100–110F 1/4 cup unsalted butter, melted
for the filling 1 1/2 cup apple jam 1 cup brown sugar 1/4 teaspoon salt 1 tablespoon corn starch mixed 2 teaspoons lemon juice
for decorating powdered sugar or pearl sugar (optional)
Directions
I combine the flour, salt, and sugar in a mixing bowl and create a well in the center. I heat the milk and butter, combine them with the sourdough starter, and pour the mixture into the well. I add the egg and mix until everything comes together.
I turn the dough onto a floured counter and knead until soft and supple. I place it in a greased bowl, cover it, and let it rise in a warm spot for a couple of hours until doubled.
For the filling, I heat the apple jam, brown sugar, salt, cornstarch, and lemon juice in a sauté pan over medium heat. I bring it to a low simmer, then remove it from the heat and let it cool completely so it thickens.
I spray a square or rectangular baking dish with baking spray.
Once the dough has risen, I divide it in half. I roll the first half into a 10 x 18-inch rectangle. I spread a thin, even layer of the apple mixture over the dough. Starting from the wide side, I roll the dough into an 18-inch log and pinch the seam closed.
Using a serrated knife, I cut the log into 1 1/2-inch slices and place them into the prepared baking dish, leaving space between each swirl. I aim for 12–14 swirls. I cover the dish with a clean towel and let the swirls rise for 20–30 minutes.
I preheat the oven to 400 degrees F and bake the swirls for 20–25 minutes.
I let them cool for 20–30 minutes before sprinkling with powdered sugar or pearl sugar, if desired. I enjoy them warmish.
Servings and Timing
Servings: 12–14 swirls Prep Time: 30 minutes Rise Time: 2–3 hours Cook Time: 20–25 minutes Total Time: About 3 hours
Variations
I sometimes add a teaspoon of cinnamon or allspice to the filling for extra warmth.
I use pear jam or apricot jam as a delicious alternative.
I sprinkle chopped pecans or walnuts inside the filling for added crunch.
I drizzle a simple glaze of powdered sugar and milk instead of dusting.
I make mini swirls by rolling the dough thinner and cutting smaller pieces.
Storage/Reheating
I store the swirls in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To reheat, I warm them in a 300-degree F oven for 5–7 minutes or microwave gently for a few seconds. I also freeze unglazed swirls for up to 2 months and thaw before reheating.
FAQs
Can I make the dough ahead of time?
Yes, I refrigerate the dough after the first rise and continue the recipe the next day.
Can I use commercial yeast instead of sourdough starter?
Yes, I use about 2 1/4 teaspoons active dry yeast and reduce the milk slightly as needed.
Can I use fresh apples instead of jam?
Yes, I cook diced apples with sugar and a bit of cornstarch until thickened.
Why must the filling be cold?
A cold filling keeps the dough from becoming soggy and makes rolling easier.
Can I freeze the rolls before baking?
Yes, I freeze the unbaked slices, thaw them in the fridge, then bake.
How do I keep the swirls soft?
I avoid overbaking and store them tightly covered.
Can I add spices to the dough?
Yes, cinnamon, nutmeg, or cardamom work beautifully.
Can I use whole-wheat flour?
I replace up to one-third of the flour to maintain a soft texture.
Can I bake them in a round pan?
Yes, I arrange the swirls in any baking dish with enough space to expand.
Why are my swirls unwinding?
I make sure to pinch the seam tightly and place them seam-side down.
Conclusion
I love making these Apple Pie Cinnamon Breakfast Swirls because they bring together the warmth of apple pie and the comfort of cinnamon rolls. They’re tender, sweet, and perfect for a holiday breakfast or any morning when I want something extra special. Warm and fragrant, they’re the kind of treat that makes winter mornings feel magical.
Soft, sourdough-enriched breakfast swirls filled with sweet apple jam and brown sugar, combining the cozy flavors of apple pie with the comfort of cinnamon rolls. Perfect warm for winter mornings or festive breakfasts.
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2/3 cup (160g) ripe sourdough starter
1 1/4 cups milk, warmed to 100–110°F
1/4 cup unsalted butter, melted
1 egg
1 1/2 cups apple jam
1 cup brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 teaspoons lemon juice
Powdered sugar or pearl sugar (optional, for decorating)
Instructions
In a large bowl, combine flour, sugar, and salt. Make a well in the center.
Mix the warm milk and melted butter with the sourdough starter. Pour into the well and add the egg. Stir until a dough forms.
Knead on a floured surface until soft, smooth, and supple. Place in a greased bowl, cover, and let rise in a warm spot for 2–3 hours or until doubled.
For the filling, heat apple jam, brown sugar, salt, cornstarch, and lemon juice in a sauté pan over medium heat. Bring to a low simmer, then remove from heat and let cool completely.
Spray a baking dish with baking spray.
Turn the risen dough out and divide in half. Roll the first half into a 10×18-inch rectangle.
Spread a thin layer of the cooled apple filling over the dough. Roll tightly from the long side into an 18-inch log and pinch the seam closed.
Cut into 1 1/2-inch slices using a serrated knife and arrange in the baking dish, leaving space between each swirl. Repeat with the second half of dough if desired. Cover and let rise 20–30 minutes.
Preheat oven to 400°F (205°C). Bake 20–25 minutes until golden.
Cool 20–30 minutes, then dust with powdered sugar or pearl sugar if desired. Serve warm.
Notes
Add cinnamon, allspice, or apple pie spice to the filling.
Use pear or apricot jam for flavor variations.
Add chopped pecans or walnuts for crunch.
Drizzle with a powdered sugar glaze instead of dusting.
