Vegan apple cinnamon rolls with layers of a brioche-like dough, fresh apple pieces and cinnamon sugar. These rolls combine the classic vegan apple pie with cinnamon rolls and are perfect for Autumn/Fall and Thanksgiving.

Vegan apple cinnamon rolls in sheet pan.

Ingredients you’ll need

Flatlay of ingredients for vegan apple cinnamon rolls.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Notes about the ingredients

Bread flour or all-purpose flour. Either flour works well for this recipe. Cinnamon rolls made with bread flour are often fluffier, more elastic and rise quicker. In comparison, cinnamon rolls made with all-purpose flour are cakier. In this helpful post by Kitchen Seer, you can see that bread made with bread flour rises a little more.

Apples. I prefer using sweet snacking apples like Pink Lady, Fuji or Honeycrisp. If you prefer a more tart filling, use Granny Smith apples. I recommend chopping the apple finely as larger chunks can remain uncooked and crispy after baking.

Vegan block butter. Spreadable vegan margarine will also work in this recipe but you may need to add a little more flour to your dough.

Cross section of apple cinnamon roll showing fluffy bread and gooey apple pieces.

Tips for preparing the dough

You can prepare the dough for these vegan apple cinnamon rolls in a stand mixer or a large mixing bowl!

If using a stand mixer, use the dough hook attachment and knead the dough for around 5-10 minutes or until the dough is soft and stretchy.

If using a large bowl, mix all ingredients using a wooden spoon. Then transfer the dough onto a floured surface and knead for around 10-15 minutes until the dough is smooth and cohesive.

Initially, the dough will feel very sticky. Over time, it’ll become less sticky as kneading the dough will strengthen its gluten structure. At the beginning, try to avoid adding flour to the dough as this can result in dry cinnamon rolls. If your dough is still sticky after some time, feel free to add some flour. For the best results, knead the dough until it reaches the windowpane stage.

Two image collage of preparing the dough for the cinnamon rolls in the bowl of a stand mixer.

First rise for the dough

Place the dough in a bowl and cover with a tea towel. Let the dough rise for at least 1 hour or until it has doubled in size!

The rising time will depend on the temperature of your home and the consistency of your dough (drier dough rises slower).

If you’re making these cinnamon rolls in Autumn/Fall, your home may be a little cool. If so, make sure your dough is resting in a warm place such as in the oven with the light on.

While your dough rises, prepare your cinnamon filling and apples!

Two image collage of first rise of cinnamon roll dough.

Assembling the cinnamon rolls

Once your dough has rested, transfer it to a lightly floured surface and roll it into a large rectangle shape. My rectangle was about 14×17-inch (35x45cm) large.

Spread the cinnamon-sugar mixture on the dough so it’s close to the edge. Then sprinkle the apple pieces on top!

Four image collage showing how to assemble the cinnamon rolls.

Starting from the long side, tightly roll the dough into a tube.

Then use a very sharp knife or unflavored dental floss to cut the log into around 12 rolls. I prefer dental floss as it is less messy! When you ‘slice’ your cinnamon rolls, a few apple pieces may fall out. This is absolutely fine! Just stick them back into your cinnamon rolls later.

Two image collage of scoring and cutting the log of cinnamon rolls.

Second rise and baking the cinnamon rolls

Arrange your vegan apple cinnamon rolls in your prepared baking dish and cover with a tea towel. Once again, allow them to rest in a warm humid spot.

The rolls are ready to bake when they look puffy again. If you gently poke one, it should spring back slowly.

These cinnamon rolls take about 30-35 minutes to bake. They are ready when their surface is evenly golden brown and if you gently press one of the center rolls, it’ll spring back. If you’re in doubt, use a toothpick to collect some dough in between one of the center rolls and it should be cooked rather than raw.

Two image collage of second rise of apple cinnamon rolls in baking tray.

Decorating and serving apple cinnamon rolls

These cinnamon rolls are lovely with either:

  • Vegan cream cheese frosting (listed in the recipe below)
  • A simple vanilla buttercream (listed in the notes of the recipe card below)
  • Maple glaze, such as from my vegan sticky buns recipe
  • Dairy-free yogurt and a drizzle of pure maple syrup
Close up of apple cinnamon rolls in sheet pan. Focusing on three cinnamon rolls which aren't covered in frosting.

Expert tips and shortcuts

Can I add anything else to these vegan apple cinnamon rolls?

You can take the filling to the next level by adding:
– Ground nutmeg, ground cardamom or even ground ginger!
– Chopped pecans or walnuts
– Other fresh fruit such as blueberries or strawberries
– Raisins or sultanas. You may soak them in orange juice for extra flavor! Or check out my hot cross bun cinnamon rolls for another variation!

For a custard version of these rolls, check out my apple custard cinnamon rolls!

Can I prepare these cinnamon rolls in advance?

Yes you can either:
1. Make the dough the night before, chill it in an airtight container and assemble the cinnamon rolls the next day OR
2. Assemble the cinnamon rolls and let them do their second rise in the fridge overnight

For a quicker cozy dessert, check out my apple quick bread or cinnamon quick bread.

You may also like my pumpkin cinnamon rolls, and gingerbread cinnamon rolls!

Close up of one tall cinnamon roll on small serving plate.

More vegan apple recipes and desserts

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Vegan apple cinnamon rolls in sheet pan.
5 from 4 reviews

Vegan Apple Cinnamon Rolls

Vegan apple cinnamon rolls with a buttery brioche-style dough and lots of apple pieces. These rolls combine the classic apple pie with fluffy cinnamon rolls and are perfect for Autumn/Fall and Thanksgiving.

Ingredients

Dough

Apple Cinnamon Filling

Cream Cheese Frosting (note 3 for alternatives)

Instructions 

Making the dough:

  • Add all the ingredients to a large bowl or stand mixer and mix until it comes together. Knead the mixture for at least 5 minutes until it forms a smooth, stretchy and tacky dough. If kneading by hand, transfer the dough to a lightly floured surface and knead. If your dough is a little dry, add a dash of milk. If your dough is sticking a lot to the sides of the bowl or your hands, add a little flour.
  • Place the dough in a clean bowl and cover with a tea towel. Let the dough rest in a warm spot for at least 1 hour or until the dough has doubled in size.

Preparing the filling:

  • Add the softened butter, sugar and cinnamon to a small bowl. Mix until a smooth paste forms and set aside.

Assembling the apple cinnamon rolls:

  • Grease or line a 9×13-inch (23x33cm) cake pan with parchment paper.
  • On a lightly floured surface, use a rolling pin to roll out the dough into a rectangular shape about 14×17-inch (35x45cm) large.
  • Spread the cinnamon mixture onto the dough close to the edge. Sprinkle the apple pieces on top.
  • Starting from the long side, tightly roll the dough into a tube. Use a sharp knife or unflavored dental floss to cut rolls out of the dough.
  • Arrange the rolls in your prepared baking tray. Place a tea towel over the rolls and set aside to rise for at least 1 hour. The rolls are ready when they are puffy again.

Baking the rolls (note 4 for extra gooey cinnamon rolls):

  • When the rolls are puffy again, preheat the oven to 180°C (350°F).
  • Bake the rolls for around 30-35 minutes. The rolls are ready when they are golden brown or if you gently press one of the middle rolls, it bounces back (and doesn't feel soft). Set aside to cool on a wire rack.

Frosting and serving:

  • Combine all the ingredients in a small bowl until smooth. Add more sugar for a firmer frosting. Chill in the fridge until needed.
  • When the rolls have cooled completely, spread the cream cheese frosting on top.
  • The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Warm up the rolls before enjoying them again!

Notes

  1. You may use spreadable vegan margarine but will need to add a little more flour to your dough. Alternatively, you may use coconut oil instead but I recommend increasing the milk and adding a generous pinch of salt for flavor.
  2. Instant yeast doesn’t need to be ‘bloomed’ beforehand. However, if you use active dry yeast, mix it with the warm milk from the recipe and a pinch of sugar beforehand. When the yeast mixture bubbles, use it in Step 1 of the recipe.
  3. If you don’t have cream cheese, you can make a simple vanilla buttercream from 1/2 cup (110g) vegan butter, 2 cups (200g) powdered sugar, 1 teaspoon vanilla and a dash of dairy-free milk. Alternatively, you can top the rolls with the maple glaze from my sticky bun recipe or pure maple syrup and yogurt.
  4. For extra gooey cinnamon rolls, pour around 1/2 cup (115g) of warm vegan heavy cream over the cinnamon rolls just before baking.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

This post was originally published in 2022 but was updated in 2024 with a scaled-up recipe (same ratios, but to fit a larger pan).

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