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5 from 1 vote

Apple Custard Cinnamon Rolls

Vegan cinnamon rolls with an apple cinnamon custard filling and lush custard topping. A fun variation of classic cinnamon rolls!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Cuisine: American, Vegan
Servings: 12 rolls



Roll filling

To decorate


To make the rolls:

  • Combine all the ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
  • Remove the dough from the dough hook and cover the bowl with a damp tea towel. Set it aside in a warm spot for 30 minutes to 1 hour or until the dough has doubled in size. If it doesn't double, place the dough in a WARMER spot until it does.

To prepare the filling:

  • Combine the butter, sugar and cinnamon in a small bowl.

To assemble the rolls:

  • Scoop the dough onto a lightly floured surface and roll it out into a large rectangular shape.**
  • Spread the cinnamon mixture on the dough. Sprinkle the apples on top and lightly spread with the coconut custard
  • Starting from the long side, tightly roll the dough into a large tube. Use a sharp knife or unflavoured dental floss to cut buns out of the dough.
  • Arrange the rolls on a greased baking tray, leaving a little space in between each bun. Place a damp tea towel over the buns and set aside to rise.

Baking the rolls:

  • When you're ready to bake the buns, preheat the oven to 180°C (350°F).
  • When the oven is hot, bake the buns for 15-20 minutes. The rolls are ready when they are slightly golden brown or when you insert a skewer in one of the middle buns and it doesn't have unbaked dough on it.
  • Brush the warm rolls with maple syrup. When they have cooled, top with the custard.
  • The buns 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 3-4 days. Warm up the buns before you enjoy them.


* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use active dry yeast, you'll need to combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe. If you use another type of yeast, you may need a different quantity.
** If your dough is too soft to be rolled, chill it in the fridge for at least 10 minutes. 
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