Apple Custard Cinnamon Rolls
Vegan cinnamon rolls with an apple cinnamon custard filling and lush custard topping. A fun variation of classic cinnamon rolls!
Servings: 12 rolls
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 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.