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–+ servings
Vegan apple cinnamon rolls in sheet pan.

Vegan Apple Cinnamon Rolls

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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.
Course Breakfast, Dessert
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 rolls
Author Anthea

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 9x13-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 14x17-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.