Easy Vegan Apple Cinnamon Rolls
Apple pie meets cinnamon roll and the results are outstanding! These vegan apple cinnamon rolls are golden on the outside, buttery and soft on the inside, and filled with delicious cinnamon baked apples! If you love cinnamon rolls, you will love this apple version!
Vegan Apple Cinnamon Rolls Dough
- 1 cup warmed almond milk
- ¼ cup melted vegan butter
- 2 tablespoon maple syrup
- 3 teaspoon active dry yeast
- 2 ½ cups regular all purpose flour or 2 cups gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 tablespoon non dairy yogurt
Vegan Apple Cinnamon Rolls Filling
- 1 large honeycrisp apple, peeled and diced about 2 cups
- 6 tablespoon vegan softened butter, separated
- 1 ½ tablespoon cinnamon, separated
- ⅓ cup cane sugar
Vegan Vanilla Icing
- 1 ½ cup powdered sugar
- 2 tablespoon almond milk
- 2 tablespoon softened vegan butter
- 1 teaspoon vanilla
Vegan Cream Cheese Icing
- 1 ½ cup powdered sugar
- 4 oz vegan cream cheese
- 4 tablespoon softened vegan butter
Vegan Apple Cinnamon Rolls
- Prepare the dough by mixing the warm almond milk, melted vegan butter, and maple syrup. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes.
- Add the flour and mix until a dough forms. If using gluten free flour, add the non dairy yogurt into the dough and use your hands to work it into the dough. This step will make the gluten free dough more elastic and hold together better while rolling. If using regular flour, this step isn't necessary.
- Form the dough into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of a preheated oven. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will rise slightly less than the dough containing gluten.
- While the dough is rising, prepare the apple cinnamon filling by bringing a saucepan to medium heat on the stove. Add two tablespoon of the vegan butter and melt. Once the butter has melted, add the apples, ½ teaspoon cinnamon, and ¼ cup of the sugar. Cook, stirring frequently, for about 10 minutes - the apples should be tender. Remove from heat and set aside.
- After the dough has risen for an hour place it on a floured surface and roll the dough into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Spread the remaining 4 tablespoon softened butter to cover the dough. Top with the apples mixture. Sprinkle the top with remaining cinnamon and sugar.
- Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or plastic wrap and set aside for another 30 minutes.
- Preheat the oven to 350.
- After the rolls have been sitting for 30 minutes, remove the towel and bake the rolls in the oven for about 35 minutes.
- While the rolls are baking, make the frosting by using an electric hand mixer to mix together the icing ingredients together. You may choose from either vanilla frosting or my preferred - vegan cream cheese frosting. Allow the rolls to cool and spread the icing over the top. Enjoy!
Tried this recipe?Let us know how it was!
Stella Ali says
Hello! I am currently making this recipe but I am a little confused. Directions state to use the 2 tablespoons of butter in the apple filling. Further down it states to brush softened butter on dough? So is that an additional 2 tablespoons of butter?
Hi Stella, I am so sorry for the confusion! I've updated the recipe and it should be more clear now. Thank you for pointing this out and for trying my recipe!
Hi! I’m super excited to currently be making this! I was just wondering if they can be left on the counter or should they be refrigerated?
Hi Jamie! I would recommend refrigerating these because of the moisture in the apples. Hope they're delicious 🙂
What gf flour do you use for your cinnamon rolls? They all work so different I wanted to see what yours used if you had pics of what they looked like (I’m assuming the pic is not of gf).
My favorite is King Arthur Measure for Measure!
Can I use regular butter?