These vegan apple cinnamon rolls taste similar to other cinnamon rolls that you may have tried, but are healthier! They are vegan, so are egg-free, dairy-free and sweetened with dark brown sugar. The sticky bun nature of these is really yummy and is a treat that you won’t soon forget!
When our kids were growing up I used to do a lot of baking, but I’ve slowed that down these last few years. The last few weeks I’ve been in bread baking mode and utilizing my KitchenAid mixer almost daily. I talked about the very simple bread that I’ve been making (recipe is here), so take a look! But a favorite breakfast treat has always been sticky cinnamon buns and I was craving these recently! They take more work than the bread I mentioned but it’s a from scratch recipe that is worth it. Plus, you don’t have to go the mall for those “bons” that are not the best in my opinion. These are, so I’ve put on my favorite CUTE apron and gathered my ingredients to share!
Vegan Apple Cinnamon Rolls Ingredients:
Dough:
- 2 tsp/6g active dry yeast
- 1 tbsp/14g brown sugar
- 6 tbsp/90ml vegetable oil
- 1 cup/240ml almond milk
- 2 ¾ cup/330g all-purpose flour
- 1/2 tsp/3g coarse salt
Filling:
- 3 tbsp/45ml coconut oil
- 2 tsp/4g cinnamon
- ½ tsp/1g nutmeg
- ½ cup/102g packed dark brown sugar
- 1 cup/125g walnuts, chopped
- 3 small/300g apples (or 2 medium)
Pan Sauce:
- 3 tbsp/45ml coconut oil
- 2 tbsp/30ml almond milk
- 1/3 cup/70g packed dark brown sugar
Vegan Apple Cinnamon Sticky Bun Directions
Prepare the dough:
In a small bowl or measuring cup, warm the almond milk (or any plant milk that you prefer) to 100° F-115° F/37-45 C. Stir in the brown sugar. Sprinkle the yeast on top and allow to rest until the yeast is bubbling. It’s important to not have the plant milk too hot or you’ll kill the yeast.
In a large bowl, combine the flour and salt. Add in the activated yeast mixture. Stir until mostly combined.
Add the oil and mix lightly to completely combine.
Knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy. These do require kneading, but I personally find that a satisfying and relaxing task!
Place the ball in a lightly oiled bowl and cover with plastic wrap or a damp towel. Place in a warm place (oven turned off) and allow to rise until doubled in size, about 1 hour.
Prepare the pan sauce:
Grease a 9” x 13”/22.5cm x 32.5cm baking pan.
In a small saucepan, combine the coconut oil, almond milk, and brown sugar over medium heat.
Heat, stirring until all of the sugar is dissolved and the solution is syrupy and bubbling. Pour into the base of the baking pan and spread around.
Prepare the filling:
In a small bowl, combine the sugar, cinnamon, and nutmeg. Stir until evenly distributed.
Peel and finely dice the apples. Finely chop the walnuts.
Assemble the rolls:
Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 14” x 20”/35cm x 50cm.
Brush 3 tbsp/45ml of melted coconut oil onto surface. Sprinkle spiced sugar into an even layer over the surface, getting all the way to the edges.
Scatter the diced apple and chopped walnuts over the dough.
Starting on the long side, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
Cut dough into 12 even segments with a very sharp knife.
Place them in the prepared baking dish so that they are evenly spaced.
Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes).
During the last rise, preheat the oven to 350°F.
Once risen, remove the plastic and bake for 25-30 minutes until just starting to go golden on top.
Remove from the oven and cool for 15 to 20 minutes before serving.
Notes
*Rising time will vary depending on how warm the ambient temperature is. Warmer dough (under 115°F/45 C or the yeast will be killed off) will rise faster.
To prepare the rolls ahead of time for easy morning consumption, proceed with the instructions up until the second rise the night before. Before allowing the second rise to happen, cover the pan tightly and place in the fridge overnight. In the morning, remove the rolls from the fridge and allow them to come to room temperature before baking.
Baked rolls can be stored in an airtight container in the fridge or freezer and reheated in the oven before eating.
Delicious Vegan Apple Cinnamon Rolls!
These vegan apple cinnamon rolls are a tasty breakfast treat during the holiday season and make a heartwarming gift for friends. Enjoy with a hot cup of coffee and let me a recipe rating below if you enjoyed them! Check out these plant based recipes too: Healthy Roasted Sweet Potato Wraps Vegan Stuffed Tomatoes With Cashew Cream Sauce
Vegan Apple Sticky Rolls
Ingredients
Dough:
- 2 tsp active dry yeast
- 1 tbsp brown sugar
- 6 tbsp vegetable oil or canola oil
- 1 cup almond milk any plant based milk
- 2 ¾ cup all-purpose flour
- 1/2 tsp coarse salt
Filling:
- 3 tbsp coconut oil
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ cup packed dark brown sugar
- 1 cup walnuts chopped
- 3 small apples of choice or 2 medium
Pan Sauce:
- 3 tbsp coconut oil
- 2 tbsp almond milk
- 1/3 cup packed dark brown sugar
Instructions
Prepare the dough:
- In a small bowl or measuring cup, warm the almond milk to 100° F-115° F/37-45 C. Stir in the brown sugar. Sprinkle the yeast on top and allow to rest until the yeast is bubbling.
- In a large bowl, combine the flour and salt. Add in the activated yeast mixture. Stir until mostly combined.
- Add the oil and mix to completely combine.
- Knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy.
- Place the ball in an oiled bowl and cover with plastic wrap or a damp towel. Place in a warm place and allow to rise until doubled in size, about 1 hour.*
Prepare the pan sauce:
- Grease a 9” x 13”/22.5cm x 32.5cm baking pan.
- In a small saucepan, combine coconut oil, almond milk, and brown sugar over medium heat.
- Heat, stirring until all of the sugar is dissolved and the solution is syrupy and bubbling. Pour into the base of the baking pan and spread around.
Prepare the filling:
- In a small bowl, combine the sugar, cinnamon, and nutmeg. Stir until evenly distributed.
- Peel and finely dice the apples. Finely chop the walnuts.
Assemble the rolls:
- Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 14” x 20”/35cm x 50cm.
- Brush 3 tbsp/45ml of melted coconut oil onto surface. Sprinkle spiced sugar into an even layer over the surface, getting all the way to the edges.
- Scatter the diced apple and chopped walnuts over the dough
- Starting on the long side, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
- Cut dough into 12 even segments with a very sharp knife. Place them in the prepared baking dish so that they are evenly spaced.
- Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes).
- During the last rise, preheat the oven to 350°F.
- Once risen, remove the plastic and bake for 25-30 minutes until just starting to go golden on top.
- Remove from the oven and cool for 15 to 20 minutes before serving.
Notes
To prepare the rolls ahead of time for easy morning consumption, proceed with the instructions up until the second rise the night before. Before allowing the second rise to happen, cover the pan tightly and place in the fridge overnight. In the morning, remove the rolls from the fridge and allow them to come to room temperature before baking.
Baked rolls can be stored in an airtight container in the fridge or freezer and reheated in the oven before eating.
A few friends are joining me today for fall moments!
Designthusiasm | On Sutton Place | Shabbyfufu | Maison de Cinq
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