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vegan apple cinnamon rolls - sticky buns
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Vegan Apple Sticky Rolls

These sticky vegan apple cinnamon rolls taste similar to others, but are healthier! They are are egg-free, dairy-free and sweet!
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings 12

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

*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.