Apple Pie Cinnamon Rolls
These Apple Pie Cinnamon Rolls combine warm, fluffy cinnamon rolls with sweet, spiced apple pie filling. Topped with a rich glaze, they’re a comforting treat perfect for any occasion!
Servings
8-10 rolls (depending on size)
Ready In:
1 hr
Apple Pie Cinnamon Rolls
By: Naysha Rivera
These Vegan Apple Pie Cinnamon Rolls are the perfect cozy treat—soft, fluffy rolls filled with warm spiced apples and topped with a sweet glaze. It’s like apple pie and cinnamon rolls had a (delicious) baby!
Ingredients
Dough
- 1 cup warm nondairy milk ( I used coconut)
- ½ cup maple syrup
- 2 ½ teaspoons active dry or instant yeast (1 packet)
- 1 ½ cup unsweetened applesauce
- ⅓ cup finely ground flaxseed meal
- ½ cup coconut oil
- 5 cups whole wheat flour + ( ¾ whole wheat flour – this is for after the dough has risen)
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 tsp cinnamon
- 1 tsp vanilla
Apple Pie Filling:
- 8 medium apples (fuji) ( see notes)
- 2 TBSP coconut oil ( + additional oil to pour on dough)
- 4 TBSP maple syrup
- 4 TBSP coconut sugar
- 1 TBSP cinnamon
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp clove
- 1/2 tsp ginger
- 1/4 cup of coconut milk
- 1/4 cup water
( + Additional coconut sugar and cinnamon to sprinkle on the dough before adding pie fillin)
Glaze:
- 4 TBSP coconut condensed milk (sub coconut cream + 4 TBSP maple syrup if you can’t find condensed milk)
- 1/4 cup of apple mixture
- leftover liquid from apple filling (see notes)
- 1 TBSP cornstarch + 4 TBSP water (cornstarch slurry)
- 1/4 cup of coconut milk
Notes:
No coconut condensed milk? No problem! – Just mix coconut cream with a little maple syrup to make a quick, creamy substitute for that sweet glaze.
Save that apple filling juice! – Don’t toss the liquid from your apple pie filling—it makes the perfect base for your glaze, adding even more warm apple pie flavor.
Don’t skip the rise time – Letting the dough rise is key for getting that soft, fluffy texture that makes these rolls next-level cozy.
Step by Step Instructions
Dough:
activate the yeast. In a large bowl, warm the milk until it’s just slightly warmer than room temperature (not hot). Mix in the maple syrup. Sprinkle in the yeast and let it sit for 5-10 minutes until it becomes bubbly or foamy.
Whisk in the applesauce, avocado oil, and flaxseed meal until fully combined. Gradually fold in the white whole wheat flour and all but ¾ cup of the all-purpose flour. Cover the bowl and set aside in a warm place to rise for 1 hour.
Filling:
Peel, core, and dice the apples into small cubes. Add them to a medium pot with the coconut sugar, oil, maple syrup, nutmeg, allspice, ginger, clove and cinnamon. Bring to a boil, cover, and cook for 5 minutes. Uncover and cook for an additional 5 minutes until the apples shrink. Add coconut milk and continue to cook until soften. Separate half to the liquid from the apples keep half the liquid aside.
Risen dough:
After the dough has risen (about double in size), fold in the remaining ¾ cup of all-purpose flour, baking powder, and salt. Transfer the dough to a floured surface and knead for 5-10 minutes, adding flour as necessary (around ½ – 1 cup) to prevent sticking. Divide the dough in two.
On a well-floured surface, roll each portion of dough to about ½ inch thick. Trim the edges for a cleaner shape, if desired. Brush each dough portion with additional coconut oil, then sprinkle additional cinnamon and sugar evenly over the surface. Add the cooked apple mixture, spreading them out evenly.
Shape & rest :
Preheat the oven to 375°F (190°C) and prepare a baking tray ( non stick spray or parchment paper). Cut the dough into 1-inch thick slices, roll each slice individually, and transfer them to the prepared pan. Cover the pan and let the rolls rest for 15-30 minutes to rise.
Bake for 20 minutes or until golden and fluffy.
Glaze and serve :
Combine glaze Ingredients: In a small pot, add the coconut condensed milk (or the coconut cream and maple syrup substitution), the leftover liquid from the apple pie filling, and the ¼ cup of the apple mixture (apple filling).
Make Cornstarch Slurry: In a small bowl, mix the 1 tablespoon of cornstarch with 4 tablespoons of water to create a slurry. Add this slurry to the pot.
Cook the Glaze: Place the pot over medium heat and bring the mixture to a simmer. Stir constantly until it thickens and becomes smooth.
Add Coconut Milk: Once the glaze has thickened, stir in the ¼ cup of coconut milk and continue stirring until fully combined.
Blend Until Smooth: Remove the pot from the heat and use an immersion blender or transfer the mixture to a regular blender to blend until smooth and creamy.
Glaze the Rolls: Once your apple pie cinnamon rolls are baked and slightly cooled, drizzle or spread the glaze over the rolls for a creamy, apple-infused topping.
Enjoy your delicious and creamy apple pie glaze on your cinnamon rolls!
Click Video Below For Video Turtorial