Vegan Apple Pie Cinnamon Rolls | Plant Thanksgiving 02
These Vegan Apple Pie Cinnamon Rolls are the perfect combination of apple pie and cinnamon rolls. They're sweet, savory and will leave you wanting more! I think this dessert would be perfect on the night of Thanksgiving or even the day after Thanksgiving for breakfast the next day! Gooey cinnamon apple pie filling all wrapped in a fluffy and soft cinnamon roll, topped with a cinnamon maple cream cheese frosting.
The process of making cinnamon rolls is a bit lengthy and specific but trust me…it is SO worth it. I PROMISE. Play some music, get your hands in there, and enjoy the process.
I am so excited for you guys to try this recipe!
PREP TIME
2hr
COOK TIME
30min
TOTAL TIME
2hr 30min
INGREDIENTS
Makes 8 rolls
- 3/4 cup unsweetened almond milk
- 2 cups unbleached all-purpose flour
- 1 packet instant (or rapid-rise) yeast
- 3 tbsp vegan butter
- 1 tbsp ground cinnamon
- 1/2 cup + 1 tbsp cup cane sugar
For the apple pie Filling
- 4-5 green apples, (4 cups sliced)
- 1/2 cup can sugar
- 1 tsp cinnamon
- 1/4 cup water
- Pinch of salt
For the cinnamon maple cream cheese frosting
- 1 (8 ounce) container vegan cream cheese
- 3 tbsp 100% maple syrup
- 1/2 tsp cinnamon
EQUIPMENT
- Large microwave safe bowl
- Large mixing bowl
- Small bowl
- Round or square pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- In a large bowl, add almond milk and 2 tbsp vegan butter. Place in the microwave and heat for 30 seconds or until warm and vegan butter is melted. Remove from heat and let cool. (You don't want it hot, just warm!) Transfer mixture to a large mixing bowl and sprinkle on yeast but do not stir. Let mixture sit for 10 minutes. Then add 1 tbsp sugar and the salt and stir.
- Next, add in flour 1/2 cup at a time, stirring with a wooden spoon as you go. You can then use your hands as it will get difficult to stir because it will become thick! Transfer the dough to a floured surface and kneed for 5 minutes. Place the dough back into your mixing bowl and cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
- Meanwhile slice apples. You can choose to peel the skin off the apples or leave it on like I chose to. To a pan, combine sliced apples, 1/2 cup sugar, 1/4 cup water, 1 tsp cinnamon and a pinch of salt. Cook on medium for 5-7 minutes until apples are soft. Spoon the apple pie filling into a bowl and place in the refrigerator to continue cooling until ready to use.
- Once the dough has doubled in size, lightly flour a surface, roll out the dough into a thin rectangle. Brush with 2 tbsp melted vegan butter. In a small bowl, combine 1/2 cup cane sugar and 1 tbsp cinnamon and mix. Evenly spread the cinnamon sugar mixture over the buttered dough. Then add the apple pie filling, spreading evenly.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut the dough into 1.5 – 2 inch sections and position into a well-buttered 8×8-inch square or comparable sized round pan (you should have about 8 rolls). Brush the top of the rolls with remaining 1 tbsp vegan butter (melted) and cover with plastic wrap. Set aside and let rise again for 45 minutes.
- Preheat oven to 350F. Once the oven is hot, bake rolls for 25 minutes or until slightly golden brown.
- Meanwhile make the cinnamon cream cheese frosting by combining, vegan cream cheese, maple syrup, and cinnamon and whisk until well combined.
- Once cinnamon rolls are baked, Let cool for 5 minutes, spread the frosting over top and enjoy warm.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
