Apple Cinnamon Rolls

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Hi friends! how are you? This is my third baking dish of apple cinnamon rolls in just 3 weeks. Every week one baking tin. YAS!

The filling: sugar, cinnamon, apples and butter. What a dreamy combination and so needed after our beautiful short trip into the winter wonderland with cross-country skiing and snowshoeing! Omg this was so funny and the landscape was breathtaking. See more on @landsidelife

Apple Cinnamon Rolls

dough
345 g of flour
15 g active-dry yeast
2 tbsp sugar
40 g of vegan butter, room temperature
180 ml of milk of your choice, e.g. oat milk
filling
3 apples, peeled and chopped
1 tsp cinnamon
2 tbsp sugar
2 tbsp vegan butter, softened to room temperature
Icing
120 g sugar
2 tbsp oat cream
1/2 tsp cinnamon

Method

Mix the flour, yeast, sugar and salt in a bowl.
Heat the milk and butter in a small saucepan. (Do not over heat, otherwise the yeast will break: only lukewarm)
Add Butter Mixture to the flour mixture and knead into a smooth dough.
The dough should be detached from the bowl.
Cover and let rest in a warm place for 60 minutes. Roll out the dough on a floured surface to a rectangle.
Make sure the dough is smooth and evenly thick.
Spread the softened butter all over the dough. In a small bowl, toss the brown sugar, cinnamon and apples together until combined and then sprinkle evenly over the dough.
Roll up and cut into equal rolls.
Arrange them in the prepared baking pan. Cover the rolls very tightly with a kitchen towel.
Allow rolls to rise in a warm environment again for about 60 minutes or until doubled in size.
Preheat the oven to 180°C. Bake rolls for about 25 – 30 minutes until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don’t brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.

Icing: Whisk all of the icing ingredients together and drizzle over warm rolls. Serve.

Here you can find more rolls 

Print

Apple Cinnamon Rolls

Moist and vegan apple cinnamon rolls. 

Course baking

Cuisine breakfast

Keyword rolls

Prep Time 20 minutes

Cook Time 25 minutes

resting time 1 hour 10 minutes

Total Time 45 minutes

Author Klaraslife

Ingredients

dough

• 345 g of flour
• 15 g active-dry yeast
• 2 tbsp sugar
• 40 g of vegan butter room temperature
• 180 ml of milk of your choice e.g. oat milk

filling

• 3 apples peeled and chopped
• 1 tsp cinnamon
• 2 tbsp sugar
• 2 tbsp vegan butter softened to room temperature

Icing

• 120 g sugar
• 2 tbsp oat cream
• 1/2 tsp cinnamon

Instructions

• Mix the flour, yeast, sugar and salt in a bowl.
• Heat the milk and butter in a small saucepan. (Do not over heat, otherwise the yeast will break: only lukewarm)
• Add Butter Mixture to the flour mixture and knead into a smooth dough.
• The dough should be detached from the bowl.
• Cover and let rest in a warm place for 60 minutes. Roll out the dough on a floured surface to a rectangle.
• Make sure the dough is smooth and evenly thick.
• Spread the softened butter all over the dough. In a small bowl, toss the brown sugar, cinnamon and apples together until combined and then sprinkle evenly over the dough.
• Roll up and cut into equal rolls.
• Arrange them in the prepared baking pan. Cover the rolls very tightly with a kitchen towel.
• Allow rolls to rise in a warm environment again for about 60 minutes or until doubled in size.
• Preheat the oven to 180°C. Bake rolls for about 25 - 30 minutes until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.

Icing

• Whisk all of the icing ingredients together and drizzle over warm rolls. Serve.

Notes

Overnight instructions: To prepare the night before serving, prepare the rolls through step 10. Cover the rolls tightly and refrigerate for 8-10 hours. The next morning, remove from the refrigerator and allow to rise on the counter for 1-2 hours before continuing with step 11.

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