When you combine the two best fall desserts, you get these vegan apple pie cinnamon rolls! Fluffy, gooey, rolls filled with homemade apple pie filling and tons of cinnamon have got to be the best combination for the season. It’s also dairy free and uses healthier ingredients than the traditional cinnamon rolls!
If you can't choose between apple pie and cinnamon rolls for your thanksgiving dessert, you don't have to! These apple pie cinnamon rolls are the best of both worlds, and takes way less effort than making two desserts.
Not to brag or anything (ok fine I'm totally bragging), but these are the best cinnamon rolls I've ever had. They're soft, fluffy, moist, gooey, and everything else a cinnamon roll should be!
Then there's the apple pie filling, that I had to force myself to stop eating straight from the pot. If you don't feel like making the cinnamon rolls and just serve this filling with a scoop of ice cream, I won't blame you. 😉
These are totally vegan, dairy free, and use "healthier" ingredients, which are pretty versatile too! I really have no words for how good these are, you just have to try them.❤
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If you don't have time to read or make this now, be sure to click here to save the recipe on Pinterest!📌that way, you can always come back to it🥰
ingredients in vegan apple pie cinnamon rolls
the dough
- warm oat milk: key word is warm, which is essential for yeast success (but more on that later). Oat milk is my favorite nondairy milk but you can use whatever you like. Dairy milk works too, if you don't need it to be vegan!
- maple syrup: for sweetness and to feed the yeast! Yeast thrive on sugar so it's important that you use real sugar here. If you prefer sugar-free substitutes (use at your own risk, because they can have aftertastes), use at least 2 tablespoons of real maple syrup for yeast success.
- active dry yeast: these are super important for the classic chewy, bread-like texture. Instant yeast works great too!
- unsweetened applesauce: this makes up a pretty big portion of the dough, but it you won't be able to taste it! This is what makes the rolls soft and moist.
- avocado oil: while applesauce helps with moisture, these rolls would be pretty dry. There is nothing like oil so there is no substitute! However, if you don't have avocado oil, you can use any other flavor of oil such as coconut or canola oil.
- flaxseed meal: this ingredient is totally optional but adds a nutrition boost without really changing the texture or flavor. Flaxseeds are high in protein, fiber, and healthy fats, just make sure they're finely ground!
- white whole wheat flour: this variety has a much lighter taste and texture than regular whole wheat flour, without sacrificing any of the nutritional benefits! Whole wheat flour is high in fiber, which will make these cinnamon rolls more filling.
- all purpose/white flour: after a lot of testing, I've found the perfect ratio of whole wheat to white flour. Yes, this is necessary for the rolls to be light and fluffy, because whole wheat flour just won't result in the same texture. If you want to replace this with more whole wheat flour, be my guest but just know that it will be more dense and less fluffy! On the flip side, you can replace the whole wheat with more all purpose flour, and still get great results.
apple pie filling
- apples: of course! I used fuji apples but you can use whatever variety you like.
- avocado oil: you'll need just 2 tablespoons to add moisture and help soften the apples, but it's fine to omit.
- sugar & maple syrup: these sweeten the apples and the maple syrup adds a touch of extra fall flavor.
- cinnamon: apples & cinnamon always go together, and it is essential in cinnamon rolls!
how to make apple pie cinnamon rolls
- In a large bowl, heat the milk until it is just warmer than room temperature–be sure it's not too hot. Mix in the maple syrup. Add the yeast and let it sit for 5-10 minutes until it "blooms" or activates and becomes bubbly/foamy.
- Whisk in the applesauce, avocado oil, and flaxseed meal. Once fully combined, fold in the white whole wheat flour and all but ¾ c of the all-purpose flour. Cover the bowl and set aside in a warm place to rise for an hour.
- Make the apple pie filling: peel, core, and slice the apples and then cut the slices in half (see picture). Add to a medium pot along with the sugar, avocado oil, maple syrup, and cinnamon. Bring to a boil and cover to cook for 5 minutes. Uncover and cook for an additional 5 minutes. The apples should have shrunk in size and become soft. Separate the apples from the liquid, but do not discard the liquid.
- Once the dough is done rising it should be about double in size. Fold in the rest (¾ c) of the all-purpose flour, then baking powder and salt, then transfer to a floured surface. Use more flour as needed (about ½ - 1 cup) to knead. Knead the dough for 5-10 minutes. Do NOT keep adding flour until the dough is dry; only add flour if it is really sticking to the counter/surface. Divide the dough in two.
- Make sure the surface is well-floured so it doesn't stick, then roll each dough (make sure your rolling pin is floured too). Roll until it is about ½" thick. Cut off the edges to make them super clean. You can use the scraps to make more later. This is optional, but it will result in the best-looking rolls. For the filling, brush on the avocado oil then sprinkle on the cinnamon and sugar. Add the cooked apples and spread it out evenly.
- Prepare a baking tray with oil spray. They will not all fit in one pan so you can either use multiple or do multiple rounds. Preheat oven to 375 degrees Fahrenheit.
- You can roll and cut the traditional way, but I find this method much easier and has a better-looking result: Cut the dough while it's flat, about 1" thick slices. Roll each slice individually and transfer to the prepared pan. Cover and rest for 15-30 minutes for them to rise further.
- Bake for about 20 minutes. While they're baking, make icing with powdered sugar, and a splash of plant milk and leftover liquid from the apple pie filling. Serve warm with the icing or alone. If you aren't planning to finish them on the first or second day, freeze as soon as it cools, and microwave to reheat.
how to use yeast + troubleshooting
HOW TO USE YEAST + TROUBLESHOOTING
Many people fear using yeast to make bread/rolls, but it’s really not that complicated! Really the only thing you have to pay attention to is the temperature of the milk.
A lot of people use a thermometer to make sure the temperature of the milk/water is right, but in all honesty? It’s really not necessary! I’ve baked with yeast more times than I can count, I’ve never used a thermometer, and it’s worked every time.
The temperature should be slightly warmer than room temperature, but not hot. The yeast will deactivate if it’s too hot or too cold, but there is a pretty large temperature range so it’s hard to get wrong.
You’ll know when your yeast is deactivated because it’ll look exactly the same as how it started. When your yeast activates, it’ll get a strong smell (kind of like bread), and it’ll foam. Here’s the before and after pics:
This usually takes 5-10 minutes. If you’re not seeing or smelling any difference after 5 minutes, it probably never will. If there is still no difference after 10 minutes, the yeast have been killed and you can’t use it (even if you fix the temperature). When this happens, you’ll have to start over. However, it will work as long as you make sure it’s slightly warmer than room temperature.
This recipe calls for active dry yeast. I like to buy it in a container like this one since I use it pretty often, but you can get it in packets too if this is a one-time thing.
tip: if you want to take a safer route, use instant yeast! It does not require blooming and will still work if the temperature is not right.
frequently asked questions
how do you store cinnamon rolls?
Cinnamon rolls only last a day at room temperature (they are safe to eat for a few days after, but dry up quickly). I recommend freezing them all the same day you make them (after eating a few, of course) and microwaving or leaving out overnight to thaw.
can I make these gluten free?
Unfortunately, gluten free flour has a very different nature than wheat flour and will not work for this recipe. I am working on developing a gluten free recipe but in the meantime, you can try oat cinnamon rolls (made with oat flour) and cinnamon roll cookies (made with almond flour).
what if my dough doesn't rise?
If your dough isn't rising, it probably means your yeast never activated. It may take a while to start rising but if it is the same height after 30 minutes it won't rise. If this happens, you can start over, or if you have instant/rapid rise yeast, you can mix it right into the dough and it will work just as well.
If you have any other questions, feel free to leave a comment and I'll be happy to answer!
>>> click here to save the recipe on Pinterest so you can always come back to it!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕
Also, don’t forget to leave a comment if you make this so everyone knows how it goes 🙂 You can also feel free to leave a comment if you have any questions about the recipe!🥰
More recipes you might love:
The Best Healthy Vegan Cinnamon Rolls
Caramelized Apple Oatmeal Cookies [Healthy, Vegan, Gluten Free]
Gluten Free Apple Crisp (Healthy, Vegan)
Healthy Vegan Pumpkin Spice Cinnamon Rolls
Healthy Vegan Apple Pie Cinnamon Rolls
Ingredients
dough
- 1 cup warm oat milk or other nondairy milk
- ½ cup maple syrup
- 2 ½ teaspoons active dry or instant yeast or 1 packet
- 1 ½ cup unsweetened applesauce
- ½ cup avocado oil or other neutral oil
- ⅓ cup finely ground flaxseed meal optional
- 2 cups white whole wheat flour or all purpose flour
- 3 ¾ cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons salt
filling
- 2 tablespoons avocado oil or other neutral oil
- 4 tablespoons cane sugar or other granulated sweetener
- 1 tablespoon ground cinnamon
apple pie filling
- 5 medium peeled apples
- 4 tablespoons sugar
- 2 tablespoons avocado oil
- 4 tablespoons maple syrup
- 1 tablespoon ground cinnamon
icing
- powdered sugar
- oat/plant milk
- liquid leftover from apple pie filling
Instructions
- In a large bowl, heat the milk until it is just warmer than room temperature–be sure it's not too hot. Mix in the maple syrup. Add the yeast and let it sit for 5-10 minutes until it "blooms" or activates and becomes bubbly/foamy.
- Whisk in the applesauce, avocado oil, and flaxseed meal. Once fully combined, fold in the white whole wheat flour and all but ¾ c of the all-purpose flour. Cover the bowl and set aside in a warm place to rise for an hour.
- Make the apple pie filling: peel, core, and slice the apples and then cut the slices in half (see picture). Add to a medium pot along with the sugar, avocado oil, maple syrup, and cinnamon. Bring to a boil and cover to cook for 5 minutes. Uncover and cook for an additional 5 minutes. The apples should have shrunk in size and become soft. Separate the apples from the liquid, but do not discard the liquid.
- Once the dough is done rising it should be about double in size. Fold in the rest (¾ c) of the all-purpose flour, then baking powder and salt, then transfer to a floured surface. Use more flour as needed (about ½ - 1 cup) to knead. Knead the dough for 5-10 minutes. Do NOT keep adding flour until the dough is dry; only add flour if it is really sticking to the counter/surface. Divide the dough in two.
- Make sure the surface is well-floured so it doesn't stick, then roll each dough (make sure your rolling pin is floured too). Roll until it is about ½" thick. Cut off the edges to make them super clean. You can use the scraps to make more later. This is optional, but it will result in the best-looking rolls. For the filling, brush on the avocado oil then sprinkle on the cinnamon and sugar. Add the cooked apples and spread it out evenly.
- Prepare a baking tray with oil spray. They will not all fit in one pan so you can either use multiple or do multiple rounds. Preheat oven to 375 degrees Fahrenheit.
- You can roll and cut the traditional way, but I find this method much easier and has a better-looking result: Cut the dough while it's flat, about 1" thick slices. Roll each slice individually and transfer to the prepared pan. Cover and rest for 15-30 minutes for them to rise further.
- Bake for about 20 minutes. While they're baking, make icing with powdered sugar, and a splash of plant milk and leftover liquid from the apple pie filling. Serve warm with the icing or alone. If you aren't planning to finish them on the first or second day, freeze as soon as it cools, and microwave to reheat.
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