In my opinion, there’s nothing more delicious or tempting than the fragrance of freshly-baked buns wafting through the kitchen.
These Apple Pie Cinnamon Rolls were how I spent my weekend – snuggled beneath a blanket, reading a book, sipping a hot chocolate and enjoying freshly-baked goods!
In other words, absolute heaven.
They are full of delicious autumnal flavours and ingredients but are, unfortunately, too addictive for my liking…!
I seem to have no self control when it comes to food like this. I could happily devour a whole batch and not stop, even when I’m full to burst! But…at least I’m happy and content with these in my belly.
After all…what’s a little over-indulging sometimes, really?
Happy feasting, my loves!
Apple Pie Cinnamon Rolls
- Creates 12 medium rolls
- (Inspired by The Recipe Critic’s quick cinnamon roll cooking method!)
- For the dough –
- 3.5 cups organic white spelt flour
- 1/3 cup coconut sugar
- 2 3/4 tsp instant dried yeast
- 1 tsp pink salt
- 1/2 cup apple puree
- 1/2 cup coconut milk (plus up to 2-4 tbsp more)
- 4 tbsp vegan butter (I use Naturli)
- For the filling –
- 3 apples, finely chopped
- 1/3 cup + 2 tbsp coconut sugar
- Handful finely chopped walnuts
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 4 tbsp melted vegan butter, cooled
- For the glaze –
- 150g vegan cream cheese (I use Nush almond cream cheese)
- 2 tbsp maple syrup
- 1 tsp vanilla paste
- 1/2 -1 tsp cinnamon (optional)
- Vegan salted caramel, to drizzle over
- Preheat your oven to 200C, then grease a large, circular baking dish (you can also use a frying pan!)
- Mix together the flour, coconut sugar, yeast and salt, then set aside. In a pan, gently heat the butter, milk and apple puree until the butter has just melted. Stir smooth, then mix into the flour mixture.
- Sprinkle some flour onto a work surface, then knead your dough until smooth and elastic (10-12 minutes). I like to slam mine onto a counter every thirty seconds or so, too! Be sure to add the extra splash of milk if the dough is a little dry (I needed 2 tbsp beyond the half cup). Alternatively, sprinkle a touch more flour if needed (just add it a tablespoon at a time) – it shouldn’t be sticky, but you don’t want a dry dough, either.
- Place in a lightly-oiled bowl, then allow to rest for fifteen minutes. This is an important part, so don’t skip it! Turn your oven OFF after five minutes of the dough resting.
- Once your dough has rested, roll out into a long rectangle, then spread over the melted, cooled butter. Mix together the chopped apples, sugar, nuts and spices, then sprinkle over the top, covering evenly.
- Starting at the end nearest to you, roll the dough up tightly. Use a sharp knife to cut into 12 evenly-sized pieces, then arrange in your pre-prepared dish or pan. Cover with baking paper.
- Place in the pre-heated (but switched off!) oven and allow to warm and rise for 25-30 minutes. Remove the foil, then turn your oven back on to 180C. Bake for 20-26 minutes, or until browned and cooked through. Remove from the oven and allow to cool for five minutes.
- While the buns are baking, whisk together the frosting ingredients until combined.
- Pour the frosting over your warm buns, add a drizzle of vegan salted caramel, then eat while warm!