Apple Pie Cinnamon Rolls

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!

Sam x

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


  1. Preheat your oven to 200C, then grease a large, circular baking dish (you can also use a frying pan!)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. While the buns are baking, whisk together the frosting ingredients until combined.
  9. Pour the frosting over your warm buns, add a drizzle of vegan salted caramel, then eat while warm!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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