Apple Cinnamon Rolls The Perfect Breakfast Dessert Or Snack

The rolls are easy to make, without eggs, and your choice of regular or vegan butter. Dietary Note: this recipe is suitable for a vegetarian and vegan diet. Not suitable for a gluten-free diet.

What are apple cinnamon rolls?

Apple cinnamon rolls video

Ingredients & Substitutions for Apple Cinnamon Rolls

How to Make Apple Cinnamon Rolls

Make the dough

Variations

Storage & Make Ahead

More Breakfast and Brunch Ideas

More Apple Recipes

You’ll love this recipe because it tastes like apple pie filling, and it’s easy to make with simple pantry staples that you already have at home. We tested this cinnamon roll dough recipe dozens if not hundreds of times, and we used it in most of our yeast-leavened dough recipes, from Italian cream buns to vegan croissants, from chocolate chip brioche to vegan brioche bread. Like in all our other fruit desserts, such as our easy apple cake, lemon cake, pear cake, and orange cake, there are no eggs in this recipe, and you can easily make them vegan and dairy-free by using non-dairy milk and vegan butter. The dough is wonderfully light and airy, producing beautifully soft and fluffy layers alternated with cinnamon sugar and tender apple pieces. This is an excellent recipe to enjoy during the winter holidays or on the weekend, to make for someone special, or to treat yourself to a delicious homemade delicacy.

DOUGH INGREDIENTS

Flour

All-purpose flour is best. We have not tried this recipe with gluten-free flour.

Yeast

We recommend using instant dry yeast because it’s reliable and easy to use. You can substitute active dry yeast for instant yeast in the same quantities. You’ll need three times more than instant dry yeast if you use fresh yeast. Before using fresh yeast, make sure to dissolve it in lukewarm milk.

Milk

We use almond milk to make apple cinnamon rolls as we love the mild almond aroma with the apple flavor. Substitute any other non-dairy milk or whole milk for almond milk.

Oil

You can use a neutrally-flavored oil such as canola or sunflower oil, avocado oil, or light olive oil. We prefer oil to butter because the rolls turn out fluffier and lighter. The butter tends to make the dough heavier and more compact. We use butter in the filling, and we think it’s enough to give the rolls a rich buttery flavor.

Sugar

Regular white sugar would be best. The dough is not overly sweet, but a little sugar helps give structure to the rolls.

Salt

A pinch of sea salt helps lift the other flavors.

FILLING INGREDIENTS

Apples

We like sweet red apples like fuji apples, pink ladies, golden delicious, or Honeycrisp apples. If you prefer a tangier flavor, we recommend Granny Smith apples.

Butter

You can use unsalted butter or vegan butter. Make sure you soften the butter at room temperature before using it. Don’t soften it in the microwave; the butter will melt too fast, and the rolls will get messy and hard to work with.

Sugar

We like to use brown sugar for the filling. It adds a nice golden color and a more complex flavor as it melts in the oven. Substitute coconut sugar or palm sugar for brown sugar.

Cinnamon

You need ground cinnamon for the filling.

For the icing

We make a quick and delicious icing by whisking together:

powdered sugar milk or non-dairy milk vanilla extract

The cinnamon buns are also delicious without icing, with a sprinkle of toasted almonds, caramel sauce, or our vegan cream cheese frosting. Note: We make the dough by hand, but you can also use a stand mixer with a dough hook attachment. You can add the ingredients to the bowl of a stand mixer in the same order. To a large mixing bowl, add lukewarm milk, sugar, oil, and instant dry yeast. Stir and let the yeast bloom for 1 minute. Add the flour and salt to the yeast-milk mixture and mix with a spatula or wooden spoon until you get a dough bowl. Knead the dough on a lightly floured surface with your hands for 5 minutes until smooth and elastic. Shape the dough into a ball, transfer it into a greased bowl, brush it with oil, and cover it with a damp cloth or plastic wrap. Let proof in a warm place (like a slightly warm oven) for about 1.5 hours or until it doubles in volume.

Prepare the filling

Core and chop the apples into small dice. Set aside. Mix sugar and cinnamon. Soften the butter at room temperature until it has a spreadable consistency.

Shape the dough

Transfer the proofed dough on a clean worktop, without flour this time, and fold on itself 5 times. Roll out the dough with a rolling pin into a rectangle of about 12×16 inches or 30x40cm. Spread the softened butter on the dough. Sprinkle with the cinnamon-sugar mixture, leaving some space around the edges. Add chopped apples on a single layer without overlapping. Roll the dough, starting from the short side. Cut into 9 apple cinnamon rolls with a sharp knife, best if a serrated knife or bread knife.

Second proofing and baking

Transfer apple cinnamon rolls to a well-buttered baking pan. We are using a squared 11×11-inch or 30x30cm baking dish. Proof in a warm place for 40 minutes or until the rolls double in volume. In the meantime, preheat the oven to 350°F or 180°C, then brush the rolls with milk or dairy-free milk. When the oven is hot, bake the rolls for 20 to 25 minutes until they are golden brown on top. Then, take them out of the oven and let them cool down on a wire rack for 15 minutes before drizzling them with icing or frosting. To make the icing, whisk together powdered sugar, vanilla, and milk in a small bowl. We only use simple ingredients that are easy to find and that you probably already have in your pantry. Check out our vegan cinnamon rolls recipe.

Vegan cream cheese frosting

For a more indulgent variation, top the rolls with frosting. Check out our vegan cream cheese frosting recipe to see how it’s done. Room temperature: store cinnamon rolls in a plastic bag for 2 to 3 days. Warm them up in the microwave for 1 minute to add moisture and make them soft again. Freezer: You can freeze baked cinnamon rolls in a freezer-friendly bag for up to three months. However, it would be best to freeze them before baking them in the baking tray wrapped in several rounds of plastic wrap. Thaw and bake: Thaw in the refrigerator overnight, then let it second-proof at room temperature for 1 to 2 hours. Bake in a preheated oven for 20 to 25 minutes.

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