It’s pumpkin season! It’s apple season! It’s my all-time favorite season! I can’t get enough of all things pumpkin and all things apple. Last weekend I was craving cinnamon rolls in a BIG way, so Nick and I whipped up a batch of cinnamon rolls with an apple twist. The result? Amazing deliciousness. Seriously, the best cinnamon rolls we’ve made so to date. And we’ve made some pretty awesome ones in the past! We made these, proofed them, and the put them in the fridge to bake up on Saturday morning. Mmmmm! Delicious!
Vegan Apple Cinnamon Rolls:
2 cups almond milk
1/2 cup coconut oil, melted
1/2 cup evaporated cane juice
2 1/4 tsp active dry yeast
4 1/2 cups all-purpose flour (divided)
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 T kosher salt
Apple Cinnamon Filling:
1 medium sized apple, peeled and diced small (we used Honeycrisp)
1 T earth balance
1 T evaporated cane juice
1 T brown sugar
1 tsp cinnamon
1/4 cup earth balance, melted
evaporated cane juice
Cream Cheese Frosting:
1/4 cup earth balance, softened
2 ounces vegan cream cheese, softened
2 tsp vanilla
1 cup powdered sugar
Heat almond milk, coconut oil and evaporated cane juice in a sauce pan. Scald to about 150-160 degrees. Let cool until mixture is lukewarm. Sprinkle in the yeast, stir gently to combine and let yeast activate. After the yeast activates add to a large bowl containing 4 cups of flour. Stir the mixture together. Cover and let sit for one hour. (dough will seem slightly wet and sticky)
While the dough is rising, make apple cinnamon filling. Cook diced apples with evaporated cane juice, earth balance, brown sugar and cinnamon over medium heat until apples are soft.
When the hour is up for the dough, add in 1/2 cup flour, baking powder, baking soda, and salt. Knead mixture together. Divide the dough in half. Sprinkle work surface with flour and roll dough out to form a thin rectangle. Brush half of the melted earth balance over surface of rolled out dough. Sprinkle evaporated cane juice and cinnamon over the surface of rolled out dough. You just want a thin even layer. Then add in half of the cooked apple mixture. Fold the dough toward you and pinch the seam to seal it. Cut rolls 3/4 to 1 inch thick and place into greased 9×13-inch pan. Repeat with the other half of the dough and filling. We got 15 rolls in our 9×13-inch pan, and put the rest into a greased 9-inch cake pan. Cover rolls and let rise for an additional 30 minutes. At this point, you can put them directly into the oven, or cover and refrigerate overnight.
Bake at 375 for 12-15 minutes, until golden brown.
To make frosting, cream softened earth balance and softened vegan cream cheese together. Add vanilla and powdered sugar. Add more powdered sugar to get to your desired consistency. We like ours on the thinner side, so one cup of powdered sugar was just right.
Devour, and enjoy!