Apple Pie Cinnamon Rolls! Vegan cinnamon rolls with apple pie filling! Cinnamon rolls with frosting. Perfect for holidays, Christmas and brunch!
- 2 medium apples, peeled and finely diced
- 1/4 cup + 1 Tbsp sugar, divided
- 1/3 cup butter or vegan butter, divided
- 1 1/2 tbsp ground cinnamon, divided
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cardamom
- 1 packet or 2 1/4 tsp instant yeast
- 1 cup unsweetened soy milk
- 1/4 tsp salt
- 2 3/4 – 3 cups flour
- 1/2 cup pecans finely chopped
- Frosting: 1 cup powdered sugar, 1-2 tbsp. soy milk
- In a medium saucepan, add the diced apples, 1 tbsp. sugar, 1 tbsp. butter, 1 tbsp. cinnamon, nutmeg and cardamom. Cook over medium heat until reduced and apples are very soft, about 20 minutes. Using a fork or potato masher, finely mash the apples. It should be the consistency of chunky applesauce. Let cool while you prepare the yeast.
- In a small saucepan heat the soy milk and 2 tbsp. butter until it reaches 110 degrees F. If you don’t have a thermometer, it should be warm to the touch but not hot.
- Transfer the milk to a large mixing bowl or bowl of a stand mixer.
- Sprinkle on yeast and let activate for 10 minutes. Then add 1 Tbsp sugar, salt and stir.
- Next add in 1/2 cup of the apple mixture and stir.
- Add flour 1/2 cup at a time, mixing as you go. The dough will be sticky, I’ve made these twice and usually use a little more than 2 1/2 cups. When it is too thick to stir, transfer to a lightly floured surface and knead until it forms a loose dough ball. Add a little flour at at a time if needed but only use as much flour as it will take.
- Wipe out the large mixing bowl and spray or coat with oil. Place the dough ball in the bowl and cover with a towel. Place in a warm area to rise until doubled in size, about 1 hour. (I usually place on top my stove with the oven on warm or on top of a radiator. One of the few perks of living in a very old house.)
- Place the remaining butter in a small saucepan and melt.
- On a lightly floured surface or pastry board, roll out the dough into a long rectangle ~1/4 inch thick. Brush with the melted vegan butter and top with 1/4 cup sugar, 1/2 tbsp. cinnamon and ~3-4 tablespoons of the remaining apple mixture. The apple mixture should be in a very thin layer. You may not need all the apple mixture as you want the dough to be easy to roll and not too heavy. Sprinkle on 1/4 cup of the finely chopped pecans.
- Slowly and tightly roll up the dough and situate seam side down. With a serrated knife, cut the dough into 2 inch sections and place in a greased 8×8 square or round pan.
- Brush the tops with remaining butter and sprinkle with remaining pecans.
- Loosely place a kitchen towel on top and let rise again, about 20 minutes.
- Bake! Preheat the oven to 350 degrees F. Bake rolls for 30 minutes until slightly golden brown. Let cool for a few minutes, then frost.
- Place the powdered sugar into a bowl. Slowly add in milk, 1/2 tsp. at a time until the frosting is creamy and thick. These taste best warm!
Keywords: vegan, breakfast, brunch, cinnamon roll, apple pie