Description
These delightful vegan cinnamon rolls feature a luscious apple pie filling made with vegan apple curd, layered with cinnamon and brown sugar, then baked to golden perfection. Topped with a spiced cinnamon glaze, they make a cozy, sweet treat perfect for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 1 batch vegan buttermilk
- 75 g vegan butter (block-style), melted
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon sea salt
Filling Ingredients
- 250 g vegan apple curd
- 20 g brown sugar
- 1 ½ teaspoon ground cinnamon
- 50 g vegan apple curd (for extra filling)
Glaze Ingredients
- 2 teaspoons apple cider vinegar (or apple juice or non-dairy milk)
- 150 g powdered sugar
- ¼ teaspoon ground cinnamon (plus extra for garnish)
Instructions
- Preparation: Read the recipe thoroughly before starting. Measure ingredients precisely using a digital kitchen scale. Prepare the vegan apple curd up to 3 days in advance and keep refrigerated until ready.
- Make Vegan Buttermilk and Melt Butter: Prepare a batch of vegan buttermilk as instructed. Slowly melt vegan butter over low heat or in the microwave, warming it just enough to melt without heating further.
- Make the Dough: Mix the melted butter and vanilla extract into the vegan buttermilk. In a large bowl, whisk together flour, granulated sugar, instant yeast, and sea salt. Pour the wet mixture into the dry ingredients and use a spatula to combine into a shaggy dough.
- Knead the Dough: Turn the dough onto a clean, dry surface and knead by hand for 5-7 minutes until smooth and elastic. Resist the urge to flour the surface as the dough initially is sticky but will come together. Use a dough scraper to manage stickiness if needed and clean hands halfway through if necessary.
- First Proof: Lightly grease a clean bowl and place the dough ball inside. Cover tightly with plastic wrap and let proof in a warm spot for 1-2 hours until doubled in size. Meanwhile, let the apple curd come to room temperature for easier spreading.
- Roll Out the Dough: Punch down the dough to release air and roll it out on a lightly floured surface into an approx. 11”x16” rectangle.
- Fill the Rolls: Spread 250g of the vegan apple curd evenly over the dough to the edges using a spatula. Mix brown sugar with 1 ½ teaspoons ground cinnamon and sprinkle evenly on top of the curd.
- Roll and Portion: Carefully and tightly roll the dough log from one long edge. Mark the log into 9 equal portions. Use unflavored toothfloss or a sharp knife to slice the sections evenly.
- Second Proof: Place the rolls in a parchment-lined baking dish (about 10.5″ x 7.5″) spaced evenly. Cover with plastic wrap or foil and proof in a warm area for 1-2 hours until doubled in size. Alternatively, refrigerate covered for up to 24 hours for overnight rising, then bring to room temperature for about 2 hours before baking.
- Bake: Preheat the oven to 175°C (347°F). Bake the rolls for 20-24 minutes until the tops turn a light golden brown. Remove and cool slightly for 15 minutes.
- Prepare Frosting: Whisk together 50 g vegan apple curd, powdered sugar, apple cider vinegar (or substitute liquid), and ¼ teaspoon cinnamon until smooth. Swirl this glaze over the warm cinnamon rolls and dust with additional ground cinnamon if desired.
- Storage: Store leftover rolls tightly covered or in an airtight container at room temperature for 1-2 days or refrigerate for up to 3 days. Remove from fridge about an hour before serving to soften.
Notes
- Use a digital kitchen scale for precise measurements for best results.
- Do not flour the surface excessively during kneading to allow proper dough texture development.
- Unflavored toothfloss is ideal for slicing the cinnamon rolls evenly without squashing them.
- The recipe is vegan and uses vegan alternatives for buttermilk, butter, and apple curd.
- Apple cider vinegar can be substituted with apple juice or any non-dairy milk in the frosting.
- Overnight proofing in the fridge is optional and convenient for preparing ahead.
- Allow the rolls to cool slightly before frosting so the glaze does not melt completely.
