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I grew up with my grandmother’s cinnamon buns and now that I sadly don’t live very close to her anymore, I was overjoyed when I found out that my favorite bakery not far from our house has vegan cinnamon rolls. It’s a regular bakery, but their cinnamon rolls are dairy only and no egg. How awesome is that?! I’ve always thought that making them at home would be quite complicated and time consuming and I was especially concerned about the leavening component.
A couple of days ago, I was out shopping and was completely in the mood for cinnamon, but unfortunately the bakery was out of cinnamon rolls, so I decided to make some at home because it couldn’t be that hard. I’m done with these delicious vegan cinnamon rolls with apples which were even better and also much healthier than the ones I intended to buy. And I can assure you that it is much easier than I first thought.
How to make vegan cinnamon rolls
I did a simple yeast dough with spelled flour, almond milk, brown sugar, vegan margarine and cinnamon. Instead of brown sugar you can also use coconut sugar and, if you want, replace the spelled flour with whole wheat flour. First, dissolve the yeast in warm almond milk with a little sugar and add it to the flour. Let it rest for a couple of minutes. In the meantime you can melt the margarine and then add it to the flour together with the remaining almond milk, sugar and cinnamon. Then knead the dough for about a minute or two. I used a planetary mixer with dough hooks, but of course you can also use a classic planetary mixer or just use your hands.
Let the dough rise in a warm place for about half an hour. Then do the stuffing. I used three small apples, more margarine, sugar and cinnamon.
Roll the dough into a rectangle (about 12 by 6 inches) and spread with the melted margarine. Then sprinkle with sugar, cinnamon and spread the apples evenly. Roll up the cinnamon rolls and seal the edges. I decided to make vegan mini cinnamon rolls. So I just put them in muffin tins. If you want to make this, make sure you cut them into exactly 12 pieces. But of course you can also use any other form of cooking.
Bake at 375 degrees for 15 minutes (or until lightly browned). Meanwhile, make the frosting: Combine 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and about 1/2 teaspoon almond milk. If it is too thick, add more almond milk.
All in all, vegan cinnamon rolls assemble in under an hour, including cooking time, which is pretty quick for cinnamon rolls.
I hope you enjoy this vegan cinnamon roll recipe and have an apple cinnamon-scented weekend. As always, love to hear from you guys. 🙂
Vegan cinnamon rolls
These simple vegan cinnamon rolls with apples and spelled flour are ready in under an hour. They are the perfect gift for autumn days!
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Portions: 12 portions
ingredients
For the vegan cinnamon rolls:
Instructions
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First, dissolve the yeast in lukewarm almond milk (use about 2 tablespoons from the amount listed in the ingredients list) and sugar (1 tablespoon from the amount listed in the ingredients list). In a bowl, combine the milk and yeast mixture with the flour. Let it rest for a couple of minutes, in which you can melt the margarine and then add it to the flour along with the remaining almond milk, sugar and cinnamon.
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Then knead the dough for about a minute or two. I used a planetary mixer with dough hooks, but of course you can also use a classic planetary mixer or just use your hands.
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Let the dough rise for about half an hour. Then she prepares the filling: cut the apples into small pieces. In a small skillet, she heats a teaspoon of vegan margarine. Cook the apple for about 3 minutes and sprinkle with 1/2 teaspoon cinnamon. Shelve. Then melt the remaining margarine (1 tablespoon).
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Roll the dough into a rectangle (about 12 by 6 inches) and spread with the melted margarine. Then sprinkle with sugar, cinnamon and spread the apples evenly. Roll up the cinnamon rolls and seal the edges.
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With a sharp knife, cut the roll into exactly 12 pieces. Place them in muffin pans and bake at 375 degrees for 15 minutes (or until lightly browned).
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Meanwhile, make the frosting: Combine 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and about 1/2 teaspoon almond milk. If it’s too thick, add more almond milk.
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Let the cinnamon rolls cool down a bit. Spread or pour the frosting over the cooled cinnamon rolls.
