Apple Cinnamon Rolls
These vegan & gluten-free apple cinnamon rolls are soft, fluffy, and delicious. The apple cinnamon filling tastes and smells heavenly and keeps the cinnamon buns moist. This is a great vegan dessert, snack or breakfast.
Prep Time 25 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 50 minutes
Servings 9 rolls
- 2 medium-sized apples, finely chopped
- 2 tsp cornstarch
- 1/2 scant cup coconut sugar or brown sugar (85 g)
- 1/4 cup raisins (optional)
- 3 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp cardamom (optional)
In a small pot, dissolve the 2 tsp dry yeast with 1 tsp of the sugar in the lukewarm milk (about 95 degrees F / 35 degrees C). Let the yeast proof for 10 minutes. It should get frothy and rise. If this doesn't happen you will need to buy fresh yeast.
Put all flours and starches into a bowl, add the psyllium husk powder, the coconut sugar, salt and stir with a whisk.
Now add the softened vegan butter + yeast mixture and knead the dough with your hands for about 5-10 minutes.
Cover the bowl with a damp kitchen towel and let it rest at a warm place for about 45 minutes.
Once the dough has risen, put it on a floured parchment paper. Roll out the dough with a rolling pin to a rectangle, about 1 cm thick.
Spread the apple filling over the dough but leave about 10 cm on the top blank.
Carefully roll up the dough with the help of the parchment paper. Since the dough is gluten-free and egg-free it can be a little bit tricky to roll it up. Gluten-free doughs always tend to be a little bit brittle and can burst easily so roll it up carefully.
Cut the dough into 9 equal pieces and put them into a greased baking dish.
Bake in the oven at 180 degrees C (356 degrees F) for about 25 minutes.
If you want to add a delicious frosting, simply mix about 70 grams of icing sugar (or powdered Erythritol) with a little bit of plant-based milk until you have a runny paste.
Let the apple cinnamon rolls cool a little bit, then add the frosting and enjoy!
The cinnamon rolls taste best right out of the oven when they are still warm, soft and fluffy. You can store leftovers in the fridge but they will become a bit drier after a while. That's why you should put them again in the oven for a few minutes when you eat leftovers the next day. Please read the text of the blog post to find out how to freeze them.
- Do not omit the psyllium husk powder. It's very useful in gluten-free yeast doughs. Psyllium husk is a fiber which soaks up a lot of liquid. Ground chia seeds are similar (soaking up some liquid), however, psyllium husk adds some elasticity and bounce to the dough, and furthermore also acts like a gum replacer.
- I had the best result with the flour mixture stated in this recipe. If you use a different flour mixture the result will be different since different gluten-free flours absorb a different amount of liquid. You might have a similarly good result with another flour mixture but at the same time it can also end up in a failure. Unfortunately, I cannot tell you which other flour mixes might or might not work in this recipe.
- If you are not gluten-free you can use regular all purpose flour, however, you will most likely need a little bit less plant-based milk. Just add enough until you have an elastic dough.