healthier vegan apple cinnamon rolls gluten-free recipe
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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.
Course Breakfast, Dessert
Prep Time 25 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 50 minutes
Servings 9 rolls
Author Michaela Vais

Ingredients

Yeast Dough

Apple Filling

  • 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)

Instructions

Yeast Dough

  • 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.

Filling

  • Meanwhile, you can prepare the filling. Chop the apples and put them to a bowl. Add all other filling ingredients and stir. Set aside.

Assemble

  • 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.

Notes

  • 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.