Once the dough has risen, transfer it to lightly floured parchment paper and roll it out into a large rectangle, 1 cm thick (1/2 inch).
Spread the cinnamon apple filling over the dough, leaving 10 cm at the top.
Then, starting at the bottom, carefully roll the dough (with the help of the parchment paper). Egg-free and gluten-free dough is generally trickier to work with and can be brittle/ crack easily. So be slow and careful doing this step, lifting the parchment paper to help with the process rather than using your fingers too much (see video).
Once fully rolled, use a sharp knife to cut the log into 9 equal-sized buns and transfer them to a lightly greased baking dish (8 or 9-inch square).
Bake the cinnamon rolls in a 356 °F/180 °C oven for about 25 minutes. Then remove them from the oven and allow them to cool until just ‘warm,’ soft, and delicious!
If you want to add a delicious frosting, simply mix about 70 grams of icing sugar (or powdered Erythritol) with a little plant-based milk until you have a runny paste. Frost the rolls and enjoy!
These vegan cinnamon rolls are best enjoyed immediately after baking or within the first few hours. However, store any leftovers in an airtight container for 2-3 days. I recommend popping them back into the oven, air fryer, or microwave before enjoying the leftovers.