Description
Delight in these vegan cinnamon rolls filled with a luscious apple pie filling and topped with a cinnamon-spiced frosting. Perfectly soft, sticky, and flavorful, these rolls are a fantastic treat for breakfast or dessert, combining classic cinnamon roll textures with the comforting taste of spiced apple curd.
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
- 250 g vegan apple curd
- 20 g brown sugar
- 1 ½ teaspoon ground cinnamon
Additional Filling
- 50 g vegan apple curd
- 2 teaspoons apple cider vinegar (or apple juice or non-dairy milk)
Frosting
- 150 g powdered sugar
- ¼ teaspoon ground cinnamon (plus extra for garnish)
Instructions
- Read the Recipe: Carefully read through the entire recipe before starting. For best accuracy, weigh ingredients using a digital kitchen scale. Prepare the apple curd up to 3 days ahead, storing it refrigerated until ready to use.
- Prepare Vegan Buttermilk and Melt Butter: Make a batch of vegan buttermilk. Gently melt the vegan butter in a saucepan over low heat or microwaved, warming it enough to melt but not hot.
- Make the Dough: Combine the melted vegan butter and vanilla extract with the vegan buttermilk. In a large bowl, whisk flour, sugar, yeast, and sea salt. Pour liquid mixture into dry ingredients and mix with a spatula until a shaggy dough forms.
- Knead the Dough: Transfer dough to a clean dry surface. Knead by hand for 5-7 minutes until it forms a smooth ball. The dough will be sticky initially; avoid adding extra flour. Use a dough scraper to manage stickiness as needed.
- First Proof: Lightly grease a clean bowl. Place the dough ball inside and cover tightly with plastic wrap. Let it proof in a warm spot for 1-2 hours until doubled in size. Meanwhile, bring apple curd to room temperature to soften for spreading.
- Roll Out Dough: Punch down the risen dough to release air. Roll it out on a lightly floured surface into an approximately 11 by 16 inch rectangle.
- Fill the Rolls: Spread 250 g of the apple curd in a thin, even layer over the dough, going to the edges. Mix brown sugar and cinnamon and sprinkle evenly over the curd layer.
- Shape Rolls: Roll the dough tightly into a log shape. Mark the log into 9 equal parts. Cut through the dough using unflavored toothfloss or a sharp knife with slow steady pressure to form individual rolls.
- Second Proof: Place rolls into a parchment-lined 10.5 by 7.5 inch baking dish. Cover with plastic wrap or foil and allow to rise for 1-2 hours until doubled in size. For overnight rolls, refrigerate up to 24 hours and bring to room temperature before baking.
- Bake: Preheat oven to 175°C (347°F). Bake rolls for 20-24 minutes, or until the tops are light golden brown. Remove and cool for 15 minutes.
- Make Frosting and Finish: Whisk together powdered sugar, 50 g vegan apple curd, apple cider vinegar, and ¼ teaspoon cinnamon until smooth. Swirl frosting over warm rolls and dust with additional cinnamon if desired.
- Storage: Store leftover rolls tightly covered or in an airtight container. Keep at room temperature for 1-2 days or refrigerate up to 3 days. Allow refrigerated rolls to soften at room temperature for about an hour before serving.
Notes
- Measure ingredients with a digital kitchen scale for best results.
- Vegan apple curd can be prepared up to 3 days ahead and refrigerated.
- You can substitute apple cider vinegar with apple juice or non-dairy milk in the frosting.
- Use unflavored toothfloss to slice rolls cleanly without squashing them.
- For overnight proofing, refrigerate rolls after shaping and proof again at room temperature before baking.
- The dough is sticky initially; resist adding flour to maintain softness.
