Apple Cinnamon Rolls

Oooo I can’t wait for you to try these! I’ve been making cinnamon rolls for a long time, and I’ve discovered that the secret to making them extra fluffy is the use of a tangzhong (I’ll fill you in on what that is below). Basically, it’s a mixture that’s incorporated into the dough before kneading that gives it this unbeatably plush texture. It works wonders in my classic Vegan Cinnamon Rolls, and it does here too.

For these, I wrapped the dough around something similar to an apple pie filling and made them huge. I’m talking bakery cinnamon roll-size. They puff up beautifully in the oven, turning a glorious shade of golden brown on the outside while the centres stay incredibly moist and gooey. The combination of the cooked cinnamon-sugar apples, the warm, pull-apart rolls themselves, and the thick, tangy vegan cream cheese frosting is enough to drive you wild.

Why These Vegan Apple Cinnamon Rolls Are a Must-Try

Fall’s favourite sweet treat just landed. Here’s why you need it on your breakfast table:

• These cinnamon rolls are so soft and fluffy. The tangzhong might be one extra step, but it gives them that plush, pull-apart texture you crave from your favourite bakery. Even after they’ve cooled, they’ve still got it. 
• These are proper cinnamon rolls. Meaning, they’re massive. Rather than making a more traditional 12-roll recipe, I rolled the dough around the filling the short way and cut the log into 9 pieces for extra-thick, substantial morning treats. Because they’re larger, the centres take a bit longer to bake, but stay extra gooey. The best.
• I didn’t go easy on the apples here. You’re sure to get a nice tender chunk (or two) of cinnamon-infused fruit in every bite. I was really careful to ensure the filling (both the apples and the cinnamon-sugar) wouldn’t seep out onto the pan. Everything stays tucked in the rolls for maximum enjoyment.

Notes on Ingredients

You’ll mostly need pantry staples for these vegan apple cinnamon rolls. Plus some apples, of course. Here’s a checklist for you (see the recipe card for measurements):

Tangzhong

• Bread flour – It is important that you use bread flour here. It has a higher protein content, which will give the dough more structure and the rolls a better rise.
• Unsweetened soy milk – I like using soy milk because of its higher protein content (this gives more structure to the dough and enables a better rise). You could also use pea milk if soy isn’t an option for you.
• Water – Use filtered water. Tap water can have a funny taste.

Cinnamon Roll Dough

• Bread flour – Again, stick with bread flour for these. You need that high protein content.
• Light brown sugar – Granulated sugar would be fine, too.
• Instant yeast – To make the dough rise. Make sure the label says “instant.” Traditional yeast won’t have the desired effect.
• Fine sea salt – Or table salt.
• Ground cinnamon – Because you can’t have cinnamon rolls without it. I like using cinnamon in the filling and in the dough itself.
• Unsweetened soy milk – Warm. Pea milk will also work.
• Vegan butter – Melted and cooled. Grab some from the store or try my Vegan Butter Recipe.

Apple Filling

• Vegan butter – My Vegan Butter Recipe is super easy, but you can also find vegan butter at most grocery stores.
• Apples – The apples will soften during the baking process, so you want something that will hold its shape. Firm apples such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn work well.
• Lemon juice – To brighten up the filling a bit.

Cinnamon Filling

• Light brown sugar – You could use dark brown sugar if you prefer a deeper, more molasses-y flavour.
• Vegan butter – Homemade or store-bought will work just fine.
• Ground cinnamon – If you wanted to add a little nutmeg, you could do that too.
• All-purpose flour – To thicken and stabilize the filling so it doesn’t just leak out onto the baking tray.

Vegan Cream Cheese Frosting

• Vegan cream cheese – Softened at room temperature. I have a great recipe for Homemade Vegan Cream cheese, but you can totally grab some from the store instead.
• Vegan butter – Store-bought or homemade.
• Vanilla extract – To add a little depth to the frosting.
• Fine sea salt – The salt breaks up the sweetness a bit so your taste buds don’t get bored.
• Powdered sugar – Sifted. Don’t try to use a different kind of sugar here. The powdered sugar adds structure to the frosting that other sugars won’t provide.
• Cornstarch – For a little added structure.

What Is Tangzhong?

You’ll notice that, in this recipe, I’m whisking together some flour, soy milk, and water and cooking the mixture into a sort of pudding. Once that pudding cools, I incorporate it into the cinnamon roll dough. This is an old Asian baking technique called tangzhong, which is sometimes used in yeasted doughs to help create a softer, fluffier texture and to help extend the shelf life of the baked good. It works wonders for these cinnamon rolls as well as in my Japanese Milk Bread, these Vegan Donuts, and, of course, my Classic Vegan Cinnamon Rolls.

How to Make Apple Cinnamon Rolls

Ready to dive into this sweet baking project? Here’s a general overview of how to make apple cinnamon rolls. For a more detailed look, see the recipe card below.

Make the Dough

• Make the tangzhong. In a small saucepan, whisk together the flour, soy milk, and water until smooth, then cook over medium heat, whisking constantly, until thick and pudding-like.
• Chill the tangzhong. Transfer the tangzhong to a bowl and chill in the fridge for 10 minutes.
• Combine the dry ingredients. Whisk all but 2 tablespoons (15 g) of the flour together with the brown sugar, yeast, salt, and cinnamon.

• Add the wet ingredients. Make a well in the centre, add the soy milk, vegan butter, and cooled tangzhong. Stir to form a shaggy dough.
• Rest. Cover the bowl and let the dough rest for 10 minutes.

• Knead. Fit the stand mixer with the dough hook and knead the dough on medium speed for 12-15 minutes.
• Adjust. The dough should be smooth and elastic. If it’s overly sticky and difficult to handle after 5 minutes of kneading, add the reserved flour 1 teaspoon (2.5 g) at a time.
• First rise. Shape the dough into a smooth ball and let it rise, covered, in a lightly greased mixing bowl until doubled in size (1 hour).

Prepare the Apples and the Cinnamon Filling

• Cook the apples. Melt the vegan butter in a skillet over medium heat, add the apples, and cook for 5-7 minutes, stirring occasionally. Cook until the apples are soft but still hold their shape, and most of the moisture has evaporated.
• Add the lemon juice. Stir in the lemon juice and cook for 30 seconds.
• Cool. Spread the apples in a shallow bowl and cool completely.
• Make the cinnamon filling. Whisk together the brown sugar, melted vegan butter, cinnamon, and flour.

Assemble the Rolls

• Prep. Lightly grease a 9-inch (23 cm) square baking pan.

• Roll out the dough. Press a little air out of the dough, then transfer it to a lightly floured work surface. Fold the dough over itself a few times, then shape into a rectangle and roll out into a 12 x 14-inch (30 x 36 cm) rectangle.
• Fill. Spread the cinnamon filling over the dough, followed by the cooled apples.

• Roll. Starting from one of the 12-inch (30 cm) sides, roll the dough into a tight log and pinch the seam to seal.
• Chill. Chill the log in the fridge for 10 minutes.
• Cut. Cut the log into 9 equal rolls.

• Final rise. Arrange the rolls on the baking sheet in 3 rows of 3 with some space between. Cover and let rise until noticeably puffy (45 minutes).

Bake and Frost

• Prep. Preheat the oven to 350°F (175°C).

• Bake. Bake the rolls on the centre rack for 25-30 minutes.
• Cool. Cool in the pan for 10 minutes before frosting.
• Make the frosting. Beat the vegan cream cheese and vegan butter together until fluffy, then beat in the vanilla and salt, followed by the powdered sugar and cornstarch.
• Frost the rolls. Spread the frosting over the cinnamon rolls and serve warm.

Tips for Perfect Apple Cinnamon Rolls

• Chill the tangzhong. If it’s too warm, it will interfere with the yeast.
• Make sure your yeast is active. Before you get started, take a little yeast and combine it with warm water. Walk away for 10 minutes. When you return, it should be nice and foamy on top. If it’s not, you need new yeast.
• Warm soy milk. Use warm soy milk (about 110°F/43°C) in the dough. If it’s too cold, it won’t activate the yeast properly. If it’s too hot, it’ll kill the yeast. Either way, your rolls won’t rise well.
• Rest the dough. Before you knead the dough, let it rest for 10 minutes. This will give the flour some time to hydrate, making the dough easier to work with.
• Adjust dough. The dough should be smooth and elastic by the time you’re done kneading. If it’s looking really sticky and tough to work with 5 or so minutes into kneading, you can add a little flour, 1 teaspoon (2.5 g) at a time, until it starts to clean up a bit.
• Rise in a warm place. Set your dough to rise in a warm, draft-free place. If it’s too chilly, it won’t rise as well.
• Use your eyes. For the first rise, you want the dough to double in size. For the second, the rolls should look noticeably puffy. I provided an estimated time, but I recommend you use those visual cues rather than a timer.
• Evaporate. Let almost all of the moisture evaporate from the apples; otherwise, your filling will be runny.
• Let the apples cool. All the way. If they are warm, they will soften the dough, making the rolls difficult to shape.
• Roll evenly. When rolling out the dough, keep the thickness as even as possible for even baking.
• Chill the log. Let the log chill in the fridge before slicing for cleaner cuts.
• Tent. If the rolls start to brown too quickly, you can tent them with aluminum foil in the last 5-10 minutes of baking.

Variations

If you want to put your own spin on this apple cinnamon rolls recipe, feel free. Here are a few ideas to get you started:

• Add some nuts. Sprinkle some lightly toasted pecans or walnuts over the apple filling before rolling the dough into a log.
• Experiment with spices. If you want to go beyond cinnamon and add a little something extra, go for it. Nutmeg or cardamom would be lovely.
• Sticky buns. Spread Vegan Caramel Sauce over the prepared baking sheet and sprinkle it with toasted pecans. Then, arrange the cinnamon rolls on top, let them rise, and bake as usual. After the rolls have cooled for a bit, flip the pan upside down so the sticky pecan mixture sits on top. Skip the frosting.

How to Store

• Countertop: You can store fully cooled, unfrosted apple cinnamon rolls in an airtight container at room temperature for up to 2 days. Once you add the frosting, they need to go in the fridge or in the freezer.
• Refrigerator: Once cool, seal any leftover cinnamon rolls in an airtight container and store them in the fridge for up to 4 days. They’ll dry out a little, but they’ll still be delicious.
• Freezer: Seal fully cooled apple cinnamon rolls in a freezer-safe airtight container. They’ll keep in the freezer for up to 3 months. Let them thaw in the fridge before diving back in.
• To reheat: Arrange rolls in a single layer on a baking sheet and cover with aluminum foil. Bake at 300° (150°C) for 10-15 minutes or until heated through. You can also microwave leftover rolls in 30-second intervals until warm.

You can freeze unbaked apple cinnamon rolls. After the second rise, place the sheet pan full of rolls in the freezer for 1 hour. When the rolls are nice and firm, load them into a freezer bag and store in the freezer for up to 3 months. When you’re ready to enjoy, bake as usual. Just add a few extra minutes to the baking time.

More Apple Recipes

Now that apple season is here, you’re probably looking for more ways to use this season’s star fruit. I’ve got you covered:

• Apple Crisp
• Apple Strudel
• Vegan Apple Pie Recipe
• Hot Spiced Apple Cider
• Homemade Apple Fritters

Enjoy friends! If you make this apple cinnamon roll recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!