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Vegan Apple Cinnamon Rolls

These vegan apple cinnamon rolls are the perfect Fall pastry treat! The soft and fluffy rolls are filled with cinnamon brown sugar, caramelized apples and pecans. Drizzled on top is a maple glaze icing.

Try these deliciously satisfying apple cinnamon rolls for your next weekend or holiday breakfast. They are sure to make breakfast extra special.

And, this recipe is very easy to follow and make. The dough is not too sticky or wet, so it’s quite easy to handle. Even if you’re a novice at baking, I highly recommend you give these rolls a try!

Ingredients You Need

Here is a list of the ingredients you will need to make vegan cinnamon rolls.

• dry yeast
• plant-based milk
• coconut oil
• vanilla extract
• cane sugar
• flour
• vegan butter
• salt
• egg replacer
• ground cinnamon
• ground nutmeg
• apples
• maple syrup
• pecans

for the icing

• powdered sugar
• maple syrup
• plant-based milk

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Plant-based milk – I use soy or almond milk for this recipe, but other types of plant-based milk should work too. Just make sure to use the unsweetened, unflavored kind.

Sugar – I use cane sugar, but other granulated sugars you could use are brown sugar, coconut sugar or maple sugar.

Flour – use all-purpose flour if you have it. Since all-purpose flour is not common in Japan, I mixed bread flour 強力粉 and cake flour 薄力粉 . You could also make these rolls with just bread flour, but the texture will be slightly denser.

Egg Replacer – for baking, the best egg replacer I’ve found is Bob’s Red Mill Egg Replacer (sold on iHerb). You could also substitute it with flax egg (1 tbsp flaxseed mill + 3 tbsp water, mix well and place in fridge for 15 minutes). However, with flax egg, the texture will be less fluffy, more bread-like.

How To Make Vegan Apple Cinnamon Rolls

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. It is a 5-step process.

Step 1: Make the dough

Mix warm soy milk, dry yeast, and cane sugar in a large bowl. Let it sit for 5 minutes, then add melted coconut oil, vanilla extract, flour, egg replacer and salt. Mix to form a shaggy dough. Turn the dough out onto a flat surface, and knead for 10 minutes.

Step 2: Proof the dough

Place the dough in a lightly greased bowl, cover and let it rise in a warm place for 60 to 90 minutes. The dough should double in size.

Step 3: Cook the apple filling

While the dough is proofing, make the apple filling. Heat vegan butter in a pan, and sauté the apples for several minutes. Add pecans, maple syrup, cinnamon and nutmeg, and cook until caramelized.

Step 4: Make the rolls

On a lightly floured surface, roll out the dough into a rectangle, about 25cm x 35cm (10in x 13in). Spread melted vegan butter, and sprinkle cinnamon and sugar evenly. Spread the apple filling on top.

Starting from one of the short ends, roll up the dough into a tight log. Cut the log into 6 evenly sized pieces. Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.

Step 5: Bake the rolls

In a preheated oven at 180C / 350 F, bake the rolls for 25~30 minutes, until deep golden on top.

For the icing, mix powdered sugar, maple syrup and plant-based milk. Drizzle over the rolls while they are still warm.

How To Store

These vegan apple cinnamon rolls are best served fresh, but they will keep at room temperature for 2 days, or in the refrigerator for 5 days. Store them in an airtight container once they are completely cooled.

Looking for other vegan breakfast options?

• Coffee Cake
• Savory French Toast
• Classic Cinnamon Rolls
• Pecan and Cranberry Granola
• Easy Tofu Scramble

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

ヴィーガン・アップルシナモンロールのレシピ

以前、ブログにヴィーガン・シナモンロールの作り方を投稿しましたが、

今回はさらにグレードアップしたシナモンロールを紹介します！

中にはソテーした林檎とピーカンナッツを入れ、上にかけるアイシングはメープルグレーズです。

休日やホリデーシーズンにオススメのアップルシナモンロールです。是非朝食やおやつにお試しください。

必要な材料

小麦粉　強力粉と薄力粉をブレンドします。無ければ、強力粉だけでも作れますが、薄力粉を混ぜた方がふっくらします。

ドライイースト

豆乳　アーモンドミルクでも代用可能です。

ココナッツオイル

バニラエキストラクト

てんさい糖

メープルシロップ

塩

シナモンパウダー

ナツメグ

ヴィーガンバター又はマーガリン

リンゴ

ピーカンナッツ

卵代用品　オススメはBob’s Red Mill Egg Replacer です。パンやお菓子を焼く際には、このEgg Replacer が一番美味しく、失敗なく焼けます。普段はiHerbかAmazonで買っています。無けれは、フラックス卵でも代用は可能ですが、若干、食感はずっしりとします。（フラックス卵の作り方はレシピカードの詳細にあります）

レシピの詳細は下部のレシピカードをご覧ください。