Simple Vegan Recipes

Vegan Apple Cinnamon Rolls

[日本語のレシピはここをクリック]

an image of vegan apple cinnamon rolls

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.

an image of cinnamon roll dough proofing

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.

an image of vegan apple cinnamon rolls before rolling

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.

an image of vegan apple cinnamon rolls in a baking dish

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?

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❤️

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.
Prep Time30 mins
Cook Time35 mins
Resting Time2 hrs
Total Time3 hrs 5 mins
Course: Bread, Breakfast, Dessert
Cuisine: Vegan, Vegetarian
Servings: 6

Ingredients

for the Dough

  • 125 ml warm soy milk or almond milk
  • 1 tsp active dry yeast
  • 2 tbsp cane sugar
  • 2 tbsp coconut oil melted
  • 1/2 tsp vanilla extract
  • 1 egg replacer I use Bob's Red Mill, see Ingredient Notes for alternative
  • 240 grams all-purpose flour or 180g bread flour + 60g cake flour
  • 1/4 tsp salt

for the Sautéed Apples

  • 1/2 tbsp vegan butter or vegan margarine
  • 2 apples peeled and diced
  • 1/3 cup pecans roughly chopped
  • 1 tbsp maple syrup
  • 1/2 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg

for the Filling

  • 1/2 tbsp vegan butter, melted or vegan margarine
  • 45 grams cane sugar
  • 1 tbsp ground cinnamon

for the Maple Icing

  • 45 grams powdered sugar
  • 1 tbsp maple syrup
  • 1 1/2 tsp soy milk (or any non-dairy milk)

Instructions

  • 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, egg replacer, flour, and salt. Mix to form a shaggy dough.
  • Turn the dough out onto flat surface, and knead for 10 minutes.
  • Place the dough in a lightly greased bowl and cover with a towel or cling wrap. Let it rise in a warm place for 60 to 90 minutes, until the dough double in size.
    an image of cinnamon roll dough proofing
  • While the dough is proofing, make the sautéed apples. Heat vegan butter in a pan, and cook the apples on medium-low for 3 minutes. Add maple syrup, cinnamon, nutmeg, and chopped pecans and cook for 2 more minutes, until slightly caramelized.
  • On a lightly floured surface, roll out the dough into a rectangle, about 25cm x 35cm (10in x 13in). Spread melted vegan butter evenly, and sprinkle cinnamon and cane sugar. Spread the sautéed apples on top.
    an image of vegan apple cinnamon rolls before rolling
  • Starting from one of the short ends, roll up the dough into a tight log. Cut the log into 6 evenly sized pieces. Use a serrated knife to make even clean cuts.
    Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.
    an image of vegan apple cinnamon rolls in a baking dish
  • In a preheated oven at 180C / 350 F, bake the rolls for 25~30 minutes, until deep golden on top.
    Cool for 10 minutes before removing from the dish.
  • For the icing, mix powdered sugar, maple syrup and soy milk. Drizzle over the rolls while they are still warm. Serve while warm. Enjoy!
    an image of vegan apple cinnamon rolls

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。

an image of vegan apple cinnamon rolls

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

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

an image of vegan apple cinnamon rolls

アップル・シナモンロール [ヴィーガンレシピ]

ふっくら焼き上がったパン生地に、香ばしいシナモンの香りと甘いアイシングが格別な美味しさです!中にはソテーした林檎とピーカンナッツ、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。
Prep Time30 mins
Cook Time35 mins
Resting Time2 hrs
Total Time3 hrs 5 mins
Servings: 6

Ingredients

生地

  • 豆乳 125ml アーモンドミルクでもOK
  • ドライイースト 小さじ 1
  • てんさい糖 大さじ 2
  • ココナッツオイル 大さじ 2 
  • バニラエキストラクト 小さじ 1/2
  • 卵一個分のBob's Red Mill Egg Replacer  フラックス卵でもOK(詳細は下部に)
  • 強力粉 180g
  • 薄力粉 60g
  • 塩 小さじ 1/4

リンゴのソテー

  • ヴィーガンバター又はマーガリン 大さじ 1/2
  • リンゴ 2個  剥いて、小さめの一口大にカット
  • ピーカンナッツ 1/3 カップ 粗く刻む
  • メープルシロップ 大さじ 1
  • シナモンパウダー 大さじ 1/2
  • ナツメグ 小さじ 1/4

フィルング

  • ヴィーガンバター又はマーガリン 大さじ 1/2
  • シナモンパウダー 大さじ1
  • てんさい糖 45g

アイシング

  • シュガーパウダー(粉糖) 45g
  • メープルシロップ 大さじ1
  • 豆乳 小さじ1.5

Instructions

  • ひと肌くらいにレンジで温めた豆乳にドライイーストとてんさい糖を混ぜ合わせて、5分置く。
  • (1)と生地の材料を全て大きめのボウルに入れて、混ぜる。
    ある程度、一つにまとまったら作業台に出して10分こねる。
  • 生地を丸めて油を塗ったボウルにいれて、ラップをかける。一次発酵させる。(暖かい場所で60~90分、生地が2倍にふくらむまで)
    an image of cinnamon roll dough proofing
  • 生地を作業台に出して、ローラーで長方形に伸ばす。35cm×25cmくらいまで伸ばす。
    生地全体に溶かしたヴィーガンバターを塗って、シナモンとてんさい糖のフィリングをまんべんなく掛ける。上にリンゴのソテー乗せる。
    an image of vegan apple cinnamon rolls before rolling
  • 短い辺から生地をきつめに巻く。巻き終わりはしっかりつまんで閉じる。
    生地を6等分に切り分ける。パン切り包丁を使うときれいに切れます。
    クッキングシートを敷いた型に並べて、ラップをかける。30分最終発酵させる。
    an image of vegan apple cinnamon rolls in a baking dish
  • 180C / 350 Fに熱したオーブンで25~30分焼く。濃い焼き色がしっかり付いたら出来上がりです。
    10分冷ましてから、アイシングをかけてお召し上がりください!
    an image of vegan apple cinnamon rolls

Notes

フラックスエッグの作り方

フラックスシード(亜麻仁の粉末)大さじ1 と水大さじ3 をよく混ぜ合わせる。とろみが出るまで10分置く。(とろみが出ない場合は、冷蔵庫でさらに10分置く)

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I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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