These cinnamon rolls from the blog Orchids + Sweet Tea get an extra seasonal boost thanks to the sweet cinnamon apple pie filling and thick maple glaze.
What you need:
For the dough:
1 pack of fast rising yeast
½ cup plus 1 tablespoon brown sugar, divided
¼ cup warm water
1¼ cup almond milk, room temperature
6 tablespoons vegan butter, softened but not melted
1 teaspoon vanilla extract
3 cups flour, plus more to dust the work surface
2 cups bread flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon allspice
⅛ teaspoon ground cloves
⅛ teaspoon ground cardamom
1 teaspoon salt
½ teaspoon olive oil
For the apple filling:
½ cup brown sugar
1 tablespoon ground cinnamon
2 medium Gala apples, peeled and diced
3 tablespoons vegan butter, melted, divided
For the maple glaze:
¼ cup vegan butter, softened at room temperature
4 to 5 cups powdered sugar, sifted
¼ cup maple syrup
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 tablespoon almond milk
What are you doing:
- For the dough, in the bowl of an electric mixer, combine the yeast and 1 tablespoon of brown sugar and slowly add warm water while stirring frequently. Let stand for 10 minutes to activate the yeast. Add milk and butter to the yeast mixture and beat until well blended. Add vanilla and beat to incorporate.
- In a large bowl, whisk together flour, bread flour, remaining brown sugar, cinnamon, nutmeg, allspice, cloves, cardamom and salt and add to wet ingredients. Mix on low speed until well blended and a doughy consistency is reached, about 3 minutes. Turn the mixer head into a dough hook and knead the dough on high speed for 5 to 10 minutes until smooth and elastic and the dough springs back when lightly pressed together with 2 fingers.
- Lightly grease a large bowl with oil and add the dough, turning gently until coated. Cover with a towel and let stand for 1 hour, until doubled in size.
- For the apple filling, in a medium bowl, combine cinnamon and brown sugar. Put aside. Add apples in a separate bowl. Put aside. Line a large 9×13 baking dish with parchment paper to allow excess to hang from the sides.
- Sprinkle a clean surface with flour and place the dough on it. Roll with a rolling pin into a rectangular shape, about 9×14 and ½-inch thick, trimming edges if necessary. Brush 5 tablespoons of melted butter on the dough. Sprinkle evenly with the brown sugar mixture and diced apples. Roll the dough up tightly and using a pastry cutter, cut into 1½ inch rolls, placing each roll cut-side down in the prepared baking dish. Cover with plastic wrap and place in the refrigerator to chill overnight, or at least 8 hours.
- Remove the buns from the refrigerator and let them rise at room temperature for 1 to 2 hours.
- Preheat the oven to 375 degrees and brush the tops of the buns with the remaining 1 tablespoon of butter. Bake for 35 to 40 minutes.
- For the maple glaze, in a large bowl, beat the softened butter until creamy and smooth. Add powdered sugar, maple syrup, vanilla, cinnamon and milk and beat until smooth.
- Remove the buns from the oven and wait 30 minutes or until completely cooled before spreading evenly with icing.
Photo credit: Shanika Graham-White