Description
Delicious apple cinnamon rolls made with almond milk, butter, and fresh apples, topped with sweet icing.
Ingredients
Scale
- 1 cup almond milk (or any other milk)
- 2½ teaspoons instant dry yeast (or active dry yeast)
- ¼ cup sugar
- ⅓ cup olive oil (swap avocado oil or sunflower oil)
- 3½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup brown sugar
- 4 teaspoons cinnamon
- ¼ cup butter (or dairy-free butter)
- 2 – 3 apples
- ¾ cup powdered sugar
- 1½ tablespoons milk (any, we use almond milk)
- 1 teaspoon vanilla extract
Instructions
- Heat 1 cup almond milk until lukewarm, then add it to a large mixing bowl with 2½ teaspoons instant dry yeast, ¼ cup sugar, and ⅓ cup olive oil. Stir and set aside for 1 minute.
- Add 3½ cups all-purpose flour and 1 teaspoon salt, and mix with a wooden spoon until you get a dough ball.
- Knead on a lightly floured surface for 5 minutes until smooth and elastic.
- Shape the dough into a ball and transfer it to an oiled bowl, brush top with oil, and cover with a damp cloth.
- Proof in a warm place (like in a slightly warm oven or next to a radiator) for 1 to 2 hours or until it doubles in volume.
- Soften ¼ cup butter at room temperature. Core and chop 2 – 3 apples into small dice.
- In a small bowl, mix ½ cup brown sugar and 4 teaspoons cinnamon.
- Transfer the proofed dough onto a clean worktop and fold on itself 5 times.
- Roll out the dough into a 12×16-inch or 30×40-cm rectangle, spread the softened butter on top of the dough with a spatula.
- Cover with the cinnamon-sugar mixture.
- Add the chopped apples on a single layer.
- Roll the dough into a log, starting from the short side.
- Cut into 9 apple cinnamon rolls with a sharp serrated knife.
- Transfer the rolls onto a well-buttered baking pan. We use an 11×11-inch (30×30 cm) baking pan.
- Proof a second time in a warm place for 40 minutes or until doubled in volume.
- Preheat oven to 350°F or 180°C, brush the rolls with some milk, then when the oven is hot bake them for 20 to 25 minutes.
- Take the rolls out of the oven, let them cool down for 15 minutes, then drizzle with icing or smear with frosting.
- For the icing, whisk together ¾ cup powdered sugar, 1½ tablespoons milk, and 1 teaspoon vanilla extract in a small bowl.
Notes
- Ensure the almond milk is lukewarm to activate the yeast properly.
- These rolls can be served warm or at room temperature.
- Feel free to add nuts or raisins for extra texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg