Vegan Caramel Apple Cinnamon Roll
March 6, 2019 | Uncategorized | 2 Comments
Vegan Yeast-Free Caramel Apple Cinnamon Roll
Sweet, salty and just plain delicious these cinnamon rolls are sure to satisfy the most intense sweet tooth. This recipe is great to make with kids, I make them with my son and he loves to help roll out the dough. You can omit the caramel sauce if you would like to make the recipe more simple and less time consuming/mess to clean. This version is yeast free, I have found that adding the yeast sometimes causes a headache after I eat so I just took it out. I will also post another version with yeast for those who want to try it, it does give the added benefit of a softer roll, but I’ve found if eaten right away yeast or no yeast does not make any difference.
Ingredients
Dough
- 4 cups flour
- 4 Tablespoons palm sugar or organic cane sugar
- 8 teaspoons baking powder
- 2 teaspoons salt
- 10 Tablespoons vegan butter
- 1 1/2 cups almond,cashew, or soy milk
Cinnamon Filling
- 2 cups organic brown sugar
- 1/4 cup ground cinnamon
- 4 Tablespoons vegan butter softened or room temp
Apple Pie Topping
- 4-5 apples
- 1 lemon squeezed
- 2 Tablespoons Fresh ginger or ginger paste
- 2 Tablespoons cornstarch
- 1 Tablespoon cinnamon
- 1/4 cup organic brown sugar
Salted Caramel
- 1 cup organic cane sugar
- 2 Tablespoons pink salt or sea salt you will need to use your taste buds on this, I like my caramel really salty, more or less salt may need to be added
- 2 tablespoons vegan butter
- 1/4 cup almond milk or coconut milk
Instructions
Dough
- In a mixing bowl combine all of the dry ingredients and whisk together. If you have a kitchen aid mixer you will want to use the dough hook attachment. Turn on the mixer to combine the dry ingredients, then add in the butter a Tablespoon at a time allowing mixer to combine for a few seconds between each addition. If doing by hand you can crumble in the butter with your hands until pea-sized clumps start to form.
- Once the butter is combined into the mixture you will slowly add in the nut milk keeping the mixing speed on low. If doing by hand you will need to use a fork to combine and then knead with your hands until the dough is formed.
- Roll dough into a ball and set aside
Filling and rolling the dough
- In a bowl combine all the ingredients for the filling, mix with a fork. You can add more or less cinnamon depending on your taste.
- Take the dough you set aside and lightly flour the surface of the table or counter. Press the dough flat with your hands and make into a rectangular shape.
- Roll the dough with a rolling pin keeping as close as possible to a rectangular shape, this will make it easier to roll the dough and keep the rolls even
- Spread the cinnamon mixture evenly over the dough. If you like ginger and want a more tender roll, you can buy a ginger “paste” and spread evenly over the dough before spreading the cinnamon mixture. It gives an amazing flavor and moisture to the rolls.
- Starting at one end of the dough (the shorter width end ) roll the dough into a log, I like to go from left to right. Do not start rolling the long end top to bottom or bottom to top. Then cut log into rolls about 1-2 inches thick, it helps to score the cuts first so the rolls all come out about the same size. I also like to use a sawing motion when cutting using the weight of the knife instead of pressing down with my hand which causes the roll to squish down.
- Place the rolls on a baking sheet or glass pyrex pan and bake at 375 degrees for 5 min. If you are adding the apple filling, you will then remove the rolls from the oven and spoon on the apple filling, replacing the rolls and baking another 10 min checking often. You want rolls to be slightly toasted not turning brown or they will become dry. If you do not want to add the apple pie filling just bake rolls for 15 min.
Apple Pie Filling
- Remove the skin from apples and chop into small squares
- In a bowl combine apples, lemon, cinnamon, ginger, brown sugar, and 1 tablespoon flour if needed
- transfer to pot on stove and heat just enough so the corn starch gets activated and a paste is formed
- remove from heat and spoon mixture onto the rolls. Return rolls to the oven and continue to cook.
Salted Caramel
- Place the sugar in a frying pan add a tablespoon or two of water you do not want a lot of liquid, just enough to make the sugar moist.
- Turn the heat on and caramelize the sugar to a deep amber almost brown color, keep in mind the caramel will get lighter when the milk and butter are added. while the sugar is cooking you can prepare and measure the other ingredients into a measuring cup and set aside keep whisk handy.
- Once the sugar turns brown immediately turn off the heat and pour the milk, butter and salt mixture into the sugar. the sugar will bubble up violently but continue to whisk the mixture until it calms down and stops
- Lightly drizzle over the rolls. If caramel becomes too thick you can re-heat and add more almond milk.
The products I used while making this recipe are found here below, and are recommended by me for this recipe, all products posted have been used personally. By clicking on the link and purchasing the product a small commission will be given to help keep this site going.
By agnivegan
