Vegan Apple Cinnamon Scrolls

Prep Time: 20 mins

Cook Time: 25 mins

Resting Time: 2 hrs

Servings: 12 scrolls

Ingredients

Dough

3 ⅓ cups (415g) bread flour, or plain flour, plus more if needed

1 cup (250g) dairy-free milk, warm

½ cup (115g) vegan butter, room temperature (note 1)

3 tablespoons brown or coconut sugar

1 tablespoon instant dry yeast

2 teaspoons ground cinnamon

Apple Cinnamon Filling

½ cup (100g) brown or coconut sugar

⅓ cup (75g) vegan butter, melted, but at room temperature

2 tablespoons ground cinnamon

2 x medium apples (any sweet variety), finely chopped

Icing

½ (120g) vegan cream cheese, softened (or sub with ¼ cup vegan butter)

¼ cup (55g) vegan butter, room temperature

1-2 cups (100-200g) icing sugar

Dough:

1. Add all the ingredients to a large bowl or stand mixer and mix until it comes together. Knead the mixture for at least 5 minutes until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
2. Cover the bowl with a tea towel. Set it aside in a warm spot for at least 1 hour or until the dough has doubled in size.

Filling:

1. Add the melted butter, sugar and cinnamon to a small bowl. Mix until a smooth paste forms. Set aside to thicken.

Assembling the scrolls:

1. Grease or line a large cake tray about 33 x 23 cm large.
2. Lightly dust a clean surface with flour. Roll out the dough into a rectangular shape about 30 x 45 cm large.
3. Spread the cinnamon mixture onto the dough close to the edge. Sprinkle the apple pieces on top.
4. Starting from the long side, tightly roll the dough into a tube. Use a sharp knife or unflavoured dental floss to cut rolls out of the dough.
5. Arrange the rolls in your prepared baking tray. Place a tea towel over the rolls and set aside to rise for at least 1 hour. The rolls are ready when they are puffy again and have increased in size by at least 50%.

Baking the rolls:

1. When the scrolls are puffy again, preheat the oven to 180°C.
2. Bake the scrolls for around 20-25 minutes. The scrolls are ready when they are slightly golden brown or when you insert a skewer in one of the middle buns and it doesn't have wet dough on it. Set aside to cool.

Icing and serving:

1. The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Warm up the scrolls before enjoying them again!

Notes

1. If you use spreadable vegan margarine, you will need to add a little more flour to your dough. You may use coconut oil instead but I’d recommend adding a generous pinch of salt for flavour.

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!