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cinnamon apple rolls with cream cheese frosting

Cinnamon apple rolls with caramel drizzle

Soft, fluffy cinnamon apple rolls topped with cinnamon cream cheese frosting and a vegan caramel drizzle.

Ingredients
  

  • 320 ml dairy free milk
  • 50 g vegan butter, chopped into cubes
  • 500 g strong white bread flour
  • 7 g fast-action dried yeast
  • 2 tbsp light brown soft sugar or coconut sugar
  • 1 tsp vegetable oil

Filling

  • 70 g vegan butter, softened
  • 90 g light brown soft sugar
  • 1 tbsp cinnamon, ground
  • 210 g applesauce

Cinnamon cream cheese frosting

  • 150 g vegan cream cheese
  • 80 g icing sugar
  • 2 tsp cinnamon, ground
  • 1 tsp vanilla extract

Caramel drizzle

  • 80 g vegan condensed milk
  • 15 g vegan butter
  • 15 g soft brown sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Instructions
 

  • Warm the dairy free milk in a pan gently until it starts to steam. Add the chopped butter and stir through until the butter has melted. Remove from the heat and allow to cool for a couple of minutes.
  • Add bread flour, salt, brown sugar and yeast to a large mixing bowl and mix well to combine. Pour in the warmed milk and butter and mix until everything forms a sticky dough. Knead in a stand mixer with a dough hook for 6-7 minutes, or by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth and stretchy. Lightly oil the mixing bowl and return the dough to the bowl to prove, covered with a tea towel for a couple of hours in a warm place, or until doubled in size. You can also chill the dough overnight in the fridge at this stage if you prefer and bake them fresh in the morning.
  • Prepare the cinnamon butter filling by adding butter, sugar and cinnamon to a small pan and heating gently until starting to soften. You can also do this in a small bowl in the microwave for a minute if you prefer.
  • Tip the dough onto a lightly floured surface and roll into a rectangle 50cm x 40cm. Spread the cinnamon butter over the dough, right up to the edges. Spoon over the apple sauce and spread evenly over the dough. Starting from one of the longer sides, cut the dough in half using a pizza cutter. Then divide each half into two pieces and cut out three strips from each quarter to give you 12 strips in total. Carefully roll them up as tightly as possible and arrange in a large baking dish (mine is 33cm) with baking paper. Cover with a tea towel and leave to rise for at least 30 mins, or until they're puffed up and plump.
  • Preheat oven to 180•c and bake for 25-30 minutes until golden brown at the edges. If they still look a little underdone, bake for another 10 minutes but cover with foil to prevent the tops from browning too much. Allow to cool fully.
  • To prepare the frosting, mix cream cheese, icing sugar, vanilla and cinnamon together with a hand whisk or in a stand mixer. Spread over the buns while they are still a little warm to make sure the cheese gets into all the delicious swirls.
  • Make the caramel drizzle by adding all caramel ingredients to a small pan and bringing to a high temperature, bubbling for 5-6 minutes, until the caramel starts to reduce and pull away from the edges of the pan. Allow to cool for a few minutes to thicken. Drizzle caramel sauce over the buns and leave to set for 20 minutes before serving.