The kids won’t nap. Wal-mart is threatening to move in and destroy my neighborhood. I haven’t been sleeping well. I sleep, but I have one stressful dream after another, and I wake up tired.
Lucky for me, I’ve got a cup of coffee and one of these apple cinnamon rolls to perk up my afternoon.
Cinnamon, apple, and brown sugar make for a cinnamon roll that has a caramel apple flair to it. I could eat these everyday.
You’re not tired of cinnamon rolls yet, are you? I hope not. I’ve got a couple more cinnamon-y gems for you this week. By the time I’m done, you’re sure to have the perfect cinnamon roll treat for breakfast this weekend.
- 1 cup lukewarm water
- 1 tbsp active dry yeast
- 1/2 cup + 1 tbsp liquid sweetener*
- 1/2 tsp kosher salt
- 1/2 cup applesauce
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 cup whole wheat flour
- 3 cups white flour + more for kneading
- 1 1/2 cups peeled and finely diced apples
- 1 cup brown sugar
- 2tbsp white flour
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 cup melted vegan butter
- 1. In a large mixing bowl, whisk together the water, yeast, 1 tablespoon of sweetener, and salt. Allow to rest for about 5 minutes, or just until the mixture is starting to look creamy/foamy.
- 2. Whisk the remaining sweetener and the applesauce into the yeast mixture.
- 3. Using a wooden spoon, stir the spices, wheat flour, and 3 cups of the white flour into the liquid ingredients. Continue to stir, until you have a ball of dough (it might be a bit shaggy).
- 4. Turn the dough out onto a well floured surface. Knead for 3-4 minutes, or until you have an even, smooth ball of dough. You may work as much as a cup of flour into the dough, when kneading, but the dough may still be sticky.
- 5. Return the dough to the bowl, cover with a clean towel, and place a non-drafty location.
- 6. Allow to rise for 25 minutes. Preheat the oven to 350 degrees, while the dough is rising. Grease two pie tins, two 8x8 inch cake pans, or a 9x13 inch cake pan.
- 7. While the dough rises, peel and dice the apples.
- 8. In a medium sized mixing bowl, toss the apples with the dry filling ingredients.
- 9. Stir the melted butter into the apples, so that all the sugar, flour, and spices are moistened.
- 10. After 25 minutes, turn the dough out onto your floured surface again. The dough may not look like it rose much. Knead the dough for another minute.
- 11. Use a rolling pin, to roll the dough out until it is about 24x14 inches and roughly 1/4 inch thick. The size may vary, depending on how much additional flour you kneaded in. Flip the dough over and add more flour to the surface, as necessary, to keep the dough from sticking to the work surface.
- 12. Gently spread the filling mixture evenly over the dough. Be careful not to tear the dough. Keep the filling about 1/2 inch from the edges.
- 13. Roll the dough, from the long side, to create a log (like a jelly roll).
- 14. Cut the dough into 16-18 even slices. Place the rolls in your greased pan(s). It's okay if they fit snuggly and are touching in some places. This will result in soft cinnamon rolls.
- 15. Bake for 27-30 minutes, or until the tops of the rolls are golden brown and a bit crisp.
- 16. Cool, in the pan, for 2-3 minutes. Then place a large plate over the pan and invert, to turn the rolls out onto the plate. Serve warm
- 17. Refrigerate leftovers.
- *agave, honey, and brown rice syrup will all work