These apple pie cinnamon rolls are a cross between two classic desserts: apple pie and classic cinnamon rolls, but there is a pear thrown into this recipe that creates this delicious fruity bun!
I am very happy to share a recipe that’s not only delicious but also brings a unique twist to your classic recipes mixed together. As a result, you get delicious Apple Pie Cinnamon Rolls with a Pear and candied orange peel! These rolls are a delicious combination of soft, sweet dough, a fruity filling bursting with apples and pears, and a heavenly creamy cinnamon glaze. The glaze uses cashews and it makes for a pourable icing that’s thick, rich in vanilla flavor, and a little bit healthier too! Trust me, once you try these, you’ll be hooked.
Simple sweet fruity buns recipe for vegans
If you know me you know very well that I am totally in love with all kinds of croissants, and strudels, and I love any yeast cakes really! And when you put those beautiful buns in a cake form it looks like delicious apple-pear pie rolls that you won’t be able to resist. The recipe is relatively simple, and the ingredients are wholesome and easy to find. If you love a variety of flavors and textures in your baked treats, you will love these apple pie cinnamon rolls!
Overcoming the Fear of Yeast: Tips and Tricks
For me not so long time ago, homemade buns or anything to do with yeast seemed to be quite a task and I would simply be intimidated by it. However, I believe that arming yourself with knowledge things don’t seem so scary anymore ( ever heard of the term “knowledge is power?” -😉 ). So let’s have a chat about yeast.
What is yeast:
Yeast is a fungus. Yep, you heard that one right correctly. Yeast is alive, it is a fungus, and you can find it everywhere. As the yeast grows, it converts its food (in the form of sugar or starch) into alcohol and carbon dioxide through the process of fermentation.
Types of yeast:
- Natural yeast – this yeast is everywhere. It is floating in the air, it is living on our skin and in our bodies, and is in the grains we eat. A natural yeast starter (aka wild yeast starter or sourdough starter) is a culture of natural yeast cells and good bacteria that is used instead of dry or fresh yeast to leaven bread.
- Fresh yeast – Fresh yeast, sometimes called cake yeast or compressed yeast, is a block of fresh yeast cells that contains about 70% moisture and is commonly used by baking professionals. It is a highly perishable product that must be kept in the refrigerator.
- Dry yeast – Dry yeast is a commercially made form of yeast. The yeast cells have been dried out and therefore are in a dormant state. This makes dry yeast shelf-stable and gives it a much longer shelf life than fresh yeast.
Bear in mind that yeast is very sensitive to temperature. Cold temperatures slow yeast activity down on the other hand warm temperatures speed up the activity of yeast.
What to look out for when working with yeast:
- yeast needs moisture. Moisture will wake up the cells of yeast as dry yeast is in a dormant state. Keep in mind it still needs food 👇.
- it needs food and it is sugar. When yeast is given moisture and a food source it starts feeding. As it feeds, it produces carbon dioxide gas which makes our cake or bread dough rise.
- All the above is called proofing your yeast. It is a process of hydrating the dry yeast in liquid and adding a pinch of sugar. This process wakes the yeast up from its dormant state and gives it a food source to feed on.
- salt – it acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your dough. Adding salt prevents the yeast from reproducing too quickly. On the downside, salt can kill the yeast. You wouldn’t want to add your salt into the liquid you proofed your yeast in. I always try to keep them separate.
Mastering Yeast for these fruity buns:
Today, I’m not bothered by a bit of mess, sticky dough, or waiting for yeast to rise. These days I enjoy working with yeast dough, filling it with all sources of fruit, jam, or pudding, and molding it into rolls. The oven does the rest and bakes them to perfection!
You will get about 12 sweet apple pie cinnamon rolls from the given ingredients ( it depends on how big you will cut them). They also stay fresh the day after baking (if they last, of course). Another bonus if you are planning your meals – this is your meal prep-friendly snack 😁🙌.
And now that you also know the basics about yeast, you can confidently make this apple pie cinnamon rolls every weekend!
What You’ll Need to Create Magic in Your Kitchen
Mixing bowls
Measuring cups and spoons
Baking tray
Parchment paper
Rolling pin
Sharp knife
Pastry brush
Ingredients you need to make perfect apple pie cinnamon rolls:
White spelt flour: This flour offers a light and delicate texture to the dough while giving you a mildly sweet and nutty taste. If you do not have this flour on hand just use plain all-purpose flour.
Warm plant milk: Cashew, almond, or soy milks are great choices as they are on a creamier side.
Vegan butter: provide a rich and creamy taste but you can use olive oil or butter. I have used rapeseed oil before with great success too.
Maple syrup: has a distinct depth of flavor with a hint of caramel and toffee that goes very well with apple and pear. You can use plain sugar. To substitute 1 tablespoon of maple syrup with granulated sugar, use 1 tablespoon of sugar and add a small amount of liquid about 1 teaspoon of milk.
Fresh baker’s yeast: Fresh yeast can provide a quicker and more robust rise to the dough compared to dry yeast due to its higher viability and enzymatic activity. You can of course use dry or instant yeast. (Use the table in this recipe)
Raw sugar – gives a nice, sweet flavor to the dough and helps with browning! I love using raw sugar as it retains some natural nutrients and compounds that are usually lost during the process. You can use coconut sugar for a slightly caramelized flavor.
Cinnamon
Apple puree -you can also use an unsweetened apple sauce.
Apple and Pear – fresh and crispy fruit. You can also use just one type of fruit and omit the other.
Cashews – they add to the delicious creaminess of the icing!
Rice flour: I wouldn’t want to substitute rice flour for plain flour because rice flour has a special knack for thickening the filling without making it too gloopy.
Caramelized orange zest – you can omit it but the bitter-sweet, fruity, and chewy candied orange peel is under-appreciated and it adds beautiful citrusy sweetness with a subtle tang!
Powdered sugar
Coconut milk: Or any other plant-based milk.
How to make those apple pie cinnamon rolls:
Soak your cashews: Place the cashews in warm water and set aside.
Prepare the Dough: In a large mixing bowl, combine warm plant milk, melted butter, maple syrup, and raw cane sugar. Add your yeast. Make sure that is not too hot or the yeast will be killed!- Dip your finger in it…should be just warm. If it is too hot leave it to cool before you add the yeast. Add the dry ingredients and mix the dough till well combined.
Knead the Dough: Transfer the dough to a floured surface and knead for a few minutes until it becomes elastic and smooth.
Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour, or until it doubles in size.
Prepare the Filling: In a separate bowl, mix the apple puree, diced apple, diced pear, rice flour, raw cane sugar, and orange zest until well combined.
Roll Out the Dough: Punch down the risen dough and roll it out into a rectangle on a floured surface.
Fill and Roll: Spread the prepared filling evenly over the dough, then tightly roll it up from the long side to form a log. Cut the log into equal-sized pieces, about 3 cm wide. Let them rest for 10-15 minutes.
Bake the Rolls: Place the rolls on a baking sheet lined with parchment paper and bake for 10 minutes at the lowest temperature. After this time, increase the temperature to 190 ° C and bake the buns until golden brown for about 20 minutes.
Make the Icing: While the rolls are baking, prepare the icing by mixing powdered sugar, coconut milk, soaked cashews, and cinnamon until smooth.
Cool and Ice: Allow the rolls to cool slightly, then drizzle the cinnamon icing over the top.
Little helpful tips:
- Keep a close eye on the buns in the last minutes of baking to prevent them from over-browning. Rotate the baking sheet if necessary to ensure even browning.
- Do not skip the step of allowing the dough to rise in a warm, draft-free area for the specified time or until it doubles in size. This step is crucial for achieving soft and fluffy buns.
Let Your Creativity Shine! Some fun Variations
- Experiment with different spices like nutmeg or cloves to add an extra layer of warmth to your rolls.
- Try incorporating other fruits such as berries for a summer twist.
- You could add a bit of crunch and added flavor, by sprinkling chopped nuts onto the filling before rolling. Pecans and walnuts would taste great here!
Why did my apple pie cinnamon rolls turn out soggy?
If your apple pie cinnamon rolls turned out soggy, it could be due to a few things, overfilling them with too much moisture-rich fruit, underbaking, improper storage before cooling, using ingredient substitutions, or baking in a humid environment. To avoid soggy rolls, ensure even filling distribution, bake until golden brown and firm, allow them to cool completely before storing, stick to the original recipe ingredients, and consider adjusting baking conditions for humidity.
What’s the best way to store these buns to keep them fresh for longer?
To keep these buns fresh, store them in an airtight container once they’ve cooled down. They should stay tasty for up to a couple of days at room temperature.
Are there any alternative toppings for the buns besides the cinnamon icing?
If you’re not a fan of cinnamon icing, you can get creative with toppings! Try the simple mixes below.I have tried them all and they are all equally delicious:
- Mix powdered sugar with fresh lemon juice and a little plant-based milk for a tangy and sweet icing.
- Melt some dairy-free dark chocolate and mix in a tiny bit of coconut oil for a smooth drizzle over the buns – YUM!
- Mix powdered sugar with a small amount of plant-based milk (like almond, soy, or oat) and a splash of vanilla extract. Adjust the consistency with more milk or sugar as needed.
Other recipes you might like:
Chocolate chip cookie for one!
Cherry brioche sweet buns
If you try this recipe for Apple Pie Cinnamon Rolls feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Vegan apple pie cinnamon rolls
Ingredients
DOUGH
- 2½ cup white spelt flour
- 1 cup warm plant milk ( i used homemade cashew milk)
- 1 tbl vegan butter melted
- 1 tbsp maple syrup
- 14 gram fresh baker yeast ( substitute with 2 tsp instant yeats)
- 1 tbsp raw cane sugar
- pinch salt
FILLING
- ½ cup apple puree
- 1 large apple diced
- 1 medium pear diced
- 1 tbsp rice flour
- 1 tsp raw cane sugar
- 1 tsp candid orange zest
- ⅓ tsp cinnamon
ICING
- ¼ cup cashews soaked
- ½ cup powdered sugar
- 2 tbls coconut milk
- ¼ tsp cinamon
Instructions
- Soak your cashews: Place the cashews in a warm water and set aside.
- Position a rack in the center of the oven and preheat to 160℃. Line a baking sheet with parchment paper.
- Warm the milk, butter, sugar and maple syrup. Make sure that butter has melted. Add yeast to the warm mix.
- Leave that aside for 10 minutes tull yeast start working ( foams up a bit).
- In a meantime cut up your fruit and mix with sugar and rice flour, orange candid zest.
- When you yeast mix is active add you dry ingredients and combine all the ingredients.
- Knead the dough for a moment on a board sprinkled with flour. If it sticks to your hands, add more flour. Leave it to rest till it doubles in size.
- After it has doubled roll the kneaded dough in a square shape into a layer about 1 cm thick.
- Spread your apple pure evenly and sprinkle your chopped fruit.
- Roll the dough into a tight roll (starting from the long side) and cut it into several equal parts, approx. 3 cm wide. Leave it to rest for another 10 -15 minutes.
- Put the buns on a baking sheet lined with baking paper and bake for about 10 minutes at the lowest temperature. After this time, increase the temperature to 190 ° C and bake buns until golden brown for about 20 minutes.
- Mix the coconut milk in a bowl with the rest of the icing.
- To make sure the buns are done but not overdone, check if they're golden brown, firm when you touch them gently
- Cool the buns. When cooled pour your icing on top.
- ENJOY!
Notes
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wygląda po prostu obłędnie. Jutro próbujemy:)
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no i jakie resultaty? wyprobowane ?