An easy homemade apple cinnamon pie filling is rolled up in a tender, fluffy dough, baked and then slathered with a luscious vanilla glaze. And yes, they’re vegan, but no one would ever guess. Promise.
3lbsfirm apples, peeled and cored, cut into 1/4" pieces(
½cuprefined coconut oil or vegan butter
For the Vanilla Glaze:
4tbspvegan butter (softened if using the stick kind)
To Prepare the Apple Filling:
In a medium-sized pot over medium heat, melt the refined coconut oil or vegan butter, add in the apples, brown sugar and cinnamon. Stir well and bring to a simmer. Turn the heat down to low, and cook for 20-25 minutes or until most of the juice has cooked off but the apples are still firm. Stir in the salt, and set aside to cool to about 115°F.
To Prepare the Dough:
In a small saucepan over low heat, melt the coconut oil and then add the non-dairy milk, bringing the mixture to 110-115°F (if it gets too hot, let the temperature come down or it will kill the yeast.) Stir in the vanilla.
In a large bowl with a wooden spoon or in the bowl of a stand-mixer with a dough hook attachment, mix the flour, sugar, yeast and salt together. Slowly stream in the warm milk and oil mixture. If using a stand mixer, run it on a medium-low setting for about 10 minutes. If doing it by hand, remove the dough from the bowl and on a lightly oiled surface with oiled hands, knead it for about 5-10 minutes (the longer the better!)
Wash out the bowl and grease it. Form the dough into a ball, place it in the bowl and turn it over so both sides are oiled. Lightly cover and let it rise in a warm place for 1 1/2 hours or until about doubled in size.
To Assemble the Rolls:
Line a 9 x 13" pan with parchment paper, or oil well. Preheat the oven to 350°F.
On a lightly oiled surface, roll the dough out into a rectangle about 20" x 14" (or about 1/4" thick). Spoon the apple mixture over the dough, starting in the middle and working out making sure the apple bits are evenly spread around. With the long end closest to you, roll the dough up away from you evenly. Roll tightly by very lightly pulling the dough towards you are you roll. When finished, seal the end piece to the roll by making tiny pinches along the end length onto the roll. Push the roll over a bit so the seam is facing down. Using a serrated knife, cut the roll into 12 even pieces (I find cutting it in half then each half in half, then each of those into 3 helps keep things even). Place the rolls into the prepared pan cut side down. Cover lightly and place in a warm spot for 30-60 minutes.
Uncover the rolls, place them in the preheated oven and bake for 25-35 minutes or until the rolls are golden on top, and a toothpick inserted into a doughy part comes out clean. Remove from the oven, let cool for 10-15 minutes and spread with the Vanilla Glaze.
For the Vanilla Glaze:
In a medium-sized bowl, beat the vegan butter until creamy. Add the confectioner's sugar a half cup at a time until incorporated. Add in the vanilla and 2 tbsp of the plant-based milk. Beat until all of the lumps are gone. If it's too thick, add more plant-based milk a tbsp at a time until it reaches the desired thickness. Spread over the slightly cooled rolls.
*If your yeast is approaching the best before date or has not been stored according to package directions, you should proof the yeast rather than add it directly to the dry ingredients. See the recipe blog post for instructions.**Using refined coconut oil ensures you don't get a coconut flavor. This recipe works well using a neutral liquid vegetable oil instead (e.g. avocado or canola).