Vegan Apple Cinnamon Rolls

Just pretend you’re sitting down at a table with freshly baked vegan Apple Cinnamon Rolls featuring tender, baked, diced apples throughout and a delicate drizzle of icing on top. Not only is it possible, but you can also make this recipe with easy step-by-step instructions!

An apple cinnamon roll sits on a plate in front of another one on a plate in the background. There are two apples in the background.

There’s nothing like some vegan cinnamon rolls for breakfast. And don’t you love mixing things up? For example, these sweet potato cinnamon buns are a nice twist.

But adding a special filling and diced apples? That makes it even better!

I love taking a traditional recipe and transforming it into something magical.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Flax egg — Use a flax egg, a chia egg, or 1/4 cup of applesauce.
  • Soy milk — Use your favorite plant-based milk.
  • Vegan butter — Use either vegan butter or substitute melted refined coconut oil.
  • Flour — I prefer using bread flour to make my cinnamon rolls soft and tender.
  • Sugar — This recipe uses granulated (for the dough) and brown sugar (for the filling).
  • Yeast — You’ll need one packet of yeast, either active or instant.
  • Apples — Add diced apples to the filling. Here are tips for selecting the best apples for pies and cinnamon rolls.
  • Vegan Cream Cheese — I use Tofutti’s or Daiya vegan cream cheese. Find it in the health food section of many grocery stores or health food stores.
      A spoon hovers over cinnamon rolls, drizzling icing on top. There is an apple and a bowl of icing in the background.

      Frequently-Asked Questions

      Why do cinnamon rolls need to rise twice?

      The dough rises twice to create soft and tender cinnamon rolls. The first rise happens immediately after making and kneading the dough. The second rise (the proof) occurs after the rolls are filled with cinnamon, cut, and arranged in the pan. Proofing them creates tight cinnamon rolls without gaps between the layers.

      What are good egg replacers for cinnamon rolls?

      We add eggs to cinnamon roll dough to give them a stretchy, chewy texture. You can substitute a flax egg, a chia egg, or even some applesauce for vegan cinnamon rolls.

      Marly’s Tips

      • Make-ahead tip — Cover the unbaked rolls in the pan and refrigerate overnight. The following day, allow the rolls to come to room temperature and then preheat the oven and bake.
      • You’ll notice moisture in the pan as the rolls rise. This is the extra liquid from the apples. It will bake off as the rolls bake.
      • Be sure to roll the log tightly to help the rolls bake without gaps between the layers.

      Why This Recipe is a Winner

      • SOFT — Bread flour has a higher protein content, making these rolls oh-so soft and tender
      • DELICIOUS — Adding diced apples to the filling creates bites of tender baked apples throughout each roll
      • SWEET — Cream cheese frosting is the perfect finishing touch to these breakfast rolls.

      These tasty buns are like baked apple slices combined with vegan cinnamon rolls. It’s a perfect combination!

      Storage Tips

      Store cinnamon rolls in a sealed container at room temperature for up to 3 days or in the fridge for up to 7 days. You can freeze them for up to 2 months. To serve, cook in the microwave until heated through.

      Looking down on several apple pie cinnamon rolls with a bowl of icing and some apples in the mix.

      Vegan Cinnamon Recipes

      If you love these vegan apple cinnamon rolls, you’ll want more cinnamon recipes, such as my vegan cinnamon swirl bread. It’s perfect toasted! Here are more even amazing vegan cinnamon recipes:

      An apple cinnamon roll sits on a plate

      Apple Pie Cinnamon Rolls

      These Apple Pie Cinnamon Rolls are delicious and relatively easy to make. You'll enjoy the tender dough with apples in the middle!
      5 from 5 votes
      Course: Breakfast
      Cuisine: American
      Prep Time: 1 hour 20 minutes
      Cook Time: 40 minutes
      Resting Time: 10 minutes
      Total Time: 2 hours 10 minutes
      Servings: 12
      Calories: 325kcal

      Ingredients

      Dough

      Apple Pie Cinnamon Filling

      • ¾ cup brown sugar
      • ¼ cup vegan butter, softened
      • 1 tablespoon ground cinnamon
      • 1 tablespoon cornstarch
      • 1 medium apple, peeled, cored, and diced

      Cream Cheese Icing

      • 1 cup powdered sugar
      • 1 teaspoon vanilla extract
      • 4 tablespoons vegan butter, , softened
      • 2 tablespoons vegan cream cheese
      • 3 tablespoons soy milk (or favorite plant-based milk/creamer)

      Instructions

      For the Dough:

      • Mix the flax egg and set aside.
        A measuring spoon drizzles a flax egg mixture into a small glass bowl
      • Combine the milk and butter in a microwave-safe bowl and heat for 1 minute. Set it aside for several minutes. Then add the flax egg and stir. The mixture should be between 105°F/40°C and 108°F/42°C (the same temperature as your finger if you dip it into the liquid). 
      • In a large bowl, add the flour, sugar, yeast, and salt. Stir to combine. Pour this milk mixture into the flour mixture and stir together until a soft dough forms. 
      • Knead the dough in the bowl with your hands or use a dough hook on a mixer for 5 minutes. Add 3 to 4 tablespoons of flour as needed to keep the dough from sticking to the bottom of the bowl. The dough should form into a ball but still be slightly sticky. 
        Dough is in the bottom of a bowl.
      • Spray the top with vegetable cooking spray, cover with a kitchen towel, and set it aside to rest, for around 30 minutes

      For the Filling:

      • After the dough has doubled in size, punch it down. Then pour it out onto a well-floured surface, sprinkle with a little more flour and use a rolling pin to flatten it out. Your goal is to shape the dough into an approximately 16″ x 12″ shape. You can achieve that by turning and rolling the dough in different directions until you get it just right.
        Dough has been rolled out into a long rectangle and sits next to a rolling pin.
      • Spread softened butter across the dough.
        Vegan butter has been spread over dough rolled out in a rectangle.
      • Stir together the sugar, cinnamon, and cornstarch. Sprinkle this over the butter, covering everything except for about a half-inch of the long edge furthest away from you.
        A hand sprinkles cinnamon sugar over rolled out dough with vegan butter on top.
      • Add the diced apple pieces evenly across the top.
        Dough is rolled out with cinnamon sugar over the top and chopped green apples.
      • Roll the dough as tightly as possible until you reach the end. Dampen your fingers and then run that along the end of the dough.
        Two hands roll dough into a log to make cinnamon rolls. You can see the filling on top of the dough that has not been rolled yet.
      • Then pinch the ends of the dough and then turn the roll so the seam is down.
        Two hands are pinching a log of dough to create a seam.
      • Using a serrated knife, slice the rolls about 1 ½″ thick and carefully place them into a greased pan. Leave about an inch between each roll. Cover loosely with a dampened kitchen towel, and set aside to rise in a warm, draft-free area until doubled in size, about one hour.
        Using a serrated knife to cut cinnamon rolls.

      For the Rolls:

      • When the rolls have doubled in size, preheat the oven to 350ᵒF/175°C. Place pan in a center rack and bake about 24 to 26 minutes until the rolls are golden in color.

      For the Icing:

      • While the rolls are baking, prepare the icing. In a medium bowl, cream together the butter and vegan cream cheese until fluffy. Add the vanilla, followed by the powdered sugar beat until creamy. Stir in one tablespoon of soy milk at a time to get a spreadable consistency.
      • When the rolls are ready, remove them from the oven and add frosting immediately. Serve warm.
      • Store cinnamon rolls in a sealed container at room temperature for up to 3 days or in the fridge for up to 7 days. These can be frozen for up to 2 months. To serve, cook in the microwave until heated through.

      (The products above contain sponsored links to products we use and recommend)

      Notes

      Apple Pie Filling

      You can use your favorite apple for the filling, but I prefer using honey crisp apples because they’re a perfect blend between crisp, sweet, and tart. A tart apple like granny smith will work fine here, too. If you choose to use apple pie filling, be sure to cut the apple pieces into smaller bits and minimize the amount of the gooey filling, because it makes it difficult to roll the dough.
      Calories: 325kcal | Carbohydrates: 53g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 204mg | Potassium: 99mg | Fiber: 2g | Sugar: 29g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

      The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

      This post was originally published in 2012 and was updated to include new photos, new text, and an updated recipe in 2021.

      7 Responses to Vegan Apple Cinnamon Rolls

      1. Avatar thumbnail image for MarlyMina Reply

        5 stars
        Our family loves bread and I think this will be a hit when I serve it during breakfast or snacks. Thanks for the recipe, Marly!

        • Avatar thumbnail image for MarlyMarly

          So glad you liked it Mina!

      2. Avatar thumbnail image for MarlyJulieD Reply

        5 stars
        Wow this looks lovely, Marly!! And that coconut cream drizzle…oh my!! Looks awesome!!

      3. Avatar thumbnail image for MarlyDebbie Reply

        Hi looks great, going to try it with almond milk. I hate soy and don’t thinks its the best, hope almond will be an ok sub.

        Ty for rec

      4. Avatar thumbnail image for MarlyAverie @ Averie Cooks Reply

        5 stars
        Ive been into yeast-breads lately and these rolls look fabulous!

      5. Avatar thumbnail image for Marlynarf7 Reply

        Decadent, scrumptious and soon to be mine! Cheers for this wonderful recipe that reminds us that vegan food is NOT boring or tasteless 🙂

      6. Avatar thumbnail image for MarlyShannon Reply

        5 stars
        Combining two of the greatest sweets can only lead to great things!

      Rate / Comment

      Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.