Perfectly combining the warm and comforting textures and flavors, these apple pie cinnamon rolls will make the coziest addition to a late Sunday morning.
- 200g vegan butter
- 1.5 dl (0.5 cups) organic cane sugar
- ½ dl (0.1 cups) Ceylon cinnamon
- 4 organic apples
- 150g vegan butter
- 2 dl (0.8 cups) boiling water
- 3 dl (1.2 cups) cold oat milk
- 50g fresh yeast for sweet bakes
- 1 dl (0.4 cups) organic cane sugar
- 12 –15 dl (5-6.3 cups) wheat flour
- ½ tsp himalayan salt
- Start by blending together the filling with an electric whisk, except for the apples.
- Then pour the boiling water together with the cane sugar and salt in a bowl then add the cold oat milk, make sure the fluid is room tempered, and then add the yeast.
- Stir until it’s combined and then start adding the wheat flour. I started with 5 dl and blend it evenly and then 5 dl more and knead it in evenly, then I added 1dl at a time until it released from the edges of the bowl. (I had about 13dl total).
- Divide the dough into two.
- Then do the following to both parts of the dough: put one part at a time on a clean table sprinkled with flour. Roll it out into a rectangle and spread out half of the filling on top. Shred two of the apples and sprinkle on top. Roll it into a roll and chop up into about 1,5 inches buns and put in a baking sheet lined pan. Put a clean towel on top and let it rise for 1.5 hours. When there’s about 20 minutes left, put on the oven at 225°C/450°F. Put in the buns for 8- 15 minutes, take it out and let chill.
- Repeat the above step.
- Prepare the glaze with 4 dl icing sugar, 4 tbsp cold water, and a tsp lemon juice. Whisk together and drizzle on top!
Find more of Mathilda’s recipes on @healthyholisticview.