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Vegan Caramel Apple Cinnamon Rolls

Vegan Apple Cinnamon Buns with Apple Juice Caramel

Tully Zander
The caramel drizzled over the top of the apple cinnamon buns while still warm is kind of the real show-stopper, though. It’s far easier than a traditional caramel, requiring just one or two ingredients and a little time on the stove. It’s made by taking a litre of apple juice (fresh or from a carton, I used Kiju) and simmering it until it is reduced to about a fourth of its original volume, at which point it becomes thick and intensely flavourful. You can serve it as is, or add a couple tablespoons of vegan butter or coconut oil to get a creamier consistency.
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Recipe
Calories 281 kcal

Ingredients
  

For the dough

  • 2 tbsp ground flax
  • 3 tbsp warm water
  • 1 flax egg (2 tbsp ground flax + 3 tbsp warm water)
  • 1/3 cup organic cane sugar
  • 1 cup warm water
  • 2 1/2 tsp dry active yeast
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/3 cup melted coconut oil or grapeseed oil
  • 3 1/2 cup ap flour or light spelt flour

For the filling

  • 3 tbsp coconut oil, melted
  • 1 1/4 cup coconut sugar or brown sugar
  • 1 tbsp heaping cinnamon
  • pinch salt
  • 3-4 apples, peeled and diced

For the caramel

  • 1 l apple juice
  • 2 tbsp vegan butter or coconut oil

Instructions
 

  • Start by making the dough: in a small bowl mix together flax and 3 tbsp warm water. In a large bowl, dissolve 1 tsp sugar into 1 cup water and sprinkle on yeast. Let both bowls sit for about 10 minutes until flax mixture is thickened and yeast mixture is foamy.
  • To the yeast mixture, add flax egg, vanilla, lemon juice and oil. In a separate bowl, mix together remaining sugar, 3 cups flour and salt. Add to the wet ingredients and stir until a shaggy dough comes together. Begin kneading, adding the remaining 1/2 cup flour as needed until you have a soft, uniform ball of dough. Place is a greased bowl and turn to coat. Cover and let rise until doubled, about an hour.
  • After risen, roll out dough on a floured surface to a thin triangle, about 13" by 18". Brush with the 3 tbsp of melted coconut oil.
  • To make the filling, combine coconut sugar with cinnamon and a pinch of salt. Sprinkle evenly over the oiled dough. Next, evenly sprinkle on the diced apple.
  • Tightly roll up the dough starting with a long edge. Place seam side dough and cut the dough log into even pieces, about 12.
  • Generously grease a large skillet or rectangular pan and arrange the cut rolls with even spaces between them. Brush with soy milk or additional melted coconut oil, if desired. Set aside to rise a second time, for about 30 minutes. The rolls should be fitting together snugly after the second rise.
  • Bake is a 350F oven for 30 to 34 minutes, until the tops are golden.
  • To make the caramel (note, you can start the caramel during the second rise of your buns)
  • Place the apple juice in a saucepan over high heat and bring to a gentle boil. Immediately reduce the heat to a simmer and keep it simmering until the juice has reduced to about 1/4 of its original volume. It should be visibly thick (this took about 40 minutes for me, but keep checking. There's no need to stir or fuss over it while it's reducing, but mind it doesn't burn). Turn off the heat and add in butter or oil and stir in well. Drizzle caramel over warm buns and enjoy.

Nutrition

Serving: 20gCalories: 281kcalCarbohydrates: 57gProtein: 2gFat: 5gSaturated Fat: 1gFiber: 3gSugar: 10g
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