These vegan apple cinnamon rolls are soft, fluffy, and filled with warm cinnamon, brown sugar, and juicy apples.
They’re perfect for fall mornings or cozy weekends when you want something sweet but also comforting.
No dairy, no eggs, but you’d never know — they’re so good.
The smell alone will pull everyone into the kitchen.
Why I Love This Recipe
I first made these on a chilly October morning when I had extra apples and wanted something cozy. The kitchen smelled like a bakery and I’ve been making them ever since. They’re now a fall staple in my house.
- You get soft, bakery-style rolls without needing dairy or eggs
- The apples cook down just enough to stay juicy, not mushy
- It’s a great make-ahead recipe for weekends
- You can change it up with different fruits or spices
Makes: 9 rolls
Total Time: About 2 hours (includes rising time)
Bake Time: 25–30 minutes
Macros (per roll – approximate)
Calories: 280
Carbs: 48g
Fat: 6g
Protein: 4g
Why This Recipe Works (Quick Science)
We use plant milk and vegan butter to create a soft dough that still rises beautifully. Brown sugar caramelizes with the apples to give that sticky, gooey swirl. And the yeast gives us that classic bakery-style puff — no eggs required.
Common Mistakes
- Not letting the dough rise fully — patience is key for soft rolls
- Overfilling with apples — it can make the rolls fall apart when slicing
- Using cold plant milk — it can slow or stop the yeast from activating
- Cutting the rolls unevenly — try using dental floss for even slices
What to Serve With
- A hot chai latte or pumpkin spice coffee
- Fresh fruit on the side
- A drizzle of extra glaze or vegan caramel
- Toasted pecans or walnuts on top for crunch
FAQ
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking blend, but rolls may be denser.
Can I make them ahead?
Yes! See make-ahead tips below.
Can I freeze them?
Freeze unbaked rolls after cutting, or freeze baked rolls without glaze. Warm and glaze before serving.
What apples are best?
Granny Smith or Honeycrisp — something firm and slightly tart.
What You’ll Need
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) instant yeast
- ½ tsp salt
- 1 cup warm unsweetened almond milk (or any plant milk)
- ¼ cup melted vegan butter
- 2 tsp vanilla extract
Filling
- 2 medium apples, peeled and finely diced
- ½ cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp softened vegan butter
Glaze
- ½ cup powdered sugar
- 1–2 tbsp plant milk
- ¼ tsp vanilla extract
Optional
- Extra cinnamon for topping
- Chopped nuts
Ingredient
Tools You’ll Need
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rolling pin
- Sharp knife or floss
- 9-inch round baking dish
- Small saucepan (optional for warming milk)
Substitutions and Variations
- Use coconut sugar instead of brown sugar
- Try pears instead of apples
- Add raisins or cranberries for a twist
- Top with chopped pecans or walnuts
Make Ahead Tips
- After cutting the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them come to room temp and rise for 30–45 mins before baking.
- You can also freeze the cut rolls and bake from frozen with a few extra minutes of baking time.
How to Make Vegan Apple Cinnamon Rolls
1. Mix the Dough
In a large bowl, whisk together 3 ½ cups all-purpose flour, ¼ cup granulated sugar, 1 packet (2 ¼ tsp) instant yeast, and ½ tsp salt. Add 1 cup warm almond milk, ¼ cup melted vegan butter, and 2 tsp vanilla. Stir to form a soft dough.
2. Knead and Let It Rise
Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour or until doubled in size.
Image Prompt:
Ultra close-up of smooth kneaded dough resting in a lightly greased bowl, covered with a clean kitchen towel, dough has a soft and pillowy texture, on a white marble counter with hints of gold, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
3. Make the Filling
Mix 2 finely diced peeled apples, ½ cup brown sugar, and 1 tbsp cinnamon in a small bowl.
4. Roll Out the Dough
Roll out the dough into a 12×16 inch rectangle. Spread 2 tbsp softened vegan butter evenly over the dough. Then spread the apple-cinnamon filling on top.
5. Roll and Slice
Roll the dough up tightly from the long side. Slice into 9 even pieces using floss or a sharp knife.
6. Second Rise
Place rolls into a greased 9-inch round baking dish. Cover and let rise again for 30–45 minutes, until puffy.
7. Bake
Bake at 350°F (175°C) for 25–30 minutes, or until golden brown and bubbly.
8. Make and Drizzle the Glaze
Mix ½ cup powdered sugar with 1–2 tbsp plant milk and ¼ tsp vanilla extract until smooth. Drizzle over warm rolls.
Leftovers and Storage
Store leftover rolls in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Reheat in the microwave for 15–20 seconds to make them soft again. You can also freeze them individually and reheat as needed.
Let’s Wrap It Up
These vegan apple cinnamon rolls are a fall favorite and comfort food classic all in one. Soft, warm, gooey, and full of spiced apple goodness. I hope you give them a try! Don’t forget to leave a comment and let me know how they turned out or if you have any questions.