• Sumo

These cinnamon rolls combine classic taste with bright apple flavors to make a breakfast treat that anyone will enjoy! Plus, cinnamon roll dough can be made beforehand and left in the refrigerator. It will still rise and be ready when you are!

Apple Cinnamon Rolls Recipe

Prep Time: 2 hours, 30 minutes

Cook Time: 50 minutes

Total Time: 3 hours, 30 minutes


  • 4 1/2 – 5 Cups Flour
  • 1 Tablespoon Yeast
  • 1 Cup Non-Dairy Milk
  • 1/3 Cup Vegan Butter
  • 1/3 Cup Sugar
  • 1/2 Teaspoon Salt
  • 3 Tablespoons Egg Replacer
  • 3 Tablespoons Water
  • 3/4 Cup Packed Brown Sugar
  • 1/4 Cup Flour
  • 1 Tablespoon Cinnamon
  • 1/2 Cup Vegan Butter
  • 1 1/4 Cups finely chopped baking Apple such as Pink Lady
  • 1/2 Cup Raisins (optional)
  • 3 Cup Powdered Sugar
  • 2 Tablespoons Vegan Butter, softened
  • 2 – 6 Tablespoons Non-dairy Milk
  • 1 Teaspoon Vanilla


  1. In a large bowl, combine 2 1/4 cups of flour and the yeast, mixing together with a fork.
  2. In a blender, mix together egg replacer and water until frothy.
  3. In a small saucepan over low heat, mix together milk, 1/3 cup butter, sugar and salt. Heat until butter is just melted. Add to the flour mixture. Add eggs, and beat with a mixer on low speed for 30 seconds. Scrape the sides of the bowl and stir on high for three minutes. Add remaining flour in 1/2 Cup increments until the dough is no longer sticky.
  4. Turn dough out onto a lightly floured surface and knead in any remaining flour until the dough is soft and elastic. Shape dough into a ball and place in a greased bowl. Allow to rise for in a warm place until doubled in size.
  5. Punch the dough down and turn out onto a lightly floured surface. Cover and let rest for ten minutes.
  6. Prepare a 13 x 9 x 2 baking dish with non-stick cooking spray.
  7. Make filling by mixing brown sugar, 1/4 cup flour, and cinnamon. Using a fork or pastry blender, cut in 1/2 cup butter until crumbly. Set Aside.
  8. Roll dough out into a 18 x 12 inch rectangle on a lightly floured surface. Sprinkle filling over dough and top with apples and raisins.
  9. Roll the dough up into a spiral from a long side, and pinch seam together to seal. Cut into 1 1/2 inch wide slices and arrange, face down, in baking pan. Cover loosely and allow to rise in a warm place until doubled again in size.
  10. While rising, preheat oven to 375?F. If any bubbles appear, burst them with a toothpick. Bake for 20 minutes and then cover with foil and bake for thirty minutes more. Place pan on a wire rack and cool, in pan, for 5 minutes. Carefully flip baking pan over and cool cinnamon rolls on wire rack.
  11. While cooling, create frosting by mixing together 1 cup of the powdered sugar with the two tablespoons of butter, two tablespoons of the milk and the vanilla. Slowly beat in remaining two cups of powdered sugar, alternating with the milk, until you reach the desired consistency.
  12. Frost cinnamon rolls and serve warm!