These Apple Raisin Cinnamon Rolls are a PERFECT way to start off your weekend! Trust me on this. My hubs called me yesterday while I was in the middle of making them… I said, “Babe! Guess what I’m making you?!” Him: “I don’t know, what?” Me: “Cinnamon Rolls!!!!” Him: “Really?! Awesome!” Me: “Yes! And they’re VEGAN!!!” Him: “Total silence…followed by a BIG sigh….”My husband isn’t the happiest about my new love for vegan food. He came home and I shoved a big bite in his mouth. Literally. Shoved it. I waited a second or two for a response looking at him like, “WELL???” “Give me another bite!!” Ahhhhh, you like my Cinnamon Rolls?! Needless to say, he ate the whole thing. 🙂
Don’t let the “vegan” part scare you away… I promise you can make these, don’t tell anyone they’re vegan and no one will ever know! It’s our little secret! I will be making these often… and I’ve already decided that I’m going to turn these little babies into my mom’s Orange Rolls… so, stay tuned for that recipe! I have high hopes for those already.
Do yourself a favor and get to baking! For me, it’s so therapeutic. Getting in the kitchen for an afternoon of baking is where I do my best thinking…praying…hoping…and sometimes dreaming! <3
Apple Raisin Cinnamon Rolls
Melt in your mouth-Vegan-Cinnamon Rolls your whole family is going to LOVE!!!
Cinnamon Roll Ingredients:
- 1 packet (2 1/4 tsp) of active dry yeast (instant will work too)
- 1 cup unsweetened almond milk
- a total of 6 tbsp Earth Balance (vegan butter)
- 1/4 tsp kosher salt
- 3 cup unbleached/organic all purpose flour (this is my favorite kind to use)
- 2 tsp ground cinnamon
- 1/3 cup plus 1 tbsp organic cane sugar
- 1 organic gala apple, peeled and diced small
- 1/2 cup organic raisins
- 1/2 cup organic powdered sugar
- 1 tbsp almond milk
- In a small sauce pan, heat the almond milk and 3 tbsp of Earth Balance until warm and melted. Be sure to not let it ever boil. Remove from the heat and let it cool to the temperature of bath water (110 degrees). If it’s too hot, it will kill the yeast.
- Put the milk mixture in a large mixing bowl and sprinkle in the yeast. Let it activate for 10 minutes. Next, add 1 tbsp of sugar and the salt.
- Now, add in the flour 1/2 a cup at a time, stirring as you go. I didn’t use all of the flour. The dough will be very sticky. When it’s too thick to stir, transfer the dough to a lightly floured surface and knead for a minute or two. Be careful not to over mix.
- Rinse your mixing bowl out and coat it with canola oil. Add the dough back to the bowl, cover it with plastic wrap and set it in a warm place to rise for 1 hour, or until the dough has doubled in size.
- On a lightly floured surface, roll the dough out into a rectangle. Melt 3 tbsp of butter over the top of the dough. I didn’t use all of the butter. Sprinkle the sugar/cinnamon mixture on top, then evenly spread out the diced apple and raisins.
- Tightly roll up the dough, seam side down. Using a serrated knife, cut the dough in 1.5 – 2 inch pieces. (I cut my rolls a little bit big) Place the rolls in a well buttered 8×8 inch square pan or use a round pan (like me!).
- Use the remaining melted butter to brush on top of each roll and cover with plastic wrap. Place on top of the oven to rise again while the oven preheats to 350 degrees.
- When the oven is hot, bake the rolls for 25 – 30 minutes, or until golden brown. Let the rolls cool for a few minutes. Whisk the glaze ingredients together and drizzle over each roll.
- Serve immediately! These babies are so good when they’re still warm!!!
*This dough recipe was adapted from The Minimalist Baker.*