Vegan Apple Biscoff Cinnamon Rolls

Biscoff and apples do a nice job to create a compare and contrast of soft bread and crunchy filing. However, they play second fiddle to the cinnamon flavor.

Good news about these cinnamon rolls: Besides the fact that they are vegan, the dessert breakfast bread seems to please all ages. A candy-popping teen to hip late-20 somethings to a friend closer to my young age (wink, wink) declared their affection for my Vegan Apple Biscoff Cinnamon Rolls.

Adapted from recipes on the Minimalist Baker.

  • 1 cup vanilla flavored almond milk
  • 5 tablespoons vegan butter (I used Earth Balance) *3 tablespoons will be melted with the milk, 2 tablespoons will cover the rolls
  • Instant yeast, 1 packet
  • 1 tablespoon coconut sugar
  • Pinch of sea salt
  • 3 cups all-purpose flour
  • 2 tablespoons coconut flour
  • ½ - 1 tablespoon cinnamon
  • 1 packet (2.2 ounces) of organic dried Fuji apples (I used Bare Fruit) pulverized into fruity fairy dust courtesy of your food processor
  • 1 jar (14 ounces) of Biscoff

Melt 3 tablespoons of vegan butter in the almond milk over medium heat. Do not let the mixture boil. The temperature should reach 110 degrees on your candy thermometer and/or feel lukewarmish.

Pour the mixture into your mixer bowl. Sprinkle in the yeast and allow to activate for about 10 minutes. Stir in the salt and 1 tablespoon of sugar.

A KitchenAid or similar heavy-duty mixer will make this next step easy: With the hook attachment in place, gradually add the flours. (About a ½ cup at a time.) Aim to form a ball.

Transfer to a floured board. With flour covered hands, gently knead. 

Place the dough ball in a canola oil coated clean bowl. Seal the bowl with plastic wrap. Find the warmest place in your kitchen (or home) and wait one hour. You should see your dough double in size.

Onto a floured cutting board, roll out the dough ball into a rectangle. Slather Biscoff atop the dough. Sprinkle with Fuji apple bits and cinnamon.

Cover your hands with flour and/or wear plastic gloves dipped in flour. Roll up the cinnamon rolls from the wide end of the dough into a log. With a sharp (flour dipped) knife cut the log into 2 inch rolls.

Place the cut pieces into a well-buttered 8 x 8 inch pan. Brush 2 tablespoons of melted butter onto the rolls. Setting the pan atop your oven; preheat the oven to 350 degrees. Once the oven thermometer reads 350, pop the cinnamon rolls into the oven. Bake for 30 minutes or until golden brown.

While the cinnamon rolls cool, whip up the frosting: Cream 8 tablespoons of Earth Balance (or similar vegan butter) with 8 ounces of non-dairy cream cheese (such as the Tofutti brand.) When fluffy add ½ a teaspoon of vanilla extract. Gradually beat in 4¼ cups of powdered sugar. (If you prefer Cinnabon sort of frosting, add more sugar. My friends tend to like a more subtle taste of sweet.) Smooth the luscious creamy frosting over the cooled cinnamon rolls.