1 baking dish or springform ~ 24cm / 9.5" or larger
Ingredients
For the Dough
600g /4 cupsplain flourI used white spelt
27g sachetsdried yeast
250g /1 cupdairy-free yoghurt
125ml /½ cupplant milk
60ml /¼ cupmaple syrup
1teaspoonsalt
For the Filling
apple sauce
2applesgrated or cut into small pieces (see instructions)
coconut sugaroptional
2tablespooncinnamonI used about 3-4 tablespoon (that's very cinnamony though!)
For the Glaze
120g /½ cupdairy-free yoghurt
1tablespoonbrown rice syrupor other liquid sweetener
Instructions
In a large bowl, mix together the flour, yeast & salt. In a saucepan, warm up the yoghurt, milk and maple syrup (it should be lukewarm, not cold or hot!).
Add the warm yoghurt mixture to the dry ingredients and combine with a wooden spoon. Once the dough comes together, start using your hands or use an appliance to knead the dough.On a floured surface, knead the dough for about 5-10 Minutes (or use the appliance). The longer you knead, the softer the dough gets!
Put the dough back into the bowl and cover it with a teatowel. Let the dough proof in a warm area of your house until it doubled in size (mine did that within an hour, but can take longer).Meanwhile, grate some apples or cut them into small pieces and stew them.
Punch the dough to deflate. On a floured surface, roll it out into a rectangular shape, as thinly as you can.
Spread a few spoonfuls of applesauce over it first. Sprinkle with cinnamon, coconut sugar (if using) and top with grated or stewed apples.
Cut the rectangle into 9 even strips. The shorter side defines the length of them. Then, roll up each individual strip.
Place the cinnamon rolls into a greased square baking dish or a medium spring form. Let them proof for about half an hour until they fill up the whole dish.
Heat your oven to 175 °C/ 350°F. Bake the cinnamon rolls for 25-35 minutes until golden brown.
While the cinnamon rolls cool down for a bit, mix together yoghurt and brown rice syrup (or other liquid sweetener) for the glaze. Cut out each cinnamon roll and serve them hot, with the glaze drizzled over the top.
Notes
If you don’t want to knead the dough with your hands, you can also use an appliance like a KitchenAid or the Thermomix!
Storage: These apple cinnamon rolls taste warm & freshly baked the best! However, you can easily keep the leftovers in an airtight container in the fridge for up to a week. You may also freeze them for up to 6 months!
Tipp:Instead of leaving the cinnamon rolls to rise for the second time, put them in the fridge. The next morning, simply heat your oven and proceed with the recipe! Then, you’ve got freshly baked goodies for breakfast without the hassle and the wait!