Amazing WFPB Cinnamon Rolls
Cinnamon Rolls have been on my list of foods to find a winning WFPB version for quite some time! I’ve tried a few different things but typically the outcome was nowhere near worth the time to prepare.
So I was super excited to try and now share podcast guest Rachel Echols‘ cinnamon roll recipe. She has made an amazing transformation in her life through whole food, plant-based eating and she didn’t have to ditch cinnamon rolls to do it!
These were all around winners with my family and I think you’ll love them too!
I couldn’t help but make several batches and experiment with foods I already had in my fridge, see the notes for ideas on a creamy white frosting and another filling option. ALL ARE DELICIOUS!!!!
| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 1.5 Cups warm water
- 1 TBSP yeast
- 3 TBSP applesauce
- 3 TBSP honey date syrup, or sugar
- 1-1/2 tsp salt
- 4 TBSP vital wheat gluten
- 4 Cups whole-wheat flour - use half whole wheat flour and half whole wheat pastry flour approx.
- Filling:
- 2 Cups chopped apples
- 1/4 Cup raisins
- 2 TBSP maple syrup
- 3 TBSP apple juice
- 1 TBSP cornstarch
- 2 tsp cinnamon
- 1/2 Cup brown sugar for sweeter rolls
- Frosting optional
- 1/4 cup powdered sugar
- 2 TBSP plant milk
Ingredients
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- Blend water, yeast, and a sprinkle of sugar in the bowl of a stand mixer and let yeast activate for 15 minutes. Combine applesauce and honey in another bowl. Whisk together all dry ingredients in a large bowl. Once yeast is activated, stir in the honey/appleasauce mixture. Add the dry ingredients and mix using the paddle attachment, adding more whole wheat flour one tablespoon at a time until the dough starts to make a soft cohesive ball and dough pulls away from the sides of the bowl. Switch to the dough hook and knead on medium speed 10 to 15 minutes, until gluten is formed and dough becomes elastic.
- Roll the dough into a large rectangle so you can cut it into 12 rolls after it is filled with the apple/cinnamon mixture and rolled up.
- Filling:
- Put maple syrup and juice in a saucepan. Whisk in the cornstarch until smooth. Add cinnamon until blended, then add raisins and apples. Bring to a boil. Lower to medium heat and cook for 5 minutes, stirring occasionally. Cook a bit more to thicken.
- Pour apple mixture on the dough and spread it out. I added about 1/2 cup brown sugar, sprinkled over the apple mixture. Roll into a snake. Cut into 12 and place each roll in a 9 x 13 baking dish. Let rise 15-20 minutes. Bake at 350 degrees for 30 minutes. Brush with maple syrup or a glaze of powdered sugar and almond milk.
My family teases me that I can't just leave a recipe alone . . . I made a couple batches and experimented with the filling and frosting to switch things up. We liked these too!
Alternative Filling: 1/4 cup coconut sugar or other sweetener, 2/3 cup applesauce, 2 tsp cinnamon, pinch cloves and salt
This was tasty and easier to prepare than the diced apple, though much more prone to oozing out when I rolled up the cinnamon rolls. We liked both equally well!
For a more traditional creamy white frosting, I had some extra sweet potato that needed using and this also worked out well, even without the cashews!
| 1 | medium | white-flesh sweet potato, cooked |
| 1⁄3 | cup | cashews or more sweet potato |
| 2-4 | TBSP | pure maple syrup |
| 1 | tsp | fresh lemon juice |
| 2 | tsp | vanilla extract |
| plant milk as needed |
Peel sweet potato, mash and measure 2/3 cup into food processor or blender. Add drained cashews, 2 TBSP maple syrup, lemon juice, and vanilla. Process until smooth, adding just enough plant milk to get things moving. Taste and add additional syrup, etc. to taste. Frost cinnamon rolls just before serving.