Amazing WFPB Cinnamon Rolls
Servings Prep Time
12 45minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
12 45minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Filling:
  4. 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.
  5. 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.
Recipe Notes

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.