Apple Pie Cinnamon Rolls with Maple Icing

Fluffy, flavorful, and deliciously dairy-free, these apple pie cinnamon rolls with maple icing are the fall treat you need to add to your weekend baking list. With all of the flavors you love about apple pie wrapped up in a soft and tender cinnamon roll, these maple iced cinnamon rolls are an absolute delight.

Do you ever have an idea for something and you just know it is going to be gooooooooood? By no means do I think I am the first person to put apple pie filling into the fluffy goodness of cinnamon roll dough.

I simply woke up one day determined to make a dairy-free cinnamon roll dripping with the flavors of apple pie and knew in my jellies that it was going to be good.

These cinnamon rolls are equal parts fluffy, gooey, sinful, and sweet. With all of the flavors of fall and no pumpkin in sight, these are the perfect weekend baking project to kick off the fall season.

Why We Love These Apple Pie Cinnamon Rolls

As previously stated, fluffy, gooey, sinful, and sweet come to mind when eating these cinnamon rolls. Some other reasons we just can’t get enough of these apple pie cinnamon rolls includes:

• Apple + Maple. The flavor pairing of apples and maple are sweet and cozy. Perfect for fall.
• From scratch. Between the dough, apple pie filling, and smooth maple icing, these cinnamon rolls are completely from scratch.
• Dairy-Free. Dough, filling, and icing are all completely dairy-free.

Dairy-Free Changes to Apple Pie Cinnamon Rolls

Two notable ingredients were used in place of traditional dairy-filled ingredients.

• Non-dairy milk- I replaced traditional milk with oat milk for a dairy-free dough.
• Plant butter– Used in the dough and filling.

How to Make Apple Pie Cinnamon Rolls

This recipe is best broken down into three parts, the dough, the filling, and the baking. For each section I will include the ingredient breakdown as well as the steps.

Ingredients for Cinnamon Roll Dough

• Non-dairy milk– I have used both oat milk and almond milk in this recipe to keep it dairy-free.
• Brown sugar– Used to sweeten the dough and activate the yeast.
• Yeast- Active dry yeast helps give rise to the dough.
• Plant butter- For a little flavor and to soften the dough.
• Eggs– At room temperature.
• Flour + Salt– Structure and flavor to the dough.

Directions for Making the Dough

• Heat non-dairy milk: In a liquid measuring cup, warm non-dairy milk to 110°F.
• Activate the yeast: Pour the non-dairy milk into the base of a stand mixer and stir with brown sugar and yeast. Allow 5-10 minutes to activate the yeast.
• Add remaining ingredients: After the yeast activates, pour in melted plant-based butter, salt, eggs, and flour.
• Mix on low with a dough hook until combined.
• Add remaining flour: Crank the speed up to medium and mix in remaining 1/2 cup of flour by adding 1/4 cup at a time.
• Knead dough: Once all flour is mixed in, knead the dough by mixing with the dough hook on medium speed for about 5 minutes.
• Transfer + cover: Transfer the dough to a greased bowl and cover with clean dish towel.
• Rise: Allow dough to rise until doubled in size, about 30 minutes to an hour. While the dough is rising, begin making the filling.

Ingredients for the Apple Pie Filling

• Apples– I used granny smith apples in this recipe.
• Coconut oil– You can also use plant butter in place of the coconut oil.
• Vanilla– Adds a little flavor to the filling.
• Brown sugar– Sweetens the filling.
• Spices– Cinnamon, nutmeg, and salt add flavor to the filling.
• Corn starch– Used to thicken the apple pie filling.

Prepare the Apple Pie Filling

• Prepare apples: Peel and dice apples into small bite sized pieces.
• Melt oil: In a deep skillet, melt coconut oil (or plant butter).
• Add remaining ingredients: Once melted, add diced apples, brown sugar, cinnamon, nutmeg, salt, corn starch, and vanilla.
• Cook on low for 10-15 minutes until the apples are softened and the sugar coating is thick.
• Cool: Remove from heat and allow to cool.

Assemble the Dough

• Generously flour the surface of a pastry mat with flour.
• Roll out dough: Using a large pastry mat, roll out the dough into a 15×24-inch rectangle.
• Top with filling: Spread the apple pie filling evenly over the rolled out dough.
• Roll the dough: Rolling along the short edge of the dough, roll tightly into a log.
• Cut into 12 equal pieces using a bench scraper.
• Put in baking dish: Place the cut dough, swirl side up, into a greased 9×13-inch baking dish.
• Rise: Cover and let rest 20 minutes or until doubled in size.

Maple Icing Ingredients

• Powdered Sugar– Spoon and leveled into the measuring cup.
• Maple Syrup– Adds flavor and sweetness to the icing.
• Vanilla– For a boost of flavor.
• Salt- A pinch to balance out the sweetness of the icing.

Bake and Make Icing

• Preheat the oven to 350°F.
• Bake the apple pie cinnamon rolls for 40 minutes in the preheated oven.
• Make icing: While they are baking, make the maple icing by mixing together powdered sugar, maple syrup, vanilla, and salt.
• Cool: Remove and allow to cool slightly before icing with maple icing.

Helpful Kitchen Tools

Just a few tools you might find helpful when making this apple pie cinnamon rolls recipe.

• Pastry mat– Great for rolling out the dough and measuring the sides to get an even cut for each of the rolls.
• Thermometer– For measuring the temperature of the non-dairy milk so you know if it is warm enough to activate the yeast without being so warm it kills the yeast.
• Bench Scraper– Used to cut the cinnamon rolls and I also used it to transfer the rolls to the baking dish.
• Staub Baking Dish– This is the baking dish I used in the photographs for this recipe.

Serving Suggestions

There is no wrong time to dive into these apple pie cinnamon rolls. They make an excellent breakfast, brunch, dessert, afternoon snack, heck I wouldn’t even judge you if they were your dinner.

I tend to stick to enjoying these apple pie cinnamon rolls with a cup of coffee such as:

• Vegan Pumpkin Spice Latte
• Vanilla Proffee (Protein Coffee)
• Bulletproof Coffee

Icing Alternatives

If you are not a big fan of maple or just want to try a different icing for these cinnamon rolls, here are some I have used in other recipes you might enjoy.

• Dairy-Free Cream Cheese Icing– Used on my traditional dairy-free cinnamon rolls recipe
• Almond Milk Glaze– Used on the Banana Bread cinnamon rolls recipe

Prepping Apple Pie Cinnamon Rolls in Advance

Here are a few tips for making and storing your apple pie cinnamon rolls for easier prep in the morning.

• Refrigerate unbaked dough– Make the dough, roll, fill, and cut into cinnamon rolls. Then instead of baking, cover tightly with plastic wrap and store overnight in the refrigerator. In the morning, take them out and place them on the counter at least 1 hour before baking. Top with coconut milk and bake according to the recipe.
• Store baked unfrosted cinnamon rolls– Baked, cooled, and unfrosted, these cinnamon rolls will keep at room temperature for up to 2 days in an air-tight container.
• Refrigerate– Store baked, cooled, and frosted cinnamon rolls in the refrigerator for up to 5 days.
• Freeze– Double wrap baked, cooled, and unfrosted cinnamon rolls with plastic wrap and store in a freezer safe container for up to a month. When you are ready to re-heat, remove from freezer and allow to come to room temperature in the wrapping to maintain moisture. Pop them into the oven at 300°F for about 15 minutes to reheat.

Sweet Roll Recipes to Make Next

• Banana Bread Cinnamon Rolls
• Pumpkin Spice Cinnamon Rolls
• Lemon Blueberry Sweet Rolls

If you tried this apple pie cinnamon rolls recipe please let me know in the comments below!

You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!

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