Warm And Gooey Mini Vegan Apple Cinnamon Rolls

Indulge in the ultimate fall treat with these incredible small batch apple cinnamon rolls! You’ll create just six perfectly soft, fluffy, and tender rolls, each generously stuffed with a gooey, spiced cinnamon apple pie filling. Crowned with a luxurious maple ‘cream cheese’ frosting, these rolls are pure autumn comfort. And here’s the best part: they’re entirely dairy-free and vegan, making them accessible and delicious for everyone – no eggs or traditional butter required!

For the Perfectly Soft Cinnamon Roll Dough:

• 1 1/3 cups (200 g) all-purpose flour, divided (plus extra for flouring your work surface)* see notes for Gluten-Free option
• 1/3 packet (approximately 3 g) quick rise dry active yeast
• 2 tbsp (30 g) granulated sugar or coconut sugar, divided
• 1/4 tsp fine sea salt
• 1/3 cup (90 mL) unsweetened dairy-free milk (such as almond or soy), warmed to about 105-115°F (40-46°C)
• 2 tbsp (30 g) unsweetened dairy-free yogurt or applesauce, at room temperature
• 2 tbsp (30 g) salted vegan butter, melted and cooled to room temperature
• 1 tsp pure vanilla extract

For the Gooey Apple Pie Filling:

• 2 large Gala apples (or preferred sweet variety), peeled, cored, and very finely diced
• 1 tbsp vegan butter
• 2 tbsp light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1 tbsp all-purpose flour (use gluten-free flour for GF option)
• 2–3 tbsp water

For the Classic Cinnamon Roll Filling:

• 1/4 cup (57 g) vegan butter, melted
• 1/3 cup (70 g) light brown sugar, packed
• 2 tsp ground cinnamon
• Optional for baking: 1/4 cup (60 mL) vegan heavy cream or cashew cream (for extra plush rolls)

For the Irresistible Maple Cream Cheese Icing:

• 1/2 cup (113 g) room temperature vegan cream cheese
• 1 cup (120 g) organic powdered sugar, sifted
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla extract

Instructions

1. Preparation is Key: Begin by gathering and measuring all your ingredients precisely. Next, prepare your small casserole dish (approximately 7×5 inches) or an 8-inch round cake pan by lightly greasing it, then lining it with parchment paper, leaving an overhang on the sides for easy removal later. This prevents sticking and ensures beautiful rolls.
2. Craft the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, or in a large mixing bowl if kneading by hand, combine the all-purpose flour, quick rise dry active yeast, half of the granulated sugar (1 tbsp), and sea salt. Whisk these dry ingredients together until well combined. Then, gradually add the warmed dairy-free milk, dairy-free yogurt or applesauce, melted and cooled vegan butter, and vanilla extract. If using a stand mixer, turn it to medium speed and let it knead the dough for about 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 10-12 minutes until it’s soft and smooth. Form the dough into a ball.
3. First Rise (Proofing the Dough): Place the smooth dough ball back into the clean mixing bowl (you can lightly grease it first if desired). Cover the bowl tightly with a clean kitchen towel or plastic wrap. Allow the dough to rest and rise in a warm environment (ideally around 85°F or warmer – a slightly warm, turned-off oven or a sunny spot works well) until it has roughly doubled in size. This process typically takes about 20-30 minutes, depending on the warmth of your room and the activity of your yeast.
4. Prepare the Gooey Apple Pie Filling (While Dough Rises): While your dough is undergoing its first rise, turn your attention to the delightful apple pie filling. First, peel and core your apples, then meticulously dice them into very small, uniform pieces. Remember, the key to gooey, evenly distributed apple flavor is minuscule bits, ideally the size of puffed rice cereal or just slightly larger. In a medium skillet, melt the vegan butter over medium heat. Add the finely diced apples, followed by the light brown sugar, cinnamon, nutmeg, allspice, and cloves. Toss everything together to coat the apples evenly. Cover the skillet and cook on medium-low heat for 5-7 minutes, or until the apples begin to soften. Remove the lid, stir in the tablespoon of flour (or GF alternative) and water, mixing until well combined and no lumps of flour remain. Cover again and let it simmer for another 5-7 minutes, allowing the flavors to meld and the apples to become super soft and tender, and the sauce to thicken slightly. Once cooked, remove the skillet from the heat and set the apple filling aside to cool completely while the dough continues to rise.
5. Assemble the Cinnamon Rolls: In a small separate bowl, combine the remaining brown sugar and ground cinnamon for the cinnamon roll filling; set aside. Lightly flour a clean work surface and your rolling pin. Gently transfer the risen dough to the floured surface. Roll the dough into a rectangle, aiming for dimensions of approximately 9 inches by 12-15 inches. Evenly brush the entire surface of the rolled-out dough with the melted vegan butter. Then, sprinkle the brown sugar and cinnamon mixture over the buttered dough, covering it from edge to edge. Finally, spread the completely cooled apple pie filling evenly over the top of the cinnamon sugar mixture, leaving a small border around the edges.
6. Shape and Slice the Rolls: For best results and to ensure the filling stays put, I prefer to slice the dough into individual strips before rolling. To do this, first slice your large dough rectangle in half lengthwise, so you have two strips, each roughly 4.5 x 15 inches. Then, slice each of these two strips into three equal pieces widthwise, yielding six strips, each approximately 1.5 x 15 inches. Take each individual strip and starting from one short end, carefully and tightly roll it up into a spiral. Place each beautifully rolled cinnamon roll into your prepared baking dish, ensuring they are snug but not overly crowded. Alternatively, you can roll the entire dough rectangle into one large log, then slice it into 6 equal pieces using a sharp knife or even a piece of unflavored dental floss.
7. Second Rise (Final Proof): Once all six cinnamon rolls are shaped and placed in the baking dish, cover the baking dish loosely with plastic wrap or a clean kitchen towel. Allow the rolls to rise for a second time in a warm spot, such as near your oven while it preheats to 350°F (175°C). This final rise should take about 20-30 minutes, or until the rolls appear visibly plump and have nearly doubled in size again.
8. Bake to Perfection: If you’re opting for extra-soft, plush, almost brioche-like cinnamon rolls, now is the time to pour the optional 1/4 cup of vegan heavy cream (or cashew cream) directly over and between the crevices of the risen cinnamon rolls in the baking dish. This step adds moisture and richness during baking. Carefully transfer the baking dish to the preheated oven and bake for 33-35 minutes, or until the tops of the rolls are beautifully golden brown and the internal temperature reaches about 200-205°F (93-96°C). Due to the moisture from the apple filling, it’s essential to ensure they are fully cooked to prevent them from deflating after cooling. Don’t be afraid to bake them for the full recommended time, or even a few minutes longer if needed. Once baked, remove from the oven and let the cinnamon rolls cool in the pan for 10-15 minutes before serving, as they will be extremely hot and the filling will be very molten.
9. Whip Up the Maple Cream Cheese Frosting: While the rolls cool slightly, prepare your decadent frosting. In a small mixing bowl, combine the room temperature vegan cream cheese, sifted organic powdered sugar, pure maple syrup, and vanilla extract. Whisk vigorously with a fork or a small whisk until all ingredients are thoroughly combined and the frosting is completely smooth, creamy, and free of lumps. Adjust consistency with a tiny bit more powdered sugar if too thin, or a splash of dairy-free milk if too thick.
10. Serve and Savor: Once the cinnamon rolls have cooled slightly (they’re best warm!), spread a generous layer of the luxurious maple cream cheese frosting evenly over the top of each roll. Serve immediately and enjoy the incredible combination of soft dough, gooey apples, and sweet, tangy frosting. Any leftover apple cinnamon rolls can be stored in an airtight container in the refrigerator for up to 5 days, or individually wrapped and frozen for up to 3 months for a future treat!

Make Ahead Instructions: To prepare these delightful rolls in advance, follow the recipe through Step 6, where the rolls are shaped and placed in the baking dish. At this point, cover the baking dish securely with plastic wrap. Store the covered rolls in the refrigerator overnight (for 8-12 hours) for a slow, flavorful rise. The next morning, remove the rolls from the fridge about 1 hour before you plan to bake them. Let them sit, still covered, at room temperature to warm up and complete their final proof. Then, proceed directly to Step 8 for baking. This method is perfect for fresh, warm rolls without early morning fuss!

Gluten-Free Adaptation: For a fantastic gluten-free version, refer to my dedicated vegan small batch cinnamon rolls post for detailed instructions on preparing the gluten-free dough. Simply follow that dough recipe, and then integrate the apple pie filling from this recipe. Remember to use a suitable gluten-free all-purpose flour blend (or cornstarch) when making the apple pie filling itself, replacing the 1 tablespoon of all-purpose flour specified in the filling ingredients to keep it completely gluten-free.