Apple Cinnamon Rolls

Heidrun Kubart
by Heidrun Kubart
12 pieces
30 min

Attention, cinnamon roll lovers: I want to show you how to make the best (at least in my eyes/mouth) cinnamon rolls with apple pie filling. They are wonderfully moist (thanks to the apples), have a pleasant cinnamon taste, are slightly sweet, and the yeast dough is nice and soft – even with wholemeal flour inside.

Cinnamon rolls are delicious, but not necessarily the most nutritious. But with a few turns, like using wholemeal flour, you can easily prepare them less unhealthy. So you can eat twice as many with half as bad a conscience.

Making apple cinnamon rolls from scratch is easy and fun. And as a bonus, you can enjoy a home full of cinnamon rolls scent.

Recipe details
  • 12  pieces
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 200 g all-purpose flour
  • 200 g wholemeal spelt flour
  • 1 packet of dry yeast (7 g)
  • 3 tbsp sugar
  • 1 tsp vanilla sugar
  • 200 ml warm (= neither hot nor cold) plant-based milk (e.g. oat milk)
  • 80 ml oil (e.g. rapeseed oil, preferably with butter flavor, see note)
  • 2 tbsp oil (e.g. rapeseed oil with butter flavor)
  • 2 tbsp cinnamon (ground)
  • 4 tbsp sugar
  • 2 apples
  • 100 g icing sugar (powdered sugar)
  • 2 tbsp lemon juice (approx. ½ lemon)

Knead all ingredients for the dough for about 5 minutes with your kitchen machine (or with your hands, a little longer) until you have a smooth dough.
Cover and let the dough rise for about 1 hour. Then roll out a relatively even rectangle at least 5 mm thick (please read my tips above the recipe!).
Mix the cinnamon with the sugar and peel the apples before you cut them into small (approx. 5x5 mm) pieces.
Now, spread the oil onto the dough and sprinkle the sugar-cinnamon mixture and the apple cubes all over. Leave approx. 2 cm free on the long upper side.
Then roll the dough up, but not too loosely (away from you towards the upper long side), and cut into slices approx. 2 to 3 cm wide. Now, these are the single rolls. Depending on the size of the rectangle and slice, you will have +/- 12 pieces.
Place the apple and cinnamon rolls on a baking sheet lined with baking paper, cover with a tea towel and let rise for another 30 to 60 minutes. At least until you can see that the dough has risen nicely again.
In the meantime, preheat the oven to 160 degrees (320 F) circulating air or 180 degrees (360 F) top and bottom heat. Bake the rolls on the middle rack for about 20 minutes, until they start to turn slightly brown.
Switch off the oven, open the door and let the rolls cool down.
Now the frosting can be prepared. Simply mix the icing sugar with the lemon juice and spread it over the rolls with a spoon. Let the icing cool down again briefly.
  • You could also use only white all-purpose flour. Then the rolls become even fluffier and moister - but then they are less “healthy”.
  • I make vanilla sugar myself from ground Bourbon vanilla, which I mix with sugar and store in a sealed glass. It is much better and cheaper than instant vanilla sugar.
  • I prefer to use the Austrian brand "Kronen Öl”. They have rapeseed oil with butter flavor, which I like to use in baking recipes. Alternatively, you can also use Swedish “alba oil”. Or you can use 100 g vegan butter at room temperature. I've never baked the rolls with butter before, but 80 ml of oil can be offset against 100 g of butter. And the 20 ml of oil that is spread on the dough with 30 g of butter.
Heidrun Kubart
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