Apple Cinnamon Rolls

Serves: 12 Prep: 30_minutes Cook: 30_mins


Nothing screams autumn more than apple and cinnamon, so we've rolled them together to make this scumptious dessert that the whole family will love.



For the Dough:

500g all-purpose flour

70g granulated sugar

4 tsp dry active yeast

1 tsp salt

375ml Biona Oat Drink

100g Biona Raw Virgin Coconut Oil

1 tbsp vanilla extract


For the Apple Filling:

1.4kg firm apples, peeled and cored, cut into 1/4″ pieces 
95g Biona Raw Virgin Coconut Oil 

200g Biona Coconut Sugar

3 tbsp ground cinnamon

1/2 tsp salt


For the Vanilla Glaze:

4 tbsp vegan butter

250g icing sugar 

1 tsp vanilla extract

2-4 tbsp oat milk 



To Prepare the Apple Filling:  
  1. In a medium-sized pot over medium heat, melt the Biona Coconut Oil  and  add in the apples, Biona Coconut Sugar and cinnamon. Stir well and bring to a simmer. Turn the heat down to low, and cook for 20-25 minutes or until most of the juice has cooked off but the apples are still firm. Stir in the salt, and set aside to cool to about 50 degrees-Celsius.
  To Prepare the Dough:
  1. In a small saucepan over low heat, melt the Biona coconut oil and then add the Oat Drink, bringing the mixture to about 50 degrees-Celsius (if it goes over this, let the temperature come down or it will kill the yeast.) Stir in the vanilla.
  2. In a large bowl with a wooden spoon or in an electric mixer with a dough hook attachment, mix the flour, sugar, yeast and salt together. Slowly pour in the warm Oat Milk and Biona Coconut Oil mixture. If using a stand mixer, run it on a medium-low setting for about 10 minutes. If doing it by hand, remove the dough from the bowl and on a lightly oiled surface with oiled hands, knead it for about 5-10 minutes.
  3. Wash out the bowl and grease it. Form the dough into a ball, place it in the bowl and turn it over so both sides are oiled. Lightly cover and let it rise in a warm place for 1 1/2 hours or until about doubled in size.
  To Assemble the Rolls:  
  1. Line a 9 x 13″ pan with parchment paper, or oil well. Preheat the oven to 170 degrees Celsius.
  2. On a lightly oiled surface, roll the dough out into a rectangle about 20″ x 14″ (or about 1/4″ thick). Spoon the apple mixture over the dough, starting in the middle and working out making sure the apple bits are evenly spread around. With the long end closest to you, roll the dough up away from you evenly.. When finished, seal the end piece to the roll by making tiny pinches along the end length onto the roll. Push the roll over a bit so the seam is facing downwards. Using a serrated knife, cut the roll into 12 even pieces. Place the rolls into the prepared pan, cut side down to stop them unrolling.. Cover lightly and place in a warm spot for 30-60 minutes.
  3. Uncover the rolls, place them in the preheated oven and bake for 25-35 minutes or until the rolls are golden on top, and a toothpick inserted into a doughy part comes out clean. Remove from the oven, let cool for 10-15 minutes and spread with the Vanilla Glaze.
  For the Vanilla Glaze:  
  1. In a medium-sized bowl, beat the vegan butter until creamy. Add the icing sugar a little at a time until incorporated. Add in the vanilla and 2 tbsp of Oat Milk. Beat until all of the lumps are gone. If it’s too thick, add more Oat Milk a tbsp at a time until it reaches the right thickness. Spread over the slightly cooled rolls.

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