Overnight Vegan Apple Maple Cinnamon Rolls

Butter knife of a baking dish of Overnight Vegan Apple Cinnamon Rolls

5 from 6 votes

Overnight Vegan Apple Maple Cinnamon Rolls

Get ready to dive into these heavenly Overnight Vegan Apple Cinnamon Rolls! They're a perfect blend of sweet apple goodness and that cozy cinnamon warmth, all wrapped up in the softest, fluffiest dough you can imagine. And let's not forget that silky maple glaze on top! And the best part? You prep them overnight, so when morning comes around, you're met with the most amazing aroma and the easiest, hassle-free baking--- Pure, freshly baked perfection! Completely Dairy-free + Egg-free. Gluten-free + Air-frying option!

Prep Time20

Cook Time40

Rise Time:1

Total Time1 1

Course: Breakfast, Brunch, Dessert

Keyword: apple, apples, baked, bread, brioche, brunch, cinnamon, cinnamon rolls, classic, dairy-free, dessert, easy, fall recipe, fluffy, healthy, homemade, indulge, pastry, plant-based, recipe, spices, sweets, vegan

Servings: servings

Calories: 409kcal

Author: Shanika

Ingredients

DOUGH:

3 cups organic All-purpose flour (See Notes!)
2 cups Artisan Bread flour
1 packet Rapid Rise Yeast (That's 2 ¼ tsps!)
½ cup organic brown sugar + 1 Tbsp
1 teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon allspice
⅛ teaspoon ground cloves
⅛ teaspoon ground cardamom
1 ¼ cup Almond milk, room temp. (You can use your fave plant-based milk!)
¼ cup WARM water (See Notes!)
6 Tbsps vegan butter (Make sure that it's WARM, not hot!)
1 teaspoon vanilla extract

APPLE FILLING:

2 medium Gala apples, peeled + diced
½ cup organic brown sugar
3 Tbsps vegan butter, melted
1 tablespoon ground cinnamon

MAPLE GLAZE:

4-5 cups organic powdered sugar, sifted
¼ cup vegan butter, softened at room temp.
¼ cup pure maple syrup
½ teaspoon vanilla extract
Pinch of ground cinnamon
1 tablespoon Almond milk (You can use your fave plant-based milk!)

US Customary - Metric

Instructions

FOR THE DOUGH:

Combine yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
Add in the room temperature milk and warm butter to the yeast mixture and whisk until well combined. Add in the vanilla and whisk to incorporate.
In a large bowl, whisk together the all-purpose flour, bread flour, brown sugar, cinnamon, nutmeg, allspice, cloves, cardamom, and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.
In the meantime, you can work on the filling!

FOR THE APPLE FILLING:

Melt the butter in a small bowl and set aside. In a separate bowl, combine the cinnamon and brown sugar, mixing them together. In a separate bowl, add the diced apples. Set aside.
Once the dough has risen fully, line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and ½-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter (leaving aside 1 Tbsp) atop dough, followed by the brown sugar-cinnamon mixture, ensuring that the top is coated evenly. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Add the diced apples atop the dough evenly.
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!).
Then place plastic wrap (and foil for security) over the baking dish with rolls and place your prepped rolls in the refrigerator to chill overnight (minimum of 8 hours).

BAKE TIME:

Once they've been chilled overnight, remove rolls from the refrigerator and let them sit at room temperature + rise for 1-2 hours. Preheat your oven to 375 degrees Fahrenheit and brush the tops of the rolls with a little more of the apple butter-melted butter mixture and then bake them for approximately 35-40 minutes in the preheated oven.
While all the baking magic is happening, make the Maple Glaze.

FOR MAPLE GLAZE:

In a large bowl, beat (using a hand-mixer) the softened vegan butter until creamy and smooth. Add the powdered sugar, maple syrup, vanilla, cinnamon, and milk, beating everything together until the glaze becomes smooth and velvety. NOTE: Add additional milk (1 tablespoon at a time) if the glaze is too thick or powdered sugar (1 tablespoon at a time) if too thin.
Remove the rolls from oven and wait 25-30 minutes or until it completely cools, before spreading the frosting/glaze atop the rolls using a rubber spatula evenly until fully covered.
To serve, cut out each roll desired and enjoy.
Bon Appetit!

Notes

TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
FLOUR: If you don’t have bread flour, you can always just use all-purpose flour entirely instead.
GLUTEN-FREE OPTION: If you're looking to make these GF, I recommend substituting both flours with Bob's 1:1 Baking flour and slightly reducing the amount by 1 cup, slowing adding more if the dough is too sticky.

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