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  • Prep-time: / Ready In:
  • Makes 12 rolls

These Apple-Maple Cinnamon Rolls are a heavenly taste of autumn. A light brushing of pure maple syrup on fresh-from-the-oven rolls sweetly elevates their flavor.

See Ingredient IQ: Apples for tips on using the crisp, juicy fruit in your kitchen. 

apple maple cinnamon rolls wordpress

Ingredients

  • 1 cup warm unsweetened almond milk (105°F to 115°F)
  • 1 package active dry yeast
  • 2½ cups white whole wheat flour
  • ½ cup unsweetened applesauce
  • ⅓ cup pure maple syrup
  • 2 tablespoons flaxseed meal
  • ½ teaspoon sea salt
  • 1 to 1½ cups all-purpose flour
  • 2 cups peeled and finely chopped cooking apples
  • ¼ cup raisins
  • 3 tablespoons apple cider or juice
  • 3 tablespoons pure maple syrup
  • 1 tablespoon arrowroot
  • 2 teaspoons ground cinnamon

Instructions

  1. In a large bowl combine milk and yeast; let stand 5 minutes. Stir in the next five ingredients (through salt). Stir in as much of the all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a bowl. Cover and let rise in a warm place until double in size (1½ to 1¾ hours).
  2. Meanwhile, for filling, in a medium saucepan combine apples, raisins, 2 Tbsp. of the cider, and 2 Tbsp. of the maple syrup. Bring to boiling; reduce heat. Cook over medium 5 minutes, stirring occasionally. Combine arrowroot and the remaining 1 Tbsp. cider; stir into apple mixture. Stir in cinnamon. Cook and stir 1 minute more; cool.
  3. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Line a 13×9-inch baking pan with parchment paper.
  4. Roll dough into an 18×12-inch rectangle. Spread filling over dough, leaving 1 inch unfilled along a long side. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (45 minutes).
  5. Preheat oven to 375°F. Bake 30 minutes or until golden. Brush with the remaining 1 Tbsp. maple syrup. Using parchment paper, lift out rolls. Cool on a wire rack 30 minutes. Serve warm.
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Comments (9)

(5 from 2 votes)
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Tiffiny1 day ago
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This sounds so fascinating!!! Does the milk HAVE to be almond? I’m not a fan of almond milk at all (it’s got a gnarly taste to me).

Kay2 weeks ago
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I’m trying to go wheat-free, is there an alternative flour?

Kate1 month ago
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First cinnamon roll since going WFPB. So satisfying!

Jennifer1 month ago
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I made these today with regular whole wheat flour, and instead of the all purpose flour I used buckwheat flour. I let them rise a little longer than written and they came out so good! Denser than if made with white flour, but fluffy and soft. Next I’m going to try a blueberry lemon filling!

Teresa Mann1 month ago
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I am gluten free. Is there a flour I can substitute for the whole wheat? I understand that other flours are not as healthy.

Kay2 weeks ago
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The glaze sounds good. This does need a glaze. Thanks!

Asma2 months ago
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Isn’t all purpose flour processed flour? Can we make it with 100% whole wheat and would the outcomes be the same?

Joop2 months ago
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… you can’t* just sub one-for-one. Typo!

Joop2 months ago
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Hi Asma,

All purpose – especially when bleached is a refined flour. More importantly, the bran is removed. That’s where the nutrition mainly is. So, it’s healthier to use whole wheat. However, when it’s not fermented (like sourdough), it’s still harder to digest

Moreover, the bran in the wheat cuts through the gluten network that builds as you rise and proof the dough. Making this from 100% whole wheat flour will almost certainly result in a dense, wet bake that won’t be that good. When you want to use alternative flours, typically you want just sub one-for-one as the characteristics differ. Hope this helps.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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