Makes 8 good-sized rolls.

Ingredients

Dough

• 500g all-purpose flour
• 2 tsp (7g) dry yeast
• 50g sugar
• 1 tsp vanilla sugar see notes
• 250ml water (plant-based milk)
• 80ml oil or vegan butter

Filling

• 2 Tbs oil e.g. rapeseed oil or approx. 30 g (2 tablespoons) soft vegan butter
• 2 Tbs cinnamon, ground
• 4 Tbs sugar
• 2 apples (~250g), cored, and finely chopped

Sugar Glaze

• 100g icing sugar
• 2 Tbs lemon juice

Method

1. Knead the flour, dry yeast, sugar, vanilla sugar, water (or plant-based milk), and oil / vegan butter, for about 5–10 minutes, until the dough is smooth and supple.
2. Form the dough to a ball, place in a bowl, cover and let rise in a warm place for about 1 hour, or refrigerate for 8–12 hours. If the dough has been overnight in the refrigerator, let it sit at room temperature for about an hour before continuing.
3. Prepare the filling: Mix the cinnamon and sugar with the oil or softened margarine.
   Peel the apples and cut them into small pieces.
4. On a lightly floured work surface, roll the dough evenly into a rectangle at least 5 mm thick, and as large as you can get it.
5. Spread the dough with the filling mix, leaving a border around 2cm wide, along one of the long sides. And then top this filling mix with the finely chopped apples.
6. Starting from filled to edge long side, roll the dough up relatively lightly toward the uncovered edge. Then thin the top edge slightly, and dampen if needed, so it sticks to the main roll.
7. Using a sharp knife, cut the log into about 8 even slices.
8. Place the apple cinnamon rolls on a baking sheet lined with parchment paper, or in a greased baking dishes. Cover with a tea towel or lid, and let rise for another 30 minutes at room temperature.
9. Preheat the oven to 180°C.
10. Bake for about 20–25 minutes, until the rolls are lightly golden brown. Then let them cool.
11. Mix the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled apple cinnamon rolls with a spoon, and let it set briefly before serving.

Notes:

• Recipe derived from the plant based redhead.