Apple cinnamon rolls with peanut butter & chocolate filling


This is the kind of recipe that gets attention with photos alone.  So I’m gonna be brief with the text and just get to it.


Apple Cinnamon Rolls with Peanut Butter Chocolate Filling [vegan]


Basic Dough (I used this recipe)

  • 1 1/2 cup warm water
  • 1 tbsp sugar
  • 2 1/4 tsp active yeast (1 packet)
  • 4 1/2 cup all purpose flour
  • 2 tbsp oil
  • 2 tsp salt


  • two medium apples
  • 1-2 tbsp coconut oil (or vegan butter)
  • 1/2 -1 tsp cinnamon
  • 1-2 tbsp maple syrup
  • peanut butter
  • chocolate hazelnut butter (I used rawtella brand)

Vanilla Icing (optional)

  • 2 cups powdered sugar
  • 2 tablespoons non-hydrogenated margarine
  • 2 teaspoons vanilla
  • 1/4 cup non-dairy milk


1. For the dough, add warm water, sugar and yeast to a big mixing bowl.  Let the yeast proof for a few minutes.  Once it’s frothy, add flour, salt, and oil.  Knead until you have cramps in your fingers (and then knead some more).  The shaggy dough will form a pliable dough.  After several minutes of working the dough, grease the inside of a large mixing bowl (with oil or cooking spray) and leave the dough ball in it. 

Keep in a warm area to rise for 1- 2 hours.  [I put it next on the open oven door after pre-heating the oven to warm and then turning it off]  Once the dough has doubled from it’s original size, punch it down and re-knead it into a ball for it’s second rising.  [At this point, I covered it in saran wrap and put it in the fridge overnight for use the next day, but if you want to use it right away, let it rise again for at least an hour]

2. For the filling, dice apples and sauté with coconut oil/vegan butter, cinnamon, and maple syrup until apples have softened and the syrup has reduced.  Set aside.

3. Roll out the dough on a floured surface until you have a large rectangular area.  Lather on peanut butter and/or vegan nutella.  Feel free to do half and half (like I did) or both.  The thicker the layer the better since the dough will get big when it cooks and you want to make sure your ratio of filling to bread is adequate.  Next add the sautéed apples, scattering evenly over the dough.

Roll the dough (along the longer side) to make a log shaped roll.  Then slice into individual sections with a knife (about 1-1 1/2 inches apart) and place in a greased 9×11 pan. 

4. Bake for ~20-25 minutes at 350 degrees, until light golden brown.

5. For the icing, beat the powdered sugar, margarine, and vanilla with an electric mixer until the margarine is distributed into the sugar (it will be crumbly).  Then slowly drizzle in the non-dairy milk and beat until the icing is smooth (~2 minutes).  After the rolls have cooled slightly, slather on icing and serve.


And now, for the photo tutorial portion…

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Dough rising.

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Apples sautéing.

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Dough and nut butter fillings.


Good vs. evil.  Chocolate vs. peanut butter.


Plus the apples.




Dark side.


The divide.


The PB side.


Cutting the rolls.


Swirl cross section.

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Packed into the pan.


With cane sugar sprinkled on top.


I only added the sugar because I wasn’t planning on making an icing.  If you’re gong to make the vanilla icing, you don’t need to sprinkle sugar on top.  Although I won’t blame you if you end up doing both.  🙂


All puffed up.


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Left: peanut butter
Right: chocolate


The real decision is which to try first?????

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I went with the chocolate.


But the next morning, I made sure to even things out with a peanut butter roll.



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Comments (20)

  1. Rachel E.

    Oh wow. Those look amazing! I’ve got some apples at home just waiting to fill these!

  2. Katie

    Um, SERIOUSLY?! Those are ridiculous looking. I can’t wait to make them!

  3. Alexis @ Hummusapien

    Those look beyond fabulous! I love that apple filling! I have like a hundred apples in the fridge right now so good timing 🙂

  4. Lisa

    Oh my goodness. These look insane. This may get me to like cooked apples. How amazing!

  5. Lou

    Amazing. That is all.

  6. cheap prescription glasses of quality

    I do love apples. I always buy apple cinnamon rolls in the bakeshop !

  7. Joe

    This looks so good!

    Do they need to rise again after you’ve cut them and before they are baked?

  8. Jaime

    These look divine! A quick tip that I have learned and love: if you use dental floss to cut the rolls they don’t squish down like they do when you use a knife. So once you have rolled up all the goodness, use a knife to score the dough so you know where you will be cutting. Then slip the floss underneath each score mark and bring the ends up and pull them across and voila! Perfectly cut rolls. Now you have to make these again to try this cool trick. Darn 😉

  9. Elise (Post author)

    Cool! I guess it better not be minty flavored floss huh?!

  10. Elise (Post author)


  11. Shaunna@mamas13minutemile

    These look awesome. Perfect for breakfast on Turkey day!

  12. Caity @ Moi Contre La Vie

    Ohdearlord this recipe is going to be the death of me!!!

  13. Elise (Post author)


  14. Jaime

    It doesn’t even matter if it’s minty floss, the mint flavor doesn’t come through on the rolls! 🙂

  15. Irina @ Chocolatea Time

    These look amazing! Thanks for sharing…recipe is bookmarked!

  16. Pingback: MoFo recap

  17. lynn @ the actor's diet

    mmmm! question – what’s a no-fail vegan baking recipe that i can whip up really quickly? (box mixes welcome)

  18. Elise (Post author)
  19. ethel

    looks FAN-effing-TASTIC!!!

  20. Pingback: Overnight Apple Cinnamon Rolls : Yes, I want cake.

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