Whole Wheat Apple Pie Cinnamon Rolls
Yields: 12 cinnamon rolls
 
These breakfast rolls really taste like apple pie! Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator. To reheat individual rolls, microwave for 15-19 seconds.
  • ¾ cup (180mL) warm nonfat milk (100-110°F)
  • 1 tsp coconut oil, melted
  • 2 tbsp (24g) coconut sugar
  • ½ tsp salt
  • 2 ¼ tsp (7g or one ¼-oz package) dry yeast
  • 2 – 2 ½ cups (240-300g) whole wheat flour
  • 2 cups homemade apple pie filling
  1. Lightly coat a 9”-round cake pan with nonstick cooking spray. Set aside.
  2. In a large bowl, stir together the milk, coconut oil, sugar, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
  3. Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest for 5 minutes.
  4. On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Spread the apple pie filling on top, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the long ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal. Pinch the short ends to seal as well.
  5. Working quickly, slice the log into 12 pieces using dental floss or a sharp serrated knife, and place the rolls into the prepared pan as soon as they’re cut. Scoop up any filling that leaked out with a spoon, drizzle over the rolls in the pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 30-45 minutes or until doubled in size.
  6. Preheat the oven to 350°F. Bake the cinnamon rolls for 24 minutes; then carefully cover the pan with foil to prevent the tops from burning. Bake for an additional 5-9 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.
Notes: For a vegan version, substitute your favorite non-dairy milk.

For the yeast, I used Red Star® Quick Rise Yeast. It performs the best out of any yeast I’ve used, so I highly recommend it! Both regular and rapid rise yeast will work.

White whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted for the whole wheat flour.

Butter may be substituted for the coconut oil.

Brown sugar may be substituted in place of the coconut sugar, but the rolls will no longer be clean-eating friendly.

For more tips on kneading the dough and slicing the cinnamon rolls, watch my video here located underneath the recipe.

{vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/09/18/whole-wheat-apple-pie-cinnamon-rolls/