Vegan apple pie scrolls with cream cheese frosting

I worked at a bakery for many years and one thing I really miss about it was the smell of freshly baking bread when I’d arrive at 6am. There is just something about the smell of yeasted bread baking that has a homey, ancestral comfort to it and even though I rarely enter a bakery these days the smell that wafts out still gets me very time. Many a morning we would start the day with a freshly baked vegan apple pie scroll, sneakily scrolling mouthfuls between the morning rush and the many other morning jobs we multitasked with. Early mornings, yeasted bread and teen spirit. We worked hard, we had a lotta fun and all these years later I miss those scrolls.

But hey, what I have learned in the past year (filled with tedious amounts of time spend in lockdown) that yeasted bread is far less menial to make than I expected. Easy, in fact. More over- it is SATISFYING and kind of wonderful. Slowly needing the dough, feeling the flour turn into a warm stretchy and alive being, incubating your day baby and delighting in its growth and of course the enjoyment of eating the final product. Its a therapy I well and truely enjoy, especially during these trying times.

Vegan apple pie scrollsVegan apple pie scrolls ingredients

Vegan apple pie scrolls up closeI know you’ll love these vegan apple pie scrolls just as much as I do. Here is why:

  • Like I said, there is therapy in the journey itself. Kneeding and incubating your dough baby, feeling the stretch and pull of yeasted dough in your hands and baking a delightful yeasted apple scroll its pure soul medicine.
  • This is an easy recipe! Follow the steps, and ensure you have FRESH yeast (see below to see how to test if it is active) and the recipe is pretty fail proof.
  • The scrolls are chewy, spiced, pillowy, soft, sweet and sticky. Vegan apple pie scroll heaven.
  • They are much more affordable than buying from the bakery- frugal homemade recipes are always good idea, but especially during the last 12 months of uncertainty.

Vegan apple pie scrollsFrequently asked questions for perfecting the vegan apple pie scrolls;

Getting this recipe right is really very do-able, however here are a few tips to make sure you get the perfect fluffy apple scrolls the first time you bake them.

1. My yeast is 6 months old, is it ok to use?

Firstly, make sure you are using active dry yeast, not a substitute. Once this yeast has been opened it must be stored in the fridge so if it has been stored in the pantry it won’t be ok. In general if your yeast is more than 4 months old it likely needs to be replaced, but please check the expiration date as even if it has been opened less time it may still be too old to use. Don’t underestimate the power of active yeast- good yeast is imperative to soft and pillowy vegan apple pie scrolls.

To check your yeast, you can add 2 tsp yeast to a cup with 1 tsp sugar and 1/4 cup warm water. After 10 minutes the mixture should be bubbly and the smell should be a pleasant yeasty smell. If this is not the case, discard your yeast and buy a new packet.

2. What are the best apples to use for Vvegan apple pie scrolls

I used the kanji apples, however any baking apple will work. If you don’t have or like you could substitute for pears.

3. I don’t have/like cream cheese, what can you recommend for substitution?

The cream cheese frosting is what makes these vegan apple pie scrolls both sweet and sticky, and they truely make the recipe come together- but (!) I totally get that vegan cream cheese is both (a) expensive, (b) not very wholesome and (c) not an ingredient we all have access to. I would NOT recommend substituting the cream cheese in this recipe, rather I would suggest substituting the cream cheese frosting for a simple sugar  glaze.

Here is a basic recipe;

1.5 cups icing sugar, sifted

3 Tbsp hot water

1 tsp vanilla paste

Add all the ingredients to a bowl and whisk together until shiny, then pour over the top of the warm scrolls.

I hope you enjoy these vegan apple pie scrolls with cream cheese frosting. If you make them we would LOVE an honest review or comment below- it helps us write better recipes and others find our work.

If you want more delicious vegan baking recipes, here are some:

Vegan lemon and blueberry loaf

Grain free banana cake muffins

Chocolate vegan cupcakes with buttercream frosting

Easy vegan raspberry chocolate brownies

Vegan lemon yogurt cake

Vegan apple pie scrolls without frosting
Vegan apple pie scrolls
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Vegan apple pie scrolls up close

Vegan apple pie scrolls with cream cheese frosting

  • Author: Jade Woodd
  • Prep Time: 20 mins plus 1/5 hours resting time
  • Cook Time: 25 mins
  • Total Time: 2 minute
  • Yield: 12
  • Category: Desserts
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegan

Description

Homemade vegan apple pie cinnamon scrolls with cream cheese frosting- the ultimate airy, sticky chewy yeasted bun filled with spiced apples, cinnamon sugar and a sugary topping. Ultimate comfort food!


Ingredients

3 cups (450g) plain flour, plus extra*
2 tsp (10g) instant dried yeast (see notes)
1/2 cup (125g) plain coconut yoghurt, at room temperature
1/4 cup (45g) raw sugar
1/3 tsp fine salt
1 cup (250g) soy milk (see notes)

Apple pie filling

5 X cooking apples. I used these ones.
1 Tbsp vegan butter
2 Tbsp coconut sugar

Cinnamon sugar

1/2 cup (90g) raw sugar
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
2 Tbsp vegan butter, room temperature*

Cream cheese frosting (see notes)

1 cup (140g) icing sugar
2/3 cup (70g) cream cheese of choice*

Instructions

METHOD

1. MAKE THE DOUGH.

I recommend using scales for this recipe, and testing that your yeast is active (ensure your yeast is less than 6 months old). Add flour to a large mixing bowl and make a well. Add in yeast to the well and cover with flour, then add yoghurt, sugar and salt to the bowl. Hiding the yeast is important to keep it away from eth salt, which would otherwise deactivate the yeast. Set aside.

2. Warm the soy milk in a saucepan until it is around 40-50 C. If you do not have a thermometer you can use your finger to test- the milk should feel fairly warm, but still comfortable and not hot. Pour the warm milk into the flour mix and, using a wooden spoon, combine until the dough becomes too thick to stir. Flour the benchtop and place dough on top. Kneed for 7-8 minutes or until the dough becomes smooth and elastic, adding more flour only as needed to stop the dough sticking to your hands and the benchtop. Wash out your mixing bowl, dry and then lightly oil. PLace dough into the bowl then cover and leave in a warm spot for 1 hour or until it doubles in size.

3. PREPARE FILLINGS.

Meanwhile, prepare the apple pie filling. Core Kanzi apples and dice into 1 cm cubes. Place the butter, sugar and diced apples into a medium saucepan and cook over medium heat for approx 20 mins, stirring occasionally, or until the apples have completely softened. Turn off the heat and set aside to cool. In a small bowl make the cinnamon sugar by mixing the sugar, cinnamon and nutmeg. You will use the butter in the next step. Grease a large, deep dish baking tray (ours was 33cm x 25cm) with butter or oil and also set this aside.

4. FILL 

After the dough has risen flour the bench and roll out the dough to a large rectangle. Take time to create an even thickness, around 1cm thick. Spread the set aside butter over the entire surface then top with an even layer of the cinnamon sugar. Try to get the whole rectangle evenly covered. Next, spread the cooled apple mixture on top and again spread evenly.

5. ROLL

Now it is time to roll the log. Starting from the long end roll up the side to create a long log. You want to roll it fairly tightly, but without squishing the dough. Once you have created a log it is time to cut it into 12 even slices. The best way to do this is with dental floss, though a very sharp knife will work. Place each slice, with the cut side facing up, into the greased tray. Preheat the oven to 180 C, and set aside the covered tray of scrolls in a warm spot to rise for a further 30 minutes while the oven preheats.
6. Bake for 25 minutes, or until the scrolls are golden brown on top. Brush freshly baked scrolls with extra vegan butter to get the nice gloss top- and you can absolutely enjoy them while warm, or allow to cool and follow the next step to frost.
7. To make the optional cream cheese frosting sift icing sugar into a mixing bowl. Add cream cheese and vanilla. Whisk together until smooth, then spread on top on cooled scrolls and EAT.

Notes

  • I used instant yeast- this can be found at any supermarket. Please use instant dried yeast for this recipe
  • Soy milk can be replaced with any plant based milk. As this is an active recipe it is a good idea to use a milk with as few additives as possible, as many ingredients have the opportunity to interfere with the yeast. Homemade nut milk would be a great idea here too.
  • You can omit the cream cheese frosting and replace it with a simple glaze. Please see the frequently asked questions in the blog post for a recipe.

Keywords: Vegan baking, apple pie, cinnamon buns, apparel scrolls,

8 Comments
  1. Loved this recipe. I used coconut sugar in the dough instead of raw and regular butter and they were awesome. My boys loved helping with this recipe, chopping apples, mixing spices etc… perfect for little hands to help with

    1. So nice to hear the kids helped with the recipe- my girls love getting involved with dough too! Thanks for sharing your substitutions too 🙂

  2. These scrolls were delicious and very easy to make. The dough makes a fluffy light bun which I was pleasantly surprised with! I used almond milk instead of soy and I’m thinking of adding sultanas to the dough mix next time.

    1. Hi Rachel, thanks for your feedback. They are so easy, right? Love the idea af adding saltanas- yum!

  3. Love this recipe! Although it is slightly time-consuming it is a super simple recipe to follow and the final product is so delicious. My whole family loves them and I will definitely be making them again xx

    1. Hi Rosie- thank you for the feedback! Yes, yeasted bread is sure a labour of love, but you’re right- it is so worth it.

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