Apple Pie Cinnamon Rolls


Leaves are begging to fall, coats are making their entrances again, and we are all slowly craving evenings with hot chocolates and cosy foods like these apple pie cinnamon rolls. They are gooey, warming, and the perfect balance between sweet and spiced, which makes them a beautiful dessert, or a hearty breakfast.


We all know that traditional cinnamon rolls aren’t the healthiest, but these are made with a wholemeal spelt flour base, sweetened with coconut sugar, and layered with tangy apples and date caramel, making them an autumn recipe not to be missed!


These apple pie buns are also pretty simple to make, the dough doesn’t require hours of kneading, the caramel is made in a blender, so you don’t have to worry about burnt sugar, and the apples simply require chopping – there really is nothing stopping you from making these! Additionally, they are super versatile, as you can add virtually any fruits and nuts to them, and they will be equally as delicious, so feel free to experiment with your flavour combos!



2 1/2 cups spelt flour

2 sachets active yeast

4 tablespoons coconut sugar 

1 teaspoon salt

1 1/2 cup almond milk

1/2 cup coconut oil


1 1/2 cups pitted dates

1/2 teaspoon sea salt

1 tablespoon almond butter

2 tablespoons ground cinnamon


2 diced tart apples (I used Braeburn)



Combine the flour, heat, sugar and salt in a large mixing bowl, then gently heat the milk and oil in a saucepan and combine with the dry ingredients.

Knead the dough for around 10 minutes until it’s smooth and stretchy, then form into a round ball, cover with a tea towel and set in a warm place for an hour (the dough should be springy and doubled in size).

Whilst the dough is proofing make the salted caramel: soak the dates in boiling water for 10 minutes, then add to a blender with 4 tablespoons of the water, almond butter, sea salt, and cinnamon and blend until a smooth paste forms.

Next, turn out your dough onto a flat work surface and roll it out into a 30cm by 20cm rectangle (roughly 5mm thick), then spread an even layer of the date caramel and apples.

Roll the dough tightly into a Swiss roll-like shape starting from the long edge, then place seam side down and with a sharp knife or string, gently cut 2cm slices (you should have roughly 10 rolls). Place them in an oiled baking dish leaving a gap in-between each one, then cover with a tea towel and leave to rise for a further 30 minutes.

Preheat the oven to 180℃, and after the final proof place in the centre of the oven to bake for 25 minutes or until golden brown. Allow the buns to gently cool then drizzle with thick coconut yoghurt and enjoy!

Check out my Instagram @wikis.vital.way for more recipes and ideas.

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