Mini Apple Cinnamon Rolls
These mini apple and cinnamon rolls are bite-sized vegan pastries made from a simple oil-based dough wrapped around a thick, spiced grated-apple filling, then baked until golden and sliced into little rolls. They are inspired by the classic Romanian crescent cookies with jam, and they come together with no dairy and no eggs. If you want one cozy autumn-spice dessert that disappears off the plate at every gathering, this is it.
This recipe is a familiar presence in my kitchen, being indispensable for any celebration or special event. I make them in the vegan version, with no dairy products or eggs, and nobody at the table ever notices the difference. The preparation may look a little laborious, but the final result rewards you with a crunchy, aromatic delicacy that is worth every minute.
What goes into these rolls
The beauty of this dessert is how few pantry staples it needs. The dough is just all-purpose flour, a little oil and water, a pinch of salt, and baking soda activated with fresh lemon juice. That lemon-and-soda reaction is what gives the dough its light, tender bite without any eggs or butter. For the filling you only need apples, sugar, and cinnamon. Use firm, tart-sweet apples if you can, since they hold their shape and balance the sugar better than very soft, mealy varieties. Grate the full kilogram of apples; they cook down a lot, so it is not as much as it sounds.
Why cooking the apple filling first matters
Do not skip cooking the grated apples down with the cinnamon and sugar before you fill the dough. Raw grated apple releases a lot of water in the oven, which would make the dough soggy and cause the filling to leak out as it bakes. By cooking it low and slow first, stirring continuously until the apples are soft and the mixture is moist but not watery, you concentrate the flavor and drive off the excess moisture. Let the filling cool completely before rolling, otherwise the warmth softens the dough and makes it tear. If you want to go deeper on the spice itself, here is a guide on how to cook with cinnamon.
Shaping and baking tips for the best texture
Roll the dough into a large rectangle and cut it into 5 cm strips. Spread the cooled apple filling over one half of each strip, then roll it up and press lightly to seal so it does not unravel while baking. Bake at 200C/392F for 25 to 35 minutes, until the rolls are firm and deep golden. Watch the color rather than the clock, since ovens vary; you want a crisp shell, not a pale one. Let the big rolls cool on a rack before you cut them into 2 cm mini rolls, because cutting them warm crushes the crumb. A final dusting of powdered sugar is optional but pretty.
Filling variations to try
The apple-cinnamon filling is the classic, but these little rolls are a great base for other fillings too. If you want to give them an elegant and special look, I recommend you try them with rose petal jam. The result will be extraordinary, I assure you! You can also fold the strips into tiny rectangular pockets instead of cones for a simpler look. If you love this style of baked treat, you might also enjoy my cinnamon cookies or these soft vegan cinnamon rolls.
How to store and make ahead
Once fully cooled, keep the mini rolls in an airtight container at room temperature for up to four or five days; the crust softens slightly over time, so a few minutes in a warm oven brings back the crunch. They also freeze well: freeze the baked rolls in a single layer, then bag them, and warm them straight from frozen. Because the dough is oil-based and egg-free, it stays pleasant for days rather than drying out fast. For more ways to use up a crate of apples, browse these autumn apple recipes, or if you are in the mood for something bigger, try a vegan apple strudel.
If you make these mini apple and cinnamon rolls, I would love to know how your filling turned out and whether you went classic or tried the rose jam version. Please rate the recipe below and leave a comment with your tweaks; it truly helps other readers.
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Mini Apple Cinnamon Rolls
Ingredients
Dough:
- 500 g all-purpose flour
- 1 tsp baking soda
- 1 tsp lemon juice
- 1 pinch salt
- 100 ml water
- 100 ml oil
Filling:
- 1 kg apples grated
- 150 g sugar
- 3 tsp cinnamon
Instructions
- In a large skillet, add the grated apples, cinnamon, and sugar. Cook over low heat, stirring continuously, until the apples are soft and the mixture is thick and moist. Once ready, set aside to cool while you make the dough.
- In a large bowl, add the flour. Make a well in the center and add the teaspoon of baking soda, then pour the teaspoon of fresh lemon juice over the baking soda. Gradually add the water and oil, little by little, mixing with your hand. Knead until the dough is smooth, elastic, and has a paste-like consistency.
- Place the dough on a lightly floured work surface and roll it out into a large rectangle.
- Cut the dough into 5 cm wide strips. On one half of each strip, add the apple filling and spread it evenly. Roll up the strip and press it gently to seal. Repeat with the remaining strips.
- Preheat the oven to 200C/392F. Place the large rolls on a baking tray lined with parchment paper. Bake for 25-35 minutes, until golden. Remove from the oven and set aside to cool on a cooling rack.
- Cut the rolls into 2 cm mini rolls. Sprinkle with powdered sugar (optional).
Notes
Frequently Asked Questions
Yes. The dough is made with all-purpose flour, oil, water, salt, and baking soda activated with lemon juice, and the filling is just apples, sugar, and cinnamon. There are no eggs, dairy, butter, or honey, so the recipe is fully vegan.
Raw grated apple releases a lot of water during baking, which makes the dough soggy and causes the filling to leak. Cooking the apples down with cinnamon and sugar over low heat concentrates the flavor and removes excess moisture, giving you a thick filling that stays put and a crisp shell.
Firm, tart-sweet apples are ideal because they hold their texture and balance the added sugar. Very soft or mealy varieties break down into a watery mush. Grate the full kilogram; the apples cook down significantly, so you end up with far less filling than it first appears.
Bake the large rolls at 200C/392F for 25 to 35 minutes, until they are firm and deep golden. Ovens vary, so watch the color rather than the clock. Let them cool on a rack before slicing into 2 cm mini rolls, since cutting them warm crushes the crumb.
Absolutely. These rolls were inspired by Romanian jam-filled crescent cookies, so any thick jam works well. Rose petal jam gives them an especially elegant look and flavor. Just make sure the filling is thick rather than runny so it does not leak during baking.
Keep them in an airtight container at room temperature for four to five days. The crust softens over time, so a few minutes in a warm oven restores the crunch. You can also freeze the baked rolls in a single layer, then bag them and reheat straight from frozen.
Loved the flavor!
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