Mini Apple Cinnamon Rolls
These mini apple and cinnamon rolls are a vegan twist on a classic Romanian dessert: a simple oil-based dough wrapped around a spiced, slow-cooked apple filling and baked until golden. Sliced into bite-sized pieces and dusted with powdered sugar, they are perfect for sharing.
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
Cook the grated apple filling down until thick and let it cool fully before rolling, so the dough stays crisp and the filling does not leak. Store in an airtight container at room temperature for up to 3 days.