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This recipe is so yummy, warm, and perfect for winter and autumn coziness. I made them vegan, but you can substitute the vegan ingredients for dairy versions if you want. This recipe was adapted from Nasim Lahbichi’s recipe.
Ingredients:
1 cup of oat milk or cow's milk
½ cup of vegan or regular butter
2 tbsp white sugar
2 tsp active dry yeast
2 ¼ cups bread flour
½ tsp salt
1 tsp vanilla extract
1 apple
Spice Filling:
6 tbsp brown sugar
½ tbsp cinnamon
½ tbsp Chinese 5-spice (substitute more cinnamon if you don’t have 5-spice)
¼ tsp salt
¼ tsp allspice
⅛ tsp pepper
Steps:
Heat up the milk and melt ¼ cup of the butter. In a large bowl combine the milk, butter, and white sugar. Over this mixture, evenly sprinkle the yeast. Let that activate for 10 minutes.
After 10 minutes, fold in 2 cups of the bread flour, the salt, and vanilla extract into the yeast mixture. After that is combined, cover your bowl and let the dough rise in a warm space for 1 hour.
While the dough is rising, combine the spices for the spice filling in a small bowl and set aside.
After an hour, fold in ¼ cup of flour and place onto a clean, well-floured surface to knead.
Knead the dough. If it is sticky, add some flour (about ¼ cup at a time) and keep kneading that in.
When the dough is smooth, take a rolling pin and roll the dough out evenly. Roll it into a rectangle shape (about 12x18 inches).
Spread 6 tbsp of the softened butter onto the flattened dough and evenly sprinkle the spice mixture on top.
Chop up the apple into small cubes and spread it on top of the spice filing.
Roll the dough up, making sure to tuck in the sides (like a burrito).
Using a sharp knife, slice the cylinder into roughly 6 rolls.
Place the rolls in a parchment-lined baking dish, cover, and let rise for 30 minutes.
While the rolls are expanding, preheat the oven to 350 degrees Fahrenheit.
Once the oven heats and the rolls expand, bake for 25-35 minutes.
Let them cool and enjoy!
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