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Apple cinnamon swirl buns (vegan)

October 7, 2014

We’re a few weeks into Autumn and I think that I have finally accepted the fact that summer has come and gone. I mean, I was in denial about it for a good while because sunshine is so hard to come by here in Vancouver but I realized that there are actually quite a few things that I look forward to when it comes to Fall! There’s beautiful colour changing leaves outside, pumpkin flavored goodies, and…Thanksgiving of course! Speaking of Thanksgiving, I just realized that it’s just around the corner! I can’t believe how fast time flies! Anyhow, in honor of this wonderful realization of mine, I have decided to post a Thanksgiving/Autumn inspired recipe every single day the week before Thanksgiving! I know I said I would swear off apples for a while because I got sick of them after having to write a 10 page paper on the history of them for my food history class but I couldn’t resist…I just love apples too much to give them up! Just maybe I’ll try to avoid ever having to write about them again in the future…

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And to kick off this marvelous countdown to Thanksgiving week, I decided to make a batch of apple cinnamon swirl muffins! These are made similarly to cinnamon buns because they have a swirl design but unlike cinnamon buns, these muffins don’t have yeast in them so the dough doesn’t need any rising time. In other words, they are quick and easy to make 🙂

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Ingredients (makes 12):

3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1/2 cup maple syrup
1/2 teaspoon vanilla
1 egg (or sub 1 tablespoon ground flax + 3 tablespoons water)
3 tablespoons coconut oil (or margarine or butter)
2 apples peeled and sliced thinly (~2 mm)
3 tablespoons brown sugar
1 teaspoon cinnamon
Bake away:

1. Mix the maple syrup, vanilla, egg (or flax egg), and buttermilk in a large bowl.

2. Sift in the flour, baking soda, and salt. Stir everything together with a wooden spoon until a dough forms.

3. Transfer the dough onto a lightly floured surface and roll the dough out into a 1 cm thick rectangle.

4. Heat ONE tablespoon of coconut oil in a frying pan on medium-high heat. Add in your  diced apples, cinnamon and brown sugar. Saute everything together for 3-5 minutes until your apples are tender.

5. Spread your coconut oil on the dough and sprinkle your cooked apples on top of it.

6. Roll the dough into a log and pinch the ends together at the end to form a seam. Cut the log into 2″ pieces and place them into muffin tins.

7. Bake at 375F for 15 -18 minutes until golden brown.

8. Munch

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