Allergy Friendly Apple Cinnamon Filled Cinnamon Rolls

You’re in for a SWEET treat! I’m excited to share this dairy, egg, soy and nut free (optional) recipe with you for cinnamon rolls from my friend and newest member of the CALYgirl Team, Kristin.

My mom would make us homemade cinnamon rolls every Christmas morning growing up and now I do that with our kids. They are labor intensive but SOOO yummy. You’re going to love this allergy friendly version!

Apple Cinnamon Filled Cinnamon Rolls



-4 tsp yeast
-1/4 cup + 1 Tbsp warm water
-1/2 cup butter (Earth Balance is my preferred dairy-free brand)
-1/2 cup sugar
-1 1/2 tsp salt
-1 1/4 cup warm rice milk
-1/4 cup applesauce 
-5-5 1/3 cups flour


-1/4 cup applesauce
-1/4 cup brown sugar


-1 cup powdered sugar
-2 tbsp applesauce
-1 tsp vanilla extract
-2 tablespoons rice milk


1. Whisk the yeast into the warm water. Let it sit for about 5 mins until you see it get some poofy foam on the surface. (Note: If you haven’t worked with yeast before, it’s okay if it takes a few tries to get the hang of it! For the yeast to activate, your water needs to be hotter than luke warm, but not so hot you wouldn’t wash a baby with it.)

2. In the bowl of a stand mixer fitted with a paddle attachment, cream the dairy-free butter and the sugar together for 3 mins. 

3. Add the salt, warm milk, and applesauce to the bowl and mix until combined. 

4. Add the yeast mixture to the bowl, and mix until combined. 

5. Add flour to the bowl, one cup at a time, until dough is soft. After about 4 cups of flour switch from using the paddle attachment to the dough hook attachment. You may only need about 5 cups of flour. Run the mixer with the dough hook attachment for several minutes, until the dough is elastic. If it is still sticking to the bowl after a few minutes, you can add a little more flour and continue kneading.

6. Form a ball with the dough, and then leave it covered with a dishrag in the bowl for 1.5 hours.

7. After 1.5 hours, grease a 9×13 inch dish. I like my cinnamon rolls to have plenty of room to rise and cook all the way through, so I often use a small square dish as well. 

8. Flour a clean surface for the dough. I sprinkle a little flour on top of the dough and then use my hands to form a rectangular shape. Then it’s easier to roll it into a large 8×12 rectangle using a rolling pin. 

9. Grab your filling ingredients. Drop the applesauce, 1 tbsp at a time, all over the dough rectangle and then spread it out with a spoon. Sprinkle cinnamon over the entire surface, and then sprinkle the brown sugar over it as well. 

10. Begin rolling the dough into a log, starting with a long side. The applesauce filling is going to try to go everywhere and make a mess – that’s okay. (When I’m done cutting the rolls all out, I just scoop all that up and plop it on top of them!)

11. Once you have a log, slice it into 12-18 rolls. I make each slice about 1.5 inches apart and just see how many rolls I get! Arrange each roll in your pan as you cut them, because they will try to fall apart.

12. Now your cinnamon rolls need their second rise (uncovered), for about one hour. (When I’m impatient they only get 30 minutes.) You can go ahead and begin preheating your oven to 375 degrees.

13. After they rise, bake them in the preheated oven for 20-22 mins. The more crammed together they are, the longer they may need. (Take care not to burn the bottoms.)

14. While they are baking, you can mix the frosting. (Tip: Measure out your powdered sugar in a larger measuring cup or dish and you can add the remaining ingredients into the same dish.) Add all the frosting ingredients together and mix (you can use a whisk if it’s clumping). If you like your frosting on the thicker, creamier side, you can add a little more powdered sugar. I just add a little and mix until I have reached my desired consistency. 

15. After the cinnamon rolls are done baking, let them cool for 10-15 mins before adding the frosting. If you add it too soon, it will melt and a cinnamon roll without frosting is not a happy cinnamon roll. (Maybe that’s me?)

16. For fun, you can also top these with raisins, cooked apples, and/or crushed nuts if your allergies allow!

Recipe and photos courtesy of Kristin Hankins. You can connect with her HERE and HERE.

I shared my Christmas morning Cinnamon Roll Recipe HERE if you’re interested in grabbing that one as well.

Please tag @calygirlstyld and #what’scookingwithcalygirl when you make yours!

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