That’s So Apple Pie cinnamon rolls
I am so excited about this recipe as it combines two things you will always find in my pantry - Josie’s Best and Oat Haus.
I was gifted a sample pack of Josie’s Best mixes before I moved from FL to NV. I have tried out all of them besides the crepe mix (have not had the chance to yet) and have really enjoyed their versatility in baking!
If you do not know already, I found Oat Haus when I was house hunting in Nevada about 3 months ago. I did not realize the hold it was going to have on me UNTIL their Apple Pie flavor came out. As soon as I tasted it, I knew I wanted to create with it and what better way then with a fan favorite item, a cinnamon roll.
I tried out a few recipes by taking what I have seen in the past with a few other recipes and creating one that worked for my needs & how I wanted the cinnamon rolls to turn out for myself and the TSC community.
This is 100% a recipe that you can swap out the Oat Haus Apple Pie for another Oat Haus flavor and/or any other fillings!
Note: I am not affiliated with either of these brands. Simply enjoy and trust them, so I am sharing with you all!
Ingredients:
6.5 C of Josie’s Best the muffin & more – all-purpose mix (I would have 4 bags of this ready to use)
2 ¼ cups (room temperate) almond milk
¼ cup coconut sugar
1 packet active dry yeast
1 TSP of vanilla extract
½ cup (melted) vegan butter
¼ cup almond pulp, this is what I get from making almond milk with my Almond Cow **
1 container of Oat Haus Apple Pie
2 cup powdered sugar
4 tbsp almond milk
Notes: You can utilize coconut milk instead of almond milk if you would prefer. If you do not have almond pulp you can utilize ground flax or coconut flour.
** Personal link, gets you $10 off and provides a kickback credit for me to use on Almond Cow’s website
Directions:
Grab your stand mixer, add the almond milk, coconut sugar, and active dry yeast to a mixing bowl. Give it a nice little stir. Let the mixture activate for 15 minutes.
Add the melted vegan butter and flour to the mixture. I use the hook like mixer to make the dough. Mix until the dough is combined and formed.
Once the dough is combined and formed, mix in the almond pulp
Put a lid and/or towel over the mixture bowel for an hour.
Prepare a space for you to knead and roll out the dough. I like to sprinkle some more of the Josie’s Best the Muffin & More onto my surface then knead the dough lightly until the dough doesn’t stick to the surface.
Roll the dough into a rectangle – make sure it is even in level and about a ¼ inch thick. Even if it is a little thicker that is fine. You want it to be able to be sturdy when rolled, but not too thick that is weighs everything down (I hope that makes sense).
Once you have the dough in a rectangle, add the entire jar of Oat Haus on top of it and spread it out evenly. I use a rubber spatula, but then end up using my hands to press the granola butter into the dough a little.
Roll the dough to form a log and cut the log into separate pieces that you will then place into in a baking dish.
Cover and allow to rise for 45 minutes.
Bake on 350F for 20-25 minutes. The rolls should be lightly golden!
My oven works pretty quickly, so make sure to keep an eye on yours! I would make sure they are not “too dry” as if you plan on having leftovers, some of the softness / moisture will help in storing & reheating these!
Whisk together the powdered sugar and almond milk for the frosting, which can be put on top of the rolls once they are done baking!
Enjoy!