These Apple Cinnamon Toast Roll Ups are proper little bundles of comfort that take me straight back to my mother Eleanor’s kitchen on misty mornings in Devon. The smell of baked fruit and warm spice was everywhere then, and this recipe leans into that memory without asking you to make pastry from scratch.
It turns ordinary slices of bread into something that tastes of pie but is far quicker and far kinder on a busy day. The apples cook down with brown sugar and cinnamon until they are soft and syrupy, and the bread crisps up around them. I often make these when Olive, my cat, is demanding breakfast and I want something warming but fuss free.
It is vegan, uses pantry staples, and wastes almost nothing. I love that small victory. Try it and see. It feels like a hug in food form.
In a saucepan, whisk together 100 milliliters water, 1 teaspoon cornstarch, 1 tablespoon brown sugar, 1 teaspoon cinnamon, and a squeeze of lemon juice. Bring to a boil, stirring constantly, until the mixture is thick.
Add the chopped apples and toss to coat well. Remove from heat and set aside.
Preheat the oven to 350 ˚F. Line a baking sheet with parchment paper.
Cut off the crusts from 10 slices of bread. Then flatten each slice using a rolling pin.
In a shallow bowl or deep plate, combine ⅓ cup brown sugar and 1 teaspoon cinnamon. Melt ¼ cup vegan butter and pour it in another shallow bowl.
Spread about 1-2 tablespoons of the apple pie filling on each flatten toast slice and roll it up into a wrap.
Brush or dip each toast roll-up first into melted butter and then roll it in the cinnamon sugar.
Arrange the roll-ups on the prepared baking sheet.
Bake for 15-20 minutes or until crispy and golden brown.
Serve warm with a drizzle of agave or maple syrup if you wish.
Grab a good saucepan for the filling, a whisk or wooden spoon, a sharp knife, and a rolling pin. A baking sheet lined with parchment will keep things tidy, and two shallow bowls are handy for melted vegan butter and the cinnamon sugar mix. If you want to squeeze a lemon for brightness, a small citrus squeezer helps avoid seeds.
I use my cast iron pan that belonged to my father Michael. He fixed more than railways in his day and that pan has seen me through many experiments. Dr Ramsey would say even heat is simply physics, and he is right.
Cook the apple mixture until it is glossy and thick. Whisk the water, cornstarch, brown sugar, and cinnamon over medium heat until it thickens like molasses. This keeps the filling from leaking through the bread and gives you a syrupy bite rather than a watery mess. Think of this as the trick that turns simple filling into something close to a Baked apple pie roll ups with bread experience.
Chop the apples small so they cook quickly and soften evenly. Flatten the bread thin so it rolls without cracking. Dip each roll generously in melted vegan butter, then roll in the cinnamon sugar so it caramelises in the oven. Too much butter makes them greasy, too little leaves them dry. It is a balancing act, usually learned by doing.
Bake on the middle rack for even colour and turn the tray if your oven has hot spots. Pull them at a lovely golden tone and let them cool for a minute before you tuck in.
Cinnamon apple bread rolls with walnuts
Fold toasted chopped walnuts into the filling for a pleasing crunch. The nuts add a toasty note and healthy fats that keep you going. This variation makes these feel like proper Cinnamon apple bread rolls that are a bit more grown up and great for sharing.
Berry surprise for mornings
Add a handful of blueberries or raspberries to the apples for a brighter flavour and a splash of colour. Reduce the sugar by a spoon if your berries are quite sweet. This tweak turns them into a lovely Kids breakfast recipe that children often find more exciting than plain toast.
Ginger warmth
Grate a little fresh ginger into the filling for a gentle heat that pairs really well with cinnamon. A little goes a long way, and it makes for a cosy fall evening treat.
Serve warm with a drizzle of maple or agave and a scoop of plant based vanilla ice cream if you want a dessert feel. They also work as a Vegan apple dessert at gatherings when plated with a small pot of dipping sauce. For picnics or a casual spread, arrange them on a platter and offer fruit and nuts alongside so people can pick at a little variety.
If you need something more substantial, pair with porridge or a bowl of seasonal fruit. They travel well and reheat nicely in a warm oven to crisp them back up, turning into reliable Baked apple roll ups for last minute guests.
Can I make these ahead?
Yes. Make the filling a day ahead and keep it chilled. Assemble and bake when you need them. Keep the bread separate until just before baking to avoid sogginess. I do this for events and it saves panic.
Can I cook them in a pan instead of the oven?
Yes. You can make Apple French toast roll ups by pan frying the assembled rolls in a touch of vegan butter over medium heat. Turn them gently until golden. It makes a softer, custardy exterior closer to French toast and is handy when you have no oven.
My child does not like cinnamon. Any ideas?
Oh I feel this. Swap cinnamon for a pinch of nutmeg and a little vanilla extract. Or use plain sugar for the coating. Let kids help roll them and they often eat what they made. Small wins matter.
Can I use gluten free bread?
Yes. Warm the slices briefly to make them more pliable then flatten and roll as usual. I have done this for friends with sensitivities and it works well. It makes inclusive treats that everyone can enjoy.
Can I freeze them?
Yes. Cool completely, wrap individually in parchment, and freeze in a bag for up to a month. Reheat from frozen in a 350 degree oven until warm and crisp.
These Apple Pie Roll-Ups are comforting and delicious. If you like dessert for breakfast, try this elevated French toast for an easy twist on a classic. Made it? Tag @cookmerecipes using the hashtag #cookmerecipes and share on Instagram!
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