It's hard to beat this Vegan Apple Cinnamon Pull-Apart Bread for breakfast or brunch. Each roll is soft, stretchy, sweet and spiced with your favorite warming flavors from a cooked apple filling and vanilla glaze.
I couldn't be more ecstatic to share this vegan pull-apart bread recipe with ya'll. Originally, I created the concept of this recipe over 5 years ago, but unfortunately, when I began updating my content---I chose not to keep it on the site.
However, it recently hit me that this was the perfect breakfast recipe needed because I know just how much you guys love flavor and so I went back to the drawing board and re-vamped my whole idea and concept for this bread. I'll admit, this new version is MUCH tastier, easier to assemble, and just TOO GOOD to pass up. Haha.
This recipe for pull-apart bread with an apple filling and frosting are inspired by these Cinnamon Rolls. The recipe is totally plant-based and easy to make. Whip this loaf up for breakfast or brunch for a crowd and you'll be sure to impress.
Now here we are!
How to Make Vegan Apple Cinnamon Pull-Apart Bread
The components to this plant-based breakfast recipe are the bread dough, the apple filling and the vanilla glaze. The dough will need to rise, as it's made with yeast, so I recommend making the dough first. Then you can make the apple filling. And while the pull-apart bread bakes, make the smooth vanilla glaze.
Ingredients for Pull-Apart Bread Dough
To make the fluffy yeasted dough for vegan apple-cinnamon pull-apart bread, you'll need:
Flour. Use organic all-purpose flour to ensure it's vegan.
Instant yeast. This is also labeled Rapid Rise Yeast.
Brown sugar. Again, using organic sugar ensures it's vegan.
Cinnamon and allspice for that classic apple-cinnamon flavor pairing.
Almond milk. This should be at room temperature before you start baking. You can easily make your own almond milk using my quick no-soak method. Or use any vegan milk that you like.
Vegan butter. I like Earth Balance buttery sticks for baking.
Vanilla. Use pure vanilla, not imitation, for the best flavor.
Apple Cinnamon Filling
Next, prepare the apple cinnamon filling for your vegan bread. You'll need:
Apple. I use a firm gala apple or tart Granny smith for baking.
Brown sugar. You could also use coconut sugar if you prefer.
Once your pull-apart bread is out of the oven and cooled, you can drizzle on the vanilla glaze. You'll need:
Powdered sugar. Using granulated sugar will give your glaze a gritty texture.
Almond milk. Again, any plant-based milk you like will work.
Tips for Making The Best Vegan Apple Cinnamon Pull-Apart Bread
I’ve made plenty of cinnamon roll recipes before, so since this pull-apart bread mimics the same concept, here are my top tips to make sure your rolls (and this bread) comes out perfectly every time:
DON’T OVERHEAT THE MILK
This one is imperative. Make sure your milk is warm to the touch, but not hot. If you heat it a bit too much, let the milk cool until it feels warm. This ensures that you don’t kill the yeast and your dough rises well.
USE ROOM TEMPERATURE BUTTER
This is the ultimate secret to tender pull-apart bread. Much like with other cakes and doughs as well as cinnamon rolls, room temperature butter creates a supple, soft and smooth texture.
MIX THE DOUGH WELL
Unlike some baking recipes like muffins and cakes, you actually want to mix (or knead) your bread dough well. This activates the gluten so the dough becomes extremely elastic. The gluten then creates structure in your dough so it holds its fluffy shape well after rising.
USE BREAD FLOUR
One of my latest discoveries was the use of bread flour in my cinnamon rolls and this bread. While you can use only all-purpose flour----I’ve learned that bread flour creates a beautiful texture—tender, thick, and even more fluffy, almost ‘brioche’ like. Bread flour has a higher gluten, or protein, content.
Vegan Brunch Spread
Ready to prepare an entirely plant-based breakfast or brunch that your guests will go crazy for? Serve this vegan apple cinnamon pull-apart bread with:
You can store leftover bread in an airtight container, bag, or tightly wrapped in plastic wrap, on the counter for two days. In the fridge, it will last up to a week. Or, for longer storage, wrap and freeze the bread for up to six months. When you want to serve, just let the bread come to room temperature for a few hours on the counter.
Combine the yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
Add in the room temperature milk and warm butter to the yeast mixture and whisk until well combined. Add in the vanilla and whisk to incorporate.
In a large bowl, whisk together the all-purpose flour, brown sugar, cinnamon, allspice, and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.
In the meantime, you can work on the filling!
TO MAKE THE APPLE FILLING:
Melt the softened (NOT melted) butter in a small bowl and set aside. In a separate bowl, combine the cinnamon and brown sugar, mixing them together. In a separate bowl, add the diced apples. Set aside.
Once the dough has risen fully, preheat the oven to 375 degrees Fahrenheit and line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and ½-inch thick), trimming the edges if needed.
Then, generously spread the softened butter (using a spatula) atop dough, followed by the brown sugar-cinnamon mixture, ensuring that the top is coated evenly. Add the diced apples atop the dough evenly.
Now, using a pizza cutter (this is easier), cut about 5-6 cuts vertically and horizontally until you've made about 15-20 small rectangular pieces.
Carefully, stack each rectangular piece atop each other in groups (about 6-7 at a time) and place them in the prepared loaf pan standing upward and placing each group one behind the other tightly to form a "loaf-like" shape.
Bake the bread in the oven for approximately 45 minutes to an hour or until the center comes out "clean" when tested with a knife or cake tester.
Remove from the oven and let it cool completely.
TO MAKE THE GLAZE:
In a bowl, whisk together the powdered sugar, vanilla, and milk until smooth and the glaze is thick enough, but slowly slides off whisk when lifted. NOTE: If too thick, add 1 tablespoon of milk; if too thin, add 1-2 Tbsps more of the powdered sugar.
Once bread has cooled, drizzle the glaze atop bread, slice and enjoy!
Tips & Tricks
STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
FREEZE: You can freeze the bread for up to three months. To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
FLOUR: If you'd like, you can always use bread flour, for a thicker, bread-like texture as well.
LOVE THIS RECIPE?
LET US KNOW!
This pull apart bread is EVERYTHING. It's the perfect cozy snack for fall Adding a few spices to the dough itself really takes it over the top too.
I am already in the mood for fall baking! This was perfect for my brunch with a friend this weekend! So delicious and she of course wanted the recipe to make herself at home!
I've never made a pull apart bread and this looks like the perfect recipe to try as all the applesare in season now. The instructions are really clear too.
This recipe didn't disappoint! I am always worried about vegan baked goods but this one cooked up great and my whole family loved it!
Holy moly! Just looking at these photos is making me so hungry! I can't wait to try this. It looks amazing.