Vegan Apple Cinnamon Pull-Apart Bread

5 from 7 votes

Vegan Apple Cinnamon Pull-Apart Bread

You're in for a breakfast or brunch treat like no other with this Vegan Apple Cinnamon Pull-Apart Bread. Every bite is completely soft + pillowy and generously filled with the comforting warmth of cooked apple goodness-- Covered with a delectable vanilla glaze. Get ready to savor the sweet and spiced flavors that'll make your morning absolutely unforgettable! Gluten-free option.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, Brunch, Dessert

Keyword: apple, apples, bread, breakfast, brioche, brunch, dairy-free, easy, monkey bread, plant-based, sweet, vegan

Servings: servings

Calories: 433kcal

Author: Shanika

Ingredients

DOUGH:

5 cups organic all-purpose flour (You can also use ½ Bread flour + ½ all-purpose flour for a more "brioche-like" texture!)
1 packet Rapid Rise Yeast (That's 2 ¼ tsps!)
½ cup organic brown sugar + 1 Tbsp
1 teaspoon sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
1 ¼ cups Almond milk, at room temp.
¼ cup WARM water
6 Tbsps vegan butter, melted + cooled
1 teaspoon vanilla extract

APPLE FILLING:

4 Tbsps vegan butter, softened
1 medium Gala or Granny smith apple, peeled + chopped into small chunks
½ cup organic brown sugar
1 tablespoon ground cinnamon

VANILLA GLAZE:

2 cups organic powdered sugar, sifted
4-5 Tbsps Almond milk
1 teaspoon vanilla extract

US Customary - Metric

Instructions

TO MAKE THE DOUGH:

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.

ASSEMBLY:

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!
Bon Appetit!

Notes

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.
FOR CINNAMON ROLLS: You can make the cinnamon rolls recipe that inspired this bread by checking out my Overnight Vegan Apple Maple Cinnamon Rolls.

Nutrition