Oh, you know those afternoons when the air just screams for something warm, sweet, and utterly comforting? That’s exactly when I pull out the supplies for this incredible Vegan Apple Cinnamon Pull Apart Bread. Forget those dry, flavorless vegan baked goods you might have tried; this recipe changes the game!

Its absolute magic—and the thing I rely on for holiday brunches—is the texture. It’s ridiculously soft, like sweet cloud dough, layered with just the right amount of warm apples and brown sugar spice. Seriously, watching everyone grab pieces straight from the pan makes my baking heart sing. It’s cozy, it’s pure comfort, and honestly, nobody ever guesses it’s entirely plant-based. Trust me, you need this sticky, sweet creation in your life!

Why You Will Love This Vegan Apple Cinnamon Pull Apart Bread

I know everyone has *that* recipe they always turn to when guests show up unexpectedly, and this is mine! It’s the absolute easiest way to make something look fancy without spending hours in the kitchen. I even included a link to my crumble bread variation if you want to try that next, but for now, here’s why you’re going to adore this pull-apart version:

The Texture is Unbeatable: So incredibly soft and fluffy! Because we use melted vegan butter rather than oil, the resulting dough is pillowy, even without any dairy or eggs.
Perfect Sweet-Tart Balance: The apples stay slightly firm, giving you a lovely bite against the sweet cinnamon sugar swirl. It’s not cloyingly sweet, which I love.
Incredible Aroma: Seriously, when this first goes into the oven, your entire house will smell like an autumn bakery. It’s worth baking it just for the smell alone!
Zero Fuss Serving: This is the beauty of pull-apart bread! No knives, no messy slicing—everyone just grabs a tender chunk. It’s perfect for breakfast buffets or dessert spreading.
Totally Vegan, Utterly Delicious: I’ve made this for my non-vegan friends dozens of times, and they always ask for the recipe. Nobody misses the butter or milk, I promise.

Essential Ingredients for Vegan Apple Cinnamon Pull Apart Bread

Okay, let’s talk stuff! Luckily, this is mostly pantry staples, which makes whipping it up during a sudden craving so easy. The main things you need to focus on are making sure your butter is truly vegan and that your apples are prepped just right. Since we aren’t using eggs or dairy, every ingredient really needs to pull its weight flavor-wise, and these components really deliver!

Here is everything you’ll need ready to go before you even think about turning on the oven:

For the Dough Base: You need 1 cup of warm plant milk (remember, not too hot, or bye-bye yeast!) along with 2 and 1/4 teaspoons of active dry yeast. We sweeten this slightly with 1/4 cup of granulated sugar, plus an extra tablespoon just for the yeast. Don’t forget 1/4 cup of melted vegan butter to give the dough flavor and structure.
The Dry Parts: Measure out 3 cups of all-purpose flour and add just 1/2 teaspoon of salt for balance.
The Cozy Filling: This is the star! You need 1 large apple, which must be peeled, cored, and finely diced. Mix this immediately with 1/2 cup of brown sugar and 2 teaspoons of ground cinnamon.
The Sticky Layer: You’ll need 1/4 cup of vegan butter that is softened—not melted—to create that perfect sticky layer for the filling to adhere to when we stack it up.
The Finish: Finally, for a nice drizzle, whisk together 1/2 cup of powdered sugar and 2 tablespoons of plant milk for that thin, sweet glaze.

Expert Tips for Perfect Vegan Apple Cinnamon Pull Apart Bread Dough

Look, making yeasted dough without dairy or eggs can feel like walking a tightrope! It’s easy to go too far one way or another. But I’ve made this dough so many times now that I know the little tricks to keep it happy and fluffy. I even have a scary memory of my first attempt when I was rushing, and let me tell you, that dough needed a miracle!

Once, I tried to speed up the yeast by using milk that was way too hot—like boiling hot, oops! It killed the yeast instantly, and I ended up with a dense, flat brick. Don’t let that happen to your beautiful cinnamon swirl! If you’re in a hurry for the next step, I highly recommend checking out this guide on alternative dough handling, though for this recipe, patience really pays off.

Activating the Yeast Correctly

This is non-negotiable, friend. The plant milk needs to be warm to wake up that yeast, but if it gets too hot, it essentially steams the little critters to death. You want that sweet spot right between 105°F and 115°F. If you don’t have a thermometer, test it on your wrist—it should feel pleasantly warm, like a baby’s bath, not hot at all. If you see that happy foam layer appear after about five minutes, you’re good to go!

Achieving the Right Dough Texture

Once you combine everything, you’ll have what looks like a shaggy mess, and you might think, “Where is the butter going to hide?” just hang in there! Give it a good solid 5 to 7 minutes of kneading on a lightly floured surface. You’re looking for elasticity. It should stop sticking aggressively to your hands and the counter, becoming smooth and able to stretch a little without immediately tearing. If it’s still sticky after 7 minutes of kneading, add flour *one tablespoon at a time*. Too much flour means tough bread later, and nobody wants that! If you’re interested in other ways to handle doughs, this article on dough consistency really helped me understand gluten formation overall, which helps here too.

Assembling the Apple Cinnamon Filling for Vegan Apple Cinnamon Pull Apart Bread

Now that our dough is perfectly risen and ready to go, it’s time to make the gooey center! This is the part that makes the finished Vegan Apple Cinnamon Pull Apart Bread smell so amazing. You want the softened vegan butter to spread beautifully, so make sure it’s pliable—not rock-hard straight from the fridge, and definitely not melted.

First, let’s mix up that sweet, spicy apple filling. I take my finely diced apples—small cubes are key so you get apple in every single bite—and toss them right in a bowl with the brown sugar and cinnamon. Just gently toss it all together until those little apple pieces are coated like they’re going to a sugar party. If you happen to have some spare cinnamon, feel free to sneak a tiny extra pinch in; I won’t tell! My favorite way to ensure maximum flavor dispersal, especially with apple recipes like this (you should check out my Amish Applesauce Cake sometime!), is making sure every piece of fruit is touched by the spice.

Once that’s mixed, go ahead and roll out your risen dough into that big rectangle shape. Spread that softened vegan butter right to the edges—don’t skimp here, moisture is flavor! Then, sprinkle that glorious brown sugar and apple mixture evenly over the entire surface. Remember, the butter holds everything together when we stack and cut, protecting your soft dough layers from getting too soggy but keeping them buttery-rich!

Step-by-Step Instructions to Bake Your Vegan Apple Cinnamon Pull Apart Bread

Alright, we’ve got the dough risen and the filling ready to go. Now for the fun part—making those beautiful little stacks! This part is where we create the layers, and honestly, it’s more fun than messy. Just follow these steps exactly, and you’ll end up with the best Vegan Apple Cinnamon Pull Apart Bread ever.

First, punch down that glorious puffy dough and turn it out onto a lightly floured surface. Roll it gently into a large rectangle. I aim for about 1/4 inch thick—not too thin, or you won’t get great layers!
Spread that softened vegan butter evenly across the whole surface. Then, take your apple-cinnamon sugar mix and sprinkle it generously over the butter.
Now, get cutting! Slice the dough rectangle down into strips about 1 inch wide. Don’t worry about perfect straight lines; this isn’t geometry class!
Here’s the key assembly step: Stack those 1-inch strips directly on top of each other. It will look like a messy pile, but that’s perfect.
Take that stack of layered dough and cut it crosswise into 1-inch pieces. Now you have little buttery, cinnamon-y cubes!
Grease your 9×5 inch loaf pan really well. Nestle those little pieces vertically into the pan, packing them snugly but not smashing them down. They need a little wiggle room.
Cover the whole pan back up gently and let it have its second rise for about 30 minutes. While this is happening, go ahead and preheat your oven to 350°F (175°C). This timing ensures everything is ready at once!
Bake for 30 to 35 minutes. You’ll know it’s done when it’s golden brown on top and cooked all the way through. You can check near the center with a toothpick if you’re nervous.
Let the bread rest in the pan for 10 minutes. This little break stops it from falling apart when you flip it out onto a cooling rack.
Finally, while it cools just a touch more, whisk your glaze ingredients until it’s runny enough to drizzle nicely. Drizzle that sweet glaze all over the warm bread. If you need help getting that drizzle consistency right, this glaze resource is super helpful for understanding liquids vs. sugar solids!

That’s it! Don’t forget to check out some ideas for making quick toppings like those in my dump cake guides if you want to get creative with baked-on toppings!

Finishing Touches: Glazing the Vegan Apple Cinnamon Pull Apart Bread

Once this beautiful, warm Vegan Apple Cinnamon Pull Apart Bread comes out of the oven and has rested slightly, it absolutely needs that final sweet kiss of glaze. Seriously, don’t skip this step unless you absolutely have to! While my grandmother sometimes just dusted her cakes, for this recipe, the glaze seals in that warmth and makes the top wonderfully sticky—which is half the fun of pull-apart bread, right?

Making the glaze is the easiest thing you’ll do all day. You’re just whisking powdered sugar and plant milk together. The trick here is consistency. If you want a light, thin drizzle that absorbs quickly into the warm bread, you need to use just those two tablespoons of plant milk with the 1/2 cup of powdered sugar. It should run easily off your whisk.

Now, if you happen to be looking for a thicker, more opaque topping—maybe you love that thick, white icing layer that sets up a bit when it cools—you just need to adjust the liquid. Add more powdered sugar a tablespoon at a time until it gets stiff, or if it’s already too thick, add your plant milk *half a teaspoon* at a time. You want to avoid that moment where you add too much milk and suddenly your simple glaze liquefies! If you need a deeper dive into balancing sugar and liquid, this icing resource I mentioned earlier really breaks down the science behind it. Just make sure you drizzle this lovely topping over the bread while it’s still warm from the cooling rack so it melts slightly into all those nooks and crannies!

Storage and Reheating for Leftover Vegan Apple Cinnamon Pull Apart Bread

If you manage to have any of that gloriousness leftover—which, let’s be honest, only happens if you hide it really well—the next question is how to keep it tasting day-one fresh. This Vegan Apple Cinnamon Pull Apart Bread is best the day it’s made, but it’s shockingly good on day two if you treat it right.

First things first: storage. Make sure the bread has cooled completely before you even think about covering it; trapping steam causes sogginess, and we already want buttery softness, not dampness! Once totally cool, slide it into an airtight container. I find keeping it at room temperature is best for the texture of the dough itself. Putting it in the fridge tends to stiffen up the vegan butter slightly, and we don’t want that.

Now for reheating, because nobody wants cold pull-apart bread, right? The microwave is tempting, I know. It’s fast! But it can sometimes make the bread a little chewy if you overdo it. Pop just a piece or two on a microwave-safe plate and zap it for about 10 to 15 seconds. Watch it closely!

If you have a whole loaf leftover, or you want that *fresh-from-the-oven* pillowy feel, use the oven. It’s worth the five minutes of preheating. Wrap the bread—or the pieces—loosely in foil. Heat it at about 300°F (150°C) for about 8 to 10 minutes. The foil steams it just enough to revive that amazing soft crumb and melt that glaze right back into the crevices. It tastes just as good as when it first came out, like magic!

Variations and Substitutions for This Recipe

One thing I always love about baking is that once you crack the fundamentals—like getting the yeast right—you can start playing around! This recipe is fantastic as written, but sometimes you open your fridge and realize you’re completely out of Granny Smiths, or maybe you just crave something different than just cinnamon.

It’s okay to swap things out! While you absolutely must nail the dough process, the filling is where you can really get creative. Before you start swapping fruit, you might want to give this quick read on fruit sugars a glance; it helps you balance tartness if you change up the main fruit.

For swapping out the apple, I highly recommend using firm pears. They bake up beautifully and offer a slightly different, almost floral sweetness that pairs wonderfully with brown sugar. Just ensure you dice them to the same size so they melt into the bread dough appropriately.

If you want to ditch the fruit completely (though I think that defeats part of the point!), you can use different sticky additions. Try folding in about 3/4 cup of chopped pecans along with raisins that have been soaked briefly in hot water first. That adds a wonderful crunch!

As for spices, cinnamon is the star, but it can use some backup singers! Try replacing just one teaspoon of the cinnamon with one teaspoon of ground cardamom. Cardamom adds this amazing, slightly citrusy, almost floral note that elevates the whole thing. Or, if you want a deeper, warmer flavor profile, use half cinnamon and half a mix of nutmeg and allspice.

The vegan butter in the filling? Feel free to substitute that softened substance with coconut oil that is solid at room temperature. It offers a slightly different richness that can be surprising, but it works great for keeping that filling gooey and holding the layers together.

Frequently Asked Questions About Vegan Apple Cinnamon Pull Apart Bread

I get so many wonderful questions about this recipe once people start baking it. It’s such a fun change from a regular loaf, and naturally, people want to know how to customize it or make it work with busy schedules. I’ve gathered some of the most common things readers ask me. If you’re thinking about trying my vegan chocolate bread next, some of these dough tips still apply!

Can I make the dough for this Vegan Apple Cinnamon Pull Apart Bread ahead of time?

You absolutely can! This is great if you want to bake it fresh for a weekend brunch but don’t want to start at 6 AM. After you knead the dough (Step 4), lightly grease your bowl, place the dough inside, cover it tightly, and stick it in the fridge overnight—up to 12 hours is perfect. Do this instead of letting it rise at room temperature. When you’re ready to assemble the next morning, just let the dough sit on the counter for about 45 minutes to take the chill off before you roll it out and fill it. The yeast is just happier warmed up a bit before the second rise.

What is the best type of apple to use for the filling?

For this bread, you want an apple that is firm and slightly tart. I rely on Granny Smith apples almost every time because they hold their shape beautifully while baking. If you use something softer, like a McIntosh, it tends to turn to applesauce in the oven, and you lose that gorgeous texture contrast we are aiming for in the layers. Honeycrisp or Gala are also decent choices, but stick to firm kinds for the best result!

Can I skip the glaze on the pull apart bread?

You certainly can skip the glaze! If you prefer a less sweet bread, or if you’re serving people who really just want the pure cinnamon-apple flavor, just leave it off. The bread will still be delicious and soft because the filling keeps the inside very moist. The only real difference is that the very top crust won’t have that slightly chewy, super-sweet layer that occurs when the warm glaze soaks in. If you skip it, consider dusting the warm bread with a tiny bit less powdered sugar just for looks!

Vegan Apple Cinnamon Pull Apart Bread

Author: ferecipe.com
Total Time: 1 hour 55 min
Yield: 8 servings 1x
Diet: Vegan

Print Recipe

Description

A sweet, soft bread with layers of apple and cinnamon filling, suitable for vegans.

Ingredients

Scale

1 cup warm plant milk (about 105-115°F)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar plus 1 tablespoon for yeast
1/4 cup vegan butter, melted
3 cups all-purpose flour
1/2 teaspoon salt
1 large apple, peeled, cored, and finely diced
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup vegan butter, softened (for filling)
1/2 cup powdered sugar (for glaze)
2 tablespoons plant milk (for glaze)

Instructions

Combine warm plant milk, yeast, and 1 tablespoon of sugar in a bowl. Let stand for 5-10 minutes until foamy.
In a large bowl, whisk together the flour and salt.
Add the melted vegan butter and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
While the dough rises, prepare the filling: Mix the diced apple, brown sugar, and cinnamon in a small bowl.
Punch down the risen dough. Roll it out into a large rectangle, about 1/4 inch thick.
Spread the softened vegan butter evenly over the dough surface. Sprinkle the apple-cinnamon mixture over the butter.
Cut the dough rectangle into strips about 1 inch wide. Stack the strips on top of each other.
Cut the stack of strips crosswise into 1-inch pieces.
Arrange the pieces vertically in a greased 9×5 inch loaf pan, packing them closely together.
Cover the loaf pan and let it rise again for 30 minutes. Preheat your oven to 350°F (175°C) during this time.
Bake for 30-35 minutes, or until golden brown and cooked through.
Let the bread cool in the pan for 10 minutes before inverting onto a wire rack.
Whisk together the powdered sugar and 2 tablespoons of plant milk to create a thin glaze. Drizzle over the warm bread.

Notes

If you prefer a thicker glaze, use less plant milk.
You can use any firm apple variety for the filling.
Ensure your plant milk is not too hot, or it will kill the yeast.

Prep Time: 30 min
Cook Time: 35 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25
Sodium: 200
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 55
Fiber: 2
Protein: 5
Cholesterol: 0

Keywords: vegan, apple, cinnamon, pull apart bread, sweet bread, breakfast, dessert