This amazing vegan pull-apart cinnamon bread recipe is like a glorious mix between sticky buns and cinnamon brioche bread with a twist of babka. Think fluffy brioche bread together with deliciously sticky caramel-like cinnamon filling twisted into a babka-shaped loaf. It doesn’t get much better than this vegan apple cinnamon babka bread.Jump to Recipe
There’s fluffy cinnamon bread and there’s apple cake and then there’s the best vegan pull-apart cinnamon bread. This tasty recipe is loaded with a sticky cinnamon caramel filling wrapped in fluffy brioche bread that can rival any sticky cinnamon buns and rolls I’ve ever tasted. If you are ready for fluffy feather-light bread and mind-blowing sticky cinnamon and apple filling then keep reading.
This cinnabun apple bread fusion is pillowy soft, low maintenance, and highly snackable with its sticky caramel apple filling. It’s a warming, cozy, and super fragrant baking recipe, and most importantly, even newbie bakers can make it and look like baking pros.
What’s great about the best vegan pull-apart Cinnamon Bread recipe
- Just about everything
- Easy to make
- Pillowy pull-apart brioche bread
- Cozy, warming cinnamon babka
- Sinfully crispy with a drizzle of crispy cinnamon sugar on top
- Great for newbie bakers, baking with kids, and anyone that likes fluffy cinnamon rolls
- Sticky caramel cinnamon filling that will delight your tastebuds
- Made with simple ingredients – no need to get any specialized vegan ingredients
- Great for parties, get-togethers, and cozy at home snacking
- Excellent with coffee and tea
- A fan-favorite recipe
Fan-favorite vegan cinnamon babka recipe
Firstly, I want you to know that I don’t call this easy cinnamon babka style bread a fan favorite lightly. That is to say, it’s one of my most requested cakes for parties, work, and everything in between. Everyone always wants the recipe and it’s one of those cakes that when you serve it it’s usually gone within minutes leaving only a few crumbs behind as proof it ever existed. Secondly, this mouth-watering vegan cake is also great served with coffee the next day… if you’re lucky enough to get leftovers. In conclusion, always make a double batch if you’re around cake lovers.
Ingredients you need for this easy cinnamon apple cake
One of the great things about this cake is that you don’t need a lot of hard to get ingredients. It’s a simple, easy-to-make recipe that can make anyone feel like a professional baker. So, it’s a win-win recipe. Now, let’s look at what ingredients you need:
- Apple purée for the caramel cinnamon sauce (any apples sauce or purée will do the job, but I am partial to making homemade apple sauce from Granny Smith or Honeycrisp apples)
- Brown sugar
- Maple syrup
- Caster sugar
- Dried yeast
- Almond milk
- Vegan butter
Frequently asked questions
Can I use store-bought apple sauce or purée in this recipe?
Yes, absolutely. This recipe can be made with store-bought apple sauce or apple purée. Making your own apple sauce will give you a bit more control over the flavors, but you can easily use either homemade or store-bought (no one will be able to taste the difference). In the end, it’s all about the sticky caramel flavour it adds.
Can this apple cinnamon bread be frozen?
Yes, it can be frozen after baking. Although it won’t be as deliciously pillowy after being frozen, but it will still be sticky, a little fudge-like, and totally irresistible. So, if you need to make a cake in advance this is a great recipe for you.
Can I make this swirled cinnamon bread healthy?
Sure. Or at least healthier. Just substitute the sugar and brown sugar with coconut sugar. It’s the easiest and tastiest healthier alternative.
Gluten-free cinnamon apple bread option
If you need to make this easy cinnamon bread gluten-free there are a few different options. The first, and easiest way to make a gluten-free version is to simply substitute the regular flour for gluten-free flour. It’s the simplest way to go about it and will make the dough as soft and pillowy as the original.
The second gluten-free cooking option, is to substitute the flour with half chickpea flour and half rice flour. It will still give you a fluffy, pull-apart delicious bread. However, just watch the baking carefully to make sure the bread isn’t baked for too long when baking gluten-free bread.
The best vegan pull-apart Cinnamon Bread recipe
- 9×5 inch baking loaf dish
Vegan Brioche Dough
- 1 cup Almond Milk or cashew milk
- 3 tbsp Vegan Butter
- 1 packet Rapid-rise (instant) Yeast (1 packet yields ~ 2 1/4 tsp)
- 1 tbsp Sugar
- ¼ tsp Salt
- 2½-3 cups All Purpose Flour
- ½ tsp Ground Nutmeg
For cinnamon & maple syrup caramel filling:
- 1½ cup (300g) Brown Sugar
- ½ cup Applesauce or purée
- ¼ cup+3tbsp (100g) Coconut Cream Melted
- ⅓ cup (80ml) Maple Syrup
- 2 tbsp Cinnamon Powder
- 1¼ cup (125g) Hazelnuts or Pecans
- ½ cup (100g) Brown Sugar
- ½ cup (113g) Vegan Butter
- 1 tsp Cinnamon Powder
- ½ cup Hazelnuts Chopped
- Heat almond milk and vegan butter in a large saucepan (or in a bowl in the microwave at 30-sec increments). The milk should be warm enough to melt the butter, but never reach boiling. Remove from heat and let cool to 110 degrees (43C), or the temperature of bathwater. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, before adding sugar, salt, and ground nutmeg and stir (the mixture should bubble or foam lightly as the yeast begins to work).
- Next add in flour 1/2 cup at a time, stirring as you go. The dough should be sticky (you can use a mixer). When the dough becomes too thick to stir, transfer to a lightly floured surface and knead for around a minute until it forms a loose ball. Add more flour as you go until you reach the right dough consistency. Rinse your mixing bowl out, coat it with coconut oil or other neutral oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
- While the dough is rising, prepare the sticky glaze. Start by mixing room temperature butter, brown sugar, and ground cinnamon until it’s combined. Spread half of the sticky glaze in an even layer on the bottom of a 9×5 inch baking loaf dish (adjust if altering batch size). Top with half of the chopped hazelnuts or pecans and set aside.
- For cinnamon & maple syrup caramel filling: Mix together all filling ingredients, except the hazelnuts or pecans. Chill it in the fridge until slightly thickened.
- On a lightly floured surface, roll out the dough into a thin rectangle. Spread the cinnamon maple filling evenly over the dough. Starting at one end, tightly roll up the dough and situate the seam side down. Place the dough in the greased baking pan. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better. Drizzle the rest of the sticky glaze over the bread and sprinkle with the rest of the hazelnuts or pecans.
- Set on top of the oven to let it briefly rise again while you preheat the oven to 350 degrees (176 C).
- Once the oven is hot, bake the cinnamon bread for 25-30 minutes or until slightly golden brown. Let cool for a few minutes before serving.Can be served hot or cold. Enjoy.
If you are looking for more easy vegan holiday baking recipes then I’ve got you covered. Try my family favourite (and fan favourite) vegan chocolate chip cookies recipe… or give my amazing 1-bowl vegan blueberry muffins a try.
In addition, if you’re really in the mood to try a new holiday recipe, I recommend my delicious, moist and fluffy Vegan Swedish Saffron Bread recipe. It’s a show stealing, mouthwatering eat-them-all-in-one-go kind of recipe, so consider yourself warned. This is my family must-make every single year for the holidays recipe or utter chaos and protests will erupt.