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Vegan Orange Cinnamon Pull Apart Bread

Vegan Orange Cinnamon Pull- Apart Bread
Pull-apart bread that is SO fluffy and perfect, packed with fresh orange flavor, cinnamon, and the BEST sweet orange glaze!
Yield 1 (8½x4½-inch) loaf




  • 2 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 cup almond milk (warmed to 120°F)
  • 3 tablespoons olive oil
  • 1/3 cup warm water (120-130°F)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon table salt
  • 2 tablespoons orange zest


  • 2 tablespoons olive oil
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 tsp ground ginger
  • 2 tablespoons orange zest


  • 2 cups powdered sugar
  • 1/3 cup fresh squeezed orange juice
  • 2 tablespoons orange zest
  • 1/2 teaspoon vanilla extract


  • In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and yeast. Mix until combined.
  • Add the almond milk, olive oil, water, apple cider vinegar, vanilla, salt, and orange zest. Mix on medium until the dough starts to come together. You will probably need to stop and scrape down the sides of the bowl as you are mixing. Once the dough starts to come together, stop the mixer. The dough is going to be very sticky, that’s good!
  • Lightly oil a bowl with olive oil and place dough into the bowl. Cover with a towel and allow to rise for at least an hour, or until the dough has doubled in size.
  • Prepare filling: In a small bowl, combine the sugar, cinnamon, ginger, and orange zest in a small bowl. Set aside.
  • Grease a 8½x4½-inch loaf pan and set aside.
  • Once the dough has risen, remove from the bowl and place onto a well-floured surface. Roll into a rectangle that is 20×12-inches. If dough becomes really sticky as you are rolling out, sprinkle on more flour and keep rolling.
  • Brush the rolled out dough with the 2 tablespoons of olive oil. Make filling: combine sugar, cinnamon, ginger and orange zest in a small bowl. Sprinkle filling mixture evenly over the rolled out dough.
  • Once the rectangle is rolled out and filled, starting with the long end, cut the dough into 5 strips from top to bottom. Stack these strips on top of one another and then cut the stack of strips into 6 equal squares.
  • Place all the stacks of dough squares together end to end in the greased loaf pan. Cover with a towel and allow to rise for an hour.
  • Preheat the oven to 350°F.
  • Bake the dough for 35-40 minutes, or until the top is golden brown.
  • Prepare glaze: whisk all ingredients together in a small bowl and set aside.
  • Allow the bread to cool for at least 10 minutes, then remove the loaf from the pan and top with the glaze. Serve immediately.


Recipe by Heart of a Baker.

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Review & Comments

Judy P | Reply

Substitute regular milk with a dash of almond extract?

Red Star Yeast | Reply

Hi Judy,

You can substitute the almond milk with regular milk. You also can add a dash of almond extract as well.

Happy Baking!

Magdalisse Henderson | Reply

When cutting is it the long way or wide? Essentially trying to figure best way to get the squares.

Red Star Yeast | Reply

Hi Magdalisse,

Sorry for the confusion. You would cut the long way.

Happy Baking!

Linda | Reply

Why does this recipe not need any kneading?

Thank you!

Red Star Yeast | Reply

Hi Linda,

This is a high hydration/sticky dough with little protein so it does not need to be aggressively kneaded. The paddle attachment will develop the dough (knead it) to where it needs to be.

Happy Baking!

AZP | Reply

Can the dough be made in advance/ day before? Then cut it and bake it next morning?

Red Star Yeast | Reply

Hi AZP – I would suggest letting the dough rise in bulk in the refrigerator overnight. After placing dough in oiled bowl (step 3), cover and let rise in refrigerator overnight. Then continue with step 4. If dough is not rolling out well, let dough rest for 5 to 10 minutes and try again.
Happy baking!

Judy Klos | Reply

I have pure orange oil. Is there some way to incorporate a bit of that for a more orange taste?

Red Star Yeast | Reply

Hi Judy,
You can definitely experiment with the orange oil to get your desired flavor.
Happy baking!

Lynn Duff | Reply

8-1/2 x 4 loaf pan?

Red Star Yeast | Reply

Hi Lynn,
Use an 8 1/2 x 4 1/2-inch pan.
Happy baking!

Lynn Duff | Reply

Can you use butter instead of olive oil?

Red Star Yeast | Reply

Hi Lynn,
Yes, you can use butter. It just won’t be ‘vegan’. 🙂
Happy baking!

Teeny | Reply

After ‘Once the rectangle is rolled out and filled’, instead of cutting it to make it pull apart, can I just roll it and follow the rest of the instructions to bake it?

Red Star Yeast | Reply

Hi Teeny,
Yes, however you will need to adjust the size of your rolled out dough so that it will fit into your pan. Roll out to a 14×7-inch rectangle, and after adding the filling, start rolling it at the shorter end.
Let us know how it turns out!
Happy baking!

Margaret McGough | Reply

How can I make this “non-vegan?”

Red Star Yeast | Reply

Hi Margaret,
You can substitute regular milk for the almond milk if you prefer.
Happy baking!

TB | Reply

Can you substitute tbe orange flavor for something else like vanilla or almond? I’m not a fan of citrus flavors

Red Star Yeast | Reply

Hi Tabitha,
Yes! It’s always fun to play with flavors. Let us know what you try! You may also like to try one of our other non-citrus sweet breads/rolls:
Happy baking!

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