Vegan Star Bread with Apple Cinnamon Filling

Why You’ll Love This Recipe

I love this recipe because it combines the magic of freshly baked bread with the comforting flavors of apple pie. The dough is soft, airy, and slightly sweet, while the apple-cinnamon filling gives it a fragrant, spiced aroma that fills my kitchen as it bakes. It’s surprisingly easy to shape, making it a fun and rewarding project — especially when I see that star pattern unfold from the oven.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough:
1 cup + 2 tbsp oat milk, warmed to about 110°F
¼ cup granulated sugar
2 ¼ tsp active dry yeast
3 ½ cups unbleached all-purpose flour (plus about ¼ cup extra for kneading)
¾ tsp fine salt
6 tbsp salted vegan melted butter
1 ½ tbsp pure vanilla extract

Filling:
2 medium apples, peeled and diced into ⅛” pieces (about 2 cups)
1 tbsp salted vegan butter
¼ cup light brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cardamom
1–2 tbsp water

Cinnamon Sugar:
⅓ cup granulated sugar
2 tsp ground cinnamon

Wash:
1 tbsp pure maple syrup
1 tbsp oat milk or soy milk

Directions

Make the Dough

I start by warming the oat milk until it’s around 110–115°F — warm to the touch but not hot. I stir in the sugar until mostly dissolved, then sprinkle the yeast over the top and let it sit for about 5 minutes to activate.

In a large bowl, I whisk together the flour and salt, then make a well in the center. I pour in the activated yeast mixture, melted butter, and vanilla extract, stirring with a spatula until a sticky dough forms.

I knead the dough in the bowl for a couple of minutes, then transfer it to a lightly floured surface and continue kneading for about 7–8 minutes. The dough should be soft, slightly tacky, and stretchy. I form it into a smooth ball, place it back in the greased bowl, and cover it with a damp cloth. It needs to rise in a warm spot until doubled in size — about 1½ to 2 hours.

Make the Filling

While the dough rises, I prepare the apple filling. In a small saucepan over medium heat, I combine the diced apples, vegan butter, brown sugar, cinnamon, nutmeg, cardamom, and a tablespoon of water. I stir often as it cooks for 10–15 minutes, until the apples soften and caramelize and the mixture thickens. I let it cool completely before using.

In a small bowl, I mix the sugar and cinnamon for the cinnamon-sugar layer and set it aside.

Shape the Dough

Once the dough has doubled in size, I punch it down and turn it onto a lightly floured surface. I divide it into 4 equal pieces and roll each into a 10-inch circle.

I place one dough circle on a parchment-lined baking sheet and spread half the cooled apple mixture over it, leaving a small border. Then I place another dough circle on top, sealing the edges lightly, and sprinkle two-thirds of the cinnamon sugar evenly over it. I add the third dough circle, spread the remaining apple filling, and sprinkle the rest of the cinnamon sugar. Finally, I place the fourth circle on top and pinch the edges to seal completely.

Using a small glass as a guide, I mark the center of the dough (without pressing down). I cut the dough into 16 strips from the center outward. I twist two adjacent strips away from each other twice, then pinch their ends together. I repeat this process all around to form an eight-pointed star shape.

Bake the Star Bread

I preheat the oven to 375°F (190°C). While it heats, I mix maple syrup with oat milk to make a simple vegan wash. I let the shaped bread rise for about 15–20 minutes, then brush it with the syrup mixture.

I bake the bread for 25–30 minutes, rotating the pan after 20 minutes to ensure even browning. Once it’s golden and baked through, I transfer it to a wire rack to cool. Before serving, I like to dust it lightly with powdered sugar.

Servings and Timing

This recipe makes about 16 servings. It takes 30 minutes to prep, 25 minutes to bake, and about 2 hours for rising and cooling, for a total of roughly 2 hours and 55 minutes.

Variations

Sometimes I like to swap the apple filling for pear or mixed berries for a fruity twist. I’ve also tried adding crushed walnuts or pecans to the filling for extra crunch. For a more decadent version, I drizzle the finished bread with a vegan cream cheese glaze or a touch of caramel sauce. If I want to change up the flavor, I use orange zest in the dough and replace the cinnamon with cardamom and ginger for a spiced holiday variation.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5. To reheat, I warm slices in the oven at 325°F for about 5–7 minutes or pop them in the microwave for 10–15 seconds. It can also be frozen for up to a month — I just reheat it in the oven straight from the freezer until warm.

FAQs

Can I make the dough ahead of time?

Yes, I make the dough a day ahead and let it rise in the fridge overnight. I bring it to room temperature before shaping.

What’s the best flour to use?

All-purpose flour gives the perfect soft, pillowy texture, but bread flour works if I want a slightly chewier bread.

Can I make this with regular butter and milk?

Yes, it works beautifully with dairy ingredients if I’m not keeping it vegan.

Why is my dough not rising?

The yeast may be old or the milk too hot or too cold. I make sure it’s warm, not hot, and always check my yeast freshness.

Can I use store-bought apple pie filling?

I prefer homemade for freshness, but a good-quality canned filling can work in a pinch — I just make sure it’s thick and not runny.

How do I keep the bread soft after baking?

I cover it loosely with foil as it cools to retain moisture.

Can I freeze the unbaked bread?

Yes, I freeze it after shaping but before the final rise. I let it thaw and rise before baking.

What can I use instead of cardamom?

I use extra cinnamon or a bit of allspice if I don’t have cardamom.

How do I get a shiny finish without eggs?

The maple syrup and milk wash gives the bread a golden, glossy surface — perfect for vegan baking.

Can I serve this as dessert?

Absolutely. It’s wonderful served warm with coffee or topped with vegan whipped cream or ice cream.

Conclusion

This Vegan Star Bread with Apple Cinnamon Filling is a masterpiece of flavor and texture — soft, aromatic, and irresistibly pull-apart delicious. I love how it combines the cozy warmth of spiced apples with a beautifully layered dough that looks as good as it tastes. Whether I bake it for a holiday breakfast or a special dessert, it always brings a touch of sweetness, warmth, and homemade magic to the table.