Vegan pull-apart bread that is SO fluffy and perfect, packed with fresh orange flavor and the BEST sweet orange glaze! 

Vegan Orange Cinnamon Pull Apart Bread

  • Author: Heart of a Baker
  • Prep Time: 2 hours 30 mins
  • Cook Time: 40 mins
  • Total Time: 3 hours 10 minutes
  • Yield: 1 loaf 1x
  • Category: Breads


Vegan pull-apart bread that is SO fluffy and perfect, packed with fresh orange flavor, cinnamon, and the BEST sweet orange glaze!



For the dough:

  • 2 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 cup almond milk
  • 3 tablespoons olive oil
  • 1/3 cup water
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons orange zest

For the filling:

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

For the glaze:

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


  1. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and yeast. Mix until combined.
  2. 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!
  3. Lightly oil your mixing bowl with olive oil and place dough back into the bowl. Cover with a towel and allow to rise for at least an hour, or until the dough has doubled in size.
  4. Once the dough has risen, remove from the bowl and place onto a well-floured surface. Grease a loaf pan and set aside for your dough later.
  5. In a small bowl, combine the sugar, cinnamon, ginger, and orange zest in a small bowl. Set aside for your filling.
  6. Roll into a rectangle that is 20 inches by 12 inches. If dough becomes really sticky as you are rolling out, sprinkle on more flour and keep rolling.
  7. Brush the rolled out dough with the 2 tablespoons of olive oil. Sprinkle with the filling mixture, spreading it all over the rolled out dough.
  8. Once the rectangle is rolled out and filled, 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.
  9. 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 another hour.
  10. Once the dough has risen the second time,  preheat the oven to 350 degrees F.
  11. Bake the dough for 35-40 minutes, or until the top is golden brown.
  12. While the dough is baking, whisk together all the glaze ingredients in a small bowl and set aside.
  13. Allow the bread to cool for at least 10 minutes, then remove the loaf from the pan and top with the glaze. Serve immediately.


  • I know the two rise times seem excessive, but trust me, it makes for the best bread. I’ve tried making yeast doughs without two rises and they come out flat and not nearly as fluffy.
  • Make sure to remove the bread from the loaf pan while it is still a little warm. If you let it cool too much, the filling will harden and become very hard to remove from the pan.