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Caramel Apple Pull-Apart Bread

Caramel Apple Pull-apart Bread

Contrary to your worst nightmares, I’m alive–Quite alive and even healthy, as a matter of fact.

I could try to come up with a whole bunch of good excuses for the lack of posting in the last few weeks, but I can’t think of any. I just needed a break. Sometimes cooking without having to worry about writing down every minute amount of salt (or flour or potato, or anything, really) is so so so refreshing.

In fact, one of my favorite ways to cook is to haphazardly dump and pour a bunch of ingredients together and hope for the best. It’s definitely a scary approach to tonight’s dinner; but to me, it’s exhilarating. (Of course, if you’re feeling tired and frustrated, you’re not just dumping and pouring anything, you’re going after sugar, flour, oil, and more sugar, and cinnamon, and stuff like that.)

Don’t worry, though. I didn’t just dump and pour my way to drool-worthy caramel apple pull-apart bread. This time, there’s a recipe, so you can make it too. The good news? This bread is going to make you feel just as exhilarated as I feel after dumping and pouring a meal together–but without the scary part.

Caramel Apple Pull Apart Bread 1

When I was a kid, my parents wanted us to really enjoy Sabbath. (In case you’re wondering, I was raised as and still strive to be a Seventh-day Adventist Christian. Basically, we are Bible-believing Christians who worship God on Saturdays, according to the 4th Commandment.) Because church isn’t always a kid’s idea of a great time, Mom and Dad tried to find ways to make Sabbath special for us. We went on hikes in the woods, played Bible games, and went to special kids’ meetings at church.

All of these activities were great and all, but for some reason, one of my favorite memories of childhood Sabbaths are Sabbath breakfasts. Every Sabbath morning, Dad pulled out the “Sabbath Cereal,” which usually consisted of Honey-nut Cheerios (as opposed to the usual regular Cheerios), Very Berry Kix, or some other type of sweet-but-not-gonna-make-your-kid-hyper-for-church type of cereal.

We got to splurge. And it was wonderful.

Caramel Apple Pull-Apart Bread 2

Saturday/Sabbath is almost here, but trust me on this one: You don’t have to have been raised a Seventh-day Adventist to enjoy this kind of Sabbath splurge.

Just look at that caramel sauce dripping off of the bread.  We’re not even going to mention the fact that this bread tastes like homemade cinnamon rolls on steroids.

Drip. This is the picture that makes me want to run to the kitchen right now and eat a whole pan of this stuff.

Eat your salad another time. Today, enjoy the gift of vegan comfort food and rest in God’s gift of the Sabbath.

Caramel Apple Pull-Apart Bread

Serves 6-8
Prep time 1 hour, 40 minutes
Cook time 40 minutes
Total time 2 hours, 20 minutes
Allergy Soy, Wheat
Dietary Vegan, Vegetarian
Meal type Bread, Breakfast, Dessert
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Thanksgiving, Valentines day


  • 4 tablespoons vegan margarine (I use Earth Balance)
  • 1/3 cup soymilk (or almond milk, sweetened or unsweetened)
  • 1/2 cup lukewarm water
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch (I use organic.)
  • 1/4 cup granulated sugar (or cane juice crystals)
  • 2 3/4 cups unbleached all-purpose flour


Step 1
In a microwave-safe container, melt your soymilk and margarine together in the microwave for about 30-40 seconds. Test the temperature of your melted margarine/soymilk mixture with your finger and make sure that it is only lukewarm, so you don't kill your yeast.
Step 2
Combine your margarine/soymilk mixture with lukewarm water and active yeast and give it a whisk. Let the yeast mixture sit for about 5 minutes to make sure that the yeast starts to get slightly frothy.
Step 3
Now, whisk in salt, vanilla, cornstarch, and sugar.
Step 4
Finally, add your flour, and gently knead everything together for 2-3 minutes until a sticky dough forms. Because most amateur bakers (including me) don't use kitchen scales for flour measurements, there is always the chance that your flour will settle more or less and you will need to add either a few teaspoons of water or flour to make the dough just right. For this dough, you want it just a little more moist and sticky than regular bread dough.
Step 5
Now, place your dough back in a large bowl, cover with plastic wrap or a towel, and let it rise in a warm place for 60 minutes. I like to turn my oven up to 350 degrees Fahrenheit for about 1 minute, then turn it off. This makes a perfectly warm environment for my dough to rise--just make sure your oven is turned OFF before putting your dough inside. :)
Step 6
Remove your dough from the mixing bowl and roll it out on a lightly floured surface to form a 12 inch by 22 inch rectangle.
Step 7
Spread filling onto your rolled out dough, as described in the filling recipe below.
Step 8
Now, using a pizza cutter, cut your dough lengthwise into 4 strips.
Step 9
Caramel Apple Bread Recipe
Stack those strips on top of each other for form one long stack of strips. (It's going to be messy. Many apple pieces will fall off, just put them back in when you're done.)
Step 10
Using a sharp serrated knife, slice 6 equal square-shaped stacks of dough. Put all the stacks on top of each other to form a tower of sorts. In one brisk movement, carefully pick up the tower and place it lengthwise, cut sides up in an oiled bread pan. Don't worry about making your squares perfect symmetrical. In my opinion, the bread looks nicer when your dough slices are a little crooked and uneven. Your finished product should look like a loaf of many slices of bread lined up in the pan.
Step 11
Place the loaf in a warm place to rise for 30 minutes.
Step 12
After 30 minutes, remove your dough from the turned-off oven (if that's what you've used), and preheat your oven to 325 degrees Fahrenheit.
Step 13
Bake your loaf at 325 degrees Fahrenheit for about 40 minutes. Stab it with a fork or toothpick to check for uncooked dough. If everything is cooked, allow your bread to cool for a few minutes before removing it from the pan and serving.
Step 14
I loved this bread without any caramel on top. However, if you're going to take this pull-apart bread to another level of amazingness, whip up a batch of vegan coconut caramel sauce to drizzle on top. See recipe below.


Recipe adapted from Mia's non-vegan Caramel Apple Pull-Apart Bread at Alaska from Scratch

Caramel Apple Pull-Apart Bread Filling


  • 3 tablespoons vegan margarine (I use Earth Balance, melted.)
  • 3/4 cups brown sugar
  • 2 teaspoons cinnamon
  • 1 pinch salt
  • 1 large apple (peeled, cored, and diced. Use Golden Delicious or Granny Smith.)


Step 1
Melt your margarine, either in a saucepan or in the microwave for 10-20 seconds, then brush it onto your dough rectangle. Make sure you get margarine all the way to the edges.
Step 2
In a bowl, combine brown sugar, cinnamon, and salt. Then, sprinkle this mixture over your dough--all the way out to the edges.
Step 3
Now, sprinkle your finely diced apple pieces all over dough.


Recipe adapted from Mia's non-vegan Caramel Apple Pull-Apart Bread at Alaska from Scratch.

Coconut Caramel Sauce

Prep time 1 minute
Cook time 1 minute
Total time 2 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert


  • 2 tablespoons coconut cream (the solid part in a can of full fat coconut milk)
  • 1/2 tablespoon vegan margarine (I use Earth Balance)
  • 3 1/2 tablespoons pure cane sugar
  • 3/4 - 1 teaspoons molasses (depends on how dark you want your sauce)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt


Step 1
All you've got to do is dump all of your ingredients in a small saucepan and place it over medium-high to high heat. Once your mixture starts bubbling set a timer (or count slowly ;) ) for 50 seconds, and stir constantly with a wire whisk.
Step 2
Remove saucepan from heat, and allow mixture to cool for at least 30 seconds to a minute before drizzling it over your fudge.
Step 3
If your caramel sauce has cooled or hardened and is too hard to drizzle, add about 1/4-1/2 teaspoon of almond milk, and put it in the microwave for a few seconds or in a saucepan on the stove on low until soft.
Step 4
Drizzle this stuff on anything--apples, popcorn, fudge, whatever. :)


Recipe inspired by Kathy's vanilla coconut caramel at Healthy Happy Life.

“And on the seventh day God ended his work which he had made; and he rested on the seventh day from all his work which he had made. And God blessed the seventh day, and sanctified it: because that in it he had rested from all his work which God created and made.” Genesis 2:2-3 (King James Version)

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{ 11 comments… add one }

  • Megan August 23, 2013, 5:44 pm

    I was just thinking about Dad’s Sabbath cereal the other day! It was fun at our house growing up. =) This bread looks good too, maybe you should ship it to me. hint, hint!

    • Lindsay August 24, 2013, 10:08 pm

      Maybe I should ship it to you. :) Maybe I’ll make some for you when I’m out there in October.

  • August 24, 2013, 2:17 am

    I’ve also been wondering where you were…. but I’m glad you are alive and back! You deserve a break, take as much break as you like, sometimes you don’t need to write everything you’ve cooked. Enjoy the most of it ;) I agree, I love dumping and pouring a bunch of ingredients together and everything goes as delicious as it seems, i.e., a veggie rice soup seems like a perfect example. The cococnut caramel sauce looks undeniably yummy, I can’t stop looking at it, it looks so delicious!!!

    • Lindsay August 24, 2013, 10:08 pm

      Thanks, Rika! I love to dump and pour. It’s good to know I’m not the only one who needs a break every once in awhile…as much as I love blogging. ;)

  • Heidi August 26, 2013, 12:04 pm

    Hey, we too grew up with “sabbath bread” and “sabbath cereal”! I still make some sort of sweet bread every Friday and my kids get excited because they know that it will soon be sabbath. We use fancy dishes and have candles on Friday nights, and serve sabbathbread for desert. (We also serve it for sabbath breakfast).

    • Lindsay August 26, 2013, 2:07 pm

      Aren’t Sabbath treats just, the best?! I love the fancy dishes and candles idea. Thanks for stopping by!

  • Cassia August 27, 2013, 8:58 am

    Didn’t grow up with Sabbath bread but I will be trying this bread. I love Sabbath because the food is always so special.

    • Lindsay August 27, 2013, 4:50 pm

      Thanks, Cassia! I think you’re going to love it. :) Thanks for stopping by..

  • Kat Dornian December 20, 2013, 11:18 am

    Mmm. Thanks for the delicious recipe. I made it for my pals at work and they loved it. I used an ordinary icing sugar glaze. I can’t wait to make it again.

  • Ann October 6, 2014, 11:34 am

    I just found your website and love the recipes. I too am a SDA and we are trying to be vegan but finding it very hard because I learned to cook Vegetarian SDA loaves, etc and cannot quite make the same vegan. Also takes a lot more time and ingredients. But we are still working on it and it is good to find someone else who has some recipes I can try.

    • Lindsay October 20, 2014, 8:34 am

      Yes, Ann. I agree that some of those awesome SDA veggie loaves are difficult to veganize. I’ll have to work on an alternative recipe that could *maybe* work as a substitute. :)


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