This delicious cinnamon vegan star bread is everything that you love about cinnamon rolls in a pull apart, show-stopping version.
The holidays are filled with delicious brunches and special breakfasts. This cinnamon vegan star bread is a definite showstopper to impress people with.
While it looks extremely fancy, it’s not difficult to make. It’s essentially just making vegan cinnamon rolls and then making them into a shape, in this case a beautiful round star shape.
People will tell you it’s too pretty to eat, but trust us, you’ll want to eat this!
Another great thing about this recipe is that is can be prepped ahead and then reheated so you don’t have to worry about being in the kitchen for hours when you are trying to enjoy family or company.
CINNAMON VEGAN STAR BREAD INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy vegan star bread recipe:
- flour – The star of the show, we used bread flour here because we find it works best for yeasted dough
- yeast – we are using instant yeast so that the recipe goes as fast as possible
- vegan butter – oil in yeasted dough helps with the moisture but also to have the fluffy and tender bread that you crave. Vegan butter specifically helps add a layer of richness as well
- maple syrup – adding the sweetener directly into the dough really makes this recipe great. It helps to active the yeast and give more flavor to the overall recipe. We also use it to replace a traditional egg wash later in the recipe
- salt – this helps with not only cooking but for allowing the flavor to come out
- vegan sugar and cinnamon – these two ingredients when combine to make our filling
SUBSTITUTIONS AND VARIATIONS:
- flour – can also use all-purpose with no other changes needed
- yeast – you can use active dry yeast but it will take longer to rise
- maple syrup – you can use other sweeteners like agave or date syrup; as well as vegan cane sugar, coconut or date sugar. If using a non-liquid sugar, add it in with the dry ingredients. For the wash on the top, you will want to use a liquid sweetener
- vegan butter – if you replace this, we’d really only recommend coconut oil. This is helping with the moisture and texture, so you really don’t want to omit it, but it’s possible.
Frequently Asked Questions:
There is flour and dairy free butter in this recipe.
For the dairy free butter, you want one that is also soy free. We prefer Earth Balance soy free in the red tub or Flora!
We don’t have great experience using gluten free flour blends to make yeasted dough, so we don’t have a recommendation for that at this time.
Yes. Let cool completely (without glaze) and freeze in desired sizes. Store in a freezer safe bag or container. Use within 3 months.
Yes! You sure can! Two options:
1 – Once your bowl is covered to rise for the first time, you can place the bowl in the fridge up to 2 days before you plan to use it (before rising).
Just make the recipe as written, cover and place in fridge until ready to use. Then pull it out, let it rise until doubled and proceed with the recipe.
2- Make completely and let cool all the way. The store in an air tight container. You can prep it up to 2 days in advance.
What other vegan holiday brunch ideas could I make?
If you love this cinnamon vegan star bread, you will also love these other delicious and fun vegan holiday brunch ideas:
- Vegan Cinnamon Knots (shown above)
- Vegan Eggnog Cinnamon Rolls
- Vegan Gingerbread Cinnamon Rolls
- Vegan Apple Fritters
- Raspberry Vegan Crescent French Toast Casserole
Pin this cinnamon vegan star bread for later!
🥳 Get the Full Recipe
Cinnamon Vegan Star Bread
Ingredients
- ¾ cup warm water
- 3 tablespoon maple syrup
- 1 teaspoon vanilla
- 2 teaspoon instant yeast
- 2 ¼ cups bread flour
- 1 teaspoon salt
- ¼ cup vegan butter, softened
For the filling
- 1 tablespoon cinnamon
- ½ cup vegan sugar
For the Brushing
- 2 tablespoon maple syrup
- 2 tablespoon non-dairy milk
Additional
Instructions
- To a stand mixer bowl, add and stir the water, maple syrup, and vanilla together. Sprinkle the yeast across the top. Let sit for 5 minutes.
- Add in flour, salt and butter. Turn on mixer and let come together until a dough forms. Sprinkle a little more flour if needed to not be sticky and form a ball. *If not using a stand mixer, use a spatula to bring this together.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- Once dough has double, divide into four equal pieces (we use a scale for accuracy). Shape each piece into a ball, then cover and allow to rest for 15 minutes.
- In a small bowl, combine the sugar and cinnamon together in a small bowl. In a separate small bowl, combine the maple syrup and non-dairy milk. Line a large baking tray or a pizza stone with parchment paper.
- Lightly grease a work surface, take one dough ball and roll it out to a 10" circle. Place the circle on the parchment paper. Thinly brush some of the syrup mixture across the dough, then sprinkle with ⅓ of the cinnamon mixture. Leave a ¼" border around the edge.
- Repeat with the remaining dough balls, place each circle on top of the last one. The top circle should not get any brushing or cinnamon mixture.
- Leave a 3" circle in the middle of the dough (place a round biscuit cutter or ice cream scoop gently in the middle as a guide). Use a sharp knife and carefully cut from the circle to the edge into 16 equal strips, cutting through each layer. (The circle in the middle should be left uncut).
- Take two pieces of the dough and twist them to the opposites sides of each other (twist one to the left and twist the other to the right). Place them back down on the parchment, top facing up. Pinch the ends together in a point like a star. Repeat with remaining pairs of dough.
- Remove the biscuit cutter from the middle. Cover shaped dough and allow to rise for another 45 minutes. It should be puffy. Start preheating oven to 400 degrees F.
- Brush with remaining maple syrup mixture. Bake for 13-18 minutes. Dough should be golden brown. Remove from oven and let sit for 10 minutes. Then, dust with powdered sugar
Notes
Nutrition
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This is absolutely lovely. We had this tonight with a tofu scramble. It tastes as wonderful as it looks. The milk/maple syrup glaze is magic. Thank you for sharing this one. We appreciate the work you are doing.
You’re so welcome
made it wil all purpose flour. didn’t follow the directions right for the shape so ended up with an octopus lol. it tastes amazing. I added pralines pecans on top. yummy. thanks for sharing guys. you both rock!!
OMG this is the best comment ever. I really wish there was a pic!
Has anyone reported making this gluten free?
Success ?
No one has shared that they have. We have had some success ourselves with all purpose 1:1 gluten free flour with other recipes but we have not tried this. Anything that needs shaped and is GF is definitely much harder to do.
Your bread is stunning!
This was beautiful and tasty! I used active dry yeast instead of instant, same ratio, and it turned out well. Although I would add more next time bc it didn’t quite double in size. Was definitely easier than it looked to craft!
So glad that you enjoyed it!
I’ve enjoyed making some of your recipes and also watching your taste tests.
Could you please do a vegan egg nog taste test? Hannah from Bittersweetblog.com did one and I would love to see and hear your taste thoughts and opinions on a variety of vegan egg nogs.
Omg this is such a fun creative and festive design and fairly easy to complete can’t wait to make this for our Christmas breakfast!
So happy to hear that!