This vegan cinnamon roll apple pie is what happens when two of the best desserts on earth collide: a flaky, buttery-tasting pie shell filled with tender cinnamon-spiced apples and topped with a soft, swirled cinnamon roll crust that bakes into golden, gooey perfection. No eggs, no dairy, no compromise on flavor.
The magic is in the two-part build. A quick vegan pie dough made with cold coconut oil gets pressed into the pan, then the apples get tossed with brown sugar, cinnamon and a little cornstarch so the filling sets instead of turning soupy. The cinnamon roll layer on top is a simple yeast-free dough swirled with cinnamon sugar and drizzled with vanilla glaze once it cools just slightly.
It looks like you spent all day in the kitchen, but the whole thing comes together in about 50 minutes of active work. Serve it warm with a scoop of vegan vanilla ice cream and watch it disappear at every holiday table, potluck, or random Tuesday.
Why You'll Love This Recipe
About the Ingredients
2 1/2 cups (313g) all-purpose flour, plus more for dusting
Standard all-purpose flour gives the right tender-yet-sturdy crust. For a gluten-free version, swap in a 1:1 gluten-free baking blend and add 1 extra tablespoon of cold water.
1 cup (226g) refined coconut oil, solid and cold, divided
Refined coconut oil has no coconut taste and stays solid when cold, which is key for flaky dough. You can substitute cold vegan butter sticks if you prefer a buttery flavor.
1/3 cup (80ml) ice-cold oat milk, plus 1 tablespoon for brushing
Oat milk is creamy and neutral, but any unsweetened plant milk works. Buy the refrigerated kind, not shelf-stable, for a richer result.
6 medium (about 900g) tart apples, such as Granny Smith or Honeycrisp, peeled and sliced 1/4 inch thick
Tart apples hold their shape and balance the sweet topping. If using sweeter apples like Fuji, reduce the brown sugar by 2 tablespoons.
3/4 cup (165g) packed light brown sugar, divided
Brown sugar brings moisture and a caramel note. Coconut sugar is a 1:1 substitute if you want a deeper, less sweet flavor.
2 1/2 teaspoons ground cinnamon, divided
Fresh cinnamon is far more fragrant than old jars, so check the date. Ceylon cinnamon is milder and sweeter than cassia if you are sensitive to spice.
2 tablespoons (16g) cornstarch
Cornstarch thickens the apple juices so the filling slices cleanly. Arrowroot powder or tapioca starch work as 1:1 swaps.
1 tablespoon fresh lemon juice
Lemon keeps the apples from browning and brightens the filling. Bottled lemon juice is fine in a pinch.
1/2 teaspoon fine sea salt
Salt balances the sweetness and makes the cinnamon pop. Do not skip it, even in a dessert.
1 teaspoon vanilla extract
Pure vanilla rounds out the glaze and dough. Vanilla bean paste adds lovely flecks if you have it.
3/4 cup (90g) powdered sugar
Powdered sugar makes the classic cinnamon roll glaze. Sift it first so the glaze stays lump-free.
Tips & Tricks
Keep Everything Cold
Cold coconut oil and ice-cold milk are what create flaky layers, so chill your bowl and work quickly with your fingertips.
Drain the Apples
After tossing the sliced apples with sugar, let them sit 10 minutes and drain the released liquid before filling the crust to avoid a soggy bottom.
Seal the Edges Well
Press the cinnamon roll topping firmly onto the bottom crust rim so the filling does not bubble out during baking.
Cool Before Slicing
Let the pie rest at least 30 minutes after baking so the cornstarch-set filling firms up and the slices hold together.
Pro Tips
Step-by-Step Instructions
1. Make the crust
Whisk 2 cups (250g) flour and the salt in a large bowl, then cut in 3/4 cup (170g) cold coconut oil with a pastry cutter or your fingers until pea-sized crumbs form. Add the ice-cold oat milk and stir until a shaggy dough forms, then gather it into a disk, wrap, and chill 20 minutes.
2. Prep the apples
Toss the sliced apples with the lemon juice, 1/2 cup (110g) brown sugar, 1 1/2 teaspoons cinnamon and the cornstarch in a large bowl. Let sit 10 minutes, then drain off any liquid.
3. Roll and fit the crust
Roll the chilled dough on a floured surface into a 12-inch circle and press it into a 9-inch pie plate, crimping the edges. Chill the shell while you make the topping.
4. Mix the cinnamon roll topping
Stir together the remaining 1/2 cup (63g) flour, 1/4 cup (55g) brown sugar, 1 teaspoon cinnamon and 1/4 cup (57g) softened coconut oil with the vanilla until a soft, spreadable dough forms.
5. Fill the pie
Spoon the drained apples into the chilled crust and press them down gently so there are no large air pockets. The filling should mound slightly in the center.
6. Add the swirl topping
Drop spoonfuls of the cinnamon roll dough over the apples and spread gently with an offset spatula, leaving a 1-inch border. Brush the crust rim with oat milk and dust with cinnamon sugar.
7. Bake until golden
Bake at 375°F (190°C) for 35 to 40 minutes, until the topping is deep golden brown and the filling bubbles thickly at the edges. A thermometer inserted into the center should read 200°F (93°C).
8. Glaze and cool
Whisk the powdered sugar with 1 to 2 tablespoons oat milk and a splash of vanilla until pourable, then drizzle over the warm pie. Cool at least 30 minutes before slicing so the filling sets.
Delicious Variations
Caramel Apple Version
Drizzle 1/4 cup vegan caramel sauce over the apples before adding the topping for an extra gooey finish.
Pecan Crunch Topping
Fold 1/2 cup chopped toasted pecans into the cinnamon roll dough for a crunchy, nutty twist.
Individual Hand Pies
Cut the dough into 5-inch rounds, fill, fold and bake at 375°F (190°C) for 20 to 22 minutes for portable single servings.
How to Store Cinnamon Roll Apple Pie (vegan)
Refrigerator
Cover tightly and refrigerate up to 4 days; the crust softens slightly but the flavor deepens.
Freezer
Wrap the fully cooled pie in plastic wrap and foil, then freeze up to 2 months; thaw overnight in the refrigerator.
Reheating
Warm individual slices in a 325°F (165°C) oven for 8 to 10 minutes, or microwave 30 seconds, to bring back the gooey texture.
Frequently Asked Questions
Q: Can I make this vegan cinnamon roll apple pie ahead of time?
Yes, you can assemble the entire pie up to 24 hours in advance and refrigerate it unbaked, covered. Bake it straight from the fridge, adding 5 extra minutes to the bake time. You can also bake it a day ahead and glaze it just before serving.
Q: What apples are best for apple pie?
Tart, firm apples like Granny Smith, Honeycrisp or Braeburn are best because they hold their shape and balance the sweet topping. Avoid soft varieties like Red Delicious, which turn to mush in the oven.
Q: Can I use regular butter instead of coconut oil?
Yes, cold vegan butter sticks work as a 1:1 substitute for the coconut oil in both the crust and topping. The crust will taste slightly richer and more buttery, which many people actually prefer.
Q: Why is my apple pie filling runny?
The filling is usually runny because the apples released too much juice or the pie was sliced while hot. Draining the sugared apples before filling and cooling the baked pie for at least 30 minutes solves both problems.
Q: Is this cinnamon roll apple pie gluten-free?
Not as written, but you can make it gluten-free by swapping the all-purpose flour for a 1:1 gluten-free baking blend and adding 1 extra tablespoon of cold oat milk. Check that your powdered sugar and cornstarch are certified gluten-free.
Bake this vegan cinnamon roll apple pie for your next gathering and watch everyone reach for a second slice before the first one is even finished. Snap a photo, tag me, and let me know which variation you tried first.
Cinnamon Roll Apple Pie (vegan)
Vegan Cinnamon Roll Apple Pie layers gooey cinnamon apples under a swirled cinnamon roll crust for a dairy-free dessert everyone devours.
🧂 Ingredients
- 2 1/2 cups (313g) all-purpose flour, plus more for dusting
- 1 cup (226g) refined coconut oil, solid and cold, divided
- 1/3 cup (80ml) ice-cold oat milk, plus 1 tablespoon for brushing
- 6 medium (about 900g) tart apples, such as Granny Smith or Honeycrisp, peeled and sliced 1/4 inch thick
- 3/4 cup (165g) packed light brown sugar, divided
- 2 1/2 teaspoons ground cinnamon, divided
- 2 tablespoons (16g) cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3/4 cup (90g) powdered sugar
📋 Instructions
- 1Make the crust — Whisk 2 cups (250g) flour and the salt in a large bowl, then cut in 3/4 cup (170g) cold coconut oil with a pastry cutter or your fingers until pea-sized crumbs form. Add the ice-cold oat milk and stir until a shaggy dough forms, then gather it into a disk, wrap, and chill 20 minutes.
- 2Prep the apples — Toss the sliced apples with the lemon juice, 1/2 cup (110g) brown sugar, 1 1/2 teaspoons cinnamon and the cornstarch in a large bowl. Let sit 10 minutes, then drain off any liquid.
- 3Roll and fit the crust — Roll the chilled dough on a floured surface into a 12-inch circle and press it into a 9-inch pie plate, crimping the edges. Chill the shell while you make the topping.
- 4Mix the cinnamon roll topping — Stir together the remaining 1/2 cup (63g) flour, 1/4 cup (55g) brown sugar, 1 teaspoon cinnamon and 1/4 cup (57g) softened coconut oil with the vanilla until a soft, spreadable dough forms.
- 5Fill the pie — Spoon the drained apples into the chilled crust and press them down gently so there are no large air pockets. The filling should mound slightly in the center.
- 6Add the swirl topping — Drop spoonfuls of the cinnamon roll dough over the apples and spread gently with an offset spatula, leaving a 1-inch border. Brush the crust rim with oat milk and dust with cinnamon sugar.
- 7Bake until golden — Bake at 375°F (190°C) for 35 to 40 minutes, until the topping is deep golden brown and the filling bubbles thickly at the edges. A thermometer inserted into the center should read 200°F (93°C).
- 8Glaze and cool — Whisk the powdered sugar with 1 to 2 tablespoons oat milk and a splash of vanilla until pourable, then drizzle over the warm pie. Cool at least 30 minutes before slicing so the filling sets.
