Can I prep the brioche ahead or bake them a day earlier?

Yeast pastries are best fresh, so I like to bake the brioche in the morning. You can still get ahead, though: mix the dough the evening before and let it rise covered in the fridge overnight. The next day you just fill, shape and bake – fresh brioche without the long wait.

How do I store the apple brioche and can I freeze them?

In an airtight container they keep for 1 to 2 days. Because there is no sugar in the dough they dry out a touch faster than classic yeast pastries – warm them briefly in the oven before serving. They freeze beautifully: freeze individually and thaw and reheat in the oven when you fancy one.

Can I use a different flour instead of spelt?

Yes. Regular wheat flour works just as well and makes the dough even a little fluffier. With a share of whole-grain flour the brioche turn out heartier – you may then need a splash more soy milk, as whole-grain flour absorbs more liquid.

Can I bake the brioche gluten-free?

Yeast dough is a little trickier gluten-free. Use a gluten-free flour blend with a binder (psyllium husk or xanthan help) – the dough rises less and turns out more compact, but with the juicy apple cinnamon filling it still tastes wonderful.

How can I vary the apple cinnamon filling?

Pear or plum work just as beautifully in the filling as apple. For a fruitier version add a handful of berries. Adjust the cinnamon to taste and add a pinch of vanilla or cardamom for extra warmth.

22 NOVEMBER 2018

Brioche with apple cinnamon filling

Name: Brioche with apple cinnamon filling
Prep time: 150 min
Cook time: 20 min
Total time: 170 min
Yield: 12 brioche
Ingredients: 300 ml 1 1/3 cup soy milk; 20 gr 0.7 oz. fresh yeast; 50 gr ¼ cup vegan butter/margarine (i.e. Alsan Bio); 25 gr 1/8 cup maple sirup; 500 gr 4 cups flour (i.e. spelt); 2 pinches of salt; 2-3 Tbsp apple sauce; 1 tsp cinnamon; Filling:; 1 apple medium size; 1-2 tsp cinnamon; Juice of ½ lemon; 1 Tbsp maple sirup; 1 Tbsp starch; 1 Tbsp coconut blossom sugar

By Verena Frei

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Last updated 9 July 2026

Prep: 150 min
Cook: 20 min
Total: 170 min
Servings: 12 brioche

Hello lovelies, a new recipe is waiting for you, this time for delicious brioche with apple cinnamon filling. It's time for a pumpkin break and there are apples and lots of cinnamon in exchange. I hope that's ok with you. I'm pretty sure it is, as the brioches turned out so yummy: fluffy, not too sweet and with a juicy apple-and-cinnamon centre. And they are absolutely free from eggs, butter and white flour.

If you pick up a big box of apples in fall: how to keep them fresh for months, and which varieties last, is in my guide to storing and using apple varieties.

Several apple brioche buns on a round cooling rack with apples, plated

I actually made them with spelt flour, maple sirup and margarine. I added apple sauce to the yeast dough, which functions as an egg replacement and makes the dough super soft. There are many ways to replace eggs in baked products. Next to apple sauce you can also use bananas, chia seeds, flax flour or soy flour. I have tried so many replacements by now, I can affirm I have found a solution for pretty much every baked product that won’t make you miss any eggs.

Glazed brioche buns on a board and plate, served

RECIPE

Two brioche halves showing apple-piece filling on the rack, step

I baked the apple brioches in a muffin pan which was super easy and provides the perfect serving size for a brunch, a snack or for a lunchbox. I gave the girls one each into their school lunchboxes, and they liked it a lot.

Single glazed brioche bun with pecan on a wooden board, detail

Brioche bun broken open with red apple-cinnamon filling, close-up

The brioches don’t contain any sugar and therefore aren’t too sweet, so you can simply coat them with some jam. They are best served fresh (like all yeast pastries) but you can also deep-freeze them and briefly heat them in the oven before serving. Have you ever made brioche yourself? It’s truly easier than you think, and even this healthier version is super delicious.

If you love this brioche with apple cinnamon filling, my baking corner has more apple-and-cinnamon ideas waiting for you: for a quick sweet fix I bake my apple cinnamon muffins, if you love filled yeast pastries you have to try my vegan raspberry curd yeast rolls, and for the big coffee round there is my vegan apple cake with crumbles. I'd be so happy if you bake these brioche, and I can't wait to hear how you like them.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the brioche taste best fresh from the oven. Since there is no sugar in the dough they dry out a little faster – warm them briefly before serving, or freeze them individually and reheat as needed. You can mix the dough the evening before and let it rise in the fridge overnight. The apple filling swaps easily for pear or plum, and a little jam brushed on top makes these not-too-sweet brioche even fruitier.

5.0 from 2 votes

Brioche with apple cinnamon filling

Fluffy vegan brioche with apple cinnamon filling, baked in a muffin pan: egg-free spelt yeast dough, juicy apple centre, golden in 15–20 minutes.

Course:Pastry, Brioche
Prep:150 min
Cook:20 min
Servings:12 brioche

Vegan

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INGREDIENTS

300ml1 1/3 cup soy milk
20gr0.7 oz. fresh yeast
50gr¼ cup vegan butter/margarine (i.e. Alsan Bio)
25gr1/8 cup maple sirup
500gr4 cups flour (i.e. spelt)
2pinchesof salt
2-3Tbspapple sauce
1tspcinnamon
Filling:
1apple medium size
1-2tspcinnamon
Juice of ½ lemon
1Tbspmaple sirup
1Tbspstarch dissolved in some water
1Tbspcoconut blossom sugar

INSTRUCTIONS

Mix milk, yeast, butter and maple sirup, slightly heat up until the yeast is dissolved
Add flour, salt, cinnamon and apple sauce and knead to a smooth dough
Place the dough in a bowl and let it rise for approx. 20 minutes
Then knead the dough again, put it back in the bowl, cover it up and let it rise again for 1 – 2 hours
In the meantime prepare the filling
Peel the apple and cut it in pieces
Put in a small pot and simmer at medium heat along with all other ingredients
for approx. 5-10 minutes, stir occasionally until the apple pieces are soft but doesn’t fall apart
After the dough has risen, preheat the oven to 220°C (428°F)
Grease a muffin pan (for 12 muffins)
Separate the dough into 12 pieces on a floured work surface
Knead into balls, separate them again and place half of them in the muffin pan
Put the filling in the middle (best to create a small hollow) and then put the rest of the dough on top
Coat the brioches with a mixture of soy cream and maple sirup
Decorate with pecans
Bake for 15-20 minutes until they are golden brown

Calories: 220 kcal

GOOD TO KNOW

Frequently asked questions

Yeast pastries are best fresh, so I like to bake the brioche in the morning. You can still get ahead, though: mix the dough the evening before and let it rise covered in the fridge overnight. The next day you just fill, shape and bake – fresh brioche without the long wait.
In an airtight container they keep for 1 to 2 days. Because there is no sugar in the dough they dry out a touch faster than classic yeast pastries – warm them briefly in the oven before serving. They freeze beautifully: freeze individually and thaw and reheat in the oven when you fancy one.
Yes. Regular wheat flour works just as well and makes the dough even a little fluffier. With a share of whole-grain flour the brioche turn out heartier – you may then need a splash more soy milk, as whole-grain flour absorbs more liquid.
Yeast dough is a little trickier gluten-free. Use a gluten-free flour blend with a binder (psyllium husk or xanthan help) – the dough rises less and turns out more compact, but with the juicy apple cinnamon filling it still tastes wonderful.
Pear or plum work just as beautifully in the filling as apple. For a fruitier version add a handful of berries. Adjust the cinnamon to taste and add a pinch of vanilla or cardamom for extra warmth.

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