Vegan Caramel Apple Crumble Buns Recipe

Introduction

Vegan Caramel Apple Crumble Buns are soft, cinnamon-scented buns filled with a rich vegan custard, apple pieces, and a crumbly topping. They come together in a comforting bake that loves to be shared with friends and family.

Ingredients

• 250 g vegan cream cheese
• 50 ml vegan heavy cream
• 2 tablespoons cornstarch
• 50 g caster sugar
• 1 teaspoon vanilla extract or vanilla bean paste
• 3 tablespoons vegan custard powder
• 2 apples, diced small
• 1 tablespoon dairy-free butter
• 2 tablespoons light brown sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 2 tablespoons dairy-free milk
• 1 tablespoon maple syrup
• 3 tablespoons dairy-free butter
• 60 g plain/all-purpose flour
• 100 g light brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 200 ml soy milk, unsweetened
• 40 g caster sugar
• 9 g instant yeast
• 370 g plain/all-purpose flour
• 80 g dairy-free butter, cut into cubes
• Vegan caramel sauce (see note)

Instructions

1. Step 1: Prepare the custard filling by beating the vegan cream cheese and caster sugar until smooth, then whisk in the vegan heavy cream and vanilla until fully combined. Sift in the cornstarch and custard powder and mix until thick and creamy. Set aside.
2. Step 2: For the apple filling, peel and dice the apples. Melt dairy-free butter in a large pan, add apples, light brown sugar and cinnamon, and cook 5–8 minutes until softened but still with a bite. Stir in a cornstarch slurry and cook 1–2 minutes until glossy and thickened. Remove from heat and cool.
3. Step 3: Mix milk and maple syrup in a small bowl to form the egg wash base. Set aside.
4. Step 4: Make the crumble by combining flour, sugar, and cinnamon. Add dairy-free butter and vanilla, rubbing with fingertips until crumbly. Chill while you prepare the dough.
5. Step 5: Prepare the dough by warming soy milk with sugar and instant yeast until foamy. In a large bowl, mix flour with the soy milk mixture and butter to form a rough dough.
6. Step 6: Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1–2 hours until doubled.
7. Step 7: Deflate the risen dough and divide into 10 equal pieces. Shape each into a round bun and place on a lined baking tray. Cover loosely and let rise a second time until puffed, about 60 minutes.
8. Step 8: Preheat the oven to 180°C fan. Make a shallow indent in each bun, add a spoonful of custard filling and some spiced apples. Brush the edges with the egg wash and top with crumble.
9. Step 9: Bake in the middle of the oven for 15–20 minutes until golden brown. Keep an eye on them to prevent burning. Remove and cool on the tray for 5 minutes, then transfer to a rack.
10. Step 10: Serve warm with a drizzle of vegan caramel sauce. For a salted caramel touch, stir in a pinch of sea salt.

Tips & Variations

• For a quicker version, use store-bought vegan custard powder and caramel sauce to assemble the filling and topping.
• If the dough feels stiff, add a tablespoon or two of extra soy milk during kneading.
• To make the filling extra glossy, cook the apples a little longer and reduce the liquid before adding the slurry.

Storage

Store cooled buns in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven or on a microwave-safe plate covered with a damp paper towel to keep them moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these buns?

Yes, freeze baked buns for up to 1 month. Thaw at room temperature and rewarm gently to regain softness.

Can I bake these without the custard filling?

Absolutely. You can omit the custard, or replace with a simple vegan cream cheese spread for a lighter version.

Vegan Caramel Apple Crumble Buns Recipe

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4.7 from 108 reviews

Vibrant vegan caramel apple crumble buns: soft, fluffy yeast buns filled with a thick vanilla custard and spiced apple mixture, topped with a rich crumble and finished with a drizzle of vegan caramel sauce.

• Author: lina
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 0 minutes
• Yield: 10 buns 1x
• Category: Desserts
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough

• 200ml soy milk – unsweetened
• 40g caster sugar
• 9g instant yeast
• 370g plain/all purpose flour
• 80g dairy-free butter – cubed

Crumble topping

• 60g plain flour
• 100g light brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 40g dairy-free butter

Egg wash / glaze

• Milk from plant-based source (for wash)
• 1 tablespoon maple syrup

Custard filling

• 250g vegan cream cheese
• 50ml vegan heavy cream
• 2 tablespoons cornstarch
• 50g caster sugar
• 1 teaspoon vanilla extract
• 3 tablespoons vegan custard powder

Apples filling

• 2 apples – diced small
• 1 tablespoon dairy-free butter
• 2 tablespoons light brown sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 2 tablespoons dairy-free milk
• 1 tablespoon maple syrup

Vegan caramel sauce

• Vegan caramel sauce (store-bought or homemade) – as needed

Instructions

1. Custard filling: In a mixing bowl, beat vegan cream cheese and caster sugar until smooth with no lumps. Add vegan heavy cream and vanilla extract, mixing until fully combined. Sift in cornstarch and custard powder and mix until thick, smooth, and pipeable; adjust with more custard powder if too runny. Set aside.
2. Apples: Peel and core the apples, then dice into small, even pieces. Melt dairy-free butter in a large saucepan over medium heat. Add apples, sugar, and cinnamon; stir to coat. Cook 5–8 minutes until apples soften but still have a bite. Mix cornstarch with a little water to make a slurry and pour into pan, cooking 1–2 more minutes until juices thicken. Remove from heat and cool.
3. Egg wash: In a small bowl, combine plant-based milk and maple syrup and set aside.
4. Crumble: In a small bowl, mix flour, sugar, and cinnamon. Add dairy-free butter and vanilla, rubbing with fingertips until a crumbly mixture forms. Chill while preparing the dough.
5. Dough: Warm soy milk to just warm. Stir in sugar and instant yeast; let stand 5–10 minutes until foamy. In a large bowl, mix flour, then add the warm milk mixture and butter; combine to form a rough dough. Turn onto floured surface and knead about 5 minutes until smooth and elastic. Place dough in a greased bowl, cover, and proof in a warm spot 1–2 hours until doubled.
6. Divide and shape: Deflate the risen dough and divide into 10 equal pieces. Roll each piece into a ball, then shape into buns and place on a lined baking tray. Cover loosely and proof a second time until puffy, about 60 minutes.
7. Prepare to bake: Preheat oven to 180°C fan (350°F). Make an indent in the middle of each bun and add some custard filling followed by spiced apples. Brush edges with egg wash and sprinkle crumble on top. The wash helps the crumble stick.
8. Bake: Bake in the middle of the oven for 15–20 minutes, until golden brown. Monitor closely to avoid burning.
9. Cool and finish: Remove from oven and cool on tray for 5 minutes, then transfer to a wire rack. Serve slightly warm with vegan caramel sauce drizzled on top.
10. Serve: Optionally drizzle salted caramel by adding a pinch of sea salt to the caramel. Enjoy!

Notes

• For a thicker custard, add an extra teaspoon of custard powder gradually until the desired consistency is reached.
• Steam or warm crusts slightly before serving to keep the buns moist.
• If you don’t have vegan custard powder, you can substitute with extra cornstarch mixed in a small amount of plant milk.
• Store leftovers in an airtight container for up to 2 days; reheat gently to restore softness.

Keywords: vegan, caramel, apple, buns, custard, crumble, dairy-free, dessert, yeast bread