Sweet Vegan Cinnamon Swirl Bread With a Buttery Ribbon

I baked this vegan cinnamon swirl bread for my family’s Sunday brunch last weekend. The cinnamon swirl made the kitchen smell like a bakery, and my dad said it was better than the cinnamon rolls he grew up with.

Delicious Vegan Cinnamon Swirl Bread

This sweet cinnamon swirl bread features a buttery ribbon of cinnamon filling rolled into a soft dough. The preparation takes about 2 hours, including rising time, and it yields one loaf that serves 8 people.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 cup warm almond milk
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup coconut oil melted
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 cup brown sugar for filling
• 1 tablespoon maple syrup optional for glazing

Instructions

1. Activate the Yeast: In a small bowl, combine warm almond milk and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Wet Ingredients: In a large bowl, mix the melted coconut oil, coconut sugar, and frothy yeast mixture until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until a dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Prepare the Filling: In a small bowl, mix cinnamon and brown sugar together. Set aside.
6. Roll Out the Dough: Once risen, punch down the dough and roll it out on a floured surface into a rectangle (approximately 12×18 inches).
7. Add the Filling: Sprinkle the cinnamon-sugar mixture evenly over the rolled dough. Roll the dough tightly from the long edge to form a log.
8. Shape the Loaf: Place the log seam side down. Cut it in half lengthwise and twist the two pieces together to form a spiral pattern. Tuck the ends under and place in a greased loaf pan.
9. Second Rise: Cover the loaf and let it rise again for about 30 minutes.
10. Bake: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
11. Glaze (optional): Brush with maple syrup if desired for added sweetness and shine. Let cool before slicing.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours

Nutrition Information

• Servings: 8 slices
• Calories: 200kcal
• Fat: 7g
• Protein: 3g
• Carbohydrates: 32g

I store the bread in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The swirl stays distinct, and I let chilled slices come to room temperature for fifteen minutes before serving.