There’s nothing more comforting to me then fresh baked vegan bread, especially if that bread is swirled with cinnamon sugar goodness! This vegan cinnamon loaf is so fluffy, warming and absolutely delicious, you might want to make two loaves.
Vegan Cinnamon Swirl Bread Ingredients
Here’s what you’ll need to make this awesome vegan cinnamon swirl bread:
- Active Dry Yeast
- Canola Oil
- Baking Powder
- All Purpose Flour
- Dark Brown Sugar
- Ground Cinnamon
- Vegan Butter or Margarine
How To Make Vegan Cinnamon Bread
Making The Vegan Bread Dough
The first step is making the dough. In a medium bowl, mix together the yeast with a pinch of sugar and warm water. Mix it gently and let it sit for around five minutes until the yeast starts forming bubbles.
This process is to activate the yeast. If it doesn’t bubble, your yeast may be too old or not active for other reasons.
Also be sure to check the temperature of the water. Yeast needs warm water but it can’t be too hot or it will scald the yeast and it won’t activate. Check it on the inside of your wrist to tell if it’s too hot, same as you might with a baby bottle.
While your yeast is sitting, grab a large bowl and mix together the flour, baking powder, remaining sugar, and salt. Mix it well to incorporate.
Once the yeast is ready, mix in the oil and then add the whole wet mixture to your dry mixture. Start mixing, either by getting down and dirty using your hands or mix with a spatula until it’s further incorporated.
Once it forms a loose dough, start kneading. You can do it by hand or by using the dough hook on a mixer. The dough will probably be on the stickier side to start. Add the extra flour little by little until the dough has become a smooth ball and is no longer sticking to the sides on the bowl.
Cover the dough with a damp towel and set aside some place warm to rise for around two hours, until it’s doubled.
Making Cinnamon Swirl Filling
Shortly before your dough is finished rising you can make the filling. You can also make it earlier, but warm it up a bit for easier spreading if you do.
Melt the vegan butter/margarine and whisk it together with the brown sugar, flour and cinnamon until smooth.
Shaping The Vegan Cinnamon Bread
Roll the dough out into the shape of a rectangle. The height of the rectangle should be roughly equal to the length of the loaf pan you will be using. The legnth of the rectangle will depend on you – roll it thinner and longer if you want more swirls. The longer it is the more rolls you will get out of it.
Spread most of the filling evenly on the dough, leaving just a bit of end without filling so you’ll be able to seal it. Roll it up, trying for a tight roll and then move into a greased or baking paper lined loaf pan. Brush the remaining filling over the top and if the filling isn’t going as far as you want, sprinkle some extra cinnamon sugar on top to cover any ‘bald’ patches.
Cover the pan with a towel and leave to rise in a warm place for another 45 minutes. Towards the end, preheat your oven to 350 degrees.
Bake the cinnamon bread for around 30 minutes, or until dough is cooked through.
Variations – Cinnamon Star Bread
You can also turn this recipe into some other fun shapes, although this is the easiest way to make it. You could use virtually the same recipe to make vegan cinnamon babka.
You can also turn it into one of those beautiful cinnamon snowflake breads. With it’s stunning twists and lovely shape, it’s especially great for the holiday season. You can use this dough and filling recipe and just follow one of the numerous videos on youtube showing how to shape it into the snowflake.
I’m going to try and update this post with a step by step for the snowflake version soon!
Is Cinnamon Vegan?
Yes! Of course it is. I’m not honestly sure what the issue would be, it’s a natural and very healthy spice that doesn’t derive from animal products, but it’s a question that many people are apparently wondering about.
Cinnamon is actually packed with health benefits so if you can include it in your diet, do! Need some more inspiration? Check out this apple cinnamon french toast casserole or this buckwheat banana bread.
Don’t Forget to Pin This Recipe For Later!
- 0.19oz Active Dry Yeast (5.5g)
- 1/3 Cup Sugar
- 3/4 Cup Water
- 2.5 - 3 Cups Flour
- 1.5 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 Cup Flavorless Oil
1. In a medium bowl, mix together the yeast, a pinch of the sugar and the water. Mix gently and set aside to activate for five minutes. It will be bubbly when it's ready.
2. In a large bowl or mixer, add all the dry ingredients (only 3.5 cups of the flour) and mix until well combined.
3. When the yeast mixture is ready, add the oil to the mixture and then pour the whole wet mixture into the dry mixture. If you have a mixer, you can use the dough hook to do the mixing and kneading in the next steps.
4. Use a spatula or your hands to mix until a loose dough has formed.
5. Turn onto a counter and knead until the dough has formed a smooth ball and no longer sticks to the side of the bowl. You may need the extra flour to accomplish this. Add flour as you go if needed to make it less sticky. (This will depend on the brand of flour you use as well as the local humidity).
6. Once a nice dough ball has formed, return it to the mixing bowl and cover with a damp towel. Set in a warm place to rise for around two hours or until doubled.
7. Before the dough has finished rising, get the filling ready. To make the cinnamon filling, melt the vegan butter, and whisk in the remaining filling ingredients until smooth.
8. Roll the dough out into the shape of a rectangle. The height of the rectangle should be roughly equal to the length of the loaf pan you will be using. The legnth of the rectangle will depend on you - roll it thinner and longer if you want more swirls. The longer it is, the more rolls you will get out of it.
9. Spread most of the filling evenly on the dough, leaving just a bit of end without filling so you'll be able to seal it. Roll it up, trying for a tight roll and then move into a greased or baking paper lined loaf pan. Brush the remaining filling over the top and if the filling isn't going as far as you want, sprinkle some extra cinnamon sugar on top to cover any 'bald' patches.
10. Place in a loaf pan, ideally the loaf pan should be lined with and baking sheet so that you'll be able to remove it easily when it's finished cooking.
11. Loosely cover the loaf again and set in a warm place to rise for around 45 minutes. By the end it should have risen up again quite a bit.
12. Before it finishes the second rise, prepare your oven by preheating to 350 F.
13. Uncover the loaves and bake for around 30 minutes, until the dough is cooked through and the top has browned.
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Amount Per Serving: Calories: 448Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 209mgCarbohydrates: 78gFiber: 3gSugar: 17gProtein: 8g
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