Dairy-Free Homemade Cinnamon Bread
Indulge in the comforting aroma and sweetness of Dairy-Free Homemade Cinnamon Bread—a soft, golden loaf swirled with a luscious cinnamon-sugar filling. This recipe is perfect for those seeking a dairy-free option without compromising on flavor or texture. Made with unsweetened almond milk and melted coconut oil, this bread achieves a tender crumb while remaining completely plant-based. The warm hints of cinnamon and brown sugar add a delightful sweetness to every bite, making it perfect for breakfast, a mid-day snack, or even dessert. With just 20 minutes of prep and easy-to-follow steps, this delightful loaf is achievable for bakers of all skill levels. Pair it with your favorite spread, or enjoy it all by itself for a cozy, homemade treat you’ll crave again and again.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Almond milk (unsweetened)
- 0.25 cup Coconut oil (melted)
- 0.25 cup Water (warm, about 110°F)
- 2 tablespoons Cinnamon
- 0.5 cup Brown sugar
Instructions
In a large mixing bowl, combine 3 cups of all-purpose flour, 0.75 cup of granulated sugar, 2.25 teaspoons of instant yeast, and 1 teaspoon of salt.
In a small saucepan, gently heat 1 cup of unsweetened almond milk and 0.25 cup of melted coconut oil until warm to the touch, about 110°F.
Pour the warm almond milk mixture and 0.25 cup of warm water into the flour mixture. Stir until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Meanwhile, prepare the cinnamon-sugar mixture by combining 2 tablespoons of cinnamon with 0.5 cup of brown sugar in a small bowl.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 9x18 inches.
Sprinkle the cinnamon-sugar mixture evenly over the rolled-out dough.
Starting from the short end, tightly roll the dough into a log. Pinch the seams to seal the ends.
Place the log seam-side down into a greased 9x5 inch loaf pan. Cover it with a damp cloth and let it rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the bread for 30-35 minutes, or until the top is golden and the bread sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 512.4 g | 186% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 221.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 718 mg | 55% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
