Vegan Cinnamon Swirl Bread
Indulge in the warm, comforting flavors of homemade Vegan Cinnamon Swirl Bread, a dairy-free delight that’s perfect for breakfast or a sweet snack. This recipe combines the rich aroma of ground cinnamon with a delicate hint of vanilla and a ribbon of caramelized brown sugar, creating a stunning swirl that’s as beautiful as it is delicious. Made with simple ingredients like unsweetened almond milk, all-purpose flour, and melted coconut oil, this tender loaf is ideal for vegan diets while remaining light and fluffy. With just 25 minutes of prep time and easy step-by-step instructions, you’ll master the art of kneading, rolling, and layering a cinnamon sugar mix for irresistible results. Whether enjoyed fresh out of the oven or toasted with a spread of vegan butter, this homemade bread promises to fill your kitchen with cozy vibes and your heart with joy. Perfect for sharing or savoring slice by slice!
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Recipe Information
Ingredients
- 240 ml unsweetened almond milk
- 7 g active dry yeast
- 50 g granulated sugar
- 480 g all-purpose flour
- 5 g fine sea salt
- 50 g coconut oil, melted
- 12 g ground cinnamon
- 70 g brown sugar
- 5 ml vanilla extract
Instructions
Warm the almond milk to about 43°C (110°F). It should be warm but not hot to the touch.
In a large mixing bowl, combine the warm almond milk with the granulated sugar and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
Add 2 tablespoons of the melted coconut oil to the yeast mixture along with 1 teaspoon of vanilla extract. Stir to combine.
In a separate bowl, mix the all-purpose flour and salt together. Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm environment for about 1 hour, or until doubled in size.
Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan with a bit of oil or line it with parchment paper.
Once risen, punch down the dough. Roll it out on a floured surface into a rectangle approximately 20x25 cm (8x10 inches).
In a small bowl, mix the brown sugar and ground cinnamon together. Spread 3 tablespoons of melted coconut oil over the rolled dough and sprinkle the cinnamon sugar mixture evenly over the oil.
Starting from one of the shorter edges, tightly roll the dough into a log. Pinch the seam to seal.
Place the rolled dough seam side down into the prepared loaf pan.
Cover the loaf with a clean towel and let it rise again for about 30 minutes, or until puffy.
Bake the cinnamon swirl bread in the preheated oven for 30-35 minutes, or until golden brown on top and hollow-sounding when tapped.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is or with a spread of vegan butter. Enjoy your freshly baked vegan cinnamon swirl bread!
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2122 mg | 92% | |
| Total Carbohydrate | 499.2 g | 182% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 119.8 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 674 mg | 52% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 898 mg | 19% | |
*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.
