Print

Vegan Cinnamon Swirl Bread

A close up of a slice of vegan cinnamon swirl bread on a wooden cutting board.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade vegan cinnamon swirl bread is a slice of heaven. Tender, slightly sweet, and delicious to eat, this homemade cinnamon swirl bread makes for the perfect breakfast toast.

Ingredients

Scale

Vegan Bread

  • 1/2 cup Water
  • 1/2 cup Non-Dairy Milk
  • 2 1/4 teaspoon Instant Yeast
  • 1/4 cup Granulated Sugar (divided)
  • 4 Tablespoons Vegan Butter cut into 1 Tablespoon chunks
  • 3 cups and 2 Tablespoons All Purpose Flour
  • 1 teaspoon Salt

Cinnamon Swirl Layer

  • 1 Tablespoon Non-dairy Milk
  • 1/4 cup Granulated Sugar
  • 2 teaspoons Cinnamon
  • 1 Tablespoon Vegan Butter melted

Instructions

  1. Heat 1/2 cup water and 1/2 cup dairy-free milk between 110-120°F

  2. In the bowl of a stand mixer, pour warmed non-dairy milk and water mixture over 2 1/2 teaspoons yeast and 2 Tablespoons of sugar. Mix until smooth and let sit 5-10 minutes.

  3. Add the hook attachment to the stand mixer.

  4. On low, add 4 Tablespoons vegan butter, remaining 2 Tablespoons sugar, 1 cup of flour, and 1 teaspoon salt. Mix slowly to combine.

  5. The butter will still be pretty solid, that is okay.

  6. Next add the second cup of flour to the mixture and mix until combined.

  7. Add the final cup of flour, and mix on low for about 2 minutes.

  8. Turn off the mixer and feel the dough. If it sticks to your finger, add an additional 2 Tablespoons of flour. If your finger doesn’t stick to the dough, you don’t need to add anymore flour.

  9. Crank the speed up to medium and knead the dough for 8 minutes.

  10. After the 8 minutes, transfer the dough to a large bowl that has been oiled. Cover and allow the dough to rise until doubled in size (about 2 hours).

  11. Once the dough has risen to twice the size, turn it out onto a pastry mat or lightly floured surface.

  12. Using a rolling pin, roll the dough out into a rectangle roughly 8 inches wide and 20 inches long.

  13. With a pastry brush, brush a thin layer of non-dairy milk on the dough.

  14. Sprinkle the cinnamon sugar (1/4 cup sugar mixed with 2 teaspoons cinnamon) evenly over the dough.

  15. Roll the dough into an 8 inch long log and place in a greased loaf pan.

  16. Cover and allow to rise for 1 hour.

  17. After rising, brush a thin coat of melted vegan butter on top.

  18. Bake in a preheated oven for 40-45 minutes.

  19. Remove from the oven and allow to cool completely in the pan before transferring to a cooling rack.

  20. Slice and enjoy.

Notes

This recipe was adapted from Sally’s Baking Addiction’s Homemade Cinnamon Swirl Bread.

Find it online: https://mylifeafterdairy.com/vegan-cinnamon-swirl-bread/