Can there be a better way to start your week than a slice of cinnamon toast? OK. Maybe winning the lottery. Or a hug from your kid. But besides that!
I haven’t had store-bought cinnamon bread in awhile because it’s just one of those things I figured wasn’t vegan. I can’t say for certain. I haven’t even looked.
I decided recently that cinnamon bread was exactly what I needed to make my life just right. Even the idea of bread rising in the kitchen made me feel all giddy inside (I’m weird like that).
Usually when I feel determined to make something like cinnamon bread, there’s some crucial ingredient missing from our pantry that requires a quick trip (meaning I go in for one thing and come out with twenty) to the grocery store. I think I need to buy stock in our local grocery store!
When you get a hankering for cinnamon toast, it takes quite awhile before you can get your hands on a slice. But I’m into the art of anticipation, so to me it was all worth it. Knowing that the dough was rising in my favorite burnt orange bowl in the warmest nook of my kitchen and finally smelling the cinnamon bread as it was baking, was enough to keep me content while I waited.
Every time someone in the family made cinnamon toast, the lovely scent of sweetened cinnamon and yeast bread wafted through the house.
I highly recommend cinnamon bread/toast as a great way to start this week!
Vegan Cinnamon Bread
- ¾ cups soy buttermilk (soy milk combined with 1 tablespoon of apple cider vinegar)
- ¼ cup margarine, softened
- 3 ¼ cups all-purpose flour
- 1 package yeast
- ¼ cup sugar
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons water
- 1 cup brown sugar
- 1 TBS ground cinnamon
- ½ cup dairy-free margarine, softened
Heat the soy buttermilk in a small saucepan until it just begins to bubble, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
While you’re waiting for the soy milk mixture to cool, in a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water and the cooled soymilk/margarine mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. Once the dough starts to form into a ball, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Place the kneaded dough into a lightly oiled bowl and cover with a damp cloth and place in a warm place to rise for an hour (or so).
Heat your oven to 350 and lightly grease your loaf pan.
While you’re waiting for the dough to rise and the oven to warm up, you can mix together brown sugar, cinnamon, softened margarine in a small bowl. It smells delicious, but don’t eat it yet, you’re going to need this!
Roll out the dough into a rectangle. I gauge mine based on the size of the pan I’m using. You don’t want the loaf to be wider than your loaf pan, so you might want to keep that pan handy. Once you get the dough rolled out, spread it with margarine/sugar mixture (you could probably add some raisins or finely chopped nuts here if you wanted).
Starting at the far end, roll the dough toward you and pinch the final seem to try and keep it contained. Place this in your lightly greased loaf pan and cover and let rise until doubled, about 30 minutes. Right before placing the loaf in the oven, I coated the top with just a little bit of soy milk to help it brown a little.
Bake for 40 minutes, or until browned. Let the loaf cool and then enjoy a slice…or two!