Vegan Cinnamon Bread

If you’re looking for a bakery-worthy treat that’s surprisingly easy, this vegan cinnamon bread recipe is it. With just a handful of ingredients, you can whip up a warm, fragrant loaf that’s perfect for breakfast, snacks, or even a sweet dessert. Serve slices toasted with a smear of agave butter and some chia jam.

A slice of vegan cinnamon bread with melted vegan butter sits next to the rest of the loaf.

Can there be a better way to start your week than a slice of gooey vegan healthy Cinnamon Bread served toasted with a smear of melted vegan butter? OK. Maybe winning the lottery. Or a hug from your kid. But besides that?

Why I Love It: Homemade bread is one of my kitchen superpowers. The smell of it baking is pure comfort, and there’s nothing like a warm slice fresh from the oven. This recipe is especially dear because anyone can do it, and it always turns out amazing!

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Soy milk: Unsweetened soy milk is my preference, but other plant-based milk (almond, oat) can be substituted.
  • Apple cider vinegar: This helps activate the yeast and balances the sweetness.White vinegar works in a pinch.
  • Vegan butter: Look for plant-based butter sticks in the refrigerated section near dairy butter. Check the label to ensure it’s suitable for both spreading and baking. Or make your own easy vegan butter at home!
  • All-purpose flour: Regular flour is all you need; no fancy bread flour required. However, you can substitute whole grain wheat pastry flour for a healthier cinnamon bread.
  • Instant yeast: Also called rapid-rise yeast, it eliminates a separate proofing step.
  • Granulated sugar: Provides a bit of sweetness to the dough itself.
  • Brown sugar: Use light or dark brown sugar; both work here.
  • Ground cinnamon: The starring spice! Ensure yours is fresh for maximum flavor.

What Makes This Recipe Shine?

  • Crowd-Pleasing: This cinnamon bread is a hit with vegans and non-vegans alike. Its classic flavors and fluffy texture are irresistible.
  • Incredibly Easy: Minimal ingredients and straightforward steps make this recipe foolproof, even for beginner bakers.
  • Flavorful: The warm cinnamon filling and sweet dough create a flavor combination that’s simple yet utterly addictive.

Warm Places to Let Dough Rise

For a warm place to let your dough rise:

  • Oven Method — Turn the oven on its lowest temperature for about 5 minutes, then turn the oven off. Place the covered bowl of dough in the oven along with a pan of warm water.
  • Microwave Method — Place a pyrex glass measuring cup full of 1 to 2 cups of water. Heat it on high for 2 minutes. This will create a warm, moist environment. Add the covered bowl of dough to the microwave, close the door, and let it sit for the allotted time.

Looking for more dough rising tips? I love these ideas from Red Star on tips on the best places to help bread dough rise.

This vegan cinnamon bread recipe slices up nicely and you’ll be enjoying it (and maybe even sharing it with others) all weekend long!

Frequently-Asked Questions

What Do You Eat with Cinnamon Bread?

Usually, you’ll want to serve individual cinnamon bread slices toasted, on a plate, along with your favorite toppings, such as butter, cream cheese, and peanut butter. It’s perfect served alongside a bowl of granola or some yogurt for breakfast. You can also use cinnamon bread to make French toast.

Can I use a different type of milk?

Yes, most plant-based milk alternatives (almond, oat, etc.) will work in this recipe.

Storage Tips

Store cooled bread in an airtight container at room temperature for up to 5 days. For longer storage, freeze slices individually as outlined in the recipe!

Marly’s Tips

  • Spritzing: Keep a spritzer bottle nearby as you roll the dough. If the dough has dried out at all, spritzing it with a little water can help moisten it
  • Sugar Options: You can substitute powdered sugar for the brown sugar in the filling. This helps the bread to not separate from the filling.
  • Don’t overheat the milk! It should be warm to the touch, not hot. Too hot and you’ll kill the yeast!
  • For extra flavor: Add a pinch of nutmeg or cardamom to the cinnamon filling.
  • Check your yeast: If your dough isn’t rising, your yeast might be expired.
  • Make Vegan Cinnamon Raisin Bread: Sprinkle 1/4 cup to 1/2 cup of raisins over the filling to create a delicious raisin cinnamon bread.
  • Tight Roll: Be sure to roll the dough tightly as this will help the bread to not separate from the filling as well.
  • Make Vegan Apple Cinnamon Bread: Add a cup of chopped apples to the filling.

More Cinnamon Recipes

Do you love this vegan cinnamon bread recipe? Want more cinnamon recipes? Be sure and check these out:

A loaf of cinnamon bread with a slice cut off showing swirls of cinnamon inside.

I hope you love this vegan cinnamon bread as much as we do!

A slice of vegan cinnamon bread with melted vegan butter sits next to the rest of the loaf.

Vegan Cinnamon Bread

This homemade vegan cinnamon bread is soft, fluffy, and packed with warm cinnamon-sugar sweetness. A simple pleasure that's perfect for breakfast or a comforting snack.
5 from 9 votes
Course: Bread
Cuisine: American
Prep Time: 1 hour 20 minutes
Cook Time: 40 minutes
Resting time:: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 14 slices
Calories: 252kcal

Ingredients

  • ¾ cups soy milk
  • 1 tablespoon apple cider vinegar
  • ¼ cup vegan butter
  • 3 ¼ cups all-purpose flour
  • 1 package instant yeast
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ¼ cup plus 2 tablespoons water

Vegan Cinnamon Butter Filling:

  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • ½ cup vegan butter softened

Instructions

  • Heat the milk and vinegar in a small saucepan until it simmers. Remove from heat. Add vegan butter and stir until melted. Let cool until lukewarm.
  • In a large mixing bowl add 2 ¼ cup flour, yeast, sugar, and salt. Stir to combine.
    A hand holds a whisk, stirring a flour mix in a bowl.
  • Add water to the cooled soy milk mixture. Stir to combine. Add this to the flour mixture. Stir to combine. It should be sticky at this point.
    A hand holds a bowl sprinkling pink salt over a bowl with flour.
  • Add the remaining flour, ½ cup at a time, stirring well after each addition. Once the dough starts to form into a ball, knead the mixture in the bowl for about 5 minutes, sprinkling with flour to keep it from getting too sticky.
  • Spray the top of the dough ball with vegetable spray and cover with a damp cloth (or plastic wrap). Place in a warm place to rise for an hour (or so).
    A hand is holding a piece of plastic wrap, covering a bowl of dough.
  • In the meantime, mix the filling ingredients by combining the brown sugar, cinnamon, and softened vegan butter in a small bowl. Stir to combine.
  • Roll out the dough into an 8×20" rectangle. Spread it with the cinnamon-sugar mixture. Note: you could add a sprinkling of raisins or finely chopped nuts here.
    Dough has been rolled out into a long rectangle and sits next to a rolling pin.
  • Starting at the far end, roll the dough toward you and pinch the final seem. Place this in your lightly greased loaf pan and cover and let rise until doubled, about 30 minutes.
  • When you're ready to bake, preheat the oven to 350°F/175°C. Grease a 9×5-inch loaf pan. 
  • Place the loaf in the prepared pan and bake for 40 to 45 minutes, until the crust is lightly browned. Remove from the oven and set aside to cool.
  • Allow the bread to cool for 10 to 15 minutes. Store bread in a sealed container in the fridge for up to 5 days. To freeze, allow the bread to cool completely and then cut into slices. Place slices on a tray and place in the freezer. Once slices are frozen (about 30 minutes), transfer to a freezer bag. This bread will keep in the freezer for 1 month.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Notes

If you have trouble with the filling either separating from the dough or boiling out, try these tips:
  • Sometimes if you roll the dough out on a floured surface, the bottom of the dough can get dried out from the additional flour. Try rolling the dough out on a sheet of waxed paper instead of a floured surface. Or keep a spritz bottle of water and spray the bottom of the dough (just a little) as you roll it up. That moistens the dough and helps it adhere to the filling.
  • You could also try using powdered sugar instead of brown sugar in the filling. The finer sugar absorbs into the dough a bit more and will help it stay put.
Calories: 252kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 166mg | Potassium: 56mg | Fiber: 1g | Sugar: 18g | Vitamin A: 460IU | Calcium: 23mg | Iron: 1.5mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2024.

23 Responses to Vegan Cinnamon Bread

  1. Avatar thumbnail image for MarlyAdam Morgan Reply

    5 stars
    Damn tasty! Wife and kids made this while I was gone at work. Will be making it again!

    • Avatar thumbnail image for MarlyMarly

      Hi Adam. I’m so glad you liked this recipe! And how sweet of your family to surprise you with homemade cinnamon bread!

  2. Avatar thumbnail image for MarlyJoyce Reply

    Have you tried instructions #1-5 in a bread machine?

  3. Avatar thumbnail image for MarlyGabby Reply

    5 stars
    This turned out amazingly I was so impressed. The dough was initially a bit dense and I was nervous that it wouldn’t turn out so if you are having doubts partway through making it, just keep going and trust the process!

    • Avatar thumbnail image for MarlyMarly

      Hi Gabby! I’m so glad you liked this recipe! Yes, bead baking is all about trusting the process. Maybe that should be a t=shirt!!!

Rate / Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.