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.
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:
I hope you love this vegan cinnamon bread as much as we do!
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Vegan Cinnamon Bread
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.
- 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.
- 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).
- 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.
- 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
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Notes
- 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.
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.
I’ve made this several times and it’s always a hit! I’m having trouble with the filling bubbling out when I bake it. I’m a novice baker and would love any tips you have to prevent that. Maybe I’m rolling/pinching it wrong?
Hi Tara! So glad you like this recipe! I have a couple of ideas you could try with the filling to help prevent that from happening. Sometimes if you roll the dough out on a floured surface, the bottom of the dough can get dried out from the additional flour. So, you could 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 so to speak. Let me know if these tips help! I will add them to the notes of the recipe card too. Great question!
Thanks so much for posting this recipe! My family ate this up within an hour of it coming out of the oven ahaha! I added some extra spices and maple syrup in the filling, and a tbs of wheat gluten to the dough. Making it for a second night in a row! Thanks again :u)
Just wanted to let you know that the bread was both really easy to make and really delicious. My roommates said this was the best breakfast they’d had in months! Thanks for a great recipe.
So glad to hear this Nicole! There’s nothing like a good cinnamon bread!
Oh my yumminess!! Yes, please!!!
I’ve recently started making bread but I haven’t ventured passed regular white (bread making terrifies me), this looks so yummy! I think I have to push aside my fear and make a loaf (I’m sure it won’t look half as good as yours but I hope the taste will make up for it!). I have been dying to make these cute little chocolate brioche buns for the last 2 months and I haven’t been able to bring myself to trying it yet, ridiculous, no?
It’s super easy. And the smell of the dough as it bakes in the oven is just amazing.
This bread sounds & looks so warming and delicious, Marly. Plus, it’s just the time of year for this type of food. Ooh, and that bottom photo is killer (smile)-so pretty. Makes me want to bake a loaf…
Let me tell you Stella, this bread was delicious! I particularly liked it sliced and toasted with a little bit of margarine. Oh my, it was so delicious!
Is this an American recipe, as a lover of all kinds of bread & cake I have never heard of this. I feel I have missed out and want some now!!!
Ryan, if you haven’t had this bread you are definitely missing out. I don’t know if your life can be complete unless you make some right now! Your kids will love you for it!
Gorgeous loaf of bread! I can almost smell the cinnamon-y deliciousness :).
Growing up, my sister and I ate cinnamon bread almost every morning. This recipe is lovely, and I can hardly wait to make it for some of my vegan friends. I imagine that this would be especially delicious with some of my friend’s jam! Thank you for sharing another great vegan recipe Marly!
I bet your non-vegan friends might like it too!
Hi Marly, first, thank you so much for visiting my site 🙂 And this cinnamon bread looks so tasty and very impressed that you used soy milk…I have to try this recipe…the idea of cinnamon toast is just mouthwatering…have a great week!
It is tasty…and worth the effort!