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A slice of vegan cinnamon bread with melted vegan butter sits next to the rest of the loaf.
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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.
Course Bread
Cuisine American
Diet Vegan, Vegetarian
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
Author Marly McMillen

Equipment

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
Cups - Metric

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 8x20" 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 9x5-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.

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.

Nutrition

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