Get ready for the best vegan cinnamon bread ever! A perfectly soft and delicious bread, packed with cozy cinnamon goodness. Best of all? No kneading required!
If you love the warm, cozy flavors of cinnamon, then this vegan cinnamon bread recipe is for you!
Our vegan cinnamon bread is unbelievably soft, fluffy, and packed with a delicious cinnamon sugar swirl—plus, there’s no kneading required! This makes the bread so easy and it’s also super fun to make.
Also, when baked in a Dutch oven, like our recipe calls for, you get a sweet and sticky crust that is absolutely to die for!
Enjoy a warm slice as-is accompanied by coffee or tea and you won’t look back! This cinnamon swirl bread makes the perfect breakfast, snack, or dessert.
And if you love sweet bread recipes, you should check out our vegan zucchini bread, vegan apple bread and vegan pumpkin bread.
What you need to make it:
Ingredients notes:
- Instant Yeast is also called rapid rise yeast. We have not tested this recipe with active dry yeast.
- Maple Syrup can be replaced with another kind of syrup such as agave nectar or another syrup.
- Olive Oil can likely be replaced by any oil such as vegetable oil or canola oil. However, we have not tested this recipe with any other oil than Olive oil.
- The water must be warm and NOT hot. Warmer than lukewarm but WARM to the touch and not hot.
How to make vegan cinnamon bread
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Spray a Dutch oven with nonstick spray and line it with parchment paper so that the parchment paper hangs over the sides. This helps you to lift the baked cinnamon bread easily out of the dutch oven using the parchment paper.
- Add the all purpose flour, instant yeast and salt to your mixing bowl and mix them together.
- Add the maple syrup to the warm (not hot) water and mix it in.
- Then pour it over the dry ingredients.
- Mix into a dough. Don’t knead it or overmix it. Just mix until mixed. Set aside.
- Add the brown sugar, cinnamon and melted butter for the cinnamon swirl to a small bowl and stir together until well mixed.
- Transfer a third of the dough to your prepared Dutch oven and smooth it down with a silicone spatula. If the dough is too sticky to move around you can dip your spatula in the cinnamon swirl mixture to help manipulate the dough.
- Pour over a third of the cinnamon swirl mixture and smooth it down all over the dough. Using a bamboo skewer, draw lines in the dough vertically and then again horizontally to create a swirl in the dough.
- Now add half of the remaining dough on top of the cinnamon swirl layer and smooth it down.
- Pour over half the remaining cinnamon swirl mixture and smooth it down over this layer of dough. Draw lines in the dough, vertically and then again horizontally to create a swirl, as before with your bamboo skewer.
- Add the remaining dough on top of the cinnamon swirl layer and smooth down.
- Pour over the remaining cinnamon swirl and smooth down.
- Cover with the lid and leave the bread to rise for 1 hour or until it has risen to just before the top of your Dutch oven. (This time may vary due to the temperature of your kitchen and the freshness of your yeast)
- Preheat the oven to 390°F (200°C).
- When the bread has risen, place it into the oven and bake for 40 minutes.
- Remove from the oven and let cool for a few minutes before removing from the Dutch oven and placing on a wire cooling rack to cool completely before slicing and serving.
Make it Gluten-free
We haven’t tested this recipe as gluten-free yet, however a good rule to make recipes gluten-free is to use a gluten-free all purpose flour blend in the same quantity (4 cups/500g) as the all purpose flour.
Storing and Freezing
Storing. This bread is BEST on the day of baking. The second day it’s better as toast and the third day it’s good as toast only and that is the final day of shelf life for this bread.
Freezing. It is freezer friendly so if you think you’ll take longer than 3 days to finish it, then slice it and freeze it and make toast straight out of the freezer. It does make very good toast!
More easy vegan bread recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cinnamon Bread
This vegan cinnamon bread is perfectly soft and delicious and packed with cozy cinnamon goodness. Best of all? No kneading required!
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Servings: 16
Calories: 173kcal
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Instructions
-
Spray a Dutch oven with nonstick spray and line it with parchment paper so that the parchment paper hangs over the sides. This helps you to lift the baked cinnamon bread easily out of the dutch oven using the parchment paper.
-
Add the all-purpose flour, instant yeast and salt to your mixing bowl and mix them together.
-
Add the maple syrup to the warm (not hot) water and mix it in. Then pour it over the dry ingredients.
-
Add the olive oil.
-
Mix into a dough. Don’t knead it or overmix it. Just mix until mixed. Set aside.
-
Add the brown sugar, cinnamon and melted butter for the cinnamon swirl to a small bowl and stir together until well mixed.
-
Transfer a third of the dough to your prepared Dutch oven and smooth it down with a silicone spatula. If the dough is too sticky to move around you can dip your spatula in the cinnamon swirl mixture to help manipulate the dough.
-
Pour over a third of the cinnamon swirl mixture and smooth it down all over the dough. Using a bamboo skewer, draw lines in the dough vertically and then again horizontally to create a swirl in the dough.
-
Now add half of the remaining dough on top of the cinnamon swirl layer and smooth it down.
-
Pour over half the remaining cinnamon swirl mixture and smooth it down over this layer of dough.
-
Draw lines in the dough, vertically and then again horizontally to create a swirl, as before with your bamboo skewer.
-
Add the remaining dough on top of the cinnamon swirl layer and smooth down.
-
Pour over the remaining cinnamon swirl and smooth down.
-
Cover with the lid and leave the bread to rise for 1 hour or until it has risen to just before the top of your Dutch oven. (This time may vary due to the temperature of your kitchen and the freshness of your yeast)
-
Preheat the oven to 390°F (200°C).
-
When the bread has risen, place it into the oven and bake for 40 minutes.
-
Remove from the oven and let cool for a few minutes before removing from the Dutch oven and placing on a wire cooling rack to cool completely before slicing and serving.
Notes
- Measure your flour correctly using the spoon and level method (spoon the flour into your measuring cup and level off the top with a knife, don’t pack it in and don’t scoop it) or weigh it on a food scale.
- Instant yeast is also called rapid rise yeast. We have not tested this recipe with active dry yeast.
- The maple syrup can be replaced with another kind of syrup such as agave nectar or another syrup.
- The water must be warm and NOT hot. Warmer than lukewarm but WARM to the touch and not hot.
- Olive Oil – You can likely use any oil such as vegetable oil or canola oil instead of olive oil.
- The rising time can be variable depending on the freshness of your yeast and the weather conditions. Very fresh yeast and warm weather results in a quick rise of about 60 minutes. If your yeast is older and the weather is colder this can be 70 minutes or even up to 90 minutes. Be flexible and keep an eye on it. You just want the bread to rise as high as the top of your dutch oven or close to that.
- Storing – This bread is BEST on the day of baking. The second day it’s better as toast and the third day it’s good as toast only and that is the final day of shelf life for this bread.
- Freezing – It is freezer friendly so if you think you’ll take longer than 3 days to finish it, then slice it and freeze it and make toast straight out of the freezer. It does make very good toast!
- Make It Gluten-Free – We haven’t tested this recipe as gluten-free, however a good rule to make recipes gluten-free is to use a gluten-free baking blend in the same quantity (4 cups/500g) as all purpose flour.
- Prep time includes 60 minutes spent rising.
Nutrition
Calories: 173kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Sodium: 173mg | Fiber: 1g | Sugar: 7g