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This vegan cinnamon roll twist bread is buttery, soft and packed with layers of cinnamon sugar on the inside. The outer layers are golden and crisp. This recipe is very easy, with a 7 ingredient bread dough that is twisted and rolled with a classic cinnamon roll filling, and finally drizzled with icing sugar. If you’re looking for the perfect breakfast sweet bread, look no further!
Why you’ll love this Vegan Sweet Cinnamon Bread Recipe…
easy – the process is pretty simple, and only requires proofing once.
beautiful – if you’re looking for a sweet bread recipe to impress your loved ones, look no further.
delicious – this twist bread is basically a giant cinnamon roll, but with a crisp out layer!
What you’ll need to make this Cinnamon Roll Twist Bread…
- all purpose flour (aka plain flour)
- vegan salted butter
- oat milk – or any plant milk of your choice
- water
- flaxseeds meal
- instant dried yeast
- caster sugar
- ground cinnamon
- icing sugar
Making the simple 7 ingredient vegan sweet dough bread…
Start with making the flax ‘egg’ by simply combining the flaxseeds with water. Set aside for 5 minutes or until needed.
While the flaxegg is thicking up, proof the yeast with lukewarm oat milk (or any plant milk of your choice), salted vegan butter and caster sugar. Set aside for 5-10 minutes or until foamy.
Combine all-purpose flour with salt in another bowl, then pour in the flaxegg and the oat milk mixture. With a spatula, mix together until it forms a dough. If the dough seems too sticky, add in 1 tbsp of flour at a time.
Using your hands, knead until the dough is smooth and pulls away from the sides of the bowl. Cover with a tea towel, and leave until at least doubled in size – this will take around 1 hour.
Rolling and Twisting the dough…
While the dough is proofing, make the classic cinnamon roll filling. Combine softened vegan butter with caster sugar and ground cinnamon.
Dust surface with flour, then roll out the dough into a 12 x 18-inch rectangle. Spread cinnamon-sugar butter over the dough, Reserving 1tbsp of the mixture.
Roll the dough widthways, then, gently roll into a 16-18 inch log. From around 1-1/2 inches below the top of the log, cut the log lengthwise in half. Tightly weave the two pieces together, leaving the cut sides exposed. Form a wreath, pinching the two ends together. Transfer onto a parchment-lined baking sheet and spread the remaining 1 tbsp of the cinnamon-sugar butter. Now, bake for 20 minutes.
The final touches….
This cinnamon roll twist bread wouldn’t be complete with a simple icing sugar topping. Combine icing sugar with oat milk until smooth.
Drizzle over the slightly cooled vegan sweet bread.
Serve with a warm cup of coffee and enjoy!
Watch the video tutorial…
More Vegan Desserts you’ll love…
Ingredients
Dough
- 1 tbsp flaxseed meal
- 2.5 tbsp water
- 2 1/3 cups plain flour (327g)
- 1/2 tsp pink salt
- 3/4 cup lukewarm oat milk
- 2 tbsp vegan butter (melted (28g))
- 1 tbsp caster sugar
- 1 tbsp instant yeast
Filling
- 4 tbsp softened butter (57g)
- 5 tbsp caster sugar
- 3 tsp ground cinnamon
Icing
- 1 tbsp non-dairy milk
- 1/2 cup icing sugar
Instructions
- Preheat the oven to 200/180 fan.
- Mix flaxseed meal and water in a small bowl. Allow flax egg to rest for 5-10mins
- In another bowl mix lukewarm oat milk, vegan butter, caster sugar and yeast. Let it stand for 5-10 mins. Combine with flax egg.
- Mix flour and pink salt in a large bowl. Then pour in the wet ingredients. Knead until the dough is smooth and pulls away from the sides of the bowl. Cover with a tea towel and leave until at least doubled in size- about 1 hour.
- Prepare the filling – mix softened butter, caster sugar and ground cinnamon.
- Dust workspace with some flour. Roll dough into a 12×18 inch rectangle. Spread filling evenly, reserving 1tbsp of the mixture aside. Tightly roll up width ways. Gently roll with hands into a 16-18 inch log.
- Use a sharp knife to cut the log lengthwise. Use a sharp knife to cut the log lengthwise. Form into a wreath, pinching the two ends together. Transfer the wreath onto a parchment-lined baking sheet.
- Spread the remaining filling mixture over the top, and bake for 20 minutes.
- Make the icing by mixing the non-dairy milk and icing sugar until smooth. Once the bread has cooled slightly drizzle icing over.
