Description
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!
Ingredients
Units
Scale
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American