Vegan Cinnamon Sugar Bread

Vegan Cinnamon Sugar Bread is one of my favorite treats to bake. The combination of cinnamon and sugar creates a warm, comforting aroma that fills the house. I first discovered this recipe on a quiet afternoon when I was craving something sweet but didn’t want to use any dairy or eggs. Vegan Cinnamon Sugar Bread is simple to make, yet so delicious that it’s hard to believe it’s plant-based. The first bite is always a reminder of how baking can bring so much joy with just a few ingredients.

A Perfectly Sweet Twist

What I love most about Vegan Cinnamon Sugar Bread is how perfectly sweet it is without being overwhelming. The cinnamon sugar mixture, when sprinkled on top before baking, gives the bread a beautiful, golden crust. It’s a bit like a cinnamon roll but in bread form—soft on the inside, crispy on the outside. Vegan Cinnamon Sugar Bread is great for breakfast, or as an afternoon snack with a cup of tea. It’s the kind of bread that always feels like a treat, no matter when you eat it.

Baking Memories

I’ve made Vegan Cinnamon Sugar Bread for family gatherings, potlucks, and even just for my own enjoyment. It never fails to make people smile, and I love hearing how others enjoy it. There’s something so special about sharing a slice of this warm, sweet bread with loved ones. When I bake Vegan Cinnamon Sugar Bread, it’s like I’m giving a little piece of comfort to everyone who tastes it. The recipe itself is easy to follow, and I feel so proud when it comes out of the oven, golden and perfect.

The Joy of Simple Ingredients

Vegan Cinnamon Sugar Bread proves that you don’t need complicated ingredients to make something amazing. All you need are basic pantry staples, but when they come together, they create a magical result. The bread is soft, slightly sweet, and full of that comforting cinnamon flavor. Whether you’re vegan or not, this bread is a delightful treat that anyone will love. Vegan Cinnamon Sugar Bread has become a regular in my baking routine, and it’s a recipe I’ll continue to share with friends and family for years to come.

Chef’s Notes- Vegan Cinnamon Sugar Bread

• Ensure Proper Yeast Activation: When warming the soy milk, ensure it’s warm to the touch (about 110°F or 43°C), but not too hot, as it can kill the yeast. The milk should feel like bathwater. If the milk is too hot or too cold, the yeast won’t activate properly.
• Flour Consistency: When adding flour to the dough, start with 1 1/3 cups and gradually add more. The dough should be slightly sticky but not overly wet. If it becomes too dry, add a tablespoon of water or soy milk until it reaches the right consistency.
• Knead Properly: Kneading is key to getting a soft and fluffy texture. If you’re kneading by hand, use the heels of your palms to push the dough down and fold it over. This helps develop the gluten and gives the bread structure.
• Coating and Glaze: To get an even coating, work quickly but carefully when rolling the dough balls in butter and cinnamon-sugar. For the glaze, make sure it’s smooth and not too thick; add a little more soy milk if necessary to achieve the right consistency.
• Bundt Pan Tips: Make sure to grease the bundt pan thoroughly to avoid sticking. You can even line it with parchment paper for an easier release after baking.
• Customize the Recipe: Feel free to get creative with the coating and glaze. You can experiment with adding a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for added spice. You could also try using maple syrup or almond milk for the glaze for a different flavor.
• Make Ahead or Freezing: If you’re making the recipe in advance, after rolling the dough balls in butter and sugar, cover and refrigerate overnight. Let them come to room temperature before baking. For freezing, freeze the dough balls before coating them, and thaw them overnight in the fridge before proceeding.
• Serving Suggestions: Serve this bread warm, as it has a gooey, pull-apart texture that’s irresistible when fresh. Pair with a scoop of dairy-free ice cream, fresh fruit, or a dollop of coconut whipped cream for a more decadent treat.

Vegan Cinnamon Sugar Bread

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Get ready to indulge in this delightful Vegan Cinnamon Sugar Bread! Perfect for breakfast or dessert, this recipe delivers a soft, fluffy texture coated in a rich cinnamon-brown sugar mix and topped with a sweet vanilla glaze. Whether you’re a seasoned baker or a kitchen novice, this easy-to-follow recipe ensures a gooey, irresistible treat that everyone will love. Celebrate the joy of baking with a healthier, plant-based twist that’s both affordable and customizable to your taste. Don’t miss out on this delectable vegan delight that’s sure to become a family favorite!

Course: Breakfast, DessertCuisine: Soul Food, Southern RecipesDifficulty: Medium

Print

Servings

4

servings

Prep time

40

minutes

Cooking time

30

minutes

Calories

1380

kcal

Resting Time

1

hour 

Total time

2

hours 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Dough

• 1/2 cup warm soy milk

• 3/4 tsp instant yeast

• 2 tbsp granulated sugar

• 3 tbsp vegan butter melted

• 1 1/3 cups all-purpose flour

• 1/3 tsp salt

• Coating

• 1/4 cup vegan butter melted

• 1/3 cup packed light brown sugar

• 1/4 cup granulated sugar

• 1 tsp ground cinnamon

• Glaze

• 1/3 cup powdered sugar

• 2 tsp soy milk

• 1/4 tsp pure vanilla extract

• Alternative Ingredients:

• Soy Milk: Substitute with almond milk oat milk, or any other plant-based milk for a different flavor profile.

• Vegan Butter: Use coconut oil or margarine as a replacement if vegan butter is unavailable.

• All-Purpose Flour: Replace with a gluten-free flour blend to make the recipe gluten-free.

• Granulated Sugar: Opt for coconut sugar or maple syrup as a natural sweetener alternative.

• Brown Sugar: Use coconut sugar or add a bit of molasses to granulated sugar for a similar taste.

• Powdered Sugar: Make your own by blending granulated sugar with a small amount of cornstarch or use a confectioners’ sugar alternative.

• Instant Yeast: Active dry yeast can be used instead; ensure to activate it in warm liquid before adding to the dough.

• Salt: Sea salt or kosher salt can replace regular table salt without affecting the recipe.

Directions

• Prepare the Dough – Begin by warming 1/2 cup of soy milk in a microwave-safe bowl for about 1 minute and 30 seconds until it feels like bathwater. In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, 3/4 teaspoon instant yeast, and 2 tablespoons granulated sugar. Let the mixture sit for approximately 5 minutes until it becomes frothy, indicating the yeast is active.
• Mix the Ingredients – Add 3 tablespoons of melted vegan butter, 1 1/3 cups of all-purpose flour, and 1/3 teaspoon salt to the yeast mixture. Using a dough hook or a large wooden spoon, mix on low speed for about 30 seconds. Scrape down the sides of the bowl and incorporate 1 more cup of flour, continuing to mix until the dough begins to pull away from the sides. If the dough is too sticky, gradually add up to 1/2 cup more flour until it reaches a slightly sticky consistency.
• Knead the Dough – Knead the dough using the dough hook for an additional 2 minutes in the stand mixer. Alternatively, transfer the dough to a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic.
• First Rise – Lightly grease a large bowl with nonstick spray and place the dough inside. Cover the bowl with a tea towel and let it rise in a warm place for approximately 60 minutes, or until the dough has doubled in size.
• Prepare the Coating – While the dough is rising, melt 1/4 cup of vegan butter in a small bowl. In another bowl, thoroughly mix 1/3 cup packed light brown sugar, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Set both mixtures aside for later use.
• Shape and Coat the Dough – Once the dough has risen, transfer it onto a lightly floured surface and press it into an 8-inch square. Using a sharp knife, cut the dough into about 50-60 small pieces, roughly 1 inch each. Roll each piece into a ball, dip it into the melted butter, and then coat it generously with the cinnamon-sugar mixture.
• Assemble and Bake – Grease a 10-12 cup bundt pan with nonstick spray and layer the coated dough balls evenly in the pan. Preheat your oven to 350°F (175°C). Once preheated, place the bundt pan in the oven and bake for 30-35 minutes, or until the bread is golden brown and bubbling around the edges.
• Cool and Glaze – Remove the bread from the oven and let it cool in the pan for about 5 minutes. Carefully invert the bundt pan onto a serving plate, allowing the bread to release. Let it cool for an additional 10 minutes before drizzling the glaze. To make the glaze, whisk together 1/3 cup powdered sugar, 2 teaspoons soy milk, and 1/4 teaspoon pure vanilla extract until smooth. Drizzle the glaze evenly over the warm bread and serve immediately.

Equipment

• Stand Mixer
• mixing bowls
• baking sheet
• measuring cups and spoons
• whisk
• Pastry Brush

Notes

• For the best results, ensure your soy milk is warm but not too hot to activate the yeast properly. If you prefer a stronger cinnamon flavor, consider adding a pinch of nutmeg or cardamom to the sugar coating. To enhance presentation, serve the bread warm alongside fresh fruit or a scoop of dairy-free ice cream for an extra indulgent dessert. Storing the bread in an airtight container will keep it fresh, and reheating slices in the oven before serving will restore its gooey texture. Feel free to experiment with different glazes, such as maple or almond milk-based toppings, to tailor the flavor to your liking.

Nutrition Facts

• Calories: 1380kcal
• Fat: 42g
• Saturated Fat: 12g
• Cholesterol: 0mg
• Sodium: 1044mg
• Potassium: 372mg
• Carbohydrates: 234g
• Fiber: 6g
• Sugar: 135g
• Protein: 15g
• Vitamin A: 2721IU
• Vitamin C: 6mg
• Calcium: 219mg
• Iron: 6mg

FAQ- Vegan Cinnamon Sugar Bread

Can I use a different plant-based milk for this recipe?

Yes, you can substitute soy milk with other plant-based milks like almond milk, oat milk, or cashew milk. Each will give a slightly different flavor, but all will work well in this recipe.

How can I make this recipe gluten-free?

To make this bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s instructions, as you may need to adjust the liquid ratio slightly.

Can I prepare the dough in advance?

Yes, you can prepare the dough in advance. After shaping the dough into balls and coating them in the cinnamon-sugar mixture, refrigerate them overnight. When ready to bake, let the dough sit at room temperature for about 1 hour before baking.

Can I freeze the dough for later use?

Yes, you can freeze the uncoated dough balls for up to 3 months. To bake, thaw the dough overnight in the fridge, coat with butter and cinnamon-sugar, then bake as directed.

How do I store leftovers?

To store leftovers, place the cooled bread in an airtight container. It will stay fresh for about 3 days at room temperature or up to a week in the refrigerator. Reheat in the oven for a few minutes to restore its gooey texture.