Photo of cinnamon bread slices and a cut loaf of cinnamon bread

Swirly braided cinnamon bread

Category

Photo of cinnamon bread slices and a cut loaf of cinnamon bread

Yields1 Serving

Bread dough
 2.50 tsp dry yeast
  cup warm water
 ½ cup warm soya milk
 ¼ cup vegan butter, melted
 2 tbsp ground golden flax seeds
 4 tbsp water
 2 ¾ cups all-purpose baking flour
 ¼ cup castor sugar
 1 tsp salt
 Icing sugar for dusting
Buttery Cinnamon filling
 ½ cup vegan butter, room temperature
 ½ cup brown sugar
 2 tbsp cinnamon
 2 tbsp soya milk to coat the bread for baking

Bread dough
1

Start by preparing the flax egg by putting ground flax seeds on a small bowl, add water and stir. Let sit for about 1o minutes or until thick.

2

Combine yeast with warm water in the bowl of a stand mixer. Sprinkle in a little bit of the sugar. Let stand until frothy.

Photo of mixing bowl with frothy yeast

3

Add the warm milk, melted butter, flax egg, sugar and salt.

Photo of mixing bowl with wet ingredients for cinnamon bread

4

Add the dry ingredients.

Photo of mixing bowl with wet ingredients and added flour

5

Beat with the dough hook until the dough is smooth and pulls no longer sticks to the sides of the bowl.

Photo of cinnamon bread dough

6

Transfer to a lightly oiled bowl and cover with a damp kitchen towel. Let rise for one hour or until the dough has doubled in size.

Photo of cinnamon bread dough after resting and rising

Buttery Cinnamon Filling
7

Line a loaf tin with baking paper. Mix together the vegan butter, brown sugar and cinnamon.

Mixing the buttery Cinnamon filling

8

Divide the dough into three even parts. Take the first dough and roll out on a lightly floured surface making a rectangle. Spread 1/3 of the butter mixture onto the dough. With the long edge facing you, tightly roll up the dough.

Spreading the buttery Cinnamon filling on the dough

Assembling the bread
9

Repeat with other two doughs.

Rolling up the dough to create the cinnamon rolls

10

Use a sharp knife to cut the roll lengthwise in half, displaying the layers of the roll. Lay all the cut doughs in a row, pinch one end together and start braiding the doughs making sure that the layers are facing upwards.

Starting to braid the cinnamon swirl bread

11

Pinch the other end and carefully place the braided bread in the loaf tin. Cover again with the kitchen towel and let rise for one more hour or until the bread has doubled in size.

Braided cinnamon swirl bread

12

Cover again with the kitchen towel and let rise for one more hour or until the bread has doubled in size.

Braided cinnamon swirl bread in a loaf tin

13

Heat the oven to 160°C. Carefully brush the bread with some soya milk. Bake in centre for 35-40 minutes or until the bread is deep golden colour.

Baked Cinnamon Swirl bead

14

Allow the bread to cool down on a wire rack. Dust with icing sugar before serving.

Braided Cinnamon Swirl Bread cut into slice

Ingredients

Bread dough
 2.50 tsp dry yeast
  cup warm water
 ½ cup warm soya milk
 ¼ cup vegan butter, melted
 2 tbsp ground golden flax seeds
 4 tbsp water
 2 ¾ cups all-purpose baking flour
 ¼ cup castor sugar
 1 tsp salt
 Icing sugar for dusting
Buttery Cinnamon filling
 ½ cup vegan butter, room temperature
 ½ cup brown sugar
 2 tbsp cinnamon
 2 tbsp soya milk to coat the bread for baking

Directions

Bread dough
1

Start by preparing the flax egg by putting ground flax seeds on a small bowl, add water and stir. Let sit for about 1o minutes or until thick.

2

Combine yeast with warm water in the bowl of a stand mixer. Sprinkle in a little bit of the sugar. Let stand until frothy.

Photo of mixing bowl with frothy yeast

3

Add the warm milk, melted butter, flax egg, sugar and salt.

Photo of mixing bowl with wet ingredients for cinnamon bread

4

Add the dry ingredients.

Photo of mixing bowl with wet ingredients and added flour

5

Beat with the dough hook until the dough is smooth and pulls no longer sticks to the sides of the bowl.

Photo of cinnamon bread dough

6

Transfer to a lightly oiled bowl and cover with a damp kitchen towel. Let rise for one hour or until the dough has doubled in size.

Photo of cinnamon bread dough after resting and rising

Buttery Cinnamon Filling
7

Line a loaf tin with baking paper. Mix together the vegan butter, brown sugar and cinnamon.

Mixing the buttery Cinnamon filling

8

Divide the dough into three even parts. Take the first dough and roll out on a lightly floured surface making a rectangle. Spread 1/3 of the butter mixture onto the dough. With the long edge facing you, tightly roll up the dough.

Spreading the buttery Cinnamon filling on the dough

Assembling the bread
9

Repeat with other two doughs.

Rolling up the dough to create the cinnamon rolls

10

Use a sharp knife to cut the roll lengthwise in half, displaying the layers of the roll. Lay all the cut doughs in a row, pinch one end together and start braiding the doughs making sure that the layers are facing upwards.

Starting to braid the cinnamon swirl bread

11

Pinch the other end and carefully place the braided bread in the loaf tin. Cover again with the kitchen towel and let rise for one more hour or until the bread has doubled in size.

Braided cinnamon swirl bread

12

Cover again with the kitchen towel and let rise for one more hour or until the bread has doubled in size.

Braided cinnamon swirl bread in a loaf tin

13

Heat the oven to 160°C. Carefully brush the bread with some soya milk. Bake in centre for 35-40 minutes or until the bread is deep golden colour.

Baked Cinnamon Swirl bead

14

Allow the bread to cool down on a wire rack. Dust with icing sugar before serving.

Braided Cinnamon Swirl Bread cut into slice

Swirly braided cinnamon bread

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