How to Make the Best Vegan Cinnamon Swirl Bread at Home

There’s something almost magical about pulling a loaf of freshly baked cinnamon swirl bread from the oven. That moment when the sweet, spicy aroma fills your kitchen and you can barely wait for it to cool before slicing into those perfect amber spirals? Pure bliss. As someone who’s spent years perfecting vegan baking techniques, I’m thrilled to share my absolute favorite vegan cinnamon swirl bread recipe with you today. This isn’t just any bread – it’s a pillowy soft, gloriously swirled masterpiece that no one will ever guess is completely plant-based.

Whether you’re a seasoned baker or just dipping your toes into the world of homemade bread, this recipe strikes the perfect balance between impressive and achievable. The best part? You’ll create those beautiful, Instagram-worthy swirls while keeping everything completely dairy-free and egg-free. So roll up your sleeves, grab your mixing bowls, and let’s create some vegan cinnamon swirl bread magic together!

Why You’ll Love This Vegan Cinnamon Swirl Bread

Before we dive into the recipe, let me tell you why this particular vegan cinnamon swirl bread deserves a permanent spot in your baking rotation:

• Perfect Texture: Achieving that ideal balance between fluffy and substantial can be tricky with vegan baking, but this recipe nails it. The bread is tender enough to pull apart beautifully while still having enough structure to hold those gorgeous swirls.

• Balanced Sweetness: The bread itself has just a hint of sweetness, creating the perfect canvas for the rich cinnamon filling. It’s sweet enough to satisfy dessert cravings but not so sweet that you can’t justify a slice for breakfast (and trust me, you’ll want to).

• Beginner-Friendly: While the final result looks impressive, the techniques are straightforward. I’ve broken everything down into manageable steps that even new bakers can follow with confidence.

• Versatile: This vegan cinnamon swirl bread can be enjoyed in countless ways – fresh from the oven, toasted with a smear of vegan butter, transformed into French toast, or even used for next-level sandwiches (think: grilled PB&J with banana slices).

Essential Ingredients for Perfect Vegan Cinnamon Swirl Bread

For the Dough:

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons instant yeast (one standard packet)
• 1 teaspoon salt
• 1 cup warm plant milk (I prefer oat or soy for richness)
• ¼ cup vegan butter, melted
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (our egg replacement)
• 1 teaspoon vanilla extract

For the Cinnamon Filling:

• ½ cup brown sugar, packed
• 2 tablespoons ground cinnamon
• ¼ cup vegan butter, softened
• 1 tablespoon maple syrup (our secret ingredient for gooey perfection)

For the Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons plant milk
• ½ teaspoon vanilla extract

Equipment You’ll Need

Don’t worry – you don’t need a professional bakery setup to create this gorgeous loaf:

• 9×5 inch loaf pan
• Large mixing bowl
• Rolling pin
• Pastry brush
• Kitchen towel (for covering the dough while rising)
• Measuring cups and spoons
• Cooling rack

Step-by-Step Instructions for Vegan Cinnamon Swirl Bread

Preparing the Dough

1. Make the flax egg: In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes until it thickens to a gel-like consistency. This is our egg replacement that helps bind the dough together.

2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, yeast, and salt until well combined.

3. Add wet ingredients: Pour in the warm plant milk (make sure it’s just warm, not hot – too much heat will kill the yeast), melted vegan butter, prepared flax egg, and vanilla extract. Stir with a wooden spoon until a shaggy dough forms.

4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back slightly when poked. If it’s too sticky, add a tablespoon of flour at a time, but be careful not to add too much – a slightly tacky dough will give you a more tender final bread.

5. First rise: Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for about 1-1½ hours, or until doubled in size. I like to turn my oven on for just a minute to create a slightly warm environment, then turn it off and place the dough inside with the door closed.

Creating Those Perfect Swirls

1. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. In a separate bowl, beat the softened vegan butter with maple syrup until smooth and spreadable.

2. Shape the dough: Once risen, punch down the dough gently to release air bubbles. On a lightly floured surface, roll the dough into a rectangle approximately 18×12 inches. The thinner you roll it, the more swirls you’ll get!

3. Add the filling: Spread the vegan butter-maple mixture evenly over the surface, leaving about a ½-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter layer, pressing lightly to help it adhere.

4. Roll and seal: Starting from one of the short sides, tightly roll the dough into a log, pinching the seam and ends to seal. This tight rolling is crucial for those distinct swirls we’re after in our vegan cinnamon swirl bread.

5. Second rise: Place the rolled dough seam-side down in a parchment-lined or well-greased 9×5 inch loaf pan. Cover with a damp towel and let rise again for 45-60 minutes, until the dough has puffed up and is just peeking over the top of the pan.

Baking to Golden Perfection

1. Preheat and prepare: About 20 minutes before the second rise is complete, preheat your oven to 350°F (175°C). For an extra-golden top, you can brush the loaf with a little plant milk.

2. Bake: Place the loaf in the preheated oven and bake for 35-40 minutes. The bread should be deeply golden on top and sound hollow when tapped on the bottom. If the top starts browning too quickly, loosely cover with aluminum foil for the remainder of the baking time.

3. Cool: Allow the vegan cinnamon swirl bread to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing. I know it’s tempting to cut in right away, but trust me – waiting allows the swirls to set properly!

4. Optional glaze: If you’re feeling fancy, whisk together the powdered sugar, plant milk, and vanilla until smooth, then drizzle over the cooled bread for an extra touch of sweetness.

Tips for Cinnamon Swirl Success

• Temperature matters: Make sure your plant milk is warm (around 110°F/43°C) – not hot and not cold. Too hot will kill the yeast; too cold won’t activate it properly.

• Don’t rush the rise: Both rising periods are essential for developing the bread’s structure and flavor. If your kitchen is cold, it may take longer than the times listed.

• Roll tightly: The tighter you roll your dough, the more defined your swirls will be in the final cinnamon swirl bread vegan loaf.

• Use a sharp knife: When it’s finally time to slice your bread, use a serrated knife with a gentle sawing motion to avoid squishing those beautiful layers.

• Measure flour correctly: For best results, spoon flour into measuring cups and level off with a knife rather than scooping directly with the measuring cup, which can compact the flour.

Variations to Try

Nutty Delight Cinnamon Swirl Bread

Add ½ cup of chopped walnuts or pecans to your cinnamon-sugar mixture for a delightful crunch and nutty flavor dimension. This variation makes a spectacular breakfast treat topped with sliced bananas.

Orange-Infused Vegan Cinnamon Swirl Bread

Add the zest of one orange to your dough and a tablespoon of orange juice to your glaze for a citrusy twist that brightens the warm cinnamon notes beautifully.

Chocolate Chip Cinnamon Swirl Bread Recipe Vegan

Sprinkle ⅓ cup of mini dairy-free chocolate chips over the cinnamon-sugar layer before rolling. The chocolate will melt slightly during baking, creating pockets of gooey chocolate throughout your bread.

Whole Wheat Option

Replace up to half of the all-purpose flour with whole wheat flour for a more nutritious loaf. You may need to add an extra tablespoon or two of plant milk as whole wheat flour absorbs more liquid.

Storage and Freezing

Your vegan cinnamon swirl bread will stay fresh at room temperature, wrapped tightly or in an airtight container, for up to 3 days. For longer storage, freeze individual slices or the entire loaf (well-wrapped) for up to 3 months.

To reheat, toast frozen slices directly from the freezer, or thaw a whole loaf at room temperature and then warm in a 300°F oven for about 10 minutes.

Troubleshooting Your Vegan Cinnamon Swirl Bread

Problem: Filling leaks out during baking

Solution: Make sure you leave that ½-inch border when spreading your filling, and really seal the edges of your roll well. Also, don’t spread the vegan butter too close to the edges.

Problem: Gaps between the swirls

Solution: You likely didn’t roll the dough tight enough. Next time, maintain tension as you roll to keep those layers compressed together.

Problem: Dough isn’t rising

Solution: Check that your yeast is fresh and that your liquid isn’t too hot. Also ensure your rising environment is warm enough – yeast loves cozy temperatures!

Problem: Bread is doughy in the center

Solution: Your bread likely needed more baking time. Next time, use an instant-read thermometer – the center should reach about 190°F (88°C) when fully baked.

Serving Suggestions

This vegan cinnamon swirl bread is versatile enough to enjoy in countless ways:

• Toasted and spread with vegan butter for a classic treat
• Used as the base for extraordinary French toast
• Cubed and baked into a bread pudding
• Sliced thick and topped with vegan ice cream for a decadent dessert
• Transformed into “adult” grilled cheese with vegan cream cheese and thin apple slices

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes! Simply proof the active dry yeast in your warm plant milk with a teaspoon of sugar for about 5-10 minutes until foamy before adding to the other ingredients.

Why did my filling leak out and caramelize on the bottom of the pan?

This is actually normal to some extent! Some leakage creates that delicious sticky bottom that many people love. If it’s excessive, you might have used too much filling or not sealed your roll well enough.

Can I make this vegan cinnamon swirl bread gluten-free?

While I haven’t tested a gluten-free version of this specific recipe, you could try using a 1:1 gluten-free flour blend designed for baking. The texture will be different, and you may need to add a bit of xanthan gum if your blend doesn’t already contain it.

Can I prepare this dough the night before?

Absolutely! After shaping the loaf, place it in the pan, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for about 45 minutes before baking.

My bread rose beautifully but collapsed in the oven. What happened?

This usually means the dough was over-proofed during the second rise. Next time, bake it a bit sooner, when it’s just peeking over the top of the pan rather than very puffy.

How can I tell when my bread is perfectly done?

Besides the golden-brown color, you can tap the bottom of the loaf (carefully!) – it should sound hollow. For absolute certainty, an instant-read thermometer inserted into the center should read around 190°F (88°C).

Let’s Connect!

I hope you enjoy this vegan cinnamon swirl bread recipe as much as my family does! There’s nothing quite like the sense of accomplishment that comes from pulling a perfect loaf of homemade bread from the oven, especially one with those beautiful cinnamon spirals.

If you make this recipe, I’d love to hear how it turned out! Did you try any of the variations? Perhaps you came up with your own creative twist? Drop a comment below with your experience or any questions – I’m always happy to help troubleshoot.

For more vegan baking inspiration, be sure to check out my other recipes. And don’t forget to tag me in your social media posts if you share photos of your beautiful cinnamon swirl bread vegan creations! Happy baking, friends!

More Easy Recipes

If you enjoyed this cinnamon raisin loaf, here are more delicious swirled and sweet breads to explore:

• Bread Machine Cinnamon Rolls
• Cinnamon Sourdough Bread
• Amish Cinnamon Bread Recipe
• Chocolate Chip Banana Bread Recipe
• Air Fryer Banana Bread

Print Recipe

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How to Make the Best Vegan Cinnamon Swirl Bread at Home

Author: Olivia Cooking Method: Baking Cuisine: American Courses: Cakes Recipe Keys: Dairy Free Egg Free Vegan

Difficulty: Intermediate Prep Time 20 mins Cook Time 40 mins Rest Time 2 hrs Total Time 3 hrs

Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 6 Calories: 210

Best Season: Fall, Winter

Description

This vegan cinnamon swirl bread is soft, tender, and beautifully layered with a rich cinnamon-sugar filling. Made with simple plant-based ingredients like flaxseed, oat milk, and vegan butter, it's perfect for breakfast, snacks, or sweet cravings—no eggs or dairy needed!

Ingredients

Scale

1/2x 1x 2x 3x

For the Dough:

• 3 cups ½ all-purpose flour
• ¼ cup granulated sugar
• 2 ¼ teaspoons instant yeast (one standard packet)
• 1 teaspoon salt
• 1 cup warm plant milk (oat or soy recommended)
• ¼ cup vegan butter, melted
• 2 tablespoons ground flaxseed
• 5 tablespoons water (to mix with flaxseed – flax egg)
• 1 teaspoon vanilla extract

For the Cinnamon Filling:

• ½ cup brown sugar, packed
• 2 tablespoons ground cinnamon
• ¼ cup vegan butter, softened
• 1 tablespoon maple syrup

For the Optional Glaze:

• 1 cup powdered sugar
• 2 tablespoons 2–3 plant milk
• ½ teaspoon vanilla extract

Instructions

Preparing the Dough

1. Make the flax egg: In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes until it thickens to a gel-like consistency. This is our egg replacement that helps bind the dough together.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, yeast, and salt until well combined.
3. Add wet ingredients: Pour in the warm plant milk (make sure it's just warm, not hot – too much heat will kill the yeast), melted vegan butter, prepared flax egg, and vanilla extract. Stir with a wooden spoon until a shaggy dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back slightly when poked. If it's too sticky, add a tablespoon of flour at a time, but be careful not to add too much – a slightly tacky dough will give you a more tender final bread.
5. First rise: Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for about 1-1½ hours, or until doubled in size. I like to turn my oven on for just a minute to create a slightly warm environment, then turn it off and place the dough inside with the door closed.

Creating Those Perfect Swirls

1. Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. In a separate bowl, beat the softened vegan butter with maple syrup until smooth and spreadable.
2. Shape the dough: Once risen, punch down the dough gently to release air bubbles. On a lightly floured surface, roll the dough into a rectangle approximately 18×12 inches. The thinner you roll it, the more swirls you'll get!
3. Add the filling: Spread the vegan butter-maple mixture evenly over the surface, leaving about a ½-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter layer, pressing lightly to help it adhere.
4. Roll and seal: Starting from one of the short sides, tightly roll the dough into a log, pinching the seam and ends to seal. This tight rolling is crucial for those distinct swirls we're after in our vegan cinnamon swirl bread.
5. Second rise: Place the rolled dough seam-side down in a parchment-lined or well-greased 9×5 inch loaf pan. Cover with a damp towel and let rise again for 45-60 minutes, until the dough has puffed up and is just peeking over the top of the pan.

Baking to Golden Perfection

1. Preheat and prepare: About 20 minutes before the second rise is complete, preheat your oven to 350°F (175°C). For an extra-golden top, you can brush the loaf with a little plant milk.
2. Bake: Place the loaf in the preheated oven and bake for 35-40 minutes. The bread should be deeply golden on top and sound hollow when tapped on the bottom. If the top starts browning too quickly, loosely cover with aluminum foil for the remainder of the baking time.
3. Cool: Allow the vegan cinnamon swirl bread to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing. I know it's tempting to cut in right away, but trust me – waiting allows the swirls to set properly!
4. Optional glaze: If you're feeling fancy, whisk together the powdered sugar, plant milk, and vanilla until smooth, then drizzle over the cooled bread for an extra touch of sweetness.

Nutrition Facts

Servings 12

Serving Size 1 slice (approx. 75–80g)

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Amount Per Serving

Calories 245kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 2g10%

Sodium 190mg8%

Potassium 130mg4%

Total Carbohydrate 38g13%

Dietary Fiber 2g8%

Sugars 11g

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan cinnamon swirl bread, cinnamon bread vegan, eggless cinnamon bread, plant-based swirl bread, vegan baking recipe, cinnamon loaf vegan