Vegan Cinnamon Swirl Bread

Total time2 hr 30 min

Prep time25 min

Cook time35 min

Sliced open, this loaf reveals a tight, buttery-looking spiral of cinnamon and brown sugar running through soft, pillowy layers — the kind of swirl that makes each piece look like a bakery showpiece. The dough itself is enriched and given real structure with a flax egg, then given plenty of time to rise until pillowy and light before it's rolled, filled, and coiled into shape. That cinnamon-sugar filling gets pressed right into the dough so every slice carries streaks of caramelized spice from edge to edge. It bakes up into a deep golden crust with a tender, pull-apart crumb underneath, perfect toasted with a smear of jam or eaten warm straight from the pan. This one's a genuinely satisfying bake for a vegan kitchen, and it makes a fantastic make-ahead treat for breakfast or an afternoon coffee break.

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Ingredients

10 servings

For the flax egg

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 ¼ tsp active dry yeast (1 standard packet)
3 tbsp granulated sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
3 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the cinnamon swirl

½ cup packed light brown sugar
2 tsp ground cinnamon
1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For finishing

1 tbsp whole milk, for brushing
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

Instructions

1
Stir together the ground flaxseed and 3 tbsp warm water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Combine the warm milk (110°F / 43°C), yeast, and 1 tbsp of the granulated sugar in a large mixing bowl or the bowl of a stand mixer. Let stand for 5–8 minutes until foamy and fragrant — if the mixture does not foam, the yeast is not active and should be replaced.

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