Low Sodium Vegan Cinnamon Swirl Bread

Total time2 hr 30 min

Prep time25 min

Cook time35 min

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Ingredients

10 servings

For the dough

¾ cup plant-based milk, warmed to 110°f (43°c)
So Delicious Dairy Free Organic Unsweetened Coconut Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.Pacific Foods Organic Unsweetened Soy Milk, 32 oz
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2 ¼ tsp active dry yeast (1 standard packet)
3 tbsp organic cane sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp vegan butter, melted and cooled slightly
1 tsp vanilla extract

For the cinnamon swirl

½ cup packed brown sugar
2 tsp ground cinnamon
2 tbsp vegan butter, softened

For finishing

1 tbsp plant-based milk, for brushing
1 tbsp organic cane sugar, for sprinkling (optional)

Instructions

1
In a large bowl or the bowl of a stand mixer, combine the warmed plant-based milk, yeast, and 1 tbsp of the organic cane sugar. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the melted vegan butter, vanilla extract, and remaining 2 tbsp organic cane sugar to the yeast mixture and stir to combine. Add the flour and salt, then mix with a dough hook on medium speed (or stir with a wooden spoon and knead by hand) for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl.

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