Light, fluffy, gooey, and packed with cinnamon – this Vegan Cinnamon Roll Loaf is next level delicious. Golden on the outside, fluffy on the inside, and topped with a sweet vanilla glaze.
There are few things more satisfying than the fluffy and gooey texture of a cinnamon roll. Would you believe that as a loaf, cinnamon rolls are even more fluffy and gooey!? We know it’s hard to believe, but we promise it’s true. Perfect for breakfast or dessert, paired with tea or on its own for snacking – it’s never a bad time for a slice of Cinnamon Roll Loaf. It’s quite a showstopper and just as delicious as it looks.
This loaf comes together as easy as our Homemade Cinnamon Rolls, just in a loaf pan! Then you bake it in the oven until golden and fluffy, and drizzle with a simple vanilla glaze.
Why you’ll love this recipe:
- Light, fluffy, and gooey just like Cinnamon Rolls.
- A next level show stopper perfect for weekend brunch!
- Made without eggs or dairy!
Top tips for making a Vegan Cinnamon Roll Loaf:
- If you the yeast doesn’t activate, don’t use it. You activate yeast with warm milk and sugar. If the temperature is too warm it can kill the yeast, if too cold it can slow the rise time. The sweet spot is around 45℃. You’ll know that the yeast is active if after 5 minutes the mixture is foamy. If it’s not, start over.
- Knead until smooth. You’ll know that the dough is kneaded enough when it’s smooth. So whether you use your hands or a stand mixer, knead until a dough forms and it has a smooth surface. Make an indent with your finger in the dough and if it bounces back it’s ready to rest!
- Let the dough rest. Time is what gives cinnamon rolls their signature fluffy bite. They should rise at least twice, once after forming the dough and a second time after creating the rolls. You can even let them rest overnight for the second proof if you want to prepare them the day before.
- Proof in the ideal environment. Depending on when you want to eat the cinnamon rolls should determine what temperature you proof them at. The warmer the temperature the quicker the rise, but the less flavour develops. If making them same day proof in a warm space. If you’re saving them for the next morning, proof in the fridge overnight.
- Fill from edge to edge. Spread the filling from edge to edge to the best results and a delicious eating experience. This ensures it’s gooey in every bite.
- Have fun with the roll placement. For the best loaf place the cinnamon rolls in sideways, upside down, diagonally, and however else your heart feels. The best loaves are ones made with a little creative freedom.
- Let the loaf cool slightly. Before icing the loaf, let them cool for at least 15 minutes so that the icing doesn’t all melt away.
Ingredient Notes:
- Non-Dairy Milk – We use soy milk for almost all of our baking. However the recipe should work with any non-dairy milk, though please note that we have not tested it with any other milk other than soy milk. We like using the Kirkland brand soy milk.
- Quick Rise Yeast – There are multiple kinds of yeast available, for this recipe we use quick rise yeast.
- White Sugar – White sugar is widely talked about as not being vegan because of the practice of filtering through animal bones. This depends on where you’re located. In Canada, where we live, almost all white sugar is vegan-friendly and not made with animal products.
- Vegan Butter – We use the Becel Plant-Based Sticks for this recipe, and most of our baking.
- Flax Eggs – We use flax eggs to replace eggs in this recipe. You can try using another vegan egg substitute for baking, but we have not tested this recipe with any others.
- All-Purpose Flour – We don’t recommend this recipe with any other flour as we haven’t tested it. You could try a 1:1 gluten-free flour substitute to make this recipe gluten free, but we have not tested the recipe in that way.
- Icing Sugar – Also known as confectioners sugar or powdered sugar.
Recipe FAQ:
Can I make these the night before?
Yes! Once you get to the second proof – after you’ve rolled them – place them in your loaf tin, cover with plastic wrap and leave in your refrigerator to rise overnight. The next morning you want to remove it from the fridge at least 30 minutes before baking so they can come to room temperature and do the final rise.
What if I can’t find vegan butter?
That’s okay, while vegan butter is the preferred choice you should also be able to use vegan shortening or coconut oil. Please do keep in mind though, that we haven’t tested this recipe with those modifications. The taste and texture could be different than the original recipe and not result in a success.
Can it be made without a stand mixer?
You can opt to knead the dough entirely by hand, but remember this will take much longer and requires some muscle. Knead until the dough is smooth and when you press it with your finger it should bounce back.
Other vegan desserts you’ll love:
Vegan Cinnamon Roll Loaf
Ingredients
Dough:
- 240 mL (1 cup) non-dairy milk
- 11 g (1 tbsp) quick rise yeast
- 50 g (4 tbsp) white sugar
- 34 g (5 tbsp) vegan butter, melted
- 2 flax eggs, (2 tbsp ground flax + 6 tbsp warm water)
- pinch salt
- 480 g (4 cups) all-purpose flour
Filling:
- 56 g (¼ cup) vegan butter, softened
- 16 g (2 tbsp) cinnamon
- 50 g (¼ cup) brown sugar
Glaze:
- 180 g (1½ cups) icing sugar
- 45 mL (3 tbsp) non-dairy milk
Instructions
- Heat non-dairy milk to between 40-50°C or just warm to the touch.
- Whisk yeast, white sugar, and warmed milk. Leave to rest for about 10 minutes or until foamy. If after 10 minutes it does not start to foam, your yeast is either dead or expired and you should start over with new yeast.
- Add all-purpose flour, salt, yeast mixture, melted butter, and flax eggs to a stand mixer. Combine using the dough hook until a soft dough forms – about 5 minutes.
- Turn out the dough onto a clean surface and knead until it comes together into a smooth ball. You will know its ready when you poke the dough and the indent bounces back.
- Lightly grease a large bowl and place the dough ball in. Cover with plastic wrap and place in a warm dark spot to proof for at least an hour or until doubled in size.
- Grease a large loaf tin and set aside.
- Once the dough has doubled in size place on a lightly floured surface and dust the dough with flour. Using a rolling pin, roll the dough into a large rectangle that is at least 12 inches wide until about 1/4" thick.
- Spread the softened butter across the dough, edge to edge. Sprinkle with cinnamon and brown sugar.
- Starting from the 12" side, roll the dough into a spiral, lightly pulling and stretching the dough as you roll to create a tight pinwheel.
- Using a sharp knife cut the dough into 1 inch pieces and place at random in the prepared loaf tin. The loaf comes out best when put some pieces on their sides, on angles, and however else – have fun with it!
- Cover with plastic wrap and set in a warm dark spot to rise for an additional 30-45 minutes.
- Preheat oven to 350°F
- Once the loaf has doubled in size again, bake in preheated oven for 28-35 minutes or until golden on the outside.
- While the loaf bakes, make the glaze by combining icing sugar and non-dairy milk until smooth and pourable.
- Once the loaf has finished baking, remove from the oven and let rest in the tin for 10 minutes. Remove the loaf from the tin after 10 minutes, to keep it from sticking, and place on a wire rack to cool.
- While still warm, drizzle over the glaze. Let the loaf rest at least 20 minutes before slicing.
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