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.
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.