This fast -cinnamon -cinnamon fast -cinnamon bread is soft, fluffy and bursting with the cozy kindness of cinnamon sugar! Enjoy a slice for a breakfast or indulgent dessert.
Enjoy -with a slice of my vegan pumpkin bread, cranberry orange bread and vegan banana bread if you want more vegan fast breads!
If your gift around the holidays is a vegan cinnamon roll or a spongy vegan fool, you should try this fast vegan cinnamon bread. It is a surprisingly easy but indulgent treatment with the same warm and comforting flavors as your favorites.
With a damp, fluffy crumb with cinnamon sugar ribbon everywhereVegan cinnamon swirl bread is completely irresistible. All you need is the classic staple of vegan cooking to do it: you don’t have to get up or knead! Just make the batter, put it with the cinnamon sugar and cook.
Do not forget the generous Vanilla Glaça on top. It is the perfect final touch and provides each slice that produces a little sweetness to catch the kindness of the cinnamon sugar at the top.
Why will you love this cinnamon bread
- It has a freshly made cinnamon taste! This bundle bread of vegan cinnamon has a vegan cinnamon taste thanks to its layers of cinnamon sugar and sweet vanilla glass at the top.
- A comforting gift for all your senses -A flavor of their sweet flavors and heaters of the soul and my taste buds dance. And don’t even start the smell! I swear that I could cook this bread only to get those cozy aromas to stay around my house.
- An easy -to -yeast bread – This is the beauty of the recipes of fast vegan bread! They are manuals and are incredibly easy to make with simple cooking lines.
How to make a swirl of vegan cinnamon of fast bread
Find the complete recipe with measures on the recipe card below.
Mix the brown sugar and cinnamon together in a small bowl and then set aside.
In a large bowl, whisk the damp ingredients together until they combine. Sprinkle the dry ingredients on top and stir until wet and dry mixtures bind. Pour half of the batter into a paella prepared.
Sprinkle a thick layer of cinnamon sugar over the whisk. Book at least 2 tablespoons for the top.
Pour the remaining whisk on the cinnamon sugar layer. Use a spoon to spread it carefully in a uniform layer without stirring the layer of cinnamon sugar.
Sprinkle the top with the remaining cinnamon sugar. Use a butter knife to make a swirl pattern in bread.
Tip: Do not drink the batter, or you will miss the beautiful cinnamon tape inside the bread. One of the tests with the knife should be all that is needed.
Bake the cinnamon bread until a toothpick is cleaned in the center. Leave it aside to refresh it.
Beat the ice ingredients together in a small bowl and then drain it on the bread completely cooled. Leave it for 20 minutes, then cut it and serve it.
Frequently asked questions
I have not tried to make this recipe with any flour alternative, but a gluten -free quality flour can work instead of all kinds of flour. Do -know if you try it!
Absolutely. Make the batter normal, put it in a can of standard cupcake lined with cinnamon sugar, turn with a knife and bake -at 350ºF for 20 to 24 minutes.
I recommend eating bread in one or 2 days because cinnamon sugar will make it hot with the passage of time. If you plan to save the envelopes, sauté the vanilla glass on top and wrap the individual bread or slices in a plastic wrap and keep them in the fridge up to 5 days.
You should be able to freeze the cinnamon bread without the glass up to 3 months. Wrap the individual bread or slices in a plastic wrap to keep the freshness.
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– prepare – Preheat the oven to 350 degrees and align a standard metal paella (9 × 5 inches or 8 1/2x 4 1/2) with parchment paper for easy removal afterwards.
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Cinnamon sugar – In a small bowl, mix the brown sugar and cinnamon. Leave it aside.
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Bread In a large bowl, whisk soy milk, lemon juice, sugar, melted vegan butter and vanilla until well combined. Add the flour, cooking powder and salt now and mix it with a large spoon until it is finished combining, taking care not to mix.
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Pour -i the pan with the whirlwind of cinnamon – Pour/spread half the batter into the prepared pan. Reserve about 2 tablespoons of cinnamon sugar for the top of the bread and salt the rest of the cinnamon sugar at the top of the pan’s whisk. Place or pour the rest of the whisk to the top of the cinnamon sugar layer. Carefully sprinkle as best you can without stirring the layer of cinnamon sugar. Sprinkle the top with the rest of the cinnamon sugar. Using a butter knife, make a large whirl of bread. Avoid turning too much or you will not get a good whirlwind of cinnamon all over the bread.
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Cell – Put it in the central frame of the oven and cook for 60-75 minutes, or until a toothpick inserted into the center comes out clean without a whisk.
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Fresh – Cool in the pan for about 30 minutes and then take it carefully from the pan using the parchment paper. Transfer it to a refrigeration rack with parchment paper below (to take the ice drops).
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Glaze – In a small bowl, whisk the powder sugar, cream and vanilla until it is soft. Drain the bread with the glass and leave it for 20 minutes or so if possible. Cut and serve.
- The glass is optional, you can leave it out of a less sweet bread.
- For gluten, you can replace quality gluten -free flour.
Service: 1of 10 slices ; Calories: 351kcal ; Carbohydrates: 66g ; Protein: 4g ; Fat: 9g ; Saturated fat: 3g ; Polyinsaturated fat: 2g ; Monoinsaturated fat: 3g ; Sodium: 143mg ; Potassium: 164mg ; Fiber: 1g ; Sugar: 43g ; Vitamin A: 472IU ; Vitamin C: 1mg ; Calcium: 80mg ; Parró: 2mg
#Fast #cinnamon #fast
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