This vegan cinnamon raisin bread is packed full of raisins and has a cinnamon-sugar swirl throughout. Like any homemade bread, this one takes some time to make, but it is very simple. I like to toast and butter a slice for breakfast or even drizzle over icing to turn it into a dessert! You’re going to want to add this vegan cinnamon raisin swirl bread recipe to your list of things to do this week!
Cinnamon Raisin Bread Meets Cinnamon Rolls
This vegan cinnamon raisin bread is EVERYTHING! It reminds me of cinnamon rolls because of the buttery cinnamon-sugar swirl in the center, which you would find in cinnamon rolls. The bread itself isn’t too sweet, so the addition of the swirl and raisins is so lovely. Of course, you can enjoy this as a breakfast or snack by toasting it up and topping it with vegan butter, but I also love having it as a dessert! The bread plain tastes amazing, but to take it up a notch, I like to warm it up and drizzle over a simple icing to make it taste even more like a cinnamon roll!
This Recipe is Simple
I used to get so intimidated when thinking about making homemade bread until I realized it’s actually quite simple. For this raisin bread, I first activate yeast in warm water, then whisk it with a few other ingredients such as a flax egg, almond milk, and vegan butter. Then I stir in raisins, flour, cinnamon, and salt. Next, I knead the dough and let it rest and rise. Now, here comes the fun part! I then roll the dough into a rectangle, spread a buttery cinnamon-sugar mixture across, and roll it up as if I were making cinnamon rolls! Finally, I let it rise a second time, bake it, and brush it with melted butter. My favorite part is slicing into the bread because it reveals the most beautiful, mouthwatering cinnamon-sugar swirls!
If you make my vegan cinnamon raisin swirl bread recipe (or any of my recipes!), don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
How to Make Vegan Cinnamon Raisin Swirl Bread
- Rolling Pin
- Non-stick bread pan (I use an 11" by 6" bread pan)
- 1 tbsp ground flax meal + 3 tbsp water
- 1/3 cup water, heated to 110 degrees Fahrenheit (You MUST not skip this step!)
- 3 tbsp organic cane sugar
- One 1/4 ounce packet active dry yeast
- 1/2 cup plain, unsweetened almond milk, heated to 110 degrees Fahrenheit (You MUST not skip this step!)
- 3 tbsp vegan butter, softened to room temperature
- 2 1/2 cups all-purpose flour, plus more for dusting the counter
- 1 tbsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup raisins, regular or golden
- 1 tbsp vegan butter, melted
- First, add the ground flax meal and water to a small bowl. Stir to combine, and let rest for 10 minutes, occasionally stirring to keep them from separating. This creates a flax egg.
- Place the water, sugar, and active dry yeast in a large mixing bowl. Stir once and let rest for 10 minutes to activate the yeast. The yeast should be very bubbly in the end; if not, discard the mixture and start over as that yeast may have been old.
- In another bowl, add the flour, cinnamon, and salt, and whisk until evenly combined. Toss in the raisins, break them up if they're clumped together, and evenly toss in the flour mix.
- Add the flax egg, warmed almond milk, and melted butter to the yeast mixture and stir until combined.
- Gradually add the flour mix into the yeast mix, stirring until mostly combined and a dough has formed.
- Lightly flour your counter and dump the dough on top. Knead the dough for 5 minutes, dusting it with a tiny bit of flour when it starts sticking to the counter. You can use up to 3 tablespoons of flour to dust the counter and dough; any more will make the dough too dry. *TIP: Try using a bench scraper to help you scrape and knead the dough when it is too sticky for your hands.
- Grease a large mixing bowl with vegan butter or neutral-flavored cooking oil spray and place the dough inside. Press a piece of plastic wrap directly onto the dough and then wrap the top of the bowl in plastic wrap. Allow the dough to rest in a dark, warm place for 1 1/2 hours or until it has doubled in size and is airy and bubbly.
- Make the 'Cinnamon-Sugar Swirl,' then proceed with 'Dough Continued.'
- Melt the vegan butter.
- In a separate bowl, combine the sugar and cinnamon.
- After the dough has rested for 1 1/2 hours, lightly flour your countertop. Roll the dough out to a 1/4 inch thick rectangle while lightly dusting flour on top and underneath to avoid sticking to the counter and rolling pin.
- From the 'cinnamon-sugar swirl,' evenly brush across the melted butter, then sprinkle the cinnamon sugar onto the dough.
- Then, roll the dough up, very tight, as if you were creating cinnamon rolls. Seal the end shut into itself REALLY well. Then, fold the very outer left and right ends of the log underneath itself and seal them shut really well. *See my TikTok located above the recipe if you're confused.
- Grease a non-stick bread pan with vegan butter or cooking oil spray. Place the dough, sealed side down, into the pan. Adjust it as needed to make it fit properly. Lightly spray the top of the bread, then cover it with plastic wrap and allow it to rest in a dark, warm place for 1 hour.
- Preheat your oven to 350 degrees Fahrenheit.
- Bake the bread on the middle oven rack for 45 minutes. If the top of the bread gets too dark after 25-30 minutes, place a piece of tin foil on top. This will allow the bread to continue baking in the center but prevent the top from burning.
- Immediately out of the oven, brush the top of the bread with melted butter. Leave the bread in the pan for at least 30 minutes. Then, you can gently take a bread knife, run it around the edges, and pop the bread out onto a wire rack.
- Slice, toast, butter, and enjoy!