Although, as much as we love our fall baked goods, cleanup can quickly become a nightmare before Christmas situation after a busy baking session (literally). If you can’t stand the sight of plates filled with the sticky remnants of your latest creation piled sky-high in your kitchen sink, do the same. So how can we make some of our favorite fall baked goods without causing a total catastrophic mess in our homes?
Well, one way is to make this easy 15-minute vegan cinnamon roll bread that has all the savory appeal of a regular cinnamon roll, minus the hours and mess it takes to make them from scratch. Basically, we like to think of this recipe as a hybrid between a delicious coffee cake and warm, puffy cinnamon rolls. Ready to eat this delicious bread all season long? We definitely are!
How to make this cinnamon bread recipe
Unlike making a traditional cinnamon roll recipe from scratch that requires a lot of patience, ample kitchen counter space to roll up, and a guaranteed mess, this simple cinnamon roll from Megan from @booboosbakeryy comes together perfectly, and no trace of splashes. cinnamon sugar in sight. All you need to master this easy good fall baking recipe are a few bowls (for wet and dry ingredients) and a parchment paper lined loaf pan.
@booboosbakery Vegan Cinnamon Loaf on a Snowy Day ☃️ #veganrecipes #veganfood #bakingrecipe ♬ Sixty Second Commercial 1 by Michael Reynolds – malcolm
To make the basic “dough,” you’ll mix together the ingredients flour, baking soda, baking powder, sugar, applesauce, plant-based milk, and vegan butter. You read that right: without kneading, without resting and without rolling.
Now, of course, a cinnamon roll wouldn’t be complete without a warm cinnamon sugar filling, and this recipe definitely won’t disappoint.
Into the lined loaf pan, you’ll add half the batter, spread it evenly with a small spatula, and then cover it with a generous layer of sweet cinnamon sugar (be sure to save some for the next step!) for a beautiful swirl effect. Next, add the remaining dough and cover it with the rest of the sugar filling; this gives the cinnamon bun its delicious crispy, buttery crust. And voila: the prep work is done in less than 15 minutes. Now, you can let the oven do its thing while you sit back and let the baked good fill your entire home with the decadent aroma of fall spices.
And since we can’t help but be a little extra during the holiday season, once the bread is fully baked, you’ll want to let it cool and finish it off with a delicious (and generous) drizzle of frosting to give this cinnamon. roll loaf its characteristic touch. Yummmmm! Bonus points: In addition to being absolutely delicious, this cake is completely plant-based thanks to simple ingredient swaps like vegan butter, plant-based milk, and applesauce that add moisture and bind the ingredients together (instead of using dairy or eggs).
By the way, this simple recipe contains one of the most anti-inflammatory ingredients of the fall. Any guesses? Cinnamon, obviously! Research shows that this pantry staple is not only delicious, but also an antioxidant, anti-inflammatory, antilipemic, antimicrobial, and anticancer agent. Now, we have one more excuse to indulge in cinnamon-flavored treats all season long.
Vegan Cinnamon Roll Recipe by @booboosbakeryy
Makes 8-10 servings
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup of non-dairy milk
1/4 cup sugar
1/4 cup brown sugar
1/4 cup vegan butter, melted
1/4 cup applesauce
1 teaspoon vanilla extract
1/2 cup of sugar
2 teaspoons of cinnamon
1 cup powdered sugar
1 tablespoon of non-dairy milk
1. Preheat oven to 350°F and grease or line a standard loaf pan with parchment paper.
2. In a small bowl, make the cinnamon-sugar filling by mixing the sugar and cinnamon until blended. Set aside.
3. In a large bowl, mix all the dry ingredients for the dough. And in another bowl, whisk together all the wet ingredients for the dough. Next, combine the wet and dry ingredients and mix with a spatula or wooden spoon until just combined.
4. Add half of the batter to the loaner pan, followed by half of the cinnamon-sugar filling. Then, pour the remaining batter on top and top with the rest of the cinnamon-sugar filling.
5. Bake for 55-60 minutes or until toothpick inserted comes out clean.
6. Meanwhile, prepare the glaze by beating the powdered sugar and non-dairy milk. Beat until smooth and lump-free. Set aside.
7. Let bread cool for 15 minutes, then drizzle glaze on top.
An herbalist spills the tea on all things cinnamon: