cinnamon roll loaf

 

Ingredients

5 x 9 inch loaf tin, greased

Dough:

1 cup unsweetened non-dairy milk

3 tbsp cane sugar

3 tbsp vegan butter or margarine

2 tsp active dry yeast (approx. 1 packet)

2 1/4 cups all-purpose flour

Filling:

1/4 cup softened vegan butter or margarine

3/4 cup brown sugar

3 tsp cinnamon

Instructions

Add the nondairy milk and cane sugar to a small pot on medium heat 

and stir until sugar is dissolved and milk is warm to the touch.

Add to a large mixing bowl and sprinkle yeast on top. Stir gently a few 

times, then let sit 10 minutes, uncovered until yeast is foamy/bubbly 

on top.

Meanwhile, add the vegan butter into the small pot and melt on 

medium heat.

Pour butter into the yeast mixture. Stir gently. Add flour and stir to 

form a dough. Add a sprinkle of flour to the dough if it is still slightly

 too sticky. Knead a few times until combined into a smooth dough

 ball. Cover with a tea towel and place in a draft-free area. Let rise 1 

hour. 

Meanwhile, in a small bowl, add the brown sugar and cinnamon and 

mix until combined.

Preheat oven to 375 F. Tip the dough onto a lightly floured surface and

 roll it into a long rectangle about 11 x 17 inches with a rolling pin.

Spread the softened vegan butter or margarine evenly over the dough. 

Sprinkle the cinnamon sugar evenly over the dough.

 Starting with the side closest to you, start rolling the dough from 

bottom to top.

Slice on an angle into triangle-shaped pieces .

Place at random in the prepared loaf tin.

Bake for 43-45 minutes, until browned on top and firm to the touch. 

Remove from oven and let cool in the pan for at least 15 minutes 

before attempting to remove. It will continue to cook a few minutes 

after leaving the oven so don’t skip this step!