Easy Vegan Cinnamon Swirl Bread

Course: bread, Dessert, Snack

Cuisine: American

Diet: Vegan

Keyword: cinnamon raisin bread, cinnamon swirl bread, vegan cinnamon bread

Prep Time: 30

Cook Time: 20

resting/rising: 2

Total Time: 2 50

Servings:

Calories: 225kcal

Author: Cindy Rainey

Homemade cinnamon swirl bread is easy to make using a prepared loaf of bake-and-serve bread or your favorite white bread recipe. The raisins, brown sugar, and cinnamon combine for a sweet cinnamon filling in this soft and fluffy swirl bread recipe. Using an already-prepared loaf of white bread dough makes this recipe a snap! You'll have the spicy fragrance of warm cinnamon bread on your table in no time at all!

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Ingredients

1 loaf bake and serve bread
1 Tablespoon coconut oil melted
½ cup brown sugar packed
1 Tablespoon ground cinnamon
¾ cup raisins

Instructions

Thaw a one-pound loaf of bake-and-serve bread if not already thawed. (Thawing time is not included in the prep time.) I place one in a large baggy in the refrigerator overnight. Bring it closer to room temperature by setting it on the counter for about 30 minutes before making the bread. Please see the notes if you choose to make your own bread recipe.
Grease a 9 x5 inch loaf pan with cooking spray or vegetable shortening. Or line the pan with a sheet of parchment paper,
Make sure your loaf is fully thawed. I set it out on the counter for about 30 minutes to bring it to room temperature. This time is included in the prep time.
While the loaf is finishing the last few minutes of thawing melt the coconut oil in the microwave and mix the brown sugar, and cinnamon together. Set the mixture aside while you are shaping the dough.
Place the thawed dough onto a clean floured surface. I find it easy to work on parchment paper Stretch or roll the dough into a large rectangular shape. While stretching the dough into the rectangle, sprinkle the raisins in and try to work a few into the dough. They will likely mostly remain on the surface and that's okay.
Brush the melted coconut on top of the rectangle. Sprinkle the cinnamon sugar mixture in an even layer on top of the oiled dough.
Roll tightly starting at the shortest edge. Once it is all rolled up, tuck the edges underneath. Place seam side down in the prepared loaf pan. See notes for a rolling hint.
Cover with a damp cloth or lightly with plastic wrapping and allow to rise until doubled. This will take about 45-60 minutes.
While the bread is rising, preheat the oven to 350° and place the rack in the center position.
Uncover the loaf. Check the top with your fingers. If there is a big bubble just below the surface, use a knife to puncture it or it will create a big bubble in the swirl when baking. If you want a softer crust, brush with a bit of plant milk before baking.
Bake for 20-25 minutes until deep golden brown and firm. Allow for cooling in the pan for at least 30 minutes before removing from the pan and cooling completely. See notes for baking time if you are using your own loaf of bread dough.
I personally can't resist a nice warm slice of bread straight from the oven. The bread will slice better however if you allow for complete cooling.
This bread is best served and consumed the day it is baked. If you have leftovers then tightly cover them with plastic. It might be good for a couple of days.

Notes

Using your own recipe: If you would rather make your own loaf of bread this vegan white bread machine recipe is perfect for the job. Just use the dough setting on the bread machine, remove it, and continue with the recipe. Or use your favorite white bread recipe and add the cinnamon/sugar and shape it into a roll before the final rising.

BUT Size difference: Most bread dough recipes are for a slightly larger size than Rhodes bake-n-serve bread dough. One and a half x the filling ingredients. So 1 and a half T coconut oil, three-fourths cups brown sugar, and one and a half T ground cinnamon. The bake time will likely also increase. Check it at 20 minutes as per the recipe instructions and then every 7 minutes up to 30-35 minutes. The top will be nicely browned and hard to the touch. When you take a peak at the bottom of the loaf it will be cooked and not doughy.

It is important that you roll the loaf tightly, or you will end up with big spaces or air packets between the rolls. Honestly, sometimes I do anyway. It will still taste amazing though!

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