This loaf is the pinnacle of fall treats. It’s warm, comforting, sweet, and cinnamony. Anyone who knows me knows I LOVE cinnamon. It’s one of my favorite flavors, and this time a year I put it in everything from desserts to breakfast to soup to roasted veggies. For such a complex concept, it’s super easy to make. Don’t let the folding intimidate you! It’s got all the best parts of some of the best desserts: the soft texture and sweet flavor of a cinnamon roll, the flakey layers of a croissant, and the convenient loaf shape.
- 3/4 c + 2 tbsp c warm almond milk (+ more for brushing)
- 1/2 tbsp instant yeast
- 1 tbsp maple syrup
- 2 1/2 c flour
- 1 tsp salt
- 4 tbsp room temperature vegan butter
- 1/2 c cold, thinly sliced vegan butter
- 1/4 c sugar
- 1/2 tbsp cinnamon
Mix almond milk, yeast, maple syrup, flour, and salt in a stand mixer fitted with a dough attachment for 4-5 minutes until well combined. Add 3 tbsp room temperature vegan butter and mix for 2-3 minutes. The dough should pull away from the edges of the bowl. If not, add up to a 1/2 c flour. Cover and place in the oven with he light on for an hour. Remove and roll out into a 12×18 rectangle. Similar to the method in the morning knots, think of the dough as three parts (like a fancy science fair poster). Layer the cold butter in the middle section and press together, so you have a thick butter coating. See the picture below for help. Fold the right side over, so that none of the butter is showing, then fold the left side back over. You should have 3 layers of dough. Roll the dough out into another large rectangle and repeat the same folding method. Wrap in plastic wrap and freeze for 20 minutes. Mix cinnamon and sugar in a small bowl and grease a loaf pan. Roll the dough out into another large rectangle. Spread final tbsp room temp butter and sprinkle cinnamon sugar all over. Roll the dough into a long pinwheel. Cut the log into 10 rolls and place in pan. Cover for 15 minutes and preheat oven to 350. Brush loaf with almond milk before placing it in the oven for 35-40 minutes. Let cool for 10 minutes and optionally flip pan to remove loaf.
Tips/Things I would Change:
- You can slice this and use it as bread, or pull apart the rolls. It’s great both ways
- The loaf stores well covered with tinfoil, but it’s amazing served warm
- You can replace the room temperature Vega butter with coconut oil, but I think it’s better to use vegan butter for the cold layer because it adds more flavor
- This would make an amazing base for french toast