Homemade, fresh from the oven bread. There is nothing better, and it is fun to be creative when making bread. This Cinnamon Braid is a combination of fresh bread and cinnamon rolls, and is a delicious dessert, snack or just a treat. Looks pretty on the table, so it would also be perfect for the holiday spread. Vegan, gluten free and dairy free.

Cinnamon Braid
Ingredients
Bread
- 1 package active dry yeast
- 1/4 cup warm water for yeast
- 4 cups gluten free flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup almond milk room temperature
- 2 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup water
- 1 egg or if vegan flax egg or egg substitute for 1 egg. I use Follow Your Heart
Cinnamon Cream and Frosting
- 1 cup almond milk
- 1 cup raw cashews
- 1 tsp sea salt
- 1/4 cup maple syrup
- 3 tbsp. ground cinnamon
Instructions
Bread
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Mix yeast with warm water in bowl
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In mixing bowl: Add 2 cups of flour, baking soda, baking powder, salt, egg, 1/2 cup water, coconut oil and maple syrup
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Mix until all ingredients are absorbed
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Add additional 2 cups of flour
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(I used Kitchenaid mixer with dough hook and mixed approximately 5-7 minutes until smooth)
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Cover dough and let rise in warm location for 1 hour
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After dough has risen, scoop approximately 1/4 cup dough and roll until it into15" thin strip
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Continue same process with remaining dough
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Take 3 strips, and braid, pinching dough at each end to secure braid. Continue with remaining dough--makes approximately 6 braids.
Cinnamon Cream and Frosting
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Mix almond milk, cashews, maple syrup and salt in blender until smooth.
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Split mix in half.
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Add 3 tbsp. cinnamon to 1/2 of mix and blend. You now have your cinnamon cream and your frosting.
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Place cinnamon cream in squeeze bottle and spread on each braid.
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Bake at 350 for 25 minutes or until toothpick inserted is clean.
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Let cool. Spread frosting.
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