This 15-minute vegan cinnamon roll loaf requires no kneading, no rolling, and no expansive countertop space.
Plus, its virtually mess-free.
Ready to nosh on this delicious loaf all season long?
You read that right: No kneading, no resting, and no rolling involved.
for a beautiful swirly effect.
And voila: The prep work is done in less than 15 minutes.
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BTW, this simple recipe contains one of fallsmost anti-inflammatory ingredients.
Now, we have one more excuse to indulge in cinnamon-flavored treats all season long.
Preheat the oven to 350F and grease or line a standard loaf pan with parchment paper.
In a small bowl, make the cinnamon sugar filling by mixing the sugar and cinnamon until combined.
In a large bowl, whisk all the dry ingredients for the batter.
And in another bowl, whisk all the wet Ingredients for the batter.
Add half of the batter to the loan pan, followed by half of the cinnamon sugar filling.
Then, pour the remaining batter on top, and top off with the remaining cinnamon sugar filling.
Bake for 55-60 minutes or until a toothpick inserted comes out clean.
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Meanwhile, make the icing by whisking the powdered sugar and plant-based milk.
Whisk until smooth and lump-free.
Let the loaf cool for 15 minutes, then drizzle the icing on top.
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