This 15-Minute Vegan Cinnamon Roll Loaf Is What Fall Breakfast Dreams Are Made Of

Tis the season of sugar, spice, and everything nice. As the air gets crisper and the scary movie marathons are playing on repeat on every channel, it’s time to get started on our fall baking. Whether that means a cozy spiced pumpkin bread or vegan and gluten-free pumpkin pie, it’s hard to name a single fall-inspired recipe we don’t absolutely adore.

Although, as much as we love our fall baked goods, clean-up can quickly turn into a nightmare-before-Christmas-style situation after a busy baking session (literally). If you can’t stand the sight of dishes filled with goopy remnants of your latest creation piled sky-high in your kitchen sink, same. So, how can we make some of our favorite fall baked goods without making a total catastrophic mess in our homes, you may ask?

Well, one way is to make this easy 15-minute vegan cinnamon roll loaf that has all the tasty appeal of a regular cinnamon roll, minus the hours and mess it takes to make them from scratch. Basically, we like to think of this recipe as a hybrid between a delicious coffee cake and puffy warm cinnamon rolls. Ready to nosh on this delicious loaf all season long? We definitely are!

How to make this cinnamon roll loaf recipe

Unlike making a traditional from-scratch cinnamon roll recipe that calls for a lot of patience, ample kitchen countertop space for rolling, and a guaranteed mess, this simple cinnamon roll loaf by Megan of @booboosbakeryy comes together seamlessly—and without a trace of splattered cinnamon sugar in sight. All you need to master this simple fall baked good recipe is a few bowls (for wet and dry ingredients) and a loaf pan lined with parchment paper.

To make the basic “dough,” you’ll mix together ingredients flour, baking soda, baking powder, sugar, applesauce, plant-based milk, and vegan butter. You read that right: No kneading, no resting, and no rolling involved.

Now, of course, a cinnamon roll loaf wouldn’t be complete without a warm cinnamon sugar filling, and this recipe definitely won’t disappoint.

In the lined loaf pan, you’ll add half of the batter, spread it evenly with a small spatula, and then layer it with a generous coating of sweet cinnamon sugar (make sure to save some for the next step!) for a beautiful swirly effect. Next, add the remaining batter and top it with the rest of the sugary filling—this gives the cinnamon roll loaf its delectable crunchy, buttery crust. And voilà: The prep work is done in less than 15 minutes. Now, you can let the oven do its thing while you sit back and let the baked good fill your entire home with the decadent aroma of fall spices.

And because we can’t help but be a little extra during the holiday season, once the loaf is fully cooked, you’ll want to let it cool and finish it off with a luscious (and generous) drizzle of icing to give this cinnamon roll loaf its signature touch. Yummmm! Bonus points: Aside from being absolutely delicious, this cake is completely plant-based thanks to simple ingredient swaps like vegan butter, non-dairy milk, and applesauce that add moisture and bind the ingredients together (in place of using dairy or eggs).

BTW, this simple recipe contains one of fall’s most anti-inflammatory ingredients. Any guesses? Cinnamon, obvi! Research shows that this pantry staple ingredient is not only delicious but also an antioxidant, anti-inflammatory, antilipemic, antimicrobial, and anticancer agent. Now, we have one more excuse to indulge in cinnamon-flavored treats all season long.

Vegan cinnamon roll loaf recipe by @booboosbakeryy

Yields 8-10 servings

Ingredients

Batter:2 cups all-purpose flour1 1/2 Tsp baking powder1/2 Tsp baking soda1/2 Tsp salt1 cup plant milk1/4 cup sugar1/4 cup brown sugar1/4 cup melted vegan butter1/4 cup applesauce1 Tsp vanilla extract

Filling:1/2 cup sugar2 Tsp cinnamon

Icing:1 cup powdered sugar1 Tbsp plant milk

1. Preheat the oven to 350°F and grease or line a standard loaf pan with parchment paper.

2. In a small bowl, make the cinnamon sugar filling by mixing the sugar and cinnamon until combined. Set aside.

3. In a large bowl, whisk all the dry ingredients for the batter. And in another bowl, whisk all the wet Ingredients for the batter. Next, combine the wet and dry ingredients together and mix with a spatula or wooden spoon until just combined.

4. 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.

5. Bake for 55-60 minutes or until a toothpick inserted comes out clean.

6. Meanwhile, make the icing by whisking the powdered sugar and plant-based milk. Whisk until smooth and lump-free. Set aside.

7. Let the loaf cool for 15 minutes, then drizzle the icing on top.

An herbalist spills the tea on all things cinnamon: