Secret Recipe Club - Vegan Cinnamon Swirl Bread

Secret Recipe Club time around here. This month I had the pleasure of being assigned Julies Eats and Treats blog. Julie has a bunch of really awesome recipes on her blog with some great and delicious looking photos. I had a tough time choosing between recipes but I had a bowl full of ripe bananas that needed using so when I came across this Cinnamon Swirl Banana Bread I was sold. But check out these lemony treats that I was thinking about making - Lemon Drop Cupcakes and Lemonies. Don't they look good?

The recipe was easy to make vegan and was very delicious. The only thing I found was that there was too much cinnamon sugar on top of the banana bread that just ended up falling off, so I adjusted the measurements a bit.

Thanks Julie for the yummy recipe!


Vegan Cinnamon Swirl Banana Bread
Via Julies eats and treats

Bread
3 over-rip bananas, mashed
1/3 c. melted vegan butter
3/4 c. sugar
Vegan egg replacer equal to one egg
1 tsp vanilla
1 tsp baking soda
Dash of salt
1 1/2 c. flour

Swirl
1/3 c. sugar
1 Tbsp cinnamon

1. Preheat oven to 350 degrees. Oil and flour a loaf pan.

2. Mix bananas, vegan butter, sugar, faux egg and vanilla together. Add soda, salt and flour. Gently stir. Do not over mix.

3. In a small bowl mix the sugar and cinnamon together.

4. Pour 1/2 of batter into pan. Sprinkle 1/2 of the cinnamon sugar mixture on top of batter. Add the rest of the banana mixture to the pan. Top with the rest of the cinnamon sugar mixture.

5. Bake for 50-60 minutes.

Yeast Free Vegan Cinnamon Buns

These bad boys are really YUMMY. And super simple. I think I might be in trouble because they took so little time to whip up and were awesome. Normally I make a biscuit dough base cinnamon bun that comes from Get it Ripe. They are delicious but the dough can be a bit finicky.

I came across this recipe over at this lovely blog called Smith & Ratliff (Go check them out- the photo's are stunning). It was pretty easy to turn them into vegan cinnamon buns.

They rolled out beautifully and cooked up really well. Soft and pillowy with lots of cinnamon sugar flavour. (Yikes - I am in trouble!).

Vegan Cinnamon Buns
Adapted from Smith & Ratliff

For the dough:
2 3⁄4 c. all-purpose flour
2 tbsp. sugar
1 1⁄4 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 tsp. salt
1 1⁄4 c. "buttermilk" (Mix 1 Tbsp vinegar with just less than 1 1/4 cup of soy milk. Let sit for 5 minutes)
6 tbsp. melted vegan margarine

For the filling:
2 tbsp. melted vegan margarine
2 tbsp. sugar
1 tbsp. cinnamon

For the glaze (Optional)
2 tbsp. water
3/4 to 1 c. powdered sugar

First, make your "buttermilk". Measure 1 Tbsp of white or apple cider vinegar into a 2 cup measuring cup. Fill the measuring cup to 1 1/4 cups with soy milk. Let sit for 5 minutes.

Mix all of dry ingredients together in a large bowl, then add in the melted margarine and the "buttermilk".

Kneading it for a few minutes, it should become a bit smooth and more elastic than wet. If it still seems wet, go ahead and add some more flour.

Once it’s a bit neater, roll it out into a roughly 12″ x 9″ rectangle, about a 1/2″ thick. It doesn’t need to be perfect. After that, top the dough rectangle with melted margarine and your mixture of cinnamon and sugar and roll it up.

Cut the roll into 8 pieces. (Smith and Ratliff had a great tip which was to use some dental floss to cut the rolls. Just wrap it around the roll and pull the two ends across and it will cut the rolls very nice and neatly.)

Put your perfectly-cut rolls in a greased baking pan and bake at 425 degrees for about 15 - 17 minutes.

While they’re in the oven, you can mix your glaze with however much powdered sugar you want, thinned with just a bit of water. Pour it over the rolls while they’re fresh out of the oven, so it gives them a nice caramelized layer and absorbs into the roll. (I didn't use the glaze and the rolls were still delicious, up to you if you want!)