Cinnamon Roll Loaf

Today I woke up craving cinnamon rolls. Which seems to be quite a common occurrence around me. Making cinnamon rolls can always seem to be so ambitious, which it really isn’t that hard, but I stepped up for the challenge. Until halfway through I decided to just throw the dough in a loaf pan and make my job easier. So i threw it in the pan put some make shift cinnamon crumb on top and BOOM…some how I made the perfect crumb cake. Enjoy!



  • 2 Cup Oat Flour

  • 1/2 Cup Almond Flour

  • 2 Tbsp Baking Powder

  • 1/2 Cup Raw Cane Sugar

  • 1/2 Tsp Salt

  • 2 Tsp Cinnamon

  • 1 Packet of Dry Yeast

  • 1 Cup Vegan Milk

  • 3 Tbsp Applesauce

  • 2 Tbsp Agave

  • 2 Tsp Vanilla Extract


  1. Start by taking your warm vegan milk and make sure its not too hot or you’ll kill the yeast! Add the agave and stir it in then pour the yeast on top to let it bloom for 5 minutes.

  2. In a large bowl add the Oat Flour, Almond Flour, Baking Powder, Sugar, Salt, and Cinnamon. Stir it up so it’s all combined. In the bowl of milk and yeast add the Applesauce and Vanilla Extract.

  3. Then add the wet ingredients to the dry ingredients. Stir it until everything is fully combined and cover it and let it sit is a warm place for at least 30 minutes. It should be a very wet batter

  4. Preheat the over to 375F and once you’ve let your batter rise pour it into a greased bread pan. Optionally you can take some melted coconut oil and cinnamon and mix it together and drizzle on top.

  5. Bake for 30-35 minutes. Then let cool and enjoy with some vegan cream cheese on top!

Kennedy KitchingsComment