Best Vegan Cinnamon Raisin Bread Recipes For Your Kids

Best Vegan Cinnamon-Raisin Bread Recipes For Your Kids

Cinnamon raisin bread is the epitome of a comforting sweet dish. It smells fantastic and enhances the flavour of your entire kitchen.

We can't get enough warm, fluffy treats with delicious cinnamon sweetness and spice. Cinnamon raisin bread is one of the few foods that merits a whole day dedicated to it.

Raisins are a good source of iron. 1.3 milligrams of iron can be found in a half cup of raisins. For most adult females, that amounts to roughly 7% of the daily allowance, whereas for adult males, that amounts to 16%.

So, let's try some vegan cinnamon raisin bread recipes:

1. Cinnamon Raisin Swirl Coconut Bread

Nothing is better than waking up to the aroma of cinnamon raisin toast. You can make this cinnamon raisin swirl coconut bread recipe every day.

This bread toasts beautifully, has the ideal amount of cinnamon sweetness and is a perfect weight. The only issue will be choosing which to save for breakfast.

Various breads called “raisin bread” are baked with raisins and cinnamon. The bread is “often made with white flour or vegan eggs.”

It can be made with all-purpose, oats, whole wheat, and white flour. Some recipes call for vegan butter, brown sugar, honey, or vegan eggs.

Prep time: 20 minutes | Cook time: 50 minutes | Total time: 70 minutes | Servings: 6

Ingredients For The Swirl Filling

• Cinnamon: 2 tablespoons
• Sugar: ¼ cup
• Raisins: ½ cup

Ingredients For The Loaf

• Sugar: ½ cup
• Vegan butter: ¼ cup
• Coconut milk yogurt: ¾ cup
• Xanthan gum: 1 teaspoon
• Baking powder: 1½ teaspoons
• Baking soda: ½ teaspoon
• Salt: 1 teaspoon
• Cinnamon: 1 teaspoon
• Gluten-free flour blend: 2 cups

Method

1. Make flax eggs by combining 1 tablespoon of flax seed with 3 tablespoons of warm water.
2. Set the oven to 350°F (180°C).
3. Grease a loaf pan. In a small bowl, prepare the swirl filling and set it aside.
4. Incorporate the coconut yogurt after creaming the butter and sugar.
5. Mix the flour, salt, baking soda, powder, and cinnamon in another basin.
6. Mix the wet and dry ingredients gently.
7. In the bread pan you have prepared, spread half of the batter.
8. Do not stir; spread half the cinnamon, sugar, and raisin mixture on top.
9. On top, spread the remaining batter.
10. Finish with any leftover cinnamon, sugar, and raisin combination.
11. Wet a butter knife, then carefully swirl it into the uncooked loaf's top.
12. Bake for 30 minutes at 350°F. Then turn the pan over and bake for 20 minutes, until the top is golden and a knife inserted comes out clean.
13. After 15 minutes, move it to a cooling rack to finish cooling.

2. Cinnamon And Raisin Cookies

These gluten-free cinnamon and raisin cookies lack processed sugar and are smooth and chewy. They are a taste of heaven because they have a delectable filling of cinnamon and raisins.

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 8

Ingredients

• Dates: 5
• Almond butter: 3 tablespoons
• Coconut oil: ¼ cup
• Oats: 2 cups
• Oat milk: ¼ cup
• Raisins: ½ cup
• Coconut sugar: 3 tablespoons
• Vanilla: 1 teaspoon
• Cinnamon: 1½ teaspoons

Method

1. Set the oven to 300°F (150°C). Line a big baking sheet with parchment paper.
2. Combine all the ingredients in a sizable mixing bowl. Mix everything by hand or with a wooden spoon.
3. Using the palm of your hand, flatten the dough balls before placing them on the prepared baking sheet. A batch of this dough produces twelve cookies.
4. Bake for 15 to 18 minutes until the bottom is lightly brown and firm to the touch. Move to a wire rack to thoroughly cool. Enjoy!

3. Cinnamon Rolls With Coconut Frosting And A Caramel Raisin Filling

You can eat as many as you like because these cinnamon rolls with coconut frosting and a caramel raisin filling are nut-free, gluten-free, and somewhat low in fat. They're vegan and raw, so they don't include dairy products, eggs, or other strange animal products.

Prep time: 15 minutes | Cook time: 50 minutes | Total time: 65 minutes | Servings: 7

Ingredients For The Dough

• Gluten-free oats: ¾ cup
• Buckwheat groats: ¾ cup
• Raisins: ¾ cup
• Dates: ¾ cup
• Vanilla: 1 teaspoon
• Water: 1 tablespoon
• Cinnamon: 1 dash

Ingredients For The Coconut Frosting

• Coconut meat: 1 heaping cup
• Melted coconut oil: 3 tablespoons
• Agave syrup: 4 tablespoons
• Vanilla extract: ¾ teaspoon
• Lemon juice: 2 tablespoons
• Water, as needed

Ingredients For The Caramel Raisin Filling

• Dates: 1 cup
• Coconut water: ¼ cup
• Raisins: ¼ cup
• Cinnamon powder to taste.

Method

1. To prepare the dough, grind the oats and buckwheat groats in a food processor until they resemble coarse flour. Add the remaining ingredients and process until everything comes together. Make a square of dough that is ¼ to ½ cm thick. Refrigerate this for a minimum of two hours.
2. Blend all the ingredients to create the frosting until it is creamy and drippy. Place aside.
3. All the ingredients for the cinnamon caramel filling—except the raisins—are blended until smooth and thick, almost like a paste. Set aside.
4. Cut the dough into strips, which should be slightly more malleable. Spread the filling evenly over each strip, top with the raisins, and then carefully roll the strips up.
5. Cover with the frosting and go crazy over how incredible the world is.

4. Cinnamon Raisin Almond Cookie Munchies

These cinnamon raisin almond cookie munchies produce an oh-so-slightly delicate crisp outside and moist interior, a light pastry to soothe the senses.

Picture a soft, crumbly cookie in your mouth with almond butter, coconut, cinnamon, and raisins.

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 12

Dry Ingredients

• Almond flour: 1 cup
• Baking powder: 1 teaspoon
• Cinnamon: 1 teaspoon
• Raisins: ¼-⅓ cup
• Walnuts or pecans: ¼ cup
• Pinch Himalayan or sea salt.

Wet Ingredients

• Almond butter: ¼ cup
• Unrefined coconut oil: 2 tablespoons
• Coconut palm sugar: 2 tablespoons
• Vanilla extract: 1 teaspoon
• Non-dairy milk: 2 tablespoons

Method

1. Preheat your oven to 350°F (180°C). Combine all of the dry ingredients in a medium-large bowl. Next, combine the wet components with the dry ones. You'll need a thick, sticky batter.
2. After shaping into balls or whatever forms suit your fancy, place on parchment paper (or your tin foil/degreaser combination).
3. Bake for 10 minutes after placing the cookie sheet in the oven. Golden brown bottoms and even cracking tops. Although you'll want to enjoy them immediately, they might be crumbly when heated. Once they have cooled, you can proceed.
4. Enjoy with family, friends, strangers, or an almond milk beverage.

5. Sticky Vegan Maple-Glazed Cinnamon Raisin Rolls

These sticky vegan maple-glazed cinnamon raisin rolls are easy to make and are one of our favourite recipes.

Prep time: 25 minutes | Cook time: 60 minutes | Total time: 1 hour 25 minutes | Servings: 10

Ingredients For The Dough

• Flax meal: 1 tablespoon
• Water: 3 tablespoons
• Almond or coconut milk: ¾ cup
• Yeast: 1 package
• Sugar: 1 tablespoon
• Coconut oil: 2 tablespoons
• Salt: 1 teaspoon
• Whole wheat pastry flour: 1 cup
• All-purpose flour: ½ cup
• Raisins: ¼ cup
• Olive oil for brushing.

Ingredients For The Filling

• Coconut oil: 1 tablespoon
• Brown sugar: 3 tablespoons
• Cinnamon: 2 tablespoons

Ingredients For The Make Icing

• Almond or soy milk: 1½ tablespoons
• Powdered sugar: ½ cup
• Maple syrup: ½ tablespoons
• Pure vanilla extract: ¼ teaspoon

Method

1. Mix the flax meal and water in a small bowl, then place it aside.
2. Whisk the warm milk, sugar, and yeast in a separate bowl. Allow the mixture to settle for 10 to 15 minutes until foamy and bubbling. Combine the flax meal mixture, salt, and whole wheat pastry flour when the yeast is activated. Stir thoroughly to mix.
3. Add ¼ cup at a time of all-purpose flour gradually. When the dough is soft but not very sticky, add flour. The dough should not stick to your hands and be simple to handle. If the bowl is large enough or on a floured surface, add the raisins and knead the dough for about 5 minutes.
4. When the dough is ready, shape it into a ball, brush some olive oil on top, and then wrap it in plastic.
5. Put it in a warm place. If necessary, let it stand for an hour or more. The dough ought to puff up and become light.
6. When the dough is almost ready, prepare the filling ingredients by combining melted coconut oil, brown sugar, and cinnamon in a small bowl. Use cooking spray or light oil to coat an 8-inch cake pan lightly.
7. Roll the dough into an 8×12-inch rectangle on a surface dusted with flour when the dough has risen. Sprinkle the filling mixture evenly over the rectangle. Roll the dough lengthwise into a log. After being cut into 10 rolls, place them in the prepared cake pan. Cover the cake pan and let the dough rise for another hour.
8. Set the oven to 350°F. Bake the dough for 15 minutes or until it is firm and faintly brown after it has risen. Cool down.
9. To make the glaze, combine milk, confectioners' sugar, maple syrup, and vanilla. Sprinkle over the cinnamon rolls.
10. Enjoy warm servings!

6. Vegan Cinnamon-Raisin Almond Butter Bites

The idea for these Cinnamon-Raisin Almond Butter Bites originated from an intense (and odd) hankering for oatmeal-raisin cookies.

Even one of these tiny morsels, high in fiber and healthy fats, can persuade your body that there is enough fuel available, that nothing is in danger, and that you can resume your last activity. Quick snack after the workout! Quick breakfast to have on the way to work! A justification for cookies!

Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes | Servings: 8

Ingredients

• Almond butter: 3 tablespoons
• Gluten-free oats: 3 heaping tablespoons
• Coconut flour: 2 tablespoons
• Raisins: 1 tablespoon
• Coconut milk: ¼ cup
• Maple syrup: 1 tablespoon
• Cinnamon: 1 teaspoon
• Vanilla extract: ½ teaspoon
• Sea salt: ½ teaspoon

Method

1. Mix almond butter, oats, coconut flour, and raisins in a small mixing bowl and stir to blend well.
2. Stir again until smooth after adding coconut milk.
3. Add salt, vanilla, cinnamon, and maple syrup. Stir.
4. Create balls from the mixture, then chill them on a plate or tray for at least 10 minutes.

7. Vegan Iced Cinnamon Raisin Biscuits

You can eat these vegan iced cinnamon raisin biscuits for dessert or breakfast. These soft, flaky, and delicious biscuits with a glaze are calling your name either way!

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 10

Ingredients

• Non-dairy milk: 1½ cups
• Apple cider vinegar: 1½ tablespoons
• Vanilla: 1 teaspoon
• All-purpose flour: 4 cups
• Vegan cane sugar: ¼ cup
• Baking powder: 1½ tablespoons
• Cinnamon: 2 teaspoons
• Salt: ½ teaspoons
• Vegan butter: 1 cup
• Raisins: ½ cup
• Vegan butter: ¼ cup, melted

Ingredients For The Glaze

• Dairy-free milk: 1-2 tablespoons
• Powdered sugar: 1 cup

Method

1. Set your oven to 450°F (230°). Cover a baking sheet with parchment paper. To make vinegar buttermilk, combine non-dairy milk, vinegar, and vanilla. Set aside.
2. Combine the flour, sugar, baking soda, cinnamon, and salt in a large bowl and blend thoroughly. Mix the flour with the cold, cubed vegan butter with a fork or pastry cutter until pea-sized crumbles form.
3. Stir after adding the raisins. Use a rubber spatula to whisk the buttermilk mixture into the dry ingredients until a soft, shaggy dough forms.
4. Place the dough on a lightly floured surface. After 3–4 cycles of kneading, it should come together. Roll the dough with a rolling pin into a rectangle that is 1¼ inches thick.
5. Do a trifold with the dough, as if it were a letter, bringing the left side to the center and then the right side, landing slightly above the left. Pushing the dough down to a 1¼-inch thick rectangle and performing the trifold again requires turning the dough halfway—lower the door by 1¾ inches.
6. Using a 2-inch biscuit or cookie cutter, cut out 12–15 rounds. Place the biscuits on the prepared baking sheet and freeze them for 15 minutes.
7. When ready to bake, remove the biscuits from the freezer, spray the tops with melted butter, and bake for 15 to 18 minutes or until golden brown. 5 to 18 minutes, or until golden brown.
8. While baking, blend the powdered sugar and milk to make the glaze. If more non-dairy milk is required, add it. When the biscuits are cold enough to handle, pour the glaze over them.

8. Vegan Cinnamon Raisin Sourdough Bread

The most incredible vegan cinnamon raisin sourdough bread comes out smooth and delectably baked with a hint of sourdough waste!

Prep time: 25 minutes | Cook time: 45 minutes | Total time: 70 minutes | Servings: 16

Ingredients

• Baking potato: 110 grams
• Sourdough discard: 113 grams
• All-purpose flour: 360 grams
• Instant yeast: 2½ teaspoons
• Sugar: 1 tablespoon
• Vegan butter: 71 grams
• Oat milk warmed: 152 grams
• Sea salt: 8 grams

Ingredients For The Filling

• Sugar: 75 grams
• Ground cinnamon: 2¼ teaspoons
• All-purpose flour: 1 tablespoon
• Raisins: 83 grams
• Oat milk: 1 tablespoon

Method

1. Bring water in a small or medium pot to a boil. (Avoid adding salt.) Peel off the potato. Slice it into halves, then roughly ½-inch pieces. Add the potato pieces once the water has reached a boil and cook for 10 to 12 minutes. Drain, mash, and let cool to a lukewarm temperature. Measure out 110 grams or a half cup. (Reserve some for dinner.) Add the dough ingredients minus the salt to an electric mixer bowl. (Or, knead them all together in a basin by hand.)
2. Stir medium speed for 2 to 3 minutes or until a dough forms. Slowly reduce the rate and include the salt. Once the dough passes the windowpane test, increase the speed to medium and continue kneading. Roll the dough into a ball, then wrap it in plastic. Give it an hour and a half to double in size.
3. Combine the flour, sugar, and cinnamon in a small bowl. Place aside.
4. Use nonstick spray to coat a loaf pan that measures 9 by 5 inches.
5. The dough should be pounded down and given a few hand kneads. Stretch it into a long rectangle, roughly 6 inches by 20 inches. Spread oat milk evenly over the dough, except for the top ½ inches.
6. Sprinkle the raisins with the cinnamon mixture. Gently press the filling and raisins into the dough with the rolling pin. The dough should be rolled tightly, with the seams sealed. Put the dough in the prepared pan. Cover it with loose plastic wrap and let it rise for an hour.
7. Preheat the oven to 350°F around 30 minutes into the second rise.
8. After the second rise, the dough needs to rise approximately an inch above the rim of the pan.
9. Bake for 45 minutes. The interior of the dough must be at least 190°F. Remove from the pan immediately, then let cool on a wire rack.

Conclusion

According to research, cinnamon contains chemicals with anti-inflammatory, anti-cancer, anti-diabetic, antioxidant, and antibacterial characteristics that may also protect against other diseases, such as cancer and cardiovascular disease.

More research is still needed to support cinnamon's health benefits. To get those health benefits, try these vegan cinnamon raisin recipes.

I trust you enjoyed this article about the Best Vegan Cinnamon-Raisin Bread Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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