Cinnamon Swirl Bread

For the bread:
Put the almond milk in a small bowl and microwave it for 1 minute and 30 seconds. Remove it from the microwave, add the Earth Balance butter and stir until melted. When the mixture is lukewarm, sprinkle the yeast over the top, stir a little and let it sit for about 10 minutes.

In a large bowl, beat the two eggs and mix in the vanilla and coconut sugar. Add the almond milk/butter/yeast mixture to the bowl and stir to combine. Add the salt and half of the flour. Add the other half of the flour and mix until combined. Knead the dough with your hands for a couple minutes, until the flour is combined and the dough is a smooth mass. If the dough is too sticky, add an extra couple tablespoons of flour and continue kneading.

Pick up the dough ball, lightly spray the bowl with cooking spray, place dough back in the bowl, cover it with a sheet of plastic wrap or a kitchen towel and place in a warm area to rise for 2 hours.

Place the risen dough on a lightly floured work surface. Roll into a neat rectangle that’s no wider than the loaf pan you’re going to use. Make sure it is long enough roll a few times. Smear with 1 tablespoon of softened butter. Next, evenly sprinkle the coconut sugar and cinnamon over the butter-smeared dough. Begin rolling up the rectangle of dough and gently seal the edges together. Melt the remaining butter slightly and use some of the melted butter butter to grease your baking loaf pan. Place the rolled dough log into the pan. Cover and allow to rise for at least an 1 hour. I did about 1 1/2 hours.

Preheat oven to 350 F. Brush the top of the loaf with the remaining melted butter. Bake for 24-26 minutes on a lower oven rack. Once baked, remove the bread from the pan and allow bread to cool on the counter. Slice and enjoy!

Adapted from The Pioneer Woman.