Cinnamon Braid

Cinnamon Braid


  • 1 package active dry yeast
  • 1/4 cup warm water for yeast
  • 4 cups gluten free flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup almond milk, room temperature
  • 2 tsp sea salt
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/2 cup water
  • 1 egg, or if vegan flax egg
  • Cinnamon Cream and Frosting
  • 1 cup almond milk
  • 1 cup raw cashews
  • 1 tsp sea salt
  • 1/4 cup maple syrup
  • 3 tbsp. ground cinnamon


  1. Mix yeast with warm water in bowl
  2. In mixing bowl: Add 2 cups of flour, baking soda, baking powder, salt, egg, 1/2 cup water, coconut oil and maple syrup
  3. Mix until all ingredients are absorbed
  4. Add additional 2 cups of flour
  5. (I used Kitchenaid mixer with dough hook and mixed approximately 5-7 minutes until smooth)
  6. Cover dough and let rise in warm location for 1 hour
  7. After dough has risen, scoop approximately 1/4 cup dough and roll until it into15" thin strip
  8. Continue same process with remaining dough
  9. Take 3 strips, and braid, pinching dough at each end to secure braid. Continue with remaining dough--makes approximately 6 braids.
  10. Cinnamon Cream and Frosting
  11. Mix almond milk, cashews, maple syrup and salt in blender until smooth.
  12. Split mix in half.
  13. Add 3 tbsp. cinnamon to 1/2 of mix and blend. You now have your cinnamon cream and your frosting.
  14. Place cinnamon cream in squeeze bottle and spread on each braid.
  15. Bake at 350 for 25 minutes or until toothpick inserted is clean.
  16. Let cool. Spread frosting.
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