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Cinnamon Braid

Cinnamon Braid

Cinnamon Braid, delicious gluten free, dairy free treat that is perfect for holidays, or any day.
Course Bread
Cuisine American
Keyword bread, cinnamon, dessert
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 large
Calories 376kcal
Author Alkaline Recipes



  • 1 package active dry yeast
  • ¼ cup warm water for yeast
  • 4 cups gluten free flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup almond milk room temperature
  • 2 teaspoon sea salt
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • ½ cup water
  • 1 egg or if vegan flax egg or egg substitute for 1 egg. I use Follow Your Heart

Cinnamon Cream and Frosting

  • 1 cup almond milk
  • 1 cup raw cashews
  • 1 teaspoon sea salt
  • ¼ cup maple syrup
  • 3 tbsp. ground cinnamon



  • Mix yeast with warm water in bowl
  • In mixing bowl: Add 2 cups of flour, baking soda, baking powder, salt, egg, ½ cup water, coconut oil and maple syrup
  • Mix until all ingredients are absorbed
  • Add additional 2 cups of flour
  • (I used Kitchenaid mixer with dough hook and mixed approximately 5-7 minutes until smooth)
  • Cover dough and let rise in warm location for 1 hour
  • After dough has risen, scoop approximately ¼ cup dough and roll until it into15" thin strip
  • Continue same process with remaining dough
  • Take 3 strips, and braid, pinching dough at each end to secure braid. Continue with remaining dough--makes approximately 6 braids.

Cinnamon Cream and Frosting

  • Mix almond milk, cashews, maple syrup and salt in blender until smooth.
  • Split mix in half.
  • Add 3 tbsp. cinnamon to ½ of mix and blend. You now have your cinnamon cream and your frosting.
  • Place cinnamon cream in squeeze bottle and spread on each braid.
  • Bake at 350 for 25 minutes or until toothpick inserted is clean.
  • Let cool. Spread frosting.


Serving: 2g | Calories: 376kcal