Thank you all so much for watching!

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intro song: Salt Lungs By Logan Bowden https://open.spotify.com/track/3kWCA9xSq6nFAequhlOkZy?si=Vw_h7ZWuRDamXUSL2APIhw&nd=1


Cinnamon Swirl Bread!
Dough:
4 cups all purpose flour
2 cups unsweetened cashew milk or soy milk (preferably homemade: I use 1 cup of cashews blended with 4 cups of water)
1 TBSP Yeast
2 TBSP Maple syrup

Filling:
1/2 cup coconut sugar
1 TBSP cinnamon
1/2 cup coconut oil

Icing:
1 cup cashews
1 cup plant milk
2 TBSP Maple syrup
1 tsp vanilla extract

For the dough: Warm 2 cups of milk in a saucepan to 110 degrees F
Add your maple syrup and yeast. Let it sit for 10 minutes to bubble and get frothy
Put your flour into a large mixing bowl and add your yeast milk mixture. Cover with a plate or plastic wrap and let it rise for 1-2 hours in a warm place.

For the filling, melt your coconut oil in a glass jar and add the coconut sugar and cinnamon.

Roll the dough out on a floured surface and put a thin layer of filling over the dough.
Roll the dough into a cylinder and place into a bread pan.

I baked mine inside a dutch oven for 40 minutes. If you don’t have a dutch oven you can place foil over the top of the bread to prevent the top from burning. Bake for 40-50 minutes.

For the icing blend all the ingredients together. If it is too thick feel free to add more milk. If it is too runny add more cashews.