No-Knead Vegan Cinnamon Swirl Bread

Lightly coat a Dutch oven with nonstick spray and line with parchment so it overhangs the sides for easy lifting.

In a large bowl, whisk together the all-purpose flour, instant yeast and salt until evenly distributed.

Stir the maple syrup into the warm (not hot) water. Pour the mixture over the dry ingredients, add the olive oil, and mix just until a shaggy dough forms—do not knead.

In a small bowl, stir together the light brown sugar, ground cinnamon and melted vegan butter until a smooth paste forms.

Transfer about one-third of the dough to the lined Dutch oven and smooth with a silicone spatula. Spoon over roughly one-third of the cinnamon mixture and spread to the edges. Drag a skewer in vertical, then horizontal lines to create a swirl.

Add half of the remaining dough on top; smooth. Spread over half of the remaining cinnamon mixture and swirl again with the skewer.

Add the last portion of dough, smooth, then finish with the remaining cinnamon mixture, spreading it evenly.

Cover with the Dutch oven lid and let rise at room temperature for about 60 minutes, or until the dough has doubled in size and domes close to the top.

Preheat the oven to 390°F (200°C) towards the end of the rise time. Bake the bread, covered, for 40 minutes until the top is deep golden brown.

Let the bread rest a few minutes, then lift out using the parchment. Cool completely on a wire rack before slicing to reveal the swirl.