Cinnamon swirl panettone – dairy and egg-free

By lucylox on December 20, 2024

Panettones have become so popular you can hardly squeeze past the piles of them in the shops in the run up to Christmas! I feel like they're maybe becoming more popular than the more traditional cakes and pies! What do you think? Has your family moved to the panettone zone?

Obviously, it's very hard to buy an allergy-friendly or vegan panettone that is any good, but luckily enough they're really easy to make. Every year I like to make a new panettone recipe, often inspired by the varieties on sale in the shops. This year I've seen a 'Cinnamon Bunettone' in Waitrose and I just had to jump onto that bandwagon! What could be nicer than a combination of cinnamon bun and panettone, especially when it's in a bundt shape!

I think using a bundt tin makes this cinnamon panettone even more festive but feel free to use a small cake tin if you prefer. This panettone is best eaten fresh, or toasted the following couple of days; as it doesn't contain any preservatives or eggs it has a shorter shelf life, but luckily it's pretty quick and simple to make.

Do you have a favourite type of panettone? Hit me with your recommendations and i might add it to my recipes to create list!

Cinnamon Swirl Panettone

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

20 bundt tin or 18-20 cm cake tin

25 g margarine (not melted)
50 g caster sugar
1 tsp cinnamon
250 g plain flour
50 g caster sugar
1 tsp fast action yeast
½ tsp ground cinnamon
pinch salt
140 ml dairy-free milk (warmed to body temperature)
20 g dairy-free margarine (melted)

Mix together the margarine, 50g sugar and cinnamon to make a paste and set aside.
Sift the flour into a bowl.
Stir in the other 50g sugar, yeast, cinnamon and salt.
Pour in the milk and melted margarine and bring together to form a smooth and elastic dough.
Cover and leave in a warm place to double in size.
Knock back and form into a smooth ball. Roll out to a rectangle approximately 30cmx10cm
Spread the cinnamon paste over the dough, leaving a gap around the edge and roll up to form a long sausage shape. Place into a greased bundt tin or small cake tin, cover and leave to rise again. An hour in a warm place should be adequate
Place in a preheated oven and bake at 180 degrees centigrade fan/190 degrees centigrade non-fan/gas mark 5 for 20-25 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)
Remove from the tin and cool. Dust liberally with icing sugar before serving
Cool