This cinnamon plait recipe created by Bo Porterfield of Bo's Kitchen takes a couple of hours to make, but the end result is totally worth it.


Share it with friends and serve with fresh coffee!

Serves 8-10


  • 7g dried yeast
  • 1 tsp coconut sugar
  • 300ml soya milk, lukewarm
  • 450g strong white bread flour, plus 2tbsp for dusting
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 80g coconut sugar
  • 2 tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp mixed spice
  • 125g vegan butter, melted
  • 100g raisins


  1. Mix yeast with coconut sugar and lukewarm soya milk in a jug. Add flour and salt to a large mixing bowl. Pour in the soya milk mixture and stir with a wooden spoon until it forms a dough.
  2. Lightly flour work surface and knead for around 15 minutes, until springy to the touch. Grease a bowl with the olive oil, transfer the dough, cover and leave to rise for an hour or until doubled in size.
  3. Roll dough out into a rectangle, it should be around 1cm thick. Mix sugar, spices and melted butter together in a bowl. Spread 3/4 of it over the dough with a spatula. Sprinkle over raisins.
  4. Roll up the dough into a log, starting with one of the long sides. Gently roll into a long rectangle, about 8cm wide with a rolling pin.
  5. Using the sharpest knife you have, cut the rectangle into 3 long strands, but leave one end slightly uncut so you can start to plait. Work your way down carefully plaiting and tuck the dough in at the end.
  6. Transfer to a lined baking sheet, cover loosely with a clean tea towel and leave to rest for another hour, until doubled in size. Heat oven to 180•c. Brush over the rest of the butter mix and bake for 35-40 minutes, until golden. Delicious warm, but keeps well for up to two days in a cake tin.

Find more related vegan recipes:

Vegan cinnamon raisin plait recipe from Bo's Kitchen

You can find more recipes from Bo's Kitchen on her website or you can follow her on Instagram