Vegan Cast-Iron Skillet Orange Cinnamon Twist Bread


This Vegan Cast Iron Skillet Orange Cinnamon Twist Bread is an airy yeast bread filled with a zesty orange and cinnamon filling and topped with sweet orange glaze. Made with plant-based ingredients and One Degree Organics Sprouted Whole Wheat Flour, this dough is rolled and folded to form a mesmerizing swirl that lures you in as it’s baked to a crispy golden brown in a cast-iron skillet. Slices of this slightly sweet bread make for a great breakfast, snack, or light dessert.

It looks amazing, tastes amazing, and is perfect for any occasion. Short on time? Simply bake the bread, freeze it, and reheat it to serve with the glaze when you’re ready. Although best served warm, there’s no shame in grabbing a room temperature slice for a tasty, semi-sweet anytime snack.

Aileen’s Vegan Cast Iron Skillet Orange Cinnamon Twist Skillet Bread recipe requires a bit of a technical touch in the kitchen but have no fear—it’s easier to make than you think! Cutting and twisting the dough is a fun activity to do with your favorite kitchen helper. It’s also a great opportunity to build your child or partner’s confidence in the kitchen and spend time with loved ones.


For the dough:

1 cup Organic Sprouted Whole Wheat Flour
1 cup plant-based milk (almond, soy, or oat work great)
¼ cup cane sugar
2 ½ tsp quick-rise yeast
¼ cup vegan butter, melted
¼ tsp salt
1 ¼ cup organic white flour

For the filling:

½ cup cane sugar
1 tbsp ground cinnamon
2 tsp orange zest
½ cup vegan butter, softened

For the Glaze:

1 cup powdered monk fruit sweetener or organic powdered sugar
2 – 3 tbsp fresh orange juice (depending on the consistency you want)


For the dough:

Heat plant-based milk in the microwave (or a saucepan) for 30 seconds, or until warm.

Combine plant-based milk, cane sugar, and yeast in a large mixing bowl and let sit for 5 minutes.

Add vegan butter, salt, whole wheat flour, and 1 cup of the white flour and mix thoroughly.

When the mixture forms a dough, add remaining ¼ white flour and more as needed. Knead for 3 to 5 minutes. Dough should still be soft.

Place dough in an oiled bowl and let rise in a warm place for 20 minutes. (tip: place it in the microwave which is likely still warm from heating the plant-based milk and butter).

For the filling:

Mix all ingredients together in a small bowl.

Once the dough has risen, preheat oven to 375 degrees F.

Prepare a cast iron pan with a little oil and set aside.

Place the dough on a lightly floured surface and roll out into a rectangle about ¼ thick.

Spread filling evenly onto the dough and roll up tightly lengthwise so you have one long roll.

Use a sharp knife to slice the dough in half lengthwise (the way you would slice a banana for a banana split, starting at the end and slicing vertically up the length toward the stem) but stop the cut about 2 inches before the end of the roll so that you have two long pieces that are connected at the tip. (It should resemble a “v” shape.).

Twist the halves around each other loosely, like a two-piece braid. (You will see the layers of filling and dough as you twist). Then bring the ends of your newly-twisted roll together to form a circular wreath. Pinch the two ends together to secure.

Place the wreath in the cast iron pan and bake for 25 to 30 minutes, or until it is golden brown.

Let cool before icing.

For the Glaze:

Once the twist has cooled, mix sugar and orange juice in a small bowl or cup using a small whisk.

Pour glaze over twist and serve immediately.


This twist stores well in the refrigerator for a few days. Simply reheat in the oven before serving.

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