In a large saucepan or microwave, heat almond milk and vegan butter (or regular butter) until the mixture is warm enough to melt the butter but not boiling. Let it cool to 110 degrees Fahrenheit (43°C).

Transfer the mixture to a large mixing bowl and sprinkle the yeast on top. Let it activate for 10 minutes. Add sugar, salt, and ground nutmeg, and stir until the mixture begins to bubble or foam lightly.

Add flour, 1/2 cup at a time, stirring as you go. The dough should be sticky. If it becomes too thick to stir, transfer it to a lightly floured surface and knead for about a minute, adding more flour until you achieve the right consistency.

Rinse out your mixing bowl, coat it with coconut oil or a neutral oil, and place the dough back in it. Roll the dough around to coat all sides. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.

While the dough is rising, prepare the sticky glaze by mixing room-temperature butter, brown sugar, and ground cinnamon until combined. Spread half of the sticky glaze in an even layer on the bottom of a 9x5 inch baking loaf dish. Top with half of the chopped hazelnuts or pecans.

For the cinnamon & maple syrup caramel filling, mix all filling ingredients (except the hazelnuts or pecans) and chill in the fridge until slightly thickened.

On a lightly floured surface, roll out the dough into a thin rectangle. Spread the cinnamon maple filling evenly over the dough.

Roll up the dough tightly from one end, placing the seam side down. Put the dough in the greased baking pan. Cut diagonal slices almost to the bottom of the log using sharp kitchen scissors. Arrange the cut sections so they lean to alternating sides. Use your hand to gently push the dough together to compress the log better.

Drizzle the rest of the sticky glaze over the bread and sprinkle with the remaining hazelnuts or pecans.

Place the baking dish on top of the oven to let it briefly rise again while you preheat the oven to 350 degrees Fahrenheit (176°C).

Once the oven is hot, bake the cinnamon bread for 25-30 minutes or until it's slightly golden brown. Let it cool for a few minutes before serving.

Enjoy your Vegan Cinnamon Bread, whether baked in an oven or an air fryer!

(Note: For air frying, preheat the air fryer to 350°F and air fry the bread sections for about 10-15 minutes until they are golden brown and cooked through.)

Warm the almond milk and vegan butter (or regular butter) until the mixture is warm but not boiling, then let it cool to 110 degrees Fahrenheit (43°C).

Transfer the cooled mixture to your bread machine’s pan and sprinkle the yeast on top. Allow it to activate for 10 minutes. Add sugar, salt, and ground nutmeg, and stir gently. The mixture should start to bubble or foam lightly.

Begin adding the flour, 1/2 cup at a time, into the bread machine, letting it mix and knead the dough until it forms a soft and slightly sticky ball. Adjust the flour as needed during this process.

After the bread machine completes the dough cycle, proceed to prepare the sticky glaze and the cinnamon & maple syrup caramel filling as mentioned in your original recipe.

For the cinnamon filling and rolling instructions, you can do these steps manually on a lightly floured surface, and then place the prepared dough back in the bread machine pan.

Set the bread machine to bake at 350 degrees Fahrenheit (176°C) for approximately 25-30 minutes or until the bread is slightly golden brown.

Let the bread cool for a few minutes before serving.

Enjoy your Vegan Cinnamon Bread made with a bread machine!