A kind reader, Deb over at Deb Reynold’s Design, responded to my plea for a great recipe for dairy free homemade buns (since all the store bought ones seem to contain dairy or soy).  We loved the recipe, but I decided to use it to see if it would make good cinnamon bread.

Before my dairy intolerance, I regularly bought Cinnabon Cinnamon Bread from the store whenever it went on sale.  I would stock the freezer with loaves that were on sale and we would eat it as toast or as French Toast.  All of that stopped when I found out I was dairy intolerant and that two of my kids are two.

Imagine our delight when this version gave us a delicious, healthier, preservative-free version.  Yum.  And it is fairly quick, which is an added bonus.

Homemade Whole Wheat Cinnamon Bread – Dairy Free

1 3/4 cup water, heated to about 115 degrees

1/2 cup canola oil

1 cup sugar (reserve 1/2 cup)

3 TBSP yeast

1/4 TBSP salt

2 eggs, beaten

5 cups whole wheat flour

1/4 cup vital wheat gluten

3 TBSP cinnamon

-Mix and let stand for 15 minutes the water, 1/2 cup sugar, oil and yeast.  Cover with a damp cloth.

-Preheat the oven to 400 degrees.

-Stir together the remaining 1/2 cup sugar and the cinnamon in a small bowl and set aside.

-Add the salt, eggs, wheat flour and vital wheat gluten to the yeast mixture and stir for 5 minutes.  (I just knead it by hand for 5 minutes.)

-Divide into two piles and roll out one until it is about 6 to 7 inches wide and about 1/2 inch thick.

-Spread half of the sugar/cinnamon mixture on the rolled out dough and spread it all around the bread.

-Roll up the loaf and place in a bread pan sprayed with non-stick cooking spray.

-Repeat with the second loaf.

-Put in a warm place, and cover with a damp towel.  Let them rise for 20 minutes.

-Cook in the oven for approximately 20 to 25 minutes, or until they are dark brown on all sides.


I shared this recipe at $5 Dinners, Money Saving Mom and Tempt My Tummy Tuesday.

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