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.