Cinnamon Roll Bread

If you love cinnamon rolls then you will love this recipe!  It is a take-off of a recipe from one of my most favorite blogs, The Pioneer Women.  Even though all her food is made with most everything my youngest daughter is allergic too,  I find her blog inspiring, funny and beautifully photographed.  I changed most all of the ingredients but the basic idea still worked well with all the replacements.  Once it came out of the oven, I was lucky to get pictures of it since it disappeared instantly!  

gf/df/sf/vegan



Cinnamon Roll Bread:

1 Cup  Coconut Milk
1/4 Cup  Canola Oil
1/4 Cup  Raw Sugar
1 1/8 tsp  Active Dry Yeast

1/2 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/2 Cup  Corn Starch
1/2 Cup  Potato Starch
1 tsp  Xantham Gum

Additional Flour:
1/8 Cup  Brown Rice Flour
1/8 Cup  White Rice Flour
1/8 Cup  Corn Starch
1/8 Cup  Potato Starch
1/8 tsp  Xantham Gum

1/4 tsp  Baking Powder
1/4 tsp  Baking Soda
1 tsp  Sea Salt

1/2 Cup  Butter, melted (we use Earth Balance)
3/4 Cup  Sugar ( I used 1/2 Cup Raw and 1/4 Cup Coconut Palm)
1 1/2 TB  Cinnamon, ground

Topping:
1/2 Cup  Organic Powdered Sugar
1 TB  Butter, melted (we use Earth Balance)
1 TB  Maple Syrup
1 TB  Coconut Milk

Turn oven onto 200 degrees.  Once it reaches that temperature, turn off.  Grease a bread loaf pan, set aside.  Heat coconut milk, canola oil and sugar to 110 degrees (I used a glass bowl, microwave and instant thermometer)  Add in yeast and stir until combined.  Put mixture into large mixing bowl and sift in the 1/2 cup measurements of brown rice, white rice, corn starch, potato starch and 1 tsp xantham gum.  Mix on low for about 2 minutes.  Remove bowl from mixer and cover with plastic wrap and place into the warmed oven for 1 hour.  After the dough has risen for 1 hour, remove and sift in the additional 1/8 cup measurements of brown rice, white rice, corn starch, potato starch, 1/8 tsp xantham gum, baking powder, baking soda and sea salt.  Mix on low until combined.  Refrigerate 30 minutes.  Reheat oven to 200 degrees and turn off once it reaches that temperature.  Remove dough and roll out on a floured surface into a large rectangle.  Spread with the melted 1/2 cup "butter" and sprinkle with the sugar and cinnamon.  Cut into 4 long strips, then lay each strip on top of each other (you'll need a spatula or scraper to  help since the dough is quite soft)  Then cut that into 5-6 slices and lay all the pieces upright into the greased loaf pan.  Place into warmed oven and let rise for 30 minutes.  Once risen remove and turn oven on to 350 degrees.  Place a foil tent over the top and place in oven and bake for 10 minutes.  Remove foil after 10 minutes and bake for a additional 15 to 20 minutes until done.  Mix the topping ingredients together; powdered sugar, melted "butter", maple syrup and coconut milk and pour over warm bread.  Once cooled, enjoy!

This recipe was shared with Allergy Free Wednesday