So I'm having a thing with cinnamon this week! You'll just have to bear with me. But really you can't go wrong with this bread. It's delicious still warm from the oven and even better toasted with a little spread of butter! The only problem is that the pieces didn't stay together so well - I think next time I'll have to try to roll it tighter and possibly use a little less cinnamon/sugar filling.
I first saw a recipe for Cinnamon Swirl Bread on Honey and Jam. I can't remember how I got to Hannah's site, but it's so pretty that had to look around for a while. I tucked it away for a time when I could experiment. Last night I felt was just right for some kitchen experimenting.
Cinnamon Swirl Bread
Adapted from Honey and Jam
1 heaping tsp active dry yeast
1 cup warm milk
1 cup millet flour (or you can use sorghum)
1/2 cup oat flour (gf)
1 cup potato starch
1/4 cup tapioca flour
2 tsp xanthan gum
2 tsp cinnamon
1 tsp salt
1/4 cup brown sugar
4 Tbls butter, melted
1 egg + 1 egg white
1 tsp apple cider vinegar
filling:
1/2 cup sugar
1 Tbls cinnamon
Sprinkle the yeast into the warm milk and let it proof for 5-10 minutes.
Mix together dry ingredients (flours, xanthan gum, cinnamon, salt and brown sugar) in stand mixer.
Add melted butter, egg and egg white, and vinegar. Mix well.
Add the milk/yeast mixture and stir on low speed to combine. Turn the mixer up to medium/high speed and mix for 4 minutes.
Put the dough onto a large sheet of plastic wrap that has been sprayed with cooking spray. The dough will be very sticky. Place another sheet of plastic wrap over the top of the dough. Roll the dough into a rectangle of about 9X12.
Mix up the topping ingredients and sprinkle that over the dough. Starting on one of the short ends, use the plastic wrap to roll the dough into a (tight) cylinder. The hard part is then transferring the cylinder into a bread pan. Cover the pan and let the bread rise for 30 minutes.
Bake at 375 degrees for 35-40 minutes. Let the bread cool in the pan for about 10 minutes then transfer it to a wire rack to cool completely. Store in a airtight container, or slice and freeze.
As I said, it's excellent toasted the morning after baking! I have a rather cheap toaster considering its our second (gf) one and the tops seems to toast faster!
