Tuesday, May 29, 2012

Allergy Friendly, At Home Cinnamon Buns

IMG_8779Gone are the days when we can enjoy most types of store bought or mall purchased cinnamon buns/rolls. But they are a treat we really enjoy.

Recently I saw a recipe for a Cinnamon Loaf in a magazine that looked delicious! As I read the recipe I thought "I think I can make this work for us!" So I tried it once, and then for company and then as buns:) Awesome every time, so I thought I'd share;)

Allergy Friendly Cinnamon Loaf/Buns
adapted from Better Homes and Gardens

3/4 milk (we used soy)
1 pkg active dry yeast
1/4 cup butter, melted (we used dairy-free margarine instead, Blue Bonnet Light)
2 Tbs granulated sugar
1/2 tsp baking powder + 1/4 cup applesauce (replaced the egg)
1/2 tsp salt
3 cups all-purpose flour
1/4 cup butter melted
3/4 cup granulated sugar
2 tsp ground cinnamon

For Simple Glaze:
Soymilk, Confectioner's Sugar, Vanilla

1. Heat the milk to about 110 and pour into a large mixing bowl and add yeast. Mix until the yeast dissolves and set aside for 5 minutes.

2. Beat together the 1/4 cup butter,2 Tbs sugar, applesauce, baking powder, and salt into the yeast mixture until it's all mixed up;) Add half the flour and beat on low until just mixed then mix on medium for a few minutes more. Stir in remaining flour. Shape into ball and transfer into an oiled bowl. Cover and set aside in a  warm place to rise 45-60 minutes or almost double the size).

3. On lightly floured surface roll dough to a large rectangle (they suggest 20x12-inches). Brush with the 1/4 melted butter, then cover it with sugar and cinnamon.

Then cut it into five strips, stack them and then cut into 6 squares.

4. In a lightly buttered (sprayed with oil) loaf pan, loosely stack the squares into the pan. Let rise for 45 minutes or until almost double in size.

5. Bake loaf for 30 minutes or until golden brown at 350. Cool in pan... or eat it hot:)

6. We like to put a little of a simple glaze over the top;) Just mix up 1 cup powdered sugar, 1/2 tsp vanilla and 1 or 2 Tbs milk (soymilk for us) until you get the right consistency.

Anyway, we made it twice like our tweaked directions from Better Homes and Gardens, but then the thought of having round buns like the mall-type drove us to venture out a little more and roll it up instead of cutting it up into squares.


We did cut them into rolls and then placed in the pan to rise.

IMG_8779They baked and we ate them hot with the simple glaze....

oh, my!! What a treat:)


Stacy Makes Cents said...

Oh. My. Gosh! Those look AWESOME!!! I love cinnamon rolls, but that loaf is just too cute. :-)
Visiting from Tuesdays at the Table. Thank you for sharing!

Anonymous said...

Yummy, yummy, yummy :-D. I LOVE cinnamon! Thanks for sharing.

grandma said...

DELICIOUS!!!!!!!! And pretty too!

Kim Wilson said...

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Melanie Pitts said...

These look soooo good! Thanks for posting them. Did you use gluten free flour by chance or regular flour?

Kelly B said...

Melanie, I used just regular flour... I'm sure you could use some gluten-free flours!

SCG said...

I'm trying this tomorrow. How much is one package of active dry yeast by teaspoon?