It’s official. Take a look in the food department on Pinterest. Pumpkin, coffee, cinnamon and the like…it’s definitely Fall! Every time Fall comes around, I’m never so sure about it. Although it is beautiful, it can be a scary reminder of the winter weather to come. Even Pinterest hasn’t convincing me this week.
I needed some convincing so I went it myself. I needed to plunge head first into the cinnamon myself. I headed to the pioneer woman’s site.
I found a few very good reasons to accept the change of season. I really don’t know what it is about her recipes that make me want to bake! I went into the kitchen and started with this cinnamon swirl bread. Homemade cinnamon swirl bread is a great preface for upcoming seasonal baking. Cinnamon and sugar filled my kitchen and I very quickly remembered how much I like Fall!
Slather some coconut oil over these warm slices and I think you will too. Enjoy!
Homemade Cinnamon Swirl Bread (dairy free)
(Adapted from The Pioneer Woman)
1 cup Almond Milk
6 Tablespoons Earth Balance Butter, cut into cubes
2 1/2 teaspoons Active Dry Yeast
2 Large Eggs
1/3 cup Coconut Sugar or Powdered Honey
1/2 teaspoon Pure Vanilla Extract
3 3/4 cups Unbleached White Flour
1 teaspoon Sea or Pink Salt
1 Tablespoon Earth Balance Butter
5-6 Tablespoons Coconut Sugar
2 Tablespoons Cinnamon
2 Tablespoons Earth Balance Butter for buttering dish and top of loaf.
Microwave almond milk for 1 minute and 30 seconds. Add the butter and stir until melted. When the mixture is warm, sprinkle the yeast over the top, stir a little and let sit for about 10 minutes.In a large bowl, beat the two eggs and mix in the vanilla and coconut sugar. Add the almond milk/butter/yeast mixture to the bowl and stir to combine. Add the salt and half of the flour. Add the other half and mix until combined. Knead the dough with your hands for a couple minutes, until the flour is combined and the dough is a smooth mass. If the dough is too sticky, add an extra couple tablespoons of flour and continue kneading.
Pick up the dough ball, lightly spray the bowl with cooking spray, place back in the bowl, cover and place in a warm area to rise for 2 hours.
Place the dough on a lightly floured work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use. Make sure it is long enough roll a few times. Smear with 1 tablespoon of softened butter. Next, evenly sprinkle the coconut sugar and cinnamon over the butter-smeared dough. Begin rolling up the dough and gently seal the edges together. With the leftover butter, melt slightly and butter your baking loaf pan. Place the rolled dough log into the pan. Cover and allow to rise for at least an 1 hour. I did about 1 1/2 hours.
Preheat oven to 350 degrees. Brush the top of the loaf with the remaining melted butter. Bake for 24-26 minutes on a lower over rack. Once baked, remove the bread from the pan and allow bread to cool on the counter. Slice and enjoy!