You know how sometimes you have those days where you just didn't get enough sleep the night before and everything seems so foggy? Well, it doesn't help when on those days you have a tiny toddler who demands "cimannin wolls", especially when the dough requires yeast and time to rise. Time, a commodity I'm short on these days!
This is a cinnamon loaf recipe that I created on a whimsy one day, which means it's adaptable to suit any tastes. Feel free to experiment and add your own variations to it. It's simple, easy, and very quick. It does not include yeast and therefore no rising time is required. It doesn't even require the use of a mixer, just your hands and a spatula. I think it's the perfect breakfast with a cup of coffee, or great as a snack too. It's like a cross between cinnamon bread and cinnamon biscuits. The dough is very moist and tender on the inside while the outside remains crunchy. The sprinkle of sugar on the outside gives it just the right amount of sweetness.
Dairy Free, Egg Free, Nut Free Cinnamon Biscuit Loaf
Yields one 10 inch loaf (Serves 10)
2 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup dairy free margarine, chilled & cut to pieces
1 cup cold soy milk or rice milk
Filling:
3/4 cup white sugar
4 teaspoons ground cinnamon
Preheat oven to 375 degrees. Generously grease a 10 inch loaf pan with dairy free cooking spray and set aside. Combine the filling ingredients together in a small bowl and set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in margarine until crumbly and resembling pea size. Make a well in the center, and pour in milk. Stir to form a soft and somewhat sticky dough.
Turn dough out on lightly floured surface. Knead about 10 times. Add more flour unto your surface before rolling to make sure it doesn't stick. Roll into a 9x13 rectangle about 1/4 inch thick. Sprinkle a few drops of water unto the dough surface and gently rub until the entire surface is moistened. Spread the cinnamon sugar filling over the dough, reserving one tablespoon to sprinkle on top. At this point you can add raisins, currants, or anything else you like. Roll the dough starting at the short side. Make sure the sides are pinched closed. Sprinkle the remaining tablespoon of cinnamon sugar on top and on the sides as well. Carefully transfer to pan.
Bake for 40 to 45 minutes, depending on your oven. Let cool in pan for 5 minutes then promptly remove unto a wire rack and let cool for 10 minutes before slicing.
Nutritional Info (Per Serving)
Calories 263.66, Total Fat 9.74g, Cholesterol 0mg, Sodium 562.08mg, Potassium 66.01mg, Total Carbohydrates 41.67g, Fiber 1.28g, Sugar 20.96g, Protein 3.35g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
This is a cinnamon loaf recipe that I created on a whimsy one day, which means it's adaptable to suit any tastes. Feel free to experiment and add your own variations to it. It's simple, easy, and very quick. It does not include yeast and therefore no rising time is required. It doesn't even require the use of a mixer, just your hands and a spatula. I think it's the perfect breakfast with a cup of coffee, or great as a snack too. It's like a cross between cinnamon bread and cinnamon biscuits. The dough is very moist and tender on the inside while the outside remains crunchy. The sprinkle of sugar on the outside gives it just the right amount of sweetness.
Dairy Free, Egg Free, Nut Free Cinnamon Biscuit Loaf
Yields one 10 inch loaf (Serves 10)
2 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup dairy free margarine, chilled & cut to pieces
1 cup cold soy milk or rice milk
Filling:
3/4 cup white sugar
4 teaspoons ground cinnamon
Preheat oven to 375 degrees. Generously grease a 10 inch loaf pan with dairy free cooking spray and set aside. Combine the filling ingredients together in a small bowl and set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in margarine until crumbly and resembling pea size. Make a well in the center, and pour in milk. Stir to form a soft and somewhat sticky dough.
Turn dough out on lightly floured surface. Knead about 10 times. Add more flour unto your surface before rolling to make sure it doesn't stick. Roll into a 9x13 rectangle about 1/4 inch thick. Sprinkle a few drops of water unto the dough surface and gently rub until the entire surface is moistened. Spread the cinnamon sugar filling over the dough, reserving one tablespoon to sprinkle on top. At this point you can add raisins, currants, or anything else you like. Roll the dough starting at the short side. Make sure the sides are pinched closed. Sprinkle the remaining tablespoon of cinnamon sugar on top and on the sides as well. Carefully transfer to pan.
Bake for 40 to 45 minutes, depending on your oven. Let cool in pan for 5 minutes then promptly remove unto a wire rack and let cool for 10 minutes before slicing.
Nutritional Info (Per Serving)
Calories 263.66, Total Fat 9.74g, Cholesterol 0mg, Sodium 562.08mg, Potassium 66.01mg, Total Carbohydrates 41.67g, Fiber 1.28g, Sugar 20.96g, Protein 3.35g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
