There is nothing like kneading dough to relieve stress. I bake a lot when my mood is down, but it takes a seriously stressful week for me to bake yeasty doughs. This is one of my favourite cinnamon recipes. This recipe belongs to my mother (with a few alterations to make it dairy, egg, and nut free) and it reminds me of all the field trips we took with my family when we were little kids. My mother would always bake a variety of goods using that dough, from pizza bites and cheese puffs all the way to berry pockets and apple treats. It's so versatile and can be adapted for virtually any type of baked goods that require yeast.
Dairy Free, Egg Free, Nut Free Cinnamon Pull Aparts
Yields 12 cup Bundt Cake (Serves 16)
4 cups all purpose flour
2 1/4 tsp active dry yeast mixed with 1 tsp sugar & 2 tablespoons warm water
1 tsp salt
2 cups plain soy yogurt
1/2 cup canola oil
1 tablespoon honey
1 cup sugar
2 tablespoons cinnamon, ground
1/2 cup dairy free margarine, melted
Glaze:
1/2 cup confectioner's sugar
1 tablespoon soy milk
Mix yeast with 1 tsp sugar and 2 tablespoons warm water. Set aside for ten minutes or until foamy.
Combine flour and salt in a bowl. Add yeast mixture and stir until evenly distributed. Add the yogurt, oil, and honey. Mix until the dough comes together. Knead dough for ten minutes or until smooth, elastic, and no longer sticks to your hand. Cover and set aside in a warm place until it doubles in size (about 2 hours).
Meanwhile, grease a 10 to 12 cup Bundt pan with dairy free cooking spray. Place sugar and cinnamon in a bowl, and mix until well combined. After dough has doubled in size, punch it down and knead for a few seconds. Using your palms, take a little piece of dough and form a 1.5 inch ball. Place in sugar cinnamon mixture and roll around until covered. Place in pan. Repeat and stick balls together until half the dough is gone. Drizzle half the melted margarine and sprinkle with half the cinnamon sugar mixture. Continue to form balls of dough, cover with cinnamon mixture and place all around until pan is full. Sprinkle more of the sugar mixture on top and then mix the leftover sugar with the remaining margarine. Drizzle all over the top. Cover and set aside for 20 minutes.
Preheat oven to 350°F. When the oven is ready bake the cinnamon pull aparts for 35 to 40 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate and drizzle with glaze. Serve warm.
Nutritional Info (Per Serving)
Calories 320.42, Total Fat 13.75g, Cholesterol 0mg, Sodium 233.44mg, Potassium 53.73mg, Total Carbohydrates 45.1g, Fiber 1.48g, Sugar 17.8g, Protein 4.82g
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.
Dairy Free, Egg Free, Nut Free Cinnamon Pull Aparts
Yields 12 cup Bundt Cake (Serves 16)
4 cups all purpose flour
2 1/4 tsp active dry yeast mixed with 1 tsp sugar & 2 tablespoons warm water
1 tsp salt
2 cups plain soy yogurt
1/2 cup canola oil
1 tablespoon honey
1 cup sugar
2 tablespoons cinnamon, ground
1/2 cup dairy free margarine, melted
Glaze:
1/2 cup confectioner's sugar
1 tablespoon soy milk
Mix yeast with 1 tsp sugar and 2 tablespoons warm water. Set aside for ten minutes or until foamy.
Combine flour and salt in a bowl. Add yeast mixture and stir until evenly distributed. Add the yogurt, oil, and honey. Mix until the dough comes together. Knead dough for ten minutes or until smooth, elastic, and no longer sticks to your hand. Cover and set aside in a warm place until it doubles in size (about 2 hours).
Meanwhile, grease a 10 to 12 cup Bundt pan with dairy free cooking spray. Place sugar and cinnamon in a bowl, and mix until well combined. After dough has doubled in size, punch it down and knead for a few seconds. Using your palms, take a little piece of dough and form a 1.5 inch ball. Place in sugar cinnamon mixture and roll around until covered. Place in pan. Repeat and stick balls together until half the dough is gone. Drizzle half the melted margarine and sprinkle with half the cinnamon sugar mixture. Continue to form balls of dough, cover with cinnamon mixture and place all around until pan is full. Sprinkle more of the sugar mixture on top and then mix the leftover sugar with the remaining margarine. Drizzle all over the top. Cover and set aside for 20 minutes.
Preheat oven to 350°F. When the oven is ready bake the cinnamon pull aparts for 35 to 40 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate and drizzle with glaze. Serve warm.
Nutritional Info (Per Serving)
Calories 320.42, Total Fat 13.75g, Cholesterol 0mg, Sodium 233.44mg, Potassium 53.73mg, Total Carbohydrates 45.1g, Fiber 1.48g, Sugar 17.8g, Protein 4.82g
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.
