Cinnamon Roll Bread
Cinnamon Roll Bread is wildly different and wildly delicious homemade bread with no added sweeteners. A nutrient dense no-knead loaf, Cinnamon Roll Bread is very easy to make and requires no bread baking experience to make a loaf that looks like a professional baker’s creation.
The secret to the nutty cinnamon flavor and moist texture of this bread is a single 1.75 ounce packet of Wildway Cinnamon Roll Instant Hot Cereal made with walnuts, ground flaxseed, cashews, coconut flour, pecans, cinnamon, dried dates, and vanilla bean.
Make the dough the night before (following the first three steps of the recipe) and then continue the next morning. The recipe is very uncomplicated but requires planning because the dough needs to slowly rise overnight. The dough has a cinnamon aroma and a light brown color but when baked, the loaf rises, darkens in color, and has lots of nooks and crannies which makes for an airy moist texture.
Wildway Cinnamon Roll Hot Cereal is available at Whole Foods Market and on-line at www.wildwayoflife.com for $5.99 a box (with four single 1.75 ounce packets).
Cinnamon Roll Bread
- 1 cup whole grain spelt flour
- 2 cups bread flour
- 1.75 ounce packet of Wildway Cinnamon Roll Instant Hot Cereal
- 1 teaspoon salt
- 1/2 teaspoon yeast
- 1-3/4 cups warm water
- 1/3 cup raisins, optional
Combine the flours, packet of dry hot cereal, raisins (optional) and salt in a large bowl and mix well.
Sprinkle 1/2 teaspoon of yeast on the top of the dry ingredients
Pour 1-3/4 cups of warm water over the top of the dry ingredients and mix with a firm spoon just until blended (the batter will look shaggy, dry, and thick – not to worry as the dough will come together and expand over the next 12 hours as it rests).
Cover tightly with plastic wrap and then a kitchen towel. Place in a warm (72 degrees) dry place and allow to rest for 12 hours.
Heat the oven to 475 degrees and place a deep casserole pan with a lid in the oven and allow to heat for 30-45 minutes.(I use a Le Creuset stoneware pan/lid that holds 4 quarts and measures about 14 inches across, 9 inches wide and about 5 inches high with the lid on – available at www.williams-sonoma.com for about $80 with free shipping). Virtually any casserole pan with a lid will work (or even two cake pans) as long as there is 4-5 inches in height to allow the bread to rise).
Remove the plastic wrap and towel from the dough bowl and sprinkle bread flour on the dough (the dough will be slightly sticky). Gently remove the dough and place on a floured board or piece of parchment paper. Fold the dough over 2-3 times to create a loaf that is rectangular or circular in shape (to match the shape of your baking pan). Gently sprinkle a bit more flour on the top and sides and cover with a dish towel to keep warm. Allow the dough to rest for 45 minutes.
Using oven mitts, remove the hot pan and lid from the oven and spray the bottom of the pan with a non-stick spray. Turn the oven down to 450 degrees.
Carefully lift the dough loaf and set into the pan, taking caution not to burn yourself (the pan is hot). Place the lid on the pan to cover the loaf and bake in the oven for 30 minutes. Remove the lid and bake for an additional 10 minutes. The loaf will be nicely browned and cracked.
Use a break knife to slice and enjoy as is or toast for a dreamy treat.