Wednesday, October 21, 2009

Cinnamon Roll Bread

I mentioned in the last post how I had been working with breads this last week. I used the Potato Bread from the last post to make a Cinnamon Roll Loaf that has received rave reviews by the family. It turned out soft and moist on the inside with a crusty outer crust. We always have a special brunch on Christmas morning and this year, I plan on serving this bread. :) It is, like most gluten free baking, best eaten fresh. Once it is a day old, warm in microwave.

First of all, I made a single loaf of potato bread, following the directions in this post. If you make the whole recipe, you will have two loaves: you can half the recipe to make one loaf...or you can make the whole recipe and have one plain loaf and one cinnamon roll loaf.
Next, I mixed the filling:
1 cup brown sugar
1/2 cup raisins
2 tsp cinnamon
1 tsp vanilla
2 Tbsp butter or margarine
1/4 cup rice flour
Use a fork to mix well and cut in the margarine.


Grease a pan to bake the bread in. I used a small oval roaster as it had a nice shape. If you use a loaf pan, use a large one - not the regular size as it will be too small.



Then lay out a tea towel that has a smooth grain (not waffled) and dust it liberally with tapioca starch.



Scrape the bread dough into a pile in the center of the tea towel. This is a very soft dough and it would be impossible to work with any other way.



With a spatula, spread the dough into a rectangle shape - about as wide as the length of your pan. I spread it about 3/4" thick. It may make it easier to keep dipping your spatula in water as you spread the dough to keep it from sticking.



Spread the cinnamon-sugar-raisin mixture over the dough, leaving about 2" at the end uncovered so it will seal after rolling the dough.



Now gently pick up the end of the towel opposite the end that you left the 2" plain. As you lift the towel, the dough will start rolling.



Keep lifting and rolling the dough until it is almost at the end. Then with one hand, pick up the bottom end of the towel, hold it over your greased pan and let the dough roll into the pan.



It should look something like this. I have made this bread three times and it rolled different every time - once tearing the dough a little... but in the end, it turned out fine and looked nice.



Let rise and bake according to the potato bread recipe instructions and ENJOY! The bread below was delicious, but the swirl was a little lopsided... my subsequent efforts turned out more even. ;) The last time I baked this, I iced the loaf which was nice.

Be sure to shake the tea towel outside to remove most of the starch before laundering. :)

4 comments:

Sophie said...

I have made this tasty filled bread yesterday & It was sublime & fantastic too!

My husband who isn't Gf loved it!!

Thanks again for an amazing recipe!

yolanda said...

You have wonderful bread recipes. They work very, very well. I have made your favourite bread recipe and I think is the best recipe for bread that I have ever tried. Easy to prepare, and with good results, specially after knowing best water quantities for my altitude and air humidity.... Greetings from Barcelona (spain).
best regards,

jennstar said...

Thank you for your encouragement! I am so glad that it worked well for you!

Haley Whelan said...

I stumbled across your blog not more than 15 minutes ago... I feel like I kid in disney world. :) I'm not exactly an adventurous or an avid cook, but I just started eating gluten free recently for health purposes, and I'm getting more into it. I love recipes that are short and simple, and don't have a whole list of things I've never heard of. Thanks so much! I'm eager to start baking. :)
~Haley

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