My dear friend Sara introduced me to this recipe, and our family LOVES it so much, that I had to alter it just a bit - I started making it with part whole wheat flour so I could justify serving it all the time!
- 2 tablespoons sugar
- 1 cup warm water
- 2 1/2 teaspoons yeast
- 1 1/4 cups whole wheat flour
- 1 1/4 cups white flour (add extra as needed)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons cinnamon
- 1/2 cup sugar
- Mix the 2 tablespoons sugar with the warm water in a very large bowl. Add the yeast without stirring and let it sit until creamy, about 5 minutes.
- Pour into the breadmaker. Add the flour on top of the liquid, and then add the olive oil and salt. Set the cycle for "Dough" and walk away!
- Preheat the oven to 350 degrees. Roll each half into a large rectangle. For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls in the bread, roll thicker. It’s up to you and it tastes great either way. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Be generous. Roll up the loaves tightly and let rest for a few minutes before putting in the oven.
- Bake on a cookie sheet or baking stone for 30 minutes, or until it sounds hollow. When in doubt, overbake this one. It might look brown on the outside, but that’s okay because the inside really needs to bake all the way to get the layers filled out. And it’s really really helpful to let the bread cool before cutting into it, otherwise it has a tendency to sink down where you cut it.
- OUR FAVORITE WAY TO EAT this is toasting it in the toaster, and putting a bit of vegan butter on it. This recipe also freezes well - meaning you can cut a few slices and put in the freezer for another day when you need a quick bite of cinnamon sweetness!
If you don't have a breadmaker, you can still easily make this bread... this recipe was adapted from:
I have a breadmaker by Rosewill, which I primarily use only for the dough setting, and then prefer to bake all bread in a real oven.