Happy Boxing Day!
Because Audrey, Jr demanded sacrifice, the sourdough starter ended up in the traditional Christmas morning breakfast: Mile-High Cinnamon Roll Bread.
Coincidentally, my friend from Colorado enjoys the Mile High Cinnamon Roll bread immensely (the capital Denver is the Mile-High city). He chooses to violate it with cream cheese while I like it with Earth Balance. Whatever floats your boat, man.
I like my green juice from a pilsner glass; some people prefer mason jars. All together, now…
The following recipe is an update to 23 December 2012’s Mile-High Cinnamon Roll Bread.
How sanguine this post was!
1 cup fed teff sourdough starter
1 cup non-dairy milk (I used a mixture of unsweetened vanilla almond and coconut)
3 tablespoons coconut oil, solid
1/4 cup warm water
2 1/2 teaspoons active dry yeast
1/2 teaspoon organic granulated sugar
1/4 cup water
1 tablespoon ground flaxseed
1 cup GF oat flour
1 cup King Arthur Flour Ancient Grains GF blend
1 1/2 cups sorghum flour
2 teaspoons xanthan gum
1 teaspoon Kosher salt
1/4 cup coconut sugar
1/2 cup tapioca flour (AKA: tapioca starch) for rolling
3 tablespoons water
1 teaspoon vanilla extract
1/3 cup coconut sugar
4 teaspoons ground cinnamon
4 teaspoons unsweetened cocoa
1/2 teaspoon grated nutmeg
Procedure changes: deal with the sourdough first (feed your starter if necessary). Scald the nondairy milk first, then proceed with the other parts of dough assembly.
Let rise for 1 1/2 hours (first rise) or until doubled.
Roll and fill
and let rise, covered, again for 1 hour. Uncover and bake for 47-50 minutes. Cool in the pan for 20 minutes then remove to a rack to cool completely.
The sourdough especially takes a second rise well.
Killer cinnamon coconut sugar cocoa filling! Can you tell I’m slightly obsessed with this bread?
Air pockets! Wonderful!