CINNAMON ROLL BREAD

CINNAMON ROLL BREAD

My son, Shane, is obsessed with this bread. I have to make it in batches of 2 and that will barely last us the week! Serves 6.

INGREDIENTS:

Bread:
1 cup organic sugar (sub coconut sugar)
2 cups organic flour (sub almond flour)
1 Tbsp baking powder
½ tsp salt 
1 organic egg
1 cup of milk (sub almond milk)
cup avocado oil

 

Cinnamon Swirl:
2 tsp cinnamon
cup organic sugar (sub coconut sugar)
Raisins (optional)
Nuts (optional)
Toffee (optional) 

 
Topping:
4 Tbsp butter, melted (sub ghee or vegan butter)
2 cups powdered sugar (sub date sugar)
1 tsp vanilla 
3 Tbsp milk (sub almond milk)

PROCESS: 

Preheat the oven to 350º. Combine the swirl in ingredients - cinnamon and sugar 
Combine the sugar, flour, baking powder and salt. Beat the egg, milk and oil. Grease the loaf pan and pour half of the mixture, followed by half of the cinnamon sugar mixture. Swirl in. Pour in the remaining batter (the pan should only be ¾ full) and swirl in remaining cinnamon sugar. Bake for 1 hour. Allow to cool and remove from the pan. Once cooled, drizzle icing over top.


Recipe adapted from Julie Blanner