My mind is complete mush. Over the past two days (in 12 hours) I took four test and wrote 80 pages. Hand written. I was prepared for the information, I was NOT prepared for writing. I didn’t realize how I really don’t write any more. It hurt so bad! I compared it to running a marathon without every running before
When I saw Joy the Baker’s Cinnamon Pull-Apart bread I drooled and drooled until I finally found enough time to make a version of it. After so much success with my vegan cinnamon rolls, I wanted to try make the pull-apart bread with Joy’s idea. I ended up making them from the ingredient list and had all intention of making it into the loaf until I realized my recipe was almost a whole cup short of flour but the dough was ready. So I went with it and let it rise all while trying to figure out how I was going bake this!
I then remembered making fantail rolls for mother’s day and decided to merge everything together. The end result was a cinnamon and sugar pull-aparts. I think I like these better than a cinnamon roll (and these taste great even without icing.) I’m not ashamed to say that I pretty much ate my way through this whole batch.
- ¾ cup almond milk
- 2¼ teaspoons instant yeast
- 1 tablespoon maple syrup
- 2 tablespoons almond oil
- ½ teaspoon salt
- 2 tablespoons ground flax seed
- 6 tablespoons warm water
- 1 cup whole wheat pastry flour (or regular whole wheat flour)
- ½-1 cup unbleached all purpose flour
- 1 tablespoon almond oil
- ⅓ cup sucanat
- 2 tablespoons cinnamon
- In a small bowl combine ground flax seed and water, set aside. Heat almond milk (either in a sauce pan or microwave)- don’t let it get too hot (I zapped mine in the microwave for about a minute.)
- In a stand mixer bowl, at milk, yeast, and sugar. Let sit for about five minutes or until yeast activates. Add in oil, flax seed mixture, salt, and the wheat flour. Give a good stir with a spoon and then turn on the mixer with the dough hook. Begin adding the all-purpose flour ¼ cup at a time, letting it mix in before adding more. You want your dough to be soft (but not sticky) and the key to that is adding just enough flour so that it pulls away from the sides of the bowl but may still slightly stick to the bottom and letting it knead for 5-8 minutes.
- Once the dough is here, scoop out of the bowl, form into a ball, place back in the bowl, brush it with a oil, and let it sit in a warm, draft free spot for 1- 1½ hours.
- Turn the dough out onto a floured surface and roll out into a 8 by 12 rectangle. Brush oil over surface and sprinkle with sucanat and cinnamon. Cut the dough into 6 strips (cutting the shorter of the length-it’s easier to handle.) Stack the strips on top of each other and cutting downward, cut 6 pieces for jumbo muffin tins or 8-10 for regular size muffin tins. Brush muffin tins with oil and place each piece in the tin. Cover and let rise again.
- After about a half hour of rising, pre-heat your oven to 350˚. Once rolls have risen and oven is up to temperature, bake for 15-20 minutes. Fantails should be firm to the touch and golden brown. Remove from oven and eat warm! You can also add your favorite icing but these were delicious even without the extra sugar!