Better Than a Doughnut…..
Happy Monday everyone! I hope that Daylight Savings Time is treating everyone well. Aside from it getting dark later I don’t really have a hard time adjusting to the time change. My kids on the other hand, it hasn’t quite clicked in their heads that bedtime is staying the same regardless. Last night they were literally bouncing off the walls and I was so ready to go to sleep. I stuck to my normal time of getting up at 4:00am to workout (my brain was still screaming 3:00 am though), but they are only 3 and 4 so it will take a week or so for their brains to catch up with the time change. Until then we just have to hold on tight.
When there is chaos in the house, like the kids not wanting to sleep because of the time change, it is kind of nice to have something yummy in the pantry when fruit, or Greek yogurt just won’t cut it. There are times when something sweet, and bready is all that is on your mind and you have to have it or it will just nag at you until you do. This recipe reminds me of doughnuts, but better, and in my opinion, easier! You might not think it is easy by looking at the steps, but I made it twice last week, and it is really, really easy, and oh, so worth it!
So if you are getting that donut need and you just can’t bring yourself to eat a donut, then make this instead. A glazed, or sugar, doughnut usually runs around 200 calories because of the frying. You can eat two pieces (1 serving) of this cinnamon pull apart bread and weigh in at 208 calories. I’m not even going to pretend that this is a healthy recipe, BUT it is a better alternative to something fried. 😉
I tried making this bread using two different methods, and the method I will be sharing with you today was the easiest, and the prettiest. I will also say that it tastes best straight out of the oven. You can reheat it the next day, but it does tend to dry out a bit unless you put it in a container while it is slightly warm. This recipe makes 2 mini loaf pans. I made one with cinnamon pull apart bread, and the other just as mini dinner rolls. This dough works for any type of bread you’d like. I am sure that if you wanted to go savory you could use the dough with garlic butter and it would be amazing. Don’t eat the entire loaf yourself, make sure that you share, but no matter how you make it sit back, relax, and enjoy!
Cinnamon Roll Pull Apart Bread
By Angie Gouchenour
½ cup milk (I used 1%)
2 Tablespoons butter
1 teaspoon yeast
1 Tablespoon sugar
1 teaspoon sea salt
2 cups all-purpose, or white wheat, flour
2 Tablespoons potato flakes
4 Tablespoons butter – softened
2 Tablespoons Truvia
2 teaspoons ground cinnamon
Heat the milk and butter in the microwave until the butter starts to melt – You don’t want to boil the milk
Let the butter melt and then add the yeast, sugar, and salt; stir to combine
Beat the egg and combine with the milk mixture
Stir in the flour (Use the dipping method) and potato flakes until everything is combined into a ragged dough
Spray a bowl with non-stick cooking spray and place your dough in the bowl. Cover and allow to rise in a warm area for 30 minutes (I warmed my oven and placed it in there) The dough should almost double in size. You know it is ready if you poke it with your finger and the imprint stays
Combine the butter, Truvia, and cinnamon in a small bowl and set aside
Preheat the oven to 350’f
Spray two mini loaf pans with nonstick cooking spray
Lightly knead the dough on a floured surface and then roll the dough out
Using a wide mouth jar, cookie cutter, or lid cut out circles, lightly stretch them
Spread each circle with cinnamon butter and fold in half like a taco (Make sure you butter each circle to the edges)
Stack 7 folded circles and place them in each prepared loaf pan
Cover and allow to rise 20-30 more minutes
Place the loaf pans in the oven and cook for 20 minutes
Remove and allow to cool slightly before removing them from the pan
1 serving 204 calories (2 slices/2 half circles)