A cinnamon Babka is sweet twist bread that is very similar to a cinnamon roll. It is really fun to make and the results are pretty fancy. I wanted a simple dough recipe that I could add a variety of flours and also reduce the sugar. The oat flour can be made by grinding rolled oats if you do not have it on hand. You can also substitute more wheat flour for the whole the whole grain spelt flour. The sweet bread is a nice treat and definitely a favorite in our house.
Cinnamon Babka
2 cups white wheat flour
1 cup whole grain spelt flour
1 cup oat flour
2 tsp active yeast
1 TBL organic sugar
1 TBL coconut oil
1 tsp sea salt
1 1/2 cups warm water
1 TBL melted vegan butter or coconut oil
2 TBL cinnnamon
1/4 cup organic sugar
3 TBL powdered sugar
1 tsp non-dairy milk
Preheat oven to 375F. Make dough by mixing the dry ingredients together and adding the warm water. Knead the dough for until soft and pliable. Let the dough rest for 15 minutes. Roll out the dough to a 16" x 24". Brush with the melted vegan butter. Mix the sugar and cinnamon. Sprinkle the cinnamon sugar mixture on the dough. Roll up tightly starting at the the short side. Pinch the seam together. Cut the roll lengthwise to split open. Pinch the two ends together and twist the two pieces together allowing the inside to roll to the outside. Pinch the remaining ends together. Place the twisted dough in a bread baking pan allowing it to fold. Let the twisted dough rise until about double. Bake for 28-30 minutes until golden on top. Mix the powdered sugar and milk. Pour on top the of babka. Serve warm.
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