Open Cinnamon Rolls Breakfast Bread
A yummy way to wake up your house...
Recipe courtesy of Debra H.
1/2 cup sugar
3 tbsp butter, softened
1 tbsp vegetable oil
1 tsp vanilla
1 cup milk
1/2 cup chopped dates (optional)
1/8 cup chopped nuts, walnuts or pecans (optional)
1 1/2 cups Andrea's Gluten Free Flour Blend
1 cup Andrea's Gluten Free Pancake Mix
1 tsp baking powder
1 tsp baking soda
1/2 cup brown sugar
1/2 cup butter, very softened
1/8 tsp ginger
Heat oven to 350. Mix topping ingredients in small bowl blending spices very well, and set aside.
Over waxed paper, sift together GF flour and GF pancake mix, baking powder, baking soda, and set aside.
Mix white sugar, eggs, 3 tbsp butter, vegetable oil and vanilla together.
Add 1 cup of sifted flour mixture to wet ingredients.
Add 1/2 cup milk to dough mixture. Add remaining sifted flour mixture and remaining milk alternately.
Dough will be very sticky, so blend well on high speed to incorporate ingredients.
Gently blend in dates and chopped nuts if desired.
Spread mixture into a greased 13x9 inch baking pan, use spatula to spread evenly.
Using a spoon, drop small dollop amounts of cinnamon topping mixture sporadically over dough mixture. Once all is placed, use a fork or spoon handle to twirl the cinnamon into the dough.
Bake at 350 for 20-25 minutes, or until a toothpick comes out clean.
Serve with butter if desired. As option, can drizzle with confectioner's sugar glaze icing, or to be festive, sprinkle decorative colored sugar.
Alternative: Substitute flours with 1/2 cup GF flour, 1 cup GF pancake mix, and 1 cup GF oats (cooked) for an oatmeal variation.