For dough3 cups all-purpose flour, plus more if needed¼ cup vital wheat gluten¼ cup packed light brown sugar1 teaspoon fine sea salt1 cup almond milk, lukewarm2 tablespoons canola oil2 teaspoons instant yeast½ teaspoon canola oilnonstick cooking sprayFor Filling1 tablespoon arrowroot powder1 tablespoon warm water¼ cup packed light brown sugar1 tablespoon ground cinnamon
To make The dough: In a large mixing bowl, combine the flour, gluten, sugar, and salt. Add the milk and oil and stir to combine. Add the yeast. Using a stand mixer fitted with a dough hook, mix until a dough forms. Add extra flour, 1 tablespoon at a time, if needed. Mix for about 6 minutes. Alternatively, if you don’t have a stand mixer, transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable. Lightly oil a large bowl and place the dough in it. Turn to coat. Cover tightly with plastic wrap and let rise for 60 to 90 minutes, until doubled. Lightly coat an 8 x 4-inch loaf pan with spray.
To make the filling: Combine all the ingredients in a small bowl. Note that if the filling is too thick to be spread, you can add just a little extra warm water to it.Don’t add too much: it should be thick and spreadable, but not pourable. Gently punch down the dough. Roll it out into an 8 x 18-inch rectangle with a rolling pin. Carefully spread the filling all over in a thin layer, leaving less than 1 inch around the edges. Tightly roll the dough starting at the short side and place it, seam side down, into the greased pan. Loosely cover with plastic wrap and let rise until the dough only slightly peaks over the top of the pan, between 30 and 60 minutes. Preheat the oven to 350°F. Place a sheet of foil under the pan just in case the filling should escape, and bake for 30 minutes, or until golden brown and the bottom of the bread sounds hollow when tapped. Remove from the pan and let cool completely before slicing.