{gluten free} Cinnamon Roll Bread

Gluten Free Cinnamon Roll Bread

Ever since getting diagnosed with Celiac disease, I always play this game with myself that I like to call “gluten pass”… it goes something like this… if I were to get a gluten pass where I could eat anything and I wouldn’t get sick, I would eat ____”. It always ends up with a list similar to: croissants, Costco pizza, In N’ Out cheeseburger WITH bun, Greek spinach pies in filo “spanakopita”, and Cinnabon. My list changes from time to time, but without a doubt Cinnabon ALWAYS makes the list!

You guys, this cinnamon roll bread literally is soft and fluffy like bread, but has the cinnamon roll inside and tastes like Cinnabon! It’s the perfect treat for breakfast, dessert or even a snack!

Ingredients:

For the Bread:
2 cups gf flour (I used Cup4Cup as always)
1 Tbsp baking powder
½ tsp salt
¾ cup sugar
1 egg
1 ½ cups milk
1/3 cup Greek yogurt
1 tsp vanilla

For the Swirl:
1/3 cup brown sugar
2 Tbsp melted butter
2 tsp cinnamon

For the Glaze:
½ cup powdered sugar
2 Tbsp milk

Instructions:

Preheat oven to 350 degrees. Grease a 9 inch bread pan and set aside.

Mix sugar, egg, vanilla, Greek yogurt, and milk in bowl until combined. Then stir in dry ingredients until evenly mixed.

Prepare the swirl by mixing brown sugar, butter and cinnamon together.

Pour about 1/3 of batter into pan.

Spoon ½ of swirl mix into different spots in the bread batter. Use a knife and swirl around.

Add 1/3 of batter on top and spread evenly

Repeat the swirl step.

Add the last of the batter. Use knife to create swirls.

Bake in oven for 45-50 minutes or until toothpick comes out clean when inserted. (*This is based on using Cup4Cup flour. I’ve heard from people when using other brands, timing may need to be longer. If using another brand of gf flour, please time based off checking with a toothpick until it comes out clean!)

Allow bread to cool.

Mix glaze and pour over loaf of bread.

gluten free cinnamon roll bread

Enjoy!

 

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43 comments

  1. Jenn says:

    this looks so good! I try to avoid gluten when possible but its so hard with delicious things like cinnamon rolls and (good) bread! Will add this to my list of things to try!!

  2. Michael Ervin says:

    Made this today and all I can say it OMG.
    It was wonderful, and I didn’t have that nasty GF taste either. thank you so very much.

    • msmodify says:

      You can use a dairy free yogurt made from almond milk or coconut milk. If you can’t find those (they should be at Sprouts, Wholefoods or other specialty grocery stores) you can also use full-fat coconut cream. Allow a can of full-fat coconut milk to settle (about 1/2 hour). The coconut cream will rise to the top and can easily be skimmed off. I’ve never made it using these, so I can’t guarantee the flavor won’t change. If you try either of these, let me know how it turns out! Good Luck!

    • msmodify says:

      Thanks Tammy, I hope you enjoy it! Also, thanks for catching the typo… glade instead of glaze! Oops… fixed now! 🙂

  3. JO says:

    I have made this several times. So simple I have it memorized now. Usually I double the cinnamon, brown sugar and butter. Have also made in muffin form, prefer in a loaf though. My favorite for baking is also the Cup4Cup. Thank you for the recipe! I have it in the oven again right now.

    • msmodify says:

      Aww thanks for letting me know! I love that you’ve made it so many times! I’ve never tried making muffins with the recipe, great idea!

  4. AmySzcz says:

    Hello, I have on-hand Bob’s Red Mill 1 to 1 All Purpose Flour, would that work with your recipe? This bread sounds amazing!

    • msmodify says:

      Hi Amy! Even though I’ve never used that brand, I don’t see why not since it’s 1 to 1. Let me know how it turns out with it! I hope you enjoy it! 🙂

  5. Haley says:

    OH MY WORD. After having to go gluten free over a year ago, I had yet to make myself cinnamon rolls. I didn’t want to go through the struggle of working with yeast. I finally stumbled across this gem of a blog! Even though we live in a cinnabon world…these are everything I ever imagined after not having really any cinnamon desserts for over a year. I doubled the swirl ingredients and so glad that I did! This is amazing! Thank you!

  6. k says:

    I have the worst luck with paleo bread recipes…. I should’ve made this recipe as muffins instead, the inside is very gooey (though still cooked). Maybe it’s the Bob’s GF Cup4Cup, maybe it’s the glass bread pan, I don’t know. The taste is awesome, the texture was just off for me. I’ll absolutely keep this and try muffins next time! I also would love to try substituting honey or maple syrup for some of the sugar!

    • msmodify says:

      I personally only use Cup4Cup flour. I find that Bob’s Red Mill stays gooey like you’re describing. Which brand of flour did you use? Also, I recommend always baking bread in a metal loaf pan. You should try it again and let me know! Good luck!

    • msmodify says:

      I find it at Sprouts or Wholefoods. Sometimes Target has small bags too! But, I find it cheaper on Amazon so I always buy it there! I highly recommend cup4cup, that’s all I use to bake!

  7. Bailee says:

    If I don’t have that flour brand can I use a different multi purpose GF flour? Have you tried any other flour brands with this recipe? Thank you!

    • msmodify says:

      I have tried other gf flours and cup4cup always turns out best, but you should give it a try with what you have! Just be sure to check the bread with a toothpick to see when it’s done, because baking time may be a little different.

  8. Theresa says:

    Hello,
    I guess I am a little ignorant about the term gluten free, but how is this recipe considered gluten free if the first ingredient listed is flour?
    Thank you so much for your help.
    This recipe looks really yummy!

  9. Donna says:

    This looks so yummy! I will definitely be trying it. Since my daughter was diagnosed with Celiac disease, the things we have missed most are toast and sandwiches. I have tried several yeast bread recipes and have yet to find one that is satisfactory. I am now wondering if a batter bread that could be toasted and sliced thin for sandwiches might be a better option. Most of the gluten free quick breads I have seen have fruits like bananas or pumpkin in them. I haven’t seen any plain ones. Do you think that if I left out the cinnamon swirl on this recipe, it would be good as a plain bread? Thanks for your help.

    • msmodify says:

      I miss bread the most too and have found quick breads work best for me! I’ve made a gf cheese & herb bread (http://msmodify.com/gluten-free-cheese-herb-bread/) and japlapeno cheddar bread (http://msmodify.com/gluten-free-jalapeno-cheddar-bread/) that will probably work better for sandwiches. They are pretty moist so be sure to toast them well so they don’t fall apart. I highly recommend you use Cup4Cup gf flour. I’ve tried other large brand gf flours and they don’t cook all the way through for me.

      If you try these for sandwiches let me know how it works!

      • Donna says:

        Oh, my goodness! Tried the cinnamon roll bread last night, and it was delicious. Really does taste like cinnamon rolls. I used Bob’s Red Mill 1 to 1 flour because that was what I had. I thought the batter seemed a little thin, but the toothpick came out clean at 45 minutes just like the recipe said. It was a little moist so might try baking it 50 minutes next time. But the flavor was wonderful! Thank you so much for this recipe. I will definitely be trying the cheese breads you mentioned. Haven’t tried toasting it yet, but Yay! for having bread again!

        • msmodify says:

          I’m glad you loved it! Yes, when I tried it with Bob’s Red Mill 1:1 it needed to be baked longer (bc the inside was a little soggy) compared to when I made it with Cup4Cup. Next time you need to buy flour, I personally prefer Cup4Cup so maybe give it a try! Thanks for the feedback! 🙂

    • msmodify says:

      I don’t know if this would work since almond flour is much more dense and doesn’t have xanthan gum (which gives it the elasticity). You also may need to add another egg. The flour replacement wouldn’t be 1:1, you’d have to play around with it to make sure the consistency works. If you try it, let me know what you did & how it turns out!

      • Lucy says:

        Thanks but would make it to take to breakfast club at work and what if it isn’t good? We love our breakfasts!

        • msmodify says:

          I’ve been researching this for you and I think you can use cassava flour (make sure it’s not tapioca flour) in place of the cup4cup and follow the recipe the same. From what I’ve been reading cassava flour can be used 1:1.

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