{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!


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


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.

Allow bread to cool.

Mix glaze and pour over loaf of bread.

gluten free cinnamon roll bread



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  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.

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