I was browsing Pinterest recently when I saw some recipes for cinnamon roll bread. It sounded amazing, so I started playing around with it to see if I could make a delicious gluten-free version. I made the perfect loaf of gluten-free cinnamon roll bread on my first try!! I could not be happier with this recipe, this bread was so perfectly moist, somewhat chewy, and a little bit sticky just like a cinnamon roll. The cinnamon swirl was incredible, it was a delicious sweet, buttery, cinnamon flavor. I will definitely be playing around with making this dairy-free, I think it would be amazing with almond milk instead of cow’s milk.
The first thing I did was gather my ingredients, and then I put all of my wet ingredients into a big mixing bowl, and mixed them together until there were no lumps. After doing that I added all of my dry ingredients and mixed those together until smooth. This is one of those recipes that really does require you to mix wet and dry ingredients separately, because if you don’t, you could get a lumpy bread. After doing all of that, I greased my loaf pan, and added some parchment paper. I find that using parchment paper makes it easier to remove the bread, and it makes it easier to clean the pan.
After I made the brown sugar, butter, and cinnamon mixture, I added about ⅓ of my batter to my greased, lined, loaf pan. Then I took and added little dollops of my cinnamon mixture all over the top of the batter. I made sure to really spread it evenly and get it toward the sides, I found it easier to use my hands and pick up some of the mixture and crumble it. I tried using a spoon, but I felt like I wasn’t evenly distributing it. Then I added a little bit more of my batter to cover the cinnamon mixture. After doing that I added the rest of the cinnamon mixture on top, then covered it with the rest of my batter. Then I took a knife and swirled the batter with the cinnamon mixture.
After baking I let my bread completely cool, and then I drizzled my glaze on top. It is very important that you let it cool completely before putting the glaze on, because the glaze won’t harden if the bread is still warm.
For the bread
2 ½ cups gluten-free all-purpose flour
1 tbsp baking powder
1 tsp salt
¾ cup granulated sugar
1 tsp vanilla
1 cup of milk
⅓ cup plain greek yogurt
For the swirl
2 tbsp melted butter
2 tbsp ground cinnamon
⅓ cup brown sugar
For the icing
½ cup of powdered sugar
2 tbsp milk
Preheat the oven to 350 degrees fahrenheit.
Grease a loaf pan, then line it with parchment paper.
Mix the sugar, vanilla, egg, milk, and greek yogurt together in a bowl until smooth.
Add flour, baking powder, and salt. Mix together until smooth.
Add ⅓ of your batter to the loaf pan.
Mix together the cinnamon, sugar, and butter in a separate bowl.
Dollop ½ of the swirl mixture onto the bread batter in the loaf pan, then add more of the bread batter, then the remaining swirl mixture. Add the last of the bread batter on top making sure to cover all of the swirl mixture. Take a knife and swirl the batter around inside the loaf pan.
Bake for 40-45 minutes.
Let cool, then drizzle the glaze onto the bread.