Gluten Free Cinnamon Roll Bread
2013 – Gluten Free Living
Gluten Free Cinnamon Roll Bread is spectacular! Do you love the taste of cinnamon rolls with all the delicious icing oozing over the top and sides and a sprinkle of cinnamon in the pinwheel shape? What about a bread that tastes like cinnamon rolls? Now, how about a Gluten Free Cinnamon Roll Bread?
Oh, yes! This delicious cinnamon bread is spectacular. It’s filled with cinnamon chips to give it that extra oomph inside and then of course it’s iced with a powdered sugar icing to make it taste like mom’s delicious homemade cinnamon rolls.
I’ve been tinkering with this recipe just like my recently posted Gluten Free Chocolate Chip Almond Bread to see if I can’t come up with some worthy gluten free alternatives to some family favorite sweet bread recipes. I used three different gluten free flours in the original recipe along with regular baking powder, baking soda and salt as leavening ingredients instead of the normally suggested xanthan gum.
I tried that the first go around and didn’t like the texture near as much. The next time I used a blended gluten free pancake and baking mix along with oat flour. It worked really well. Whatever you do, DON’T use coconut flour when baking – or only use an insignificant amount. It really changes the texture of bread and the outcome is NOT pleasant!
Gluten Free Cinnamon Roll Bread is certainly sweet, like cinnamon rolls, and I use sugar not honey or other healthy alternatives because I thought the taste was better. I’m not going to suggest that this delicious bread is healthy just because it’s made with gluten free flours, but it sure does taste good!
You can easily make this dairy free by eliminating the butter and substituting coconut or canola oil and finding an egg alternative. If you want a slightly moister bread than add 1/4 cup more butter or oil than I do.
I love this fabulous rendition of homemade sweet rolls and if you’re on the look-out for a bread that tastes like cinnamon rolls, then please consider trying my Gluten Free Cinnamon Roll Bread. While I used pecans and cinnamon chips to make the recipe, I believe you can substitute raisins if you prefer that taste instead.
TIP: When I originally baked this recipe in April 2013 I had not experimented much with different gluten free flours in recipes. While coconut flour was one of the three flours I used then, I used Pamela’s Gluten Free Baking and Pancake Mix this time (although it is not my preferred gluten free flour to use). There are many decent gluten free flour blends on the market these days to choose from. Find one you like and stick with it.
She has an exquisite blend of flours she uses in her baking mix that is excellent in taste and I have used with great success. Oat flour is the other gluten free flour I used to accompany the blended gluten free mix and it worked quite well. Another option is to use brown rice flour. The texture is much better than coconut flour. Amaranth flour and garbanzo bean flour also work well.
When I initially posted this recipe in April 2013, it was right before I felt competent enough to begin taking pictures with my Canon 50mm lens. As a result, the pictures were taken with an iPhone so they weren’t quite as nice as I would have liked.
I remade this recipe recently (November 2016) for a “breakfast for dinner” potluck at our church because we have several folks in our congregation that need gluten free alternatives. I tinkered with the recipe again. One thing I may do the next time is to increase the oat flour again. While I added an additional half cup from the original recipe, adding more may help the bread to raise without caving at the end because of the high sugar content. Regardless, the bread tastes delightful.
Gluten Free Cinnamon Roll Bread tastes like eating Mom’s homemade cinnamon rolls! What a delight.
Gluten Free Cinnamon Roll Bread is a scrumptious treat for breakfast.
If you’ve been craving sweets but have not had that wish fulfilled because you’re gluten intolerant, than consider this delicious recipe! There are lots of sweet cinnamon chips in every bite!
Time to dig in!
Here’s what I did.
I used these ingredients for the bread and cinnamon-sugar topping.
Soften butter. If you’re dairy intolerant substitute canola or coconut oil. If you want a slightly moister bread, add an additional 1/4 cup butter or oil. Add eggs, sugar, vanilla, mashed bananas, baking powder, kosher or sea salt, baking soda and cinnamon.
These leavening ingredients worked a lot better than xanthan gum in the recipe. Save your money, you don’t need xanthan gum when using gluten free flours!
Mix ingredients with an electric mixer until smooth.
Add Pamela’s Gluten Free Baking and Pancake Mix, oat flour, pecan chips and cinnamon chips.
Stir with a wooden spoon to combine.
Combine remaining sugar and remaining cinnamon in a small bowl.
Grease and flour four miniature baking pans extremely well. (Remember to use gluten free flour). Divide batter between the four loaf pans. Sprinkle cinnamon sugar mixture evenly over each loaf pan. Pat into the batter slightly so cinnamon-sugar mixture adheres to the batter.
Bake loaves at 350 for 45-60 minutes or until knife inserted in center comes out clean. Cool bread completely. To remove from pans, use a small spatula and gently lift bread from pan so you don’t lose too much of your cinnamon-sugar topping. Place on wire rack to cool before adding icing.
I used these ingredients plus water to make the icing.
Make glaze: As bread loaves are baking, measure powdered sugar into a medium-sized mixing bowl. Add vanilla and water. Start with 1 tablespoon and whisk it as long as you can – only add more water if necessary. You want a nice thick icing–not one that dissolves into the bread because it’s too thin.
Drizzle glaze over cooled bread.
Allow icing to dry a little before slicing down and serving.
This picture shows the texture of Gluten Free Cinnamon Roll Bread. You can see the flecks of cinnamon chips in the dough. They make this recipe delicious!
This bread is ooey, gooey and delicious!
Here’s the recipe.
GLUTEN FREE CINNAMON ROLL BREAD
(My own concoction)
- 1 stick butter, softened
- 2 eggs
- 1 cup sugar
- 1 tsp. vanilla
- 4 large ripe bananas, mashed
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup coconut flour (or use brown rice flour)
- 1 cup gluten free all-purpose flour
- ½ cup oat flour
- 1 cup chopped pecans
- 1 cup cinnamon chips
- * I recommend using 2 1/2 cups [url undefined]Pamela’s Gluten Free baking and pancake mix [/url]rather than the flours I originally used because Pamela’s mixture has a better texture and produces better baked goods than the coconut, oatmeal and all-purpose gluten free flours I used initially.[br]
- 1 tbsp. cinnamon
- 1/3 cup sugar[br]
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1-2 tbsp. water
- Mix butter, eggs, sugar, vanilla, cinnamon, bananas, baking powder, baking soda, salt, flours, pecans and cinnamon chips with a wooden spoon until combined.
- Spoon into three small bread pans that have been heavily sprayed with Bakers Joy cooking spray.
- Press bread mixture down with your hand to smooth surface.[br]
- Combine 1 tbsp. cinnamon and 1/3 cup sugar for topping.
- Sprinkle over top and press ingredients with hand gently into the surface of the bread.
- Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
- Cool bread completely.
- Don’t invert the bread to remove from pan.
- Use a narrow spatula to lift the bread out of the pan being careful not to tilt it too much so that the cinnamon sugar comes off the bread.[br]
- Whisk glaze ingredients.
- Be careful not to add too much water.
- Drizzle glaze over top of bread loaves and allow icing to dry completely (about 20 minutes) before cutting bread.
- Cut into pieces and serve.
- Each loaf serves about 5-6 pieces.
Gluten Free Cinnamon Roll Bread is a luscious treat that’s great for holiday baking–especially if you have relatives who are gluten intolerant.
This gluten free recipe is a great version of cinnamon roll bread. Consider giving this bread a try soon.
If you prefer raisins in your cinnamon rolls, you can substitute raisins for the cinnamon chips in the batter. The bread will not be quite as sweet that way.
If you enjoy cinnamon rolls you’ll enjoy this gluten free option for cinnamon rolls in bread form!