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)

Gluten Free Cinnamon Roll Bread

Teresa Ambra

Delicious gluten free bread recipe reminiscent of home-baked cinnamon rolls. This one includes pecans, cinnamon and cinnamon chips for an explosion of flavor that will knock your socks off! If you enjoy Cinnamon Rolls, you'll love it as bread too. Great for a company or holiday breakfast.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 24

Equipment

• 1 plate to mash bananas
• 1 fork to mash bananas
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• 1 nut chopper if nuts are not previously chopped
• 1 bamboo skewer or knife to check bread for doneness
• measuring cups
• measuring spoons
• 4 miniature 3 1/2x5" bread pans
• 2 small bowls
• 2 wire cooling racks
• 1 whisk

Ingredients

  

1x2x3x

BREAD

• 1 stick unsalted butter softened
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 large ripe bananas mashed
• 1 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups gluten free flour or Gold Medal unbleached all-purpose flour if not gluten intolerant
• 1 cup oat flour or substitute all purpose gluten free flour
• 1 cup pecans chopped (measure after chopping
• 1 cup cinnamon chips
• 1 tbsp. cinnamon
• 1/3 cup granulated sugar

GLAZE:

• 1 cup powdered sugar
• 1 tsp. vanilla extract
• 1-2 tbsp. water

Instructions

 

BREAD:

• Mash bananas on a plate with a fork; set aside.
• Mix butter, eggs, granulated sugar, vanilla, cinnamon, bananas, baking powder, baking soda and salt with an electric mixer until mixture is smooth.
• Stir in both flours, pecans and cinnamon chips with a wooden spoon until combined.
• Spoon into four miniature bread pans that have been heavily greased and floured with gluten free flour.
• Press bread mixture down with a spoon to smooth the surface.
• Combine 1 tbsp. cinnamon and 1/3 cup granulated sugar in a small bowl for topping.
• Sprinkle over top and press ingredients with hand gently into the surface of the bread.
• Bake at 350° for 45-60 minutes or until knife inserted in center comes out clean.
• Cool completely.
• 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.
• Drizzle with glaze.
• Allow glaze to set before cutting bread down into slices.

GLAZE:

• With a whisk, combine powdered sugar and vanilla with just enough water to make a thick glaze.
• Drizzle icing over cake.

Notes

NOTE: I recommend using Cup4Cup GF flour for this recipe. Coconut flour is NOT recommended.

 

 

NOTE: I found that regular baking powder and soda worked better than xanthan gum in the recipe as a leavening agent.

 

 

NOTE: For a moister bread, add an additional 1/4 cup of butter, oil or sour cream to the recipe.

 

 

NOTE: Be careful not to add too much water to the glaze or it will become so thin that it absorbs into the bread rather than looking pretty and staying on top of the bread.

 

 

NOTE: Use caution when removing the bread from the pans, otherwise a lot of the cinnamon-sugar mixture will come off.

 

 

NOTE: If you want the bread to have a rounded top, consider adding an additional one-half to one cup of flour. This will help the bread to raise without caving in.

 

^© Can’t Stay Out of the Kitchen

Keyword bread, breakfast, cinnamon, cinnamon chips, cinnamon rolls, gluten free

Tried this recipe?Let us know how it was!

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!

You may also enjoy these delicious recipes!

Pie Crust Cinnamon Rolls

Cinnamon Roll Banana Bread

Gluten Free Cinnamon Chip Pancakes

Gluten Free Cinnamon Roll Bread

Teresa Ambra

Delicious gluten free bread recipe reminiscent of home-baked cinnamon rolls. This one includes pecans, cinnamon and cinnamon chips for an explosion of flavor that will knock your socks off! If you enjoy Cinnamon Rolls, you'll love it as bread too. Great for a company or holiday breakfast.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 24

Equipment

• 1 plate to mash bananas
• 1 fork to mash bananas
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• 1 nut chopper if nuts are not previously chopped
• 1 bamboo skewer or knife to check bread for doneness
• measuring cups
• measuring spoons
• 4 miniature 3 1/2×5" bread pans
• 2 small bowls
• 2 wire cooling racks
• 1 whisk

Ingredients

  

1x2x3x

BREAD

• 1 stick unsalted butter softened
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 large ripe bananas mashed
• 1 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups gluten free flour or Gold Medal unbleached all-purpose flour if not gluten intolerant
• 1 cup oat flour or substitute all purpose gluten free flour
• 1 cup pecans chopped (measure after chopping
• 1 cup cinnamon chips
• 1 tbsp. cinnamon
• 1/3 cup granulated sugar

GLAZE:

• 1 cup powdered sugar
• 1 tsp. vanilla extract
• 1-2 tbsp. water

Instructions

 

BREAD:

• Mash bananas on a plate with a fork; set aside.
• Mix butter, eggs, granulated sugar, vanilla, cinnamon, bananas, baking powder, baking soda and salt with an electric mixer until mixture is smooth.
• Stir in both flours, pecans and cinnamon chips with a wooden spoon until combined.
• Spoon into four miniature bread pans that have been heavily greased and floured with gluten free flour.
• Press bread mixture down with a spoon to smooth the surface.
• Combine 1 tbsp. cinnamon and 1/3 cup granulated sugar in a small bowl for topping.
• Sprinkle over top and press ingredients with hand gently into the surface of the bread.
• Bake at 350° for 45-60 minutes or until knife inserted in center comes out clean.
• Cool completely.
• 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.
• Drizzle with glaze.
• Allow glaze to set before cutting bread down into slices.

GLAZE:

• With a whisk, combine powdered sugar and vanilla with just enough water to make a thick glaze.
• Drizzle icing over cake.

Notes

NOTE: I recommend using Cup4Cup GF flour for this recipe. Coconut flour is NOT recommended.

 

 

NOTE: I found that regular baking powder and soda worked better than xanthan gum in the recipe as a leavening agent.

 

 

NOTE: For a moister bread, add an additional 1/4 cup of butter, oil or sour cream to the recipe.

 

 

NOTE: Be careful not to add too much water to the glaze or it will become so thin that it absorbs into the bread rather than looking pretty and staying on top of the bread.

 

 

NOTE: Use caution when removing the bread from the pans, otherwise a lot of the cinnamon-sugar mixture will come off.

 

 

NOTE: If you want the bread to have a rounded top, consider adding an additional one-half to one cup of flour. This will help the bread to raise without caving in.

 

^© Can’t Stay Out of the Kitchen

Keyword bread, breakfast, cinnamon, cinnamon chips, cinnamon rolls, gluten free

Tried this recipe?Let us know how it was!