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Gluten Free Cinnamon Roll Bread | Can't Stay Out of the Kitchen | awesome #bread that's reminiscent of eating #cinnamonrolls yet this one is #glutenfree! Great for a #holiday #breakfast. #pecans #cinnamonchips

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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
  

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
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