Gluten Free Cinnamon Bread Recipes

GLUTEN FREE CINNAMON SWIRL BREAD

Steps:

• In a small mixing bowl, whisk together the sugars and cinnamon. Set aside.
• Preheat oven to 350 degrees and grease a standard 9"x5" loaf pan.
• In a large mixing bowl, whisk together the sugar, gluten free flour, baking powder, and salt. Make a well in the center of the mixture.
• In a medium mixing bowl, beat the egg. Add the milk, butter, and vanilla and stir until combined. Transfer the egg mixture to the well of the flour mixture and stir until just combined.
• Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon mixture over the batter. Pour the remaining batter over the cinnamon layer and top with the remaining cinnamon mixture.
• Using a table knife or spatula, draw lines through the batter, vertically and then horizontally, to swirl the mixtures together.
• Bake for 50-60 minutes or until the bread is browned and a pick inserted into the center comes out clean.
• Cool the bread in the pan for 10 minutes. Remove the bread from the pan and allow to cool completely on a wire rack.

HOMEMADE GLUTEN-FREE CINNAMON ROLLS

Steps:

• Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
• Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes.
• Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
• Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap.
• Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
• Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
• While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
• Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.

EASY GLUTEN-FREE CINNAMON ROLLS

Steps:

• Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
• Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
• Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
• Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
• Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

CINNAMON STREUSEL BREAD (GLUTEN-FREE)

Steps:

• Grease and flour two small loaf pans (8" x 4").
• Mix dry ingredients thoroughly in large bowl.
• Measure wet ingredients and have ready. You may require less than the above amount of milk, so keep it separate.
• Prepare topping by first blending the brown sugar and cinnamon. Once well mixed, reserve 1 tbsp of this mixture and set aside for use as topping. Add 1 tbsp butter to remaining mixture and blend until crumbly.
• Using an electric mixer, add liquid ingredients to the dry ingredients. You may require less milk, so add slowly. The consistency of the batter should be slightly thicker than cake batter and sticky.
• Use the mixer at medium and high speed until smooth, about 3 minutes.
• Split half to two-thirds of the mixture evenly between the 2 loaf pans.
• Sprinkle the streusel mixture into each loaf pan. Swirl gently into batter.
• Pour remaining batter into loaf pans, on top of the streusel swirl.
• Sprinkle reserved cinnamon/brown sugar mixture on top of each loaf.
• Bake bread at 350F for 40-45 minutes. Do not undercook. Check doneness with toothpick or cooking thermometer. Internal temperature should read 210-212F when done.
• Remove bread from oven and place on wire rack. Allow to cool for 5 minutes before removing from pan.