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Best Gluten Free Cinnamon Bread Recipe

Two thick slices of gluten free cinnamon bread showing a rich, dark cinnamon swirl pattern on a white plate.
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Make this moist and flavorful gluten free cinnamon swirl bread at home. This recipe uses simple ingredients and provides clear steps for a perfect loaf every time.

Ingredients

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  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm milk (dairy or unsweetened almond milk for dairy free)
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups high-quality gluten free all-purpose flour blend (one containing xanthan gum is recommended)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • For the Swirl: 1/2 cup packed light brown sugar
  • For the Swirl: 2 teaspoons ground cinnamon
  • For the Swirl: 4 tablespoons unsalted butter, softened

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 105-115°F) with 1 teaspoon of sugar and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. In a large mixing bowl, whisk together the melted butter, 1/4 cup of granulated sugar, eggs, and vanilla extract until combined.
  3. Add the activated yeast mixture to the wet ingredients and mix well.
  4. In a separate bowl, whisk together the gluten free flour blend, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer or by hand until a thick, sticky dough forms. Do not overmix.
  6. Prepare the cinnamon swirl filling: In a small bowl, combine the brown sugar, 2 teaspoons of cinnamon, and 4 tablespoons of softened butter until crumbly.
  7. Grease and lightly flour a standard 9×5 inch loaf pan.
  8. Spread half of the dough evenly into the prepared loaf pan.
  9. Sprinkle the entire cinnamon swirl mixture evenly over the dough layer in the pan.
  10. Top with the remaining half of the dough, spreading it gently to cover the filling as much as possible.
  11. Cover the pan loosely with plastic wrap and let the dough rise in a warm place for 45 to 60 minutes, or until it has visibly increased in size.
  12. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising time.
  13. Bake for 45 to 55 minutes. If the top browns too quickly, loosely tent the pan with foil for the remainder of the baking time.
  14. Check for doneness by inserting a toothpick into the center; it should come out clean.
  15. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the best results with gluten free baking, use a high-quality gluten free all-purpose blend that already contains xanthan gum. If your blend does not contain it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • To make this dairy free, substitute the milk with unsweetened almond or soy milk and use a dairy-free butter alternative for the melted and softened butter amounts.
  • If you prefer a sweeter top, mix 1/2 cup powdered sugar with 2 tablespoons of milk and drizzle over the cooled bread.

Nutrition

Find it online: https://kingscook.com/gluten-free-cinnamon-bread-recipe/