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This gluten free cinnamon bread is easily made by swirling some cinnamon and sugar between two layers of vanilla quick bread. There's no yeast to let rise like in traditional gluten free cinnamon rolls but your house will still smell amazing!
No matter how smoothly things seem to be going on busy mornings, eventually we'll end up having breakfast issues in my house. Once we get into a groove with a make-ahead breakfast that all 3 of my kids like and I feel reasonably good about, well I settled in to that groove.
As my kids got older, maybe I should have just let them just.eat.cereal. I was just never really willing to give up, though. Instead, I've always tried to clear the decks by serving up something nearly too good to reasonably be called breakfast, like this cinnamon swirl gluten free quick bread.
I can almost guarantee that, if you serve it for breakfast with some fruit you'll be like me. Surprise, surprise, there is not one complaint.
How to make all that cinnamon sugar quick bread texture
The layered and then swirled batter doesn't necessarily mean that the cinnamon-sugar mixture makes its way into every single nook and cranny of the quick bread. But it's not meant to.
The swirling makes for a perfectly craggy and nubby top, one that makes the whole business taste like the perfectly tender coffee cake which it basically is, after all. And spreads out the cinnamon-sugar just enough.
It's not nutritious like baked oatmeal cups, but it does remind me and my children alike that I can, in fact, make something that they love for breakfast. Sometimes, you just need a win.
Popular ingredient substitution suggestions
Dairy free
You should be able to replace both the buttermilk and the butter in this recipe. The buttermilk can be replaced with half (by volume) unsweetened nondairy milk (my favorite is almond milk) and half (by volume) unsweetened nondairy plain yogurt.
You can also make this swap with dairy-containing ingredients if you just don't have buttermilk. The butter should be able to be replaced with your favorite vegan butter.
I like Melt and Miyoko's Kitchen brands best. I would avoid Earth's Balance buttery sticks, since they're not my first choice for baking.
Egg free
In place of each of the 2 eggs, you can try using one “chia egg.” Place 1 tablespoon ground white chia seeds in a small bowl, add about 1 tablespoon lukewarm water, mix and allow to gel.
Cornstarch
If you can't have corn, try replacing the cornstarch with potato starch or arrowroot. If you're using an all purpose gluten free flour blend like Cup4Cup brand, which already high in starch, don't use the extra cornstarch. Replace it with an equal amount, by weight, Cup4Cup.
FAQs
How do you store the cinnamon bread?
Once the bread has cooled completely store it in a properly sealed container, or ziplock bag. Ideally keep the bread at room temperature as refrigerating the bread can dry it out.
Can I freeze the cinnamon swirl bread?
Yes, you can freeze the bread in slices, which are best stored wrapped individually in foil and frozen separately, or you can freeze the loaf as a whole and defrost it to enjoy in one go.
Can I reheat the bread?
Yes, slices of the cinnamon swirl are delicious when lightly toasted in the oven or toaster.
How to make gluten free cinnamon swirl bread
Gluten Free Cinnamon Bread
Ingredients
For the quick bread
- 1 ¾ cups (245 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for appropriate blends)
- 1 teaspoon xanthan gum, omit if your blend already contains it
- 10 tablespoons (54 g) cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter, at room temperature
- 1 cup (8 fluid ounces) buttermilk, at room temperature
- 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
- 1 teaspoon pure vanilla extract
For the cinnamon-sugar mixture
- ½ cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
For the (optional) glaze
- 1 cup (115 g) confectioners’ sugar
- 1 tablespoon milk, plus more by the 1/4 teaspoonful as needed
Instructions
- Preheat your oven to 350°F. Grease and line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan and set it aside.
Make the quick bread batter.
- In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients and add the butter, buttermilk, eggs, and vanilla, mixing to combine after each addition. The batter will be thick and fluffy.
Make the cinnamon-sugar mixture and assemble.
- In a small bowl, place the granulated sugar and cinnamon, and mix to combine well.
- Scrape half of the quick bread batter into the prepared loaf pan, and spread into an even layer with a wet spatula.
- Place half of the cinnamon-sugar mixture on top and shake into an even layer.
- Place the remaining batter on top followed by the remaining cinnamon-sugar mixture, in the same manner.
- Using a wet butter knife at an angle perpendicular to the bottom of the loaf pan, carefully swirl the batter in all directions. The top of the batter should be craggy and uneven.
Bake the loaf.
- Place the loaf pan in the center of the preheated oven and bake for 30 minutes at 350°F.
- Lower the oven temperature to 325°F, rotate the loaf pan 180°, and continue to bake until a toothpick inserted in the center of the loaf comes out with no more than a few moist crumbs attached, and the top is light golden brown and firm to the touch (about another 15 minutes).
- Remove from the oven and allow to cool in the baking pan for 15 minutes before transferring to a wire rack to cool completely.
Make the glaze.
- In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
- Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
- Drizzle the glaze in zigzag patterns all over the top of the cooled quick bread. Slice thickly and serve.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Nicole! Just a quick question about this recipe (it looks fabulous!)
All I have on hand right now is Cup 4 Cup blend. Since it is high in cornstarch, would I need to adjust the amount of cornstarch you call for in the recipe? Or just use Cup 4 Cup as is? Thank you for everything!
Good question! I would replace the cornstarch, gram for gram, with more Cup4Cup blend. It is very high in cornstarch, yes, so that’s the way to go!
I saw this and had to make it immediately! :) It takes like a cinnamon roll. VERY tasty! I shared at work and it was a huge hit!
Swoon! Oh my goodness, I feel like this would make a perfect birthday treat for my mom. Mmmm cinnamon swirl….
I have trouble mixing the softened butter into the dry ingredients by hand. I get unevenly distributed lumps. Should I be adding the other wet ingredients first?
It will work out, KB, I know it seems like it won’t, but as you add the other ingredients, it makes a nice, smooth batter. I do like to make sure my butter is super soft if I can, but I still get some lumps, too. They go away!
Make sure your butter is actually at room temperature before incorporating it, KB, and that your other ingredients are also at room temperature. If your eggs, for example, are cold, they will cause the softened butter to congeal. In baking, proper temperature is everything!
This freaking great. I’m Anneke’s daughter by the way. Wow wow wow. You were on point with this one. :) I’m making it again right now and I’m super excited. Amazing wonderful fantastic. Thank you very much.
That would be the dramatic joy of a 15 year old girl! She’s a delight, isn’t she? :)
You know I love it, Anneke!!!
Caroline, I wish I could hug you right now. You might not like it, but I’d force myself on you.
Can I make this using a bundt cake pan? My daughter really wants me to make this but I don’t have a loaf pan.
Hi, Jenn, Bundt cakes are a little tricky. You’d likely have to multiply the cake by at least 1.5, if not double it, and I honestly don’t know how it would turn out. Sorry!
Thanks Nicole. I decided to wait and I’m heading into the city for a bread pan. Do you use metal or silicone one?
This looks just like the Cinnamon bread my grandma used to make. I am so excited to try this. It will remind me of her. Thank you! :)
Aw, Dori, I was really close with my grandmother, too, so that strikes a chord. :)
I made this last night and served it this morning. It is so good that I can’t stop thinking about it! The texture of the cake is possibly one of the best things I have ever had. The kids want me to make it often enough that they get to have it a lot, but not quite so often that they get bored. That is a fine line that I am totally willing to walk with this one, I might just make it again for tomorrow!
If that’s not a rave review, Anneke, then I don’t know what is. So, so glad they loved it (and so did you)!
OMG – yesterday morning I was sorting through old recipes and came across my mother’s sour cream cinnamon swirl coffee cake recipe – yesterday afternoon while waiting in line at the Motor Vehicle office I caught up with my news feed and this lovely looking recipe appeared! I made it as soon as I got home – with 2 substitutions – 1) the filling was 1/2 brown sugar & 1/2 granulated sugar AND I added a handful of walnuts, chopped coarsely & 2) I did not glaze the finished loaf. It was amazing! It had the same taste and texture of my mom’s cake – even with using buttermilk instead of her recipe’s sour cream. This is a keeper – well, the recipe, that is – more than half of the loaf is gone this morning! Thanks Nicole!
That’s awesome, Grace! Love it when a recipe gets posted and made in the same day. Thanks for letting us know about your substitution. Sounds lovely, and how nice that it reminds you of your mom’s recipe. :)
My friends son is allergic to eggs. Do you have any suggestions on an egg substitute? Thanks!
I generally prefer a “chia egg” as an egg substitute, but I haven’t tried this with any substitutions so you’ll have to experiment. Maybe ask your friend!
She usually uses chia or flax. They are coming over tomorrow, so I wanted to surprise him with a baked good he could eat :-) I will use chia.
Thank you!