Gluten-Free Cinnamon Swirl Bread: A sweet morning treat

One of our favorite things to do here is to take a recipe that we already love and turn it into something new and delicious. It keeps our creative juices flowing, and it’s a lot easier than starting from scratch. You start with a base recipe, then add fun twists to make it unique and different.

That’s what we did today. We took our beloved gluten-free sandwich bread and turned it into an epic loaf of gluten-free cinnamon swirl bread. Delicious, right?

If you know anything about making cinnamon swirl bread the traditional way, then you might be wondering how on earth this will work with gluten-free bread dough (or should we say batter?). Luckily, it’s actually quite simple!

We spread our Baker’s Cinnamon Filling in between two layers of our gluten-free bread dough, then simply swirled it around with a knife. While you don’t get that perfect internal swirl like you would with a rolled bread, you do get gorgeous cinnamon filling throughout each slice of bread. It really makes the best morning treat! Note: While Baker’s Cinnamon Filling doesn’t include gluten in its ingredients, it’s produced in a facility that’s not certified gluten-free.

So, ready to dive in? Let’s see how to make your very own loaf of gluten-free cinnamon swirl bread!
How to make gluten-free cinnamon swirl bread via @kingarthurflour

To start we’ll place the following ingredients into the bowl of a stand mixer (or large mixing bowl):

3 cups King Arthur Gluten-Free Flour
3 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum

How to make gluten-free cinnamon swirl bread via @kingarthurflour

Mix until combined, then with your mixer running on low, slowly pour in 1 cup of warm milk. The mixture will be crumbly at first, but once all the milk is added, it’ll come together.

Add 4 tablespoon of soft butter and mix until combined. Then beat in 3 large eggs one at a time, scraping down the bowl to incorporate any flour that may be sitting at the bottom. Beat on high speed for 3 minutes to make a smooth, thick batter.

Cover the bowl and let the batter rise for 1 hour.

How to make gluten-free cinnamon swirl bread via @kingarthurflour

Once the dough is almost done rising, prepare your cinnamon filling. Whisk together 1/2 cup of Baker’s Cinnamon Filling with 2 tablespoons of water until smooth and creamy.

If you don’t have our Baker’s Cinnamon Filling, Use this substitute: mix together 3 tablespoons melted butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon until smooth. No need to add water to this one – the butter provides the moisture.

How to make gluten-free cinnamon swirl bread via @kingarthurflour

Once the dough has risen, grease a 9″ x 4″ x 4″ pain de mie pan (or a regular 9″ x 5″ pan). Scoop half the dough into the pan, then layer with cinnamon filling. Top with the other half of the dough and, using a greased butter knife, swirl it around until the cinnamon filling is incorporated throughout the dough. Sprinkle with a bit more dry filling if desired, or simply with cinnamon sugar.

Cover the pan with the lid (or plastic wrap if using the regular pan) and let the dough rise until it’s within 1″ from the top, about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350ºF.

Bake the bread with the lid on (or with no lid if using the regular pan) for 38 to 42 minutes, until it’s golden brown and the crust is set.

Gluten-Free Cinnamon Swirl Bread via @kingarthurflour

Turn the bread out onto a cooling rack and cool completely before slicing. This bread is absolutely amazing when toasted and served warm with a little pat of butter. It’s a wonderful way to kick start the day!

Gluten-Free Cinnamon Swirl Bread via @kingarthurflour

Gluten-Free Cinnamon Swirl Bread via @kingarthurflour

Read, bake, and review (please) our recipe for Gluten-Free Sandwich Bread.

Print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She’s been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Ricardo Neves Gonzalez- Petrópolis, RJ, Brazil

    Nice way to add new flavor to gluten free breads!
    I really will test this option. Sounds really gooood!

    Reply
    1. The Baker's Hotline

      When using active dry yeast, it’s best to proof or soften before starting the recipe. Use 1/2 cup water from the recipe, the active dry yeast and a pinch of sugar. In 10 minutes, you’ll be good to go (or continue the mix and bake!). Happy baking! Irene@KAF

    1. The Baker's Hotline

      It’s easy to save a recipe photo from the recipe page to Pinterest, as the Pinterest logo is right there beside the recipe. The Gluten Free Cinnamon Swirl recipe uses our Gluten Free Sandwich Bread as the base for the recipe, not the cinnamon swirl version, so sadly there’s no GF cinnamon swirl beauty shot to share. Wishing you well in your baking quest. Irene@KAF

  2. LaDonna

    This sounds and looks delicious. Can a bread machine be used for this recipe? My machine has a gluten free setting.

    Reply
    1. The Baker's Hotline

      If you have a gluten free cycle, then yes. The trick will be adding the swirl to the loaf in the bucket of the bread machine. Happy Baking! Irene@KAF

    1. The Baker's Hotline

      Margaret, adding extra eggs will help with the stability of the loaf, but it still needs some sort of ingredient for structure. If you can’t have xanthan gum, try looking into using guar gum instead. Bryanna@KAF

    1. The Baker's Hotline

      It sounds like you are looking for a quick bread recipe, Katie, which uses leaveners like baking powder and baking soda to make it rise. We’ve got great news; we have a plethora of gluten-free quick bread recipes to choose from. We don’t have one that is a cinnamon swirl bread recipe at this time, but you could certainly take the cinnamon filling recipe from this blog post and swirl it into something yummy like a banana or apple bread. You’ll be left with a no-yeast, gluten-free, cinnamon-swirl bread! Kye@KAF

  3. katy

    I use KAF recipe for gluten free flour. Do I use the same amount? I’ve noticed in other recipes that there is a difference. Also, can you post the weights of the ingredients? Thanks.

    Reply
    1. The Baker's Hotline

      Nora, try using either almond or soymilk for the liquid, and what about Earth Balance vegan baking sticks for the butter substitute? I’ve found that brand of “butter” works well in baking. Bryanna@KAF

  4. Karen

    So wish that King Arthur would publish a gluten free baking book. Love the recipes on their site but it would be nice to have them all condensed in a book.

    Reply
    1. The Baker's Hotline

      Thanks for your suggestion, Karen. Our amazing customer/bakers help us improve service to all. Happy baking! Irene@KAF

  5. Melissa D

    Please say there is a printable version of this!!! I’m trying to copy and paste onto a word document and having a heck of a time. Very annoying.

    Reply
    1. The Baker's Hotline

      Wheat flour and gluten free flour have different flavor profiles and performance properties, NBee, so yes, it would! Rather than play around with a conversion, we’d recommend trying one of our tested cinnamon swirl recipes that we’ve written for wheat flour like this one: http://www.kingarthurflour.com/recipes/cinnamon-swirl-bread-recipe Different ingredients and techniques, equally delicious! Mollie@KAF

  6. Jan

    Hello Alyssa,
    This cinnamon swirl bread recipe looks wonderful! I would need to make it egg and dairy free.To do this I usually bake using Energy egg replacer, and Earth Balance vegan buttery sticks. Do you have any suggestions?
    Thank you,
    Jan

    Reply
    1. The Baker's Hotline

      Jan, you can substitute a non-dairy milk like soy milk or almond milk for the milk in this recipe, and margarine for the butter. Using flax in place of the eggs works well. To replace the 3 eggs called for, use ¼ cup plus 2 tablespoons (1 1/2 ounces) flax meal (the more finely ground the better), blended with ½ cup plus 1 tablespoon water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. And for more information about making gluten-free recipes without eggs, please check out this blog post. Barb@KAF

    1. The Baker's Hotline

      We wouldn’t recommend it, Julie, as Measure for Measure is specifically designed to perform well as a 1:1 sub for wheat flour, and the formulations are not the same (even taking xanthan gum into consideration). For best results with yeast breads, we really recommend picking up a bag of our Gluten-Free Flour—we think you’ll find it’s worth it! Mollie@KAF

  7. Janice

    Please consider making a gluten free cookbook. Your recipes are great and it would be nice to have then all in one place to look through for ideas since so many people are new to gluten free baking.

    Reply
  8. Luke

    This looks great. If I wanted to freeze it and be able to pop it into the oven later on (think Christmas morning), when would the best time to stick it in the freezer? After the second rising? After the first?

    Thanks!

    Reply
    1. The Baker's Hotline

      Gluten-free yeast doughs are more challenging to freeze partway through the process, Luke, since they’re more like batters than doughs and don’t hold their shape well without support. If you wanted to start this loaf the night before, you could allow it to complete its second rise more slowly in the fridge overnight, rather than at room temp. That way it would be ready to bake first thing in the morning. If you want to make it further in advance, we’d suggest freezing the fully baked, cooled, well-wrapped loaf, rather than the unbaked dough. It should last well for up to a month this way, though it’s best enjoyed within a couple of weeks. Mollie@KAF

    1. The Baker's Hotline

      In any of our cinnamon raisin breads, Barbara, we add the raisins as is, no plumping first. In this recipe you could try either adding a thin layer on top of the cinnamon filling, relying on your knife swirling to distribute them; or adding them at the very end of mixing, before the dough is left to rise. If they don’t stay evenly distributed during that first rise, you can always redistribute before transferring the dough to the pan. Either way, enjoy! Mollie@KAF

Post a comment

Your email address will not be published. Required fields are marked *