Gluten Free Easy Cinnamon Roll Bread Recipe
Miss cinnamon rolls? How about a gluten free cinnamon roll bread, yeast free, no mixer needed.
Ingredients
Bread
2 cups Montana Gluten Free All Purpose Baking Mix (or Waffle Pancake Mix)
1 tbsp baking powder
¼ tsp salt
½ cup sugar
1 egg at room temperature
1 cup milk
2 tsp vanilla extract
⅓ cup plain Greek yogurt or sour cream
Swirl
⅓ cup sugar
2 tsp cinnamon
2 tbsp butter, melted and cooled slightly (can use water instead)
Glaze
½ cup powdered sugar
2 tsp cream or milk (as needed for consistency)
Directions
Directions
Preheat oven to 350 F. Butter or spray a glass loaf pan.
In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don't overmix it).
Bake for 45-50 minutes or until the center tests done with a toothpick.
Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.
Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.