When the sky is still a soft gray and the world feels quiet, sometimes the best way to start the day is with something warm and a little bit sweet. This gluten free yeast cinnamon bread brings that moment to life—its tender crumb and gentle cinnamon swirl filling the kitchen with a scent that’s hard to resist.
I remember the last time I made this bread. The dough was just sticky enough that I hesitated rolling it out, worried I’d tear it, but it held together better than I expected. The cinnamon-sugar filling melted into the soft dough as it baked, and by the time it was ready, I was already thinking about that first slice. My kitchen wasn’t perfectly tidy, and I forgot to set the timer once, so I peeked in a little early, catching the golden crust forming just right. That small imperfection made it feel even more real—like the bread was part of my day, not just a recipe to follow.
And when I finally sat down with a thick slice, still slightly warm, the combination of flavors was exactly what I needed: a little sweet, a little spiced, and incredibly soft. It’s the kind of bread that’s perfect for mornings when you want to slow down, linger over coffee, or share a quiet moment with someone.
Why You’ll Love It:
- The soft, tender crumb that feels almost like a comforting hug with each bite.
- A cinnamon swirl that’s just sweet enough without being overwhelming.
- It’s simple—and that’s kind of the point—making it approachable even if you don’t bake often.
- Gluten free without sacrificing the classic yeast bread texture, which can be tricky to find.
- It does take some time to rise and bake, so it’s best for leisurely mornings or when you’ve got a little extra time to enjoy the process.
Now, if you’re worried about the yeast or the rising times, don’t be. The equipment you need is pretty basic—just a mixing bowl and a loaf pan will do. I usually serve this bread with a smear of butter or a drizzle of honey, but it’s lovely on its own too. Sometimes I’ve tried adding a handful of chopped nuts or raisins into the cinnamon filling, but I can’t say that’s a must; it just depends on what’s in the pantry.
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Gluten Free Yeast Cinnamon Bread
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
Description
A soft and flavorful gluten free yeast cinnamon bread with a tender crumb and a sweet cinnamon swirl. Perfect for breakfast or a cozy snack.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm almond milk (110°F / 43°C)
1/4 cup granulated sugar
2 large eggs, room temperature
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
2 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup brown sugar, packed
2 tablespoons unsalted butter, softened
Instructions
In a small bowl, combine the warm almond milk and active dry yeast. Stir gently and let sit for 5 to 10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the granulated sugar, eggs, melted butter, and vanilla extract until smooth.
Add the yeast mixture to the wet ingredients and stir to combine.
In a separate bowl, whisk together the gluten free flour blend, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing well after each addition until a soft dough forms. The dough will be slightly sticky.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 45 minutes, or until it has slightly puffed up.
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
In a small bowl, mix the brown sugar and softened butter to create the cinnamon filling.
Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle approximately 12 inches by 8 inches.
Spread the cinnamon filling evenly over the dough rectangle.
Starting from the longer side, tightly roll the dough into a log shape.
Place the rolled dough seam-side down into the prepared loaf pan.
Cover the loaf pan with a towel and let the dough rise for another 15 minutes.
Bake the bread in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Kitchen Notes: The loaf pan you use doesn’t have to be anything fancy. Just grease it well so the bread slides out easily after baking. This bread pairs wonderfully with a cup of tea or coffee, especially if you’re having a slow weekend morning. Sometimes I’ve swapped almond milk for oat milk or regular milk, and it still works fine, though the flavor changes a bit. If you want to experiment, try rolling in a pinch of nutmeg with the cinnamon for a little twist. And I haven’t tested freezing this loaf, but wrapping it tightly and thawing gently seems to keep it fresh enough for a day or two.
FAQ:
Can I use regular milk instead of almond milk?
Yes, regular milk works well if you don’t need it dairy-free.
What if I don’t have xanthan gum in my gluten free flour?
Some blends include it already, but if yours doesn’t, the bread might be a bit more crumbly.
Can I make this in a bread machine?
I haven’t tried that, but the dough’s a bit sticky, so it might need some adjustments.
Give this bread a try when you want to treat yourself to something cozy and homemade. It’s a small way to add a little calm and sweetness to your day.