This gluten-free cinnamon bread recipe is a quick and easy way to get a warm cinnamon roll fix without the effort! Even someone new to gluten-free baking can throw together this quick bread. Just mix, dump, and bake – no yeast, no rolling, no shaping, no effort. With 15 minutes prep you’ll have a bakery-style cinnamon swirl loaf, complete with a sweet crumble topping and gooey vanilla glaze!
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The Best Gluten-Free Cinnamon Bread Recipe
Need some easy baking wins? Then I suggest taking a deep dive into my no-fail gluten-free quick bread recipe collection. If you have a mixing bowl, spoon, and loaf pan you have everything it takes to make a fresh, homemade loaf of gluten-free cinnamon swirl bread with a crunchy, sweet streusel topping.
To get a flawless crumb texture that isn’t dense, gummy, or sink, I use my go-to simple GF baking tricks. When making high moisture breads like a GF cinnamon bread made with buttermilk or a fluffy and moist gluten-free apple bread I like to let the batter sit in the bread pan 10 minutes before baking.
Gluten-free all purpose flour blends have a harder time soaking up excess moisture, which quick breads have a lot of. The extra resting allows time for the liquids to full absorb in the starches so you have nice fluffy crumb structure without a sunken middle.
Typically cinnamon swirl breads are made similarly to cinnamon rolls. Instead of rolling and shaping the dough, this no yeast, no rise, quick bread uses a more straightforward method. Pour half the dough in the pan, sprinkle with cinnamon and sugar, top with more dough, then use a knife to swirl all together.
You get the same warm swirly experience with a bonus thick streusel crumble topping. After baking drizzle the bread with an ooey gooey vanilla glaze, slice and enjoy! This homemade cinnamon loaf is perfect for gifting, special breakfasts or brunches, or to welcome overnight guests.
This is amazing! I was just looking for an easy cinnamon bread without weird ingredients that I would have to go to the store for, but the outcome of this recipe is next level! My husband said he wants this around all the time. Highly recommend!
—Shelley
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Best way to prep for a heavenly cinnamon loaf
Preheat your oven to 350ºF. For best results, line a loaf pan with an oversized piece of parchment paper. This helps you lift the bread out of the pan to cool, while keeping the streusel topping in place. I like to use a 8X4-inch bread pan because it fills out the pan to make a nice domed top. If you only have a 9X5 loaf pan, that may also be used, but reduce the baking time by 5 minutes.
In a small bowl whisk together the buttermilk, egg, vanilla, and oil. In a large bowl whisk together the gluten free flour, sugar, baking powder, baking soda, and salt. Mix together cinnamon and sugar in another small bowl. Okay, you are ready to go!
Combine the dough
Here’s the easiest part! Stir the liquid ingredients into the dry ingredients until just mixed and no flour pockets remain. See, I knew you could do it!
Cinnamon layers
Layer half the dough on the bottom of the bread pan. Sprinkle with 3 tablespoons cinnamon sugar mixture. Set aside the rest for the streusel topping. Use a knife to swirl the cinnamon into the batter, then top with the remaining bread dough.
Crumb topping and bake
For the streusel topping, combine 1 tablespoon softened butter, 1 teaspoon of GF flour, and the remaining cinnamon sugar mixture. Sprinkle the crumbles on top of the bread then use the knife again to swirl in gently.
Let the dough rest for 10-15 minutes in the pan, then bake 50-55 minutes, or until a butter knife inserted in the middle comes out without wet dough. Cool in the pan for 10 minutes and then use the parchment paper to lift the bread out onto a cooling rack. Don’t forget the glaze! It’s the icing on the whole experience!
How Do I Know When My Bread Is Done Baking?
Baking bread with gluten free flour means it takes slightly longer to bake. The moisture takes longer to evaporate, so even if it looks done from the outside, it may still be undercooked inside.
I like to use something a little larger than a toothpick to check if the bread is done, like a butter knife or thicker cake tester to make sure the dough isn’t sticky inside. A small toothpick can be deceiving because it doesn’t go down far enough. If there isn’t enough time for the liquids to evaporate, you will end up with a dense, gummy or deflated loaf.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easy Gluten-Free Cinnamon Bread (No Yeast)
Ingredients
Gluten Free Cinnamon Bread
- 2 cups (292 g) gluten free all purpose flour, I recommend Cup4Cup gluten-free flour
- 1 ⅓ cup (267 g) granulated sugar, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (245 g) buttermilk, see recipe notes for dairy-free or substitute
- 1 large egg
- ¼ cup (55 g) oil, any preferred
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Cinnamon Streusel Topping
- 1 tablespoon butter, softened
- 1 teaspoon gluten free all purpose flour
Vanilla Glaze
- ¼ cup (30 g) powdered sugar
- 1 teaspoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. For best results, line a 8X4 bread pan with an oversized piece of parchment paper. This helps you lift the bread out of the pan to cool, while keeping the streusel topping in place. Otherwise, grease the loaf pan with nonstick cooking spray.
- In a large bowl whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt.2 cups gluten free all purpose flour, 1 ⅓ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a small bowl whisk together the buttermilk, egg, oil, and vanilla. Stir together cinnamon and remaining ⅓ cup sugar in another small bowl and set aside.1 cup buttermilk, 1 large egg, ¼ cup oil, 1 teaspoon vanilla extract, 1 tablespoon ground cinnamon
- Stir the liquid ingredients into the dry ingredients until just mixed and no flour pockets remain. Layer half the dough on the bottom of the prepared pan. Sprinkle the top with 3 tablespoons cinnamon sugar mixture. Set the rest aside for the streusel topping. Use a knife to swirl the cinnamon into the batter. Top with the remaining bread dough.
- To make the streusel topping, add the softened butter and 1 teaspoon flour to the remaining cinnamon sugar mixture. Use a fork to combine the butter in thoroughly. Sprinkle the crumbles on top of the bread. Use a knife to swirl in gently.1 tablespoon butter, 1 teaspoon gluten free all purpose flour
- Rest the dough for 10-15 minutes in the pan, letting the moisture absorb and building out the structure so it doesn't sink. Bake for 50-55 minutes, or until a butter knife inserted in the middle comes out without wet dough. Cool in the pan for 10 minutes and then use the parchment paper to lift the bread out onto a cooling rack. Pull down the parchment to allow air to circulate around the bread.
- After cooling, mix together the powdered sugar, milk, and vanilla extract for the glaze frosting and drizzle over the top. Allow the glaze to harden slightly before slicing.¼ cup powdered sugar, 1 teaspoon milk, ¼ teaspoon vanilla extract
Notes
dairy free adaptation
Instead of buttermilk add 1 tablespoon vinegar to a liquid measuring cup. Add enough non-dairy milk, such as almond milk, to reach the 1 cup mark. Stir and let sit for 5-10 minutes. Proceed with recipe as written. For the streusel topping, you have two choices. Either omit the butter and flour and simply sprinkle the remaining cinnamon sugar on top, or substitute solidified coconut oil or vegan butter in the streusel topping.Buttermilk substitute
Regular milk may be substituted, but you will lose a bit of moisture and tangy flavor. To make homemade buttermilk, add 1 tablespoon vinegar to a liquid measuring cup. Add enough milk to reach the 1 cup mark. Stir and let sit for 5-10 minutes.Storing Tips
This bread is best enjoyed within 1-2 days of baking. To store longer, cool the bread completely, slice, and then transfer to an airtight freezer bag up to 3 months. Pull the slices from the freezer as needed, thawing at room temperature or quickly defrost in the microwave. It’s best served slightly warm. Recipe adapted from Food.comThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Thank you Melissa, will try
My husband is diabetic so can’t use much sugar. Usually I sub With stevia mix. Will that work?
I tried the stevia with your blueberry muffin recipe but, sadly the muffins turned out like dry biscuits.
Ant advice?
Hi Marilyn,
This is tricky because, I’m sure you’ve realized, sugar adds moisture to the recipe which is why the muffins turned out dry. Just as a disclaimer I haven’t tried these things out with this recipe, but I think you should add something to replace the moisture. Perhaps add 1/4 cup unsweetened applesauce with the stevia. Other good moisture additives you can try with other recipes would be yogurt, mashed banana, or adding an extra egg. Hope this helps and if you decide to give it a go, let me know how it turns out!
Best,
Melissa
This is amazing! I was just looking for an easy cinnamon raisin bread without weird ingredients that I would have to go to the store for, but the outcome of this recipe is next level! My husband said he wants this around all the time. I did decrease the amount of sugar for the dough by half and it was still plenty sweet. Highly recommend!
Yay! These are all the things I strive for – just normal ingredients, great taste and texture. Glad you and your husband enjoyed it!
Best,
Melissa
I am totally confused now. your recipe calls for 1 1/3 cup of sugar divided; in your directions you put the 1 1/3 c sugar in with the flour mixture, then, your directions state the 1/3 c sugar be placed with the streusel; so is it 11/3 cup in the flour mixture and 1/3 cup in the streusel mixture for a total of 1 and 2/3 cups of sugar divided? Please would you help me with this confussion I would so much appreciate it.
Hi Jayna,
I’d be happy to help! You add 1 cup sugar into the bread and the remaining 1/3 cup goes in the streusel topping. The confusion is probably coming from the ingredient amounts being included under the recipe directions? There is no way I can specify that because it just adds what is in the recipe card. I will remove it entirely to avoid any other possible confusion! Thanks for the heads up!
Best,
Melissa
Thank you Melissa for responding! I made your cinnamon bread and we loved it! Will be making this often especially through the holidays!
So glad to hear, Sheila! Thanks for taking the time to let me know!
Best,
Melissa
This sounds amazing and I want to make it, however, the cinnamon swirl ingredients are missing. Could you please provide them and/or update the recipe?
Thanks very much!
!
Hi Sheila,
I always appreciate this heads up because sometimes things absentmindedly don’t make it in the recipe card! For this one, though, it’s in the written directions. It’s 1/3 cup sugar combined with the 1 tbsp. cinnamon. Thanks for reaching out!
Best,
Melissa