Easy Gluten-Free Cinnamon Bread with Glaze

Gluten-Free cinnamon bread recipe is quick and easy way to get a cinnamon roll fix without the effort! This gluten free cinnamon swirl quick bread takes minutes to throw together, even with a sweet crumble topping and gooey vanilla glaze!

gluten free cinnamon bread with crumble topping

If the mood for doughy soft gluten-free cinnamon rolls, but want to put in the least amount of effort? This gluten-free recipe for cinnamon bread is an easy quick bread that requires no kneading, rolling, or time to rise!

Just like this easy gluten-free banana bread recipe, it’s as easy as mix, dump and bake! An extra boost of flavor comes from the cinnamon swirl waving throughout and a thick streusel crumble topping.

After baking drizzle the warm bread with an ooey gooey vanilla glaze, slice and enjoy! Gluten-free cinnamon bread makes a delicious GF breakfast, snack, or gift!

ingredient notes

The only speciality ingredients required to make this quick gluten free cinnamon bread are gluten-free flour and buttermilk. To keep the recipe affordable, just like all the recipes included in my gluten-free cookbook and on the site, an easy modification is included to make buttermilk at home.

• Oil – Use vegetable, canola, or melted coconut oil
• Gluten-free all purpose flour – I use and recommend Cup 4 Cup gluten free flour for al my baking recipes, especially for GF breads like soft gluten-free sandwich bread and gluten-free rolls.
• Buttermilk – For dairy-free gluten-free cinnamon bread, see the dairy-free adaptations below. Also use this substitution if you do not have buttermilk on hand.
• Butter – Used for streusel topping, but for dairy-free this can be replaced with vegan butter sticks.

How to make Gluten-free cinnamon bread recipe

To make this cinnamon swirl bread recipe, just dump the ingredients in a bowl, stir, swirl, and bake!

Make a simple streusel topping by adding a touch of softened butter and flour to the cinnamon / sugar mixture. If desired, you can also drizzle on an easy glaze frosting after the bread has cooled.

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. First, begin by preheating 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.
2. Next, 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 and set aside.
3. Stir the liquid ingredients into the dry ingredients until just mixed and no flour pockets remain.
4. Layer half the batter on the bottom of the prepared pan. Sprinkle the top with half the cinnamon sugar mixture. Use a knife to swirl the cinnamon into the batter.
5. Top the cinnamon sugar layer with the remaining quick bread batter.
6. For the streusel topping, add a teaspoon of flour and 1/2 tablespoon softened butter to the remaining cinnamon sugar mixture. Use a fork to combine thoroughly. Sprinkle the crumbles on top of the bread. Use a knife to swirl in gently.
7. Bake 50-55 minutes, or until a butter knife inserted in the middle comes out without wet dough.
8. Lastly, cool in the pan for 10 minutes and use the parchment paper to lift the bread out onto a cooling rack. After cooling, mix together the powdered sugar, milk, and vanilla extract for the glaze frosting and drizzle on top.

storing / freezing

Gluten-free cinnamon 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.

Cinnamon Raisin bread

To make gluten free cinnamon raisin bread recipe stir in 1/2 cup raisins into the bread dough before layering in the pan with the cinnamon sugar mixture.

Dairy-free modifications

If you are looking for a gluten free dairy free cinnamon bread, you can adapt this recipe with a simple adjustment.

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.

Recommended gluten free flour

Unfortunately, not all gluten free all purpose flours are created equal. While different brands perform well in different types of recipes, I find Cup4Cup gluten free flour performs the best when baking gluten free bread recipes.

To read more about how gluten free flours compare and find the best one for you, check out my best gluten free flour article.

Buttermilk Substitution

Instead of buttermilk add 1 tablespoon vinegar to a liquid measuring cup. Add enough milk or non-dairy milk to reach the 1 cup mark. Stir and let sit for 5-10 minutes. Proceed with recipe as written.

Regular milk may be substituted, but you will lose a bit of moisture and tangy flavor.

Recommended baking pan

Using an 8X4 bread pan makes a nice domed top with a lofty, moist bread underneath. If you only have a 9X5 loaf pan, that may also be used, but reduce the baking time by 5 minutes.

Lining pan with parchment paper

Instead of lining the loaf pan with parchment, you may simply grease the bread pan with cooking spray. However, when turning the bread out of the pan onto the cooling rack, you will lose some of the cinnamon streusel topping.

Like in gluten-free apple bread recipe, parchment paper aids in lifting the bread out of the pan to cool, rather than turning it over onto the rack.

How to know when bread is done baking

Baking with gluten free flour means baked goods take slightly longer to bake. 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.

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