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Gluten-Free Cinnamon Raisin Swirl Bread

Published: November 24, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 40 Minutes
Serves Serves 2 loaves
Gluten-Free Cinnamon Raisin Swirl Bread
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Let’s not mistake this recipe, it is not a coffee cake. This is a gluten-free cinnamon raisin swirl bread and it toasts beautifully. All you have to do is add your favourite spread like cream cheese, marmalade, butter or your favourite jam.

This recipe makes two small loaves, so I recommend freezing one for another time. When it comes to gluten-free baking fresh is the best. As I am writing this post, I am enjoying this delicious bread toasted with a little grass-fed butter and my favourite vanilla rooibos tea. Aww so ADDICTING. I especially love the cinnamon raisin swirl it is sooo good, the swirl is not perfect, but that is not important, the bread is!

cinnamon bread gluten free

 

I must admit I love cinnamon, it brings back all the wonderful memories when I was growing up. Walking in the kitchen and smelling freshly baked cinnamon bread is just the best, especially when the cold weather hits. This is a recipe for 2 small loaves, do not attempt to make 1 big loaf the bread just doesn’t come out the same. And I recommend using the same gluten-free flour blend that I used in this recipe, I have not tried other blends, so I don’t know the results…sorry.

This cinnamon raisin swirl bread makes a perfect addition to Sunday brunch, enjoy! If you love cinnamon bread you will love these gluten-free cinnamon rolls! 

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Ingredients

  • FOR THE DOUGH
  • 2 cups warm milk (110 - 115 F)
  • 1/2 cup sweetener (I used coconut sugar), divided
  • 1 Tbsp. rapid rise instant yeast fast acting
  • 1/2 cup extra virgin olive oil
  • 2 tsp. Apple cider vinegar
  • 4 cups gluten-free flour blend (I used better batter) if your flour blend does not include xanthan gum add 1 teaspoon
  • 1 tsp. Himalayan salt
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. GF ground cinnamon
  • FOR THE SWIRL
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup sweetener (I used coconut sugar)
  • 1 Tbsp. GF ground cinnamon
  • 1 cup sulfite free raisins

    • Instructions

  • Mix milk and 1 tablespoon of sugar in a large plastic bowl. Sprinkle yeast over the surface, then add olive oil and apple cider vinegar
  • In a separate bowl whisk together flour, remaining sugar, salt, cinnamon, baking powder and baking soda
  • Slowly stir dry ingredients into wet mixture until totally combined. The dough will be wet and sticky. Cover with a tea towel and keep in a draft-free place for one hour until the dough rises to about 1 1/2 half time its volume
  • Lightly dust a clean surface with flour. Once the dough has risen, punch the dough down once. Roll into a large rectangle to about 1/2-inch thickness. Drizzle melted butter over the dough, using your hands to spread evenly. Sprinkle with sugar, cinnamon and raisins. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal
  • Cut the roll in half and place the rolls seam side down in 9 x 5-inch bread pans lined with parchment paper. Cover with a tea towel and allow the rolls to rise for another 40 minutes
  • Preheat the oven to 350 F and bake for 35 - 40 minutes until the crust is golden brown
  • Remove from the pans using the parchment paper onto a rack to cool


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