Cinnamon Roll Bread

posted in: Sweet Treats | 0

This Cinnamon Roll Bread recipe took many, many attempts to get it justtttt right, but it was so worth the effort, because it turned out AMAZING! So good that I’ve already made 2 batches this week!

Cinnamon Roll Bread

I originally created this Cinnamon Roll Bread because I reallyyyyy wanted an actual gluten-free cinnamon roll (I mean, who doesn’t?!)…but making cinnamon rolls is a process and a half. It typically requires letting the dough rise, rolling it out…and all that jazz that ain’t nobody got time for. Sooo…here’s what I made instead! All the flavors of a cinnamon roll made into a DELICIOUS, grain-free and dairy-free bread, that’s SO easy to make!

I test the majority of my recipes on my training partners at my gym because they’re (brutally) honest, and super quick to tell me if something needs work. Being nice doesn’t help with recipe testing, so I’m thankful for their honesty…and I’ve grown some thick skin, haha. 😉 When I brought in the final test of this Cinnamon Roll Bread, everyone just about died over it! It turned out SO GOOD. Like, SO SO GOOD.

Cinnamon Roll Bread

This Cinnamon Roll Bread can also easily be made into muffins using the instructions below. If you are making muffins, I HIGHLY recommend using parchment muffin liners, as grain-free muffins tend to stick to regular liners, and losing half of your muffin is kinda the least fun. If you don’t have parchment liners on hand, I’ve heard that spraying regular liners with coconut oil works well too!

Cinnamon Roll Bread

I used organic powdered sugar (which uses tapioca starch instead of cornstarch) but you can easily make your own paleo-friendly powdered sugar as well! Also, coconut cream definitely works best for this recipe, if you don’t have it on hand, you could substitute it for full-fat coconut milk.

Cinnamon Roll Bread

Looking for more delicious grain-free treats? Be sure to check out my recipe index!

Cinnamon Roll Bread

Enjoy this recipe for my Cinnamon Roll Bread!

Cinnamon Roll Bread

Yield: 1 loaf or 8 muffins

Ingredients

Instructions

    To Make The Bread:
  1. Preheat your oven to 350 degrees. Line the bottom and two longer sides of a 8x4” bread pan with parchment paper , which will make the loaf much easier to remove. Grease the two unlined sides with coconut oil or ghee.
  2. Place all of the ingredients into your food processor, and blend until combined and a batter is formed, scraping down the sides as needed.
  3. Pour the batter into the lined bread pan and bake for 45-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Gently pull the bread out of the pan using the ends of the parchment paper, and place on a cooling rack.
  4. To make the glaze, place the powdered sugar into a small bowl and stir in the milk, 1 teaspoon at a time, just until a thick glaze forms. Stir in the vanilla.
  5. Slice the bread and drizzle with the glaze. ENJOY!
    To make muffins:
  1. Follow all of the same instructions above, only dividing the batter into a muffin tin lined with 8 parchment liners . Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Notes

No food processor? No problem! Simply place the dry ingredients into a medium sized bowl and stir with a fork to combine. Place the wet ingredients into a separate medium sized bowl and whisk to combine. Add the wet ingredients to the dry ingredients, and stir well to combine, using a spatula.

http://livinglovingpaleo.com/2018/02/13/cinnamon-roll-bread/

PIN IT FOR LATER – Cinnamon Roll Bread:

Cinnamon Roll Bread

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