I am in love with cinnamon. Truly, ground cinnamon is my favorite spice. It is so versatile for both savory and sweet recipes. I love adding it to my baking with chocolate to enhance the flavor and also add it into savory dishes as well. When I think of the ultimate sweet, and spicy treat, my mind goes to cinnamon rolls. There is something just so satisfying about the cinnamon sugar, gooey center and sweetness of the dough. If you haven’t gathered in the last 5 sentences, I love cinnamon sugar! My go-to recipe for yeasty cinnamon sugar is my gluten-free and vegan monkey bread, gluten-free and vegan cinnamon swirl bread, and even my gluten-free and vegan cinnamon rolls.
If I could eat cinnamon rolls everyday…I literally would but they are a lot of work. The rising, the yeast, the rolling the mess, it is a full production, even fro someone like me that bakes everyday! I had been brainstorming recipes and I knew that I wanted to make a quick bread, because quick bread recipe are one of my favorites genres to develop. There is something so satisfying about the texture and the ability to create unique flavors into sweet loaves.
After a few brainstorms, I decided I wanted this recipe to not be a coffee cake. Coffee cake is a delicious snacking cake, but they are in their own genre. I felt like this recipe needed the gooey center of a traditional cinnamon roll that would have you reaching for the corner piece. The soft and sweet center has the same sweet flavor of a yeasted cinnamon roll without the rising! Top with the cinnamon spiced icing and you will be smiling all day long!
Everything you love about cinnamon rolls but in quick bread form! Sweet and spicy with gooey cinnamon sugar ribbons topped with a sweet cinnamon glaze. Bake this delicious treat for an occasion without all the work of traditional cinnamon rolls!
1/2 cups of vegan butter
1 cup of granulated sugar
2 tsp of baking powder
1/2 tsp of salt
2 tsp of vanilla extract
1 cup of unsweetened dairy free milk or water (I like to use unsweetened cashew milk)
Preheat your oven to 350°F and grease your loaf pan with vegan butter
In a mixing bowl, cream your vegan butter and sugar together until lighter in color and fluffy
Next, add in your vanilla, baking powder and salt
Alternate adding the dairy-free milk and gluten-free flour until your batter has formed
In a separate bowl, stir your melted butter, sugar and cinnamon together to form a sugar paste
Pour half of your batter into your prepared loaf pan and spread it evenly with your rubber spatula
Spoon half of your cinnamon sugar mixture on top of your batter
Using a knife, gently swirl your sugar into your batter
Pour the rest of your batter onto of the sugar swirl and spread evenly with a spatula
Using your remaining sugar mixture, swirl your cinnamon sugar on top of your batter
Bake your quick bread in your heated oven for 55 minutes to 1 hour until a toothpick inserted comes out clean
While your quick bread is cooling, mix your glaze together until it forms a semi-loose glaze
Drizzle the icing on top of your loaf when your quick bread is completely cooled
Serve and enjoy!
* this recipe has only been tested with Bobs Red Mill Gluten-free Flour 1-to-1
Keywords: gluten-free and vegan cinnamon rolls, gluten-free and vegan cinnamon roll quick bread, cinnamon roll bread, cinnamon rolls
Look at the glaze!
One thing that sets this recipe aside from others is the sweet + spicy glaze! The added cinnamon gives the traditionally sweet glaze a little kick! The little pieces of ground cinnamon add to the color of the glaze giving it some life!
Go ahead and try it for yourself!
This is now my go to recipe for a brunch, sweet snack or dessert when I am craving cinnamon rolls! Give it a try yourself and tag me if you make it!
During sugar-free January, I couldn’t kick the craving for cinnamon. All I wanted to eat was cinnamon swirl bread and more specifically, this bread from Semifreddi’s back in California.
As a kid, my parents single-handily (not really) kept this bakery a float by our love of this cinnamon bread! My mom would break off the bread in big chunks and toss it in the microwave for a second to heat it up. It was delicately sweet, full of cinnamon and just so tasty that it would put a smile on my face!
On my instagram I reached out to the community and asked why we crave cinnamon. My friend Ali is a nutrition coach and wellness expert, she reponsed and said that cinnamon detoxes the body so it makes sense to why I was craving cinnamon on my sugar detox.
Does this mean that if you eat a cinnamon roll it eliminates the sugar? Nope, but it was a great learning for me because the reason that I set out on sugar-free January was to reset my hunger cues and become more in tune with my body. I truly felt like that month of 0 sugar really helped get my body in a groove again.
I set out on this recipe just to test it and see if it would work and guys…it did! The cinnamon bread of my gluten-free dreams is here for you! It is sweet, cinnamony and full of wonder! Let’s bake!
gluten-free, dairy free, sweet, cinnamony and full of flavor! with the perfect pull apart texture!
5 1/2 cups of gluten-free flour
1 1/2 cup of warm water (110°F)
1 packet of active dry yeast
3 tbsp of sugar (more for the cinnamon mix see below)
2 tsp of baking powder
2 egg whites
1/4 cup of sugar
1 tbsp of ground cinnamon
In a bowl add your 1 tbsp of sugar and your packet of yeast
Next pour into the same bowl your 1 1/2 cups of warm water
Whisk together and set aside for the yeast to activate for 5 minutes
In a bowl with a hand mixer or a stand mixer with the whisk attachment, whip your egg whites into medium stiff peaks about 6 minutes
Once your egg whites are medium stiff peaks, add the remaining 2 tbsp of sugar to the egg whites while your continue to whisk
Next add in your 1 tbsp of baking powder while you continue to whisk
Keeping your mixer on, pour your activated yeast water into the egg whites and sugar
Stop your mixer and add in your 5 1/2 cups of flour about 1 cup at a time with the mixer on low speed
Once combined your dough will still be tacky, since this is gluten-free flour it doesn’t look like traditional dough, toss about 1/4 cup of flour on top of the dough and using a spatula pull the dough away from the bowl with the flour you tossed on the top of the dough
Using that surface flour form the dough into a ball and set in a bowl to rise for 1 hour covered near a heat source *this is when I pre-heat my oven and toss the bread right next to the oven*
After the hour is up, your dough should have doubled in size, section the dough in quarters, flour your counter and gently press the dough in to about a loaf pan length rectangle that is about 1/2″ to 1″ thick, do that with the second half of dough
Gently sprinkle about 2-3 tbsp of cinnamon sugar mixture over each half that you just pressed out
Rolling each piece into a log, folding the cinnamon into the dough, you will end up with two cinnamon stuffed bread rolls
Gently, not to deflate the rise, fold the two pieces over eachother twice to form a twist
Place the twist into a greased and floured loaf pan
Sprinkle with 1 tbsp of the cinnamon sugar mixture and let the bread rise for 20 minutes
Once it has puffed a second time, place in your 350°F oven to bake
Bake for 1 hour, rotating half way through the baking
After tests and tests this recipe is ready! I can’t get over that gooey cinnamon swirl that just gets better the more you eat it! If you guys are more comfortable making it monkey bread style feel free to ball the dough and coat with cinnamon sugar, fill your pan and cook!
The big key to this recipe is allow it to rest after baking, this really sets the bread and let’s it finish baking in the pan.
I have been eating this bread non stop. Slicing it, placing it in the toaster and adding a little vegan butter. I MEAN DROOL! DELISH, OMG, GUYS!
That is all, please go make this bread and live out my childhood and gluten-free dreams!
A few years ago I randomly decided to test out a recipe for apple cinnamon bread. After 15 fails I was frustrated and posted when I had 96 follows on my website.
This summer I launched a new site, moved to another state, started a new phase of life and re-tested my apple cinnamon quick bread recipe. Not only did this bread need some delicate attention, it needed a new perspective on spices, bake time, rise time and more. Not to sound to philosophical but I feel like that is a metaphor for my life. Slowing down and breathing through the challenges rather than rushing to get it down. Age is beautiful in that it teaches you self patience.
Apple Cinnamon Quick Bread also taught me that same patience.
Not only is this bread sweet, spicy with tender apple chunks, it taste damn great with a big cup of tea on a cold winter day. The crumble just hits the spot and served warm makes you want to sing to the winter gods, because truly it’s that delish!
Quick Bread by definition is a quick style bread. No kneading, not proof time and no double rise. Banana bread is probably the most commonly known quick bread next to pumpkin (here and here) and lemon bread (recipe here). You can also try my true holiday quick bread recipe here for a Peppermint Chocolate twist on quick bread.
sweet, spicy and full of fresh apple flavor! this apple bread is bright and sweet, a great afternoon snack!
1/2 of a honey crisp apple cubed (I leave the skin on) approx. 1 cup of cubed apple
1/2 cup of semi soft vegan butter
1/2 cup of dairy alternative milk
1 cup of granulated sugar
1 tsp ground cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp nutmeg
pinch of salt
2 1/2 cups of gluten-free flour (I tested and use Bob’s Red Mill 1:1)
2 tbsp of soft vegan butter *not melted
2 tsp of brown sugar
pinch of ground cinnamon
4–5 tbsp of gluten free flour
Preheat your oven to 350°F and grease your loaf pan with vegan butter, then dust with 1 tbsp of gluten free flour, tap the excess flour into the sink
in a mixing bowl or a stand mixer, beat your butter with your sugar until creamy
add in your vanilla extract, cinnamon, nutmeg, salt and baking powder
once combined, add in your 1/2 cup of dairy milk alternative
the batter will be loose, so slowly add in your flour 1/2 cup at a time
once the batter thickens and is the texture of a loose cookie dough, remove from your standing attachment and using a rubber spatula fold in your cubed cup of apple
in your prepared loaf pan, pour your quick bread batter into the loaf pan
in a separate bowl, mix together your crumb, I use my fingers or a fork to keep bigger chunks of the crumble in tact
coat the top of the bread with the crumble and bake in the oven for 55 minutes to 1 full hour
at 55 minutes, insert a toothpick or a cake tester, if the insertion tool comes out clean or with a few formed crumbs your bread is done!
let your bread cool completely before slicing *or semi cool – I can never wait longer than 20 minutes!
eat and enjoy!
Keywords: gluten free apple bread, gluten free bread, vegan gluten free apple bread, fall bread
These bread styles are efficient, sweet and have a true crumb like a dense pound cake or a coffee cake. But hey, years ago they were classified as quick bread so we are running with this! Bread they are! And bread they will stay!
So this bread! It’s easy to make, full of delish spice, fresh apples and a crumb topping that is to die for. Make it for yourself for an afternoon snack or slice and eat for breakfast!
If you try out this recipe, give me a tag or a comment and tell me what you think! I love hearing from my fellow gluten-free & vegan bakers! Bake on!