IT’S FINALLY HERE. The cinnamon roll bread of your dreams (and mine too!).
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! It’s healthy enough to enjoy for breakfast, yet still indulgent enough to feel like a treat. You know how I do.
Please allow me to introduce you to this Grain-Free Cinnamon Roll Bread. TOPPED WITH A VANILLA GLAZE. All caps necessary.
Truthfully, this could be one of my favorite bread recipes of all time. I know this because I can’t stop baking and eating it.
It’s moist, tender and infused with warm cinnamon spice and so delicious that it’s bound to become a forever family favorite.
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.
What’s In This Cinnamon Roll Bread?
- Almond flour: one of my favorite grain-free flours to bake with. The almond flour gives this bread great texture and flavor.
- Coconut milk: there is no oil or butter in this bread and the coconut milk helps to keep the bread moist. I highly suggest using full fat coconut milk for best results. If your coconut milk is separated, which often happens when it’s cold out, simply stick the can in a bowl filled with hot water so that the fat and water content melt back together.
- Pure maple syrup: my favorite natural unrefined sweetener to use. If you don’t feel like using pure maple syrup, honey will also work well.
- Eggs: you’ll need two eggs for fluffy texture in the bread.
- Vanilla: the one and only vanilla extract.
- Baking soda & apple cider vinegar: to help the bread rise!
- Cinnamon: a MUST for giving this bread that wonderful warm and cozy flavor.
Just look at that texture! I can’t stop staring at it. Or frankly baking this bread!
The Vanilla Glaze
Not only is the vanilla glaze for the cinnamon roll bread easy to make, but you’ll find yourself wanting to put it on just about anything and everything. Of course, the glaze is completely optional but I find that it adds a special touch to the bread and makes it taste even more like cinnamon rolls. All you’ll need is powdered sugar, coconut or almond milk and vanilla extract. Yum.
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!
How To Make Cinnamon Roll Bread Into Muffins
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! Don’t forget that delicious vanilla glaze.
This bread will last for a day or two on the counter, but after that I suggest wrapping it up and keeping it in the fridge. Cinnamon Roll Bread will freeze beautifully. Simply wrap the bread tightly with aluminum foil, then place in a freezer bag or stasher bag. Bread will keep in the freezer for up to 3 months.
More Delicious Grain-Free Treats:
Churro Peanut Butter Cookies from Little Bits of
Chocolate Banana Bread from the Whole Smiths
I hope your family loves this cinnamon roll bread recipe as much as mine does! Happy baking! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
Enjoy this recipe for my Cinnamon Roll Bread!
Cinnamon Roll Bread
For the Bread:
To Make the Bread:
- 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.
- Place all of the ingredients into your food processor, and blend until combined and a batter is formed, scraping down the sides as needed.
- 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.
- 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.
- Slice the bread and drizzle with the glaze. ENJOY!
To Make Muffins:
- Follow all of the same instructions above, only dividing the batter into a muffin tin lined with 12 parchment liners . Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
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.
PIN IT FOR LATER – Cinnamon Roll Bread:
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