• Prep Time: 20 minutes
  • Cooking Time: 60 minutes
  • Serves: 24

Gluten Free Cinnamon Roll Bread

  • Recipe Submitted by on

 Ingredients List

  • 1 stick unsalted butter softened
  • 2 large eggs
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 4 large ripe bananas mashed
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups gluten free flour or Gold Medal unbleached all-purpose flour if not gluten intolerant
  • 1 cup oat flour or substitute all purpose gluten free flour
  • 1 cup chopped pecans
  • 1 cup cinnamon chips
  • 1 tbsp. cinnamon
  • 1/3 cup sugar
  • GLAZE:
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1-2 tbsp. water


Mix butter, eggs, sugar, vanilla, cinnamon, bananas, baking powder, baking soda and salt with an electric mixer until mixture is smooth.
Stir in both flours, pecans and cinnamon chips with a wooden spoon until combined.
Spoon into four miniature bread pans that have been heavily greased and floured with gluten free flour.
Press bread mixture down with a spoon to smooth the surface.
Combine 1 tbsp. cinnamon and 1/3 cup sugar for topping.
Sprinkle over top and press ingredients with hand gently into the surface of the bread.
Bake at 350° for 45-60 minutes or until knife inserted in center comes out clean.
Cool completely.
Use a narrow spatula to lift the bread out of the pan being careful not to tilt it too much so that the cinnamon sugar comes off the bread.
Drizzle with glaze.
Allow glaze to set before cutting bread down into slices.

Combine powdered sugar and vanilla with just enough water to make a thick glaze.
Drizzle icing over cake.

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