Gluten Free Cinnamon Roll Bread

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Gluten free cinnamon roll bread with a sweet cinnamon sugar swirl and crumble. Drizzle cream cheese glaze over the top and bite into a little piece of heaven!

With Mother's Day coming up and my due date approaching, I felt that it was appropriate to whip together some cinnamon roll bread. I really needed to treat myself. I'm at that stage of pregnancy where picking up anything off the floor is a challenge and naps are a regular thing (and I never nap).

Something interesting I've noticed with cinnamon rolls is that they tend to be associated with Christmas. I just find that funny because I've always enjoyed a warm cinnamon bun with a hot cup of coffee no matter what time of year. It's that one time of day where (if I get up early enough) I can enjoy some peace with a sweet bite of heaven.

While I love cinnamon rolls, I wouldn't be able to share them with my family due to gluten allergies. So this is my way of making them more accessible. And the nice thing is that there is no yeast involved!

What I love about this recipe (that you aren't typically able to do with cinnamon rolls) is the cinnamon sugar crumble that goes on top. It reminds me of coffee cake slightly with it's little sugary crunch that is oh-so-satisfying.

What You Will Need

Cinnamon Roll Bread

3 cups almond flour blanched

1 tsp salt

1 tsp baking soda (fresh)

2 egg whites

2 eggs

2 tbsp lemon juice

⅛ cup coconut oil room temperture

1 tsp vanilla extract

¼ cup raw honey

½ cup room temperature water (more if needed)

Cinnamon Filling and Crumble

½ cup coconut sugar

1 tbsp ground cinnamon

2 tbsp butter softened and cut into slices

½ cup almond flour blanched

Cream Cheese Glaze

¼ cup cream cheese

1-2 tbsp whole milk

¼ cup raw honey

How to Make Cinnamon Roll Bread

Preheat the oven to 300°F.

Mix together the almond flour, salt, and baking soda. Set aside.

Meanwhile, whisk together the egg whites, eggs, lemon juice, vanilla extract, coconut oil, and honey.

Slowly add the dry ingredients into the wet ingredients while continuously mixing.

Slowly add water to the batter while mixing, about a half cup.

In a separate bowl, combine the cinnamon and coconut sugar.

Spoon half of the batter into a loaf pan.

Sprinkle a couple tablespoons of the cinnamon sugar onto the first half of batter. Gently fold the cinnamon sugar into the batter. Repeat this step with the second half of the batter.

Remove 2-3 tablespoons from the remaining cinnamon sugar and set aside (this will be for sprinkling on top of the bread).

Add the rest of the cinnamon sugar to a food processor along with the almond flour and butter. Pulse until a crumble forms. If needed, add more almond flour to get a crumble texture.

Sprinkle the crumble on top of the bread and sprinkle the reserved cinnamon sugar on top of the crumble.

Bake for 1 hour or until a toothpick comes out clean.

Remove the loaf from the oven and let it cool for 10 minutes.

Meanwhile, whip together the cream cheese, milk, and honey. Add more milk to thin the glaze if needed.

Drizzle the glaze over the bread and cut the bread into slices.

Enjoy the bread while warm and drizzle a little extra glaze over each slice.

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