Updated! My friend Sarena of The Non-Dairy Queen shared this great dairy-free, gluten-free cinnamon bun bread recipe with us nearly six years ago. I’ve missed the regular posting that she used to do, but I have a feeling that we’ll be hearing more from her soon. In the mean time, I wanted to give this old post a refresh and add it to our recipe section!
My goal with baking is to make things simple in technique, but taste like it was hard to make. I made this cinnamon bun bread a while ago, basing it on a recipe I saw on Baking Bites. I knew I had to recreate it gluten-free, so that my recently diagnosed Celiac household could enjoy it again. My whole family loves cinnamon, so anything that is swirled with warm cinnamon and dripping in icing is definitely a winner!
The cinnamon bun bread pictured is gluten-free, believe it or not! But since Sarena has tested this recipe with all-purpose flour too, I’ve included that option.
She has also tested it with a lower sugar option, using part stevia and skipping the icing. But if you are going for a full brunch-worthy indulgence, go ahead and drizzle it on!
Special Diet Notes: Cinnamon Bun Bread
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free (but a wheat option is included), nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian.
- ⅔ cup plain or unsweetened dairy-free milk beverage (warmed to 110ºF)
- 4 teaspoons rapid rise yeast
- 1 cup white rice flour*
- ½ cups gluten-free all-purpose flour*
- 2 tablespoons raw sugar**
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup applesauce
- ¼ cup egg whites or 1 large egg or 1 tablespoons flaxmeal mixed with 3 tablespoons hot water
- ¼ teaspoon apple cider vinegar (can swap in white vinegar)
- 15 drops pure vanilla stevia**
- ⅓ cup dark brown sugar
- 2 tablespoons dairy-free buttery spread (Sarena uses a Light one), room temperature
- 1 teaspoon ground cinnamon
- 1¼ cups powdered sugar
- 1 to 2 tablespoons water
- Lightly grease an 8×8-inch square baking pan.
- Dissolve the yeast in the warmed almond milk beverage, and let sit to proof. It should foam a bit. If it doesn't your yeast may be inactive.
- In a large bowl, combine the flours, sugar, baking powder, and salt.
- Stir the almond milk beverage mixture, applesauce, egg or egg alternative, vinegar, and stevia (if using) into the flour mixture. Mix well, until very smooth.
- Pour the batter into your prepared pan and let rest for 15 minutes.
- While the dough rests, mix together the brown sugar, melted buttery spread, and cinnamon in a small bowl.
- Pour the mixture evenly on top of rested dough and swirl it in with a spatula.
- Place the pan into a cold oven, then set the oven temperature to 350ºF.
- Bake for about 30 minutes, or until the cinnamon bun bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
- Let cool for at least 30 minutes before cutting the bread into thirds each way, to make 9 squares.
- In a bowl, whisk together the powdered sugar and water until smooth.
- Serve the cinnamon bun bread slices warm with the icing drizzled over top. Leftovers can be reheated in the microwave.
**If you don't wish to use stevia, omit it, increase the sugar to ⅓ cup and add ½ teaspoon vanilla extract with the wet ingredients.