Cinnamon Swirl Bread

Ingredients

• 3 cups Gluten-Free All-Purpose Flour Blend
• 1/4 cup Tapioca Starch
• 1/4 cup Granulated Sugar
• 2 1/4 teaspoons Instant Yeast
• 1 teaspoon Salt
• 1 teaspoon Xanthan Gum
• 1 1/4 cups Milk (warm)
• 4 tablespoons Butter (melted)
• 2 Eggs (large)
• 1 teaspoon Vanilla Extract
• 1/4 cup Butter (softened, for swirl)
• 1/2 cup Brown Sugar (packed, for swirl)
• 2 tablespoons Cinnamon (for swirl)
• 1 cup Powdered Sugar (for glaze)
• 2-3 tablespoons Milk (for glaze)

Instructions

1. 1

   In a large bowl, whisk together the gluten-free flour blend, tapioca starch, sugar, yeast, salt, and xanthan gum.

2. 2

   In a separate bowl, combine the warm milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.

3. 3

   Cover the bowl and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

4. 4

   Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

5. 5

   On a lightly floured surface, gently roll the dough into a rectangle about 12x18 inches. Spread the softened butter evenly over the dough.

6. 6

   In a small bowl, combine the brown sugar and cinnamon. Sprinkle evenly over the buttered dough.

7. 7

   Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal. Place the loaf seam-side down in the prepared loaf pan.

8. 8

   Cover the loaf pan and let it rise for another 30 minutes.

9. 9

   Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

10. 10

    While the bread is cooling, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled bread.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.