Ever had a craving for cinnamon rolls, but no time to make them?  That’s what happened to me on Saturday… so I decided to come up with a cinnamon sweetbread recipe instead!

The result was seriously delicious: a lovely loaf of gluten free cinnamon sweetbread, that tasted a little like a challah, but with a strong autumn spice feel to it.

This recipe is incredibly easy to make and, of course, completely gluten free. 

The cinnamon bread is buttery and sweet, and almost feels like cake – but not quite!  It holds together beautifully and we ate slices of it for our Sunday morning breakfast, with a thin layer of raspberry jelly on it… delicious!

As with all my gluten free bread recipes, you can slice the loaf and freeze the slices… then pop them into your toaster one by one throughout the week, if you fancy a nice, rich piece of sweetbread, that has a hint of cinnamon 🙂

Hope you enjoy it as much as we did!

Ingredients:

For 1 loaf, baked in a 25 x 10 cm cake tin (just like this one)

• 250 ml water (not too cold)
• 200 ml milk (not too cold)
• 7 g dried yeast
• 100 g sugar (I used cane sugar)
• 75 g butter (at room temperature)
• 1 egg
• 500 g plain gluten free flour – I used Doves Farm plain white gluten free flour
• 10 g psyllium husk powder 
• 5 g salt
• 5 g ground cinnamon

Method:

• Place the water and milk in a big bowl
• Add the dried yeast and all the sugar
• Let it all stand for about 10 minutes to activate the yeast (see baking bread)

Please note: the above step is important!  The yeast needs to activate, or the bread won’t rise.  How fast the yeast activates depends on the temperature and level of humidity.  It will typically happen fast in the summer and be slower when it’s cold in the winter.

You will know the yeast is activated when you see small bubbles starting to form on the surface of the water/milk mixture.  If it doesn’t happen, place the bowl in the oven, with another bowl of boiling hot water next to it and then close the oven door – this will create a warm and moist environment that will activate the yeast.

• When the yeast is activated, add the butter, egg, gluten free flour, psyllium husk powder, salt and cinnamon.
• Use a hand mixer with kneading hooks to mix it all thoroughly, until the butter is fully blended into the flour
• Line the cake tin with some non-stick baking paper and put the dough into it.
• Let the dough rise – this will take between 30 minutes and an hour to rise, depending on the temperature and humidity level of the room.
• Bake in the oven for 30 minutes at 200°C.  After 30 minutes, take the loaf out of the tin, and bake for a further 10 minutes (this will make it nice and crusty all over).

Let the loaf cool down completely before slicing your bread.

Enjoy 🙂