03 Jun 2019
gluten free cinnamon roll loaf

This recipe has been reposted with permission from Chef Kristen Torres.

Nothing truly beats waking up in the morning to the smell of fresh baked breakfast treats, and living a Gluten-Free lifestyle shouldn’t be holding you back. This recipe is almost as easy as popping open a tube of pre-made cinnamon rolls with the same delicious cinnamon sugar flavors you know and love.

Gluten-Free Cinnamon Roll


Cinnamon Loaf 

  • 1 Loaf Three Bakers Gluten Free Bread (white or cinnamon raisin)
  • 2 Eggs
  • 4 Tbsp Maple Syrup
  • 1/2 cup Milk
  • 2 tsp Vanilla
  • Heavy Dash of Flavor Gods Buttery Cinnamon Roll Seasoning (or a mixture of 1:1 cinnamon:sugar)


  • 1/2 cup Unsalted Butter, softened
  • 2 cups Powdered Sugar
  • 2 Tbsp Milk
  • 1 Tbsp Vanilla

gluten free cinnamon roll loaf


Preheat oven to 350 degrees Fahrenheit. While your oven is preheating, cube your entire loaf of bread and add to a food processor, do not pulse just yet.

In a separate bowl mix together all your wet ingredients, including your cinnamon sugar.

Pour the wet ingredients over your cubed bread in the food processor and allow to soften for about 5 minutes.

Once the bread looks pretty soaked through, go ahead and pulse until you achieve a wet dough.

Grease a 9” loaf pan and pour your dough in making sure to evenly distribute to all corners.

Bake until set and golden, about 30 minutes.

Allow to cool to room temperature so the icing does melt off.

Whisk all the icing ingredients together until smooth.

Ice your loaf and slice into 15 portions. ENJOY!

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