All the taste you love in a gluten free cinnamon roll in an easy to make quick bread, loaf cake.  Full of cinnamon, raisins, and topped with a cinnamon glaze.  Tastes like home in every bite!

My earliest memory of my dad involves a snowball, a mailbox, and my face.

My second earliest memory of my dad, the one that I prefer to remember, involves Sunday morning drives to our local bakery.

Each Sunday morning I would drive into town with my dad.  Our regular stop was the local, mom-and-pop bakery.  I was likely no more than four years old, but I remember the brown paneled walls, the smell of the freshly brewed coffee, and the smiling face of the woman who worked the counter like it was yesterday.  While my dad was busy placing our order, I would press my nose up against the glass display case.  Giant sprinkled cookies and pastries as far as the eye could see filled its shelves.  But each and every time my eyes always stopped to gawk at the same two items: the crumb cake and raisin buns.

I recall many a return drive home from the bakery, me in the backseat with a raisin bun nestled among a piece of waxed paper.  I would systematically unroll the bun into one long strand and pick out the raisins from the folds.  Then I would make my way to the center of the bun…the very best part, the part that would never fully unwind.  There lay a dense, sweet, cinnamon filling just waiting to be savored.  I’ve never found another treat like it.

Of late I have seen many people asking the question: “What food do you miss most since going gluten free?”

My answer is always the same:  Cinnamon Rolls.

A warm cinnamon roll simply takes me back to a happy place, the one I detailed above.  When I get my hands on one, I still unroll it and savor that dense middle.  Kind of makes me feel like a kid again!  I suppose that’s why they have such a special place in my heart.

I’ve never been very good at making yeasted breads.  I am still working to perfect a gluten free cinnamon roll recipe.  I know that there are many out there, but I am kind of stubborn and want to keep working and tweaking until I get my own just the way I want it.  I’ll keep you posted once I get there!

What I have perfected to my liking are a few cinnamon sugar inspired recipes, the first of which I am sharing with you today.

I really love making quick breads.  They are simple, straight-forward, and require no waiting time or use of my nemesis: yeast.

This recipe for Gluten Free Cinnamon Roll Raisin Quick Bread tastes like the real deal; it screams cinnamon roll in every bite.  I really believe that the secret to this bread lies in the use of buttermilk.  Using regular milk, almond milk, or an other milk alternative instead of buttermilk will greatly affect the outcome of this recipe.  Buttermilk is a bit tangy and acidic and creates an incredible texture in baked goods, especially quick breads like this one.  If you can tolerate dairy, use buttermilk!

I hope you will give this recipe a try.  Be sure to let me know if you do!

Gluten Free Cinnamon Roll Raisin Quick Bread
serves 8

1/2 cup avocado oil (or other mild flavored vegetable oil of your choosing)
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 eggs
1/2 cup buttermilk
1/4 cup sour cream
2 cups gluten free flour blend with xanthan gum (I used Bob’s 1 to 1 )
2 teaspoons double acting baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup raisins

Filling:
4 tablespoons granulated sugar
1 teaspoon ground cinnamon

Icing:
1 cup powdered sugar, sifted
1 teaspoon cinnamon
6 tablespoons heavy cream

Preheat the oven to 350 degrees.

Liberally spray a standard sized loaf pan (9″ x 5″) with cooking spray.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the avocado oil, 3/4 cup sugar, vanilla, and eggs until smooth.  Add in the sour cream and buttermilk, stirring to mix.

Mix in the flour, cinnamon, baking powder, and salt until combined.  Fold in the raisins.

You will be creating three layers within your loaf pan.  Divide your batter into thirds (each third measures out to 1/2 cup + 1/3 cup combined).  Spread one third of the batter into the prepared loaf pan.  Smooth with a silicone spatula.

In a small bowl stir together 2 tablespoons of sugar and 1/2 teaspoon cinnamon.  Sprinkle the mixture over the first layer of batter.

For the next layer, place dollops of batter (another third) on top of the cinnamon sugar like so:

Very gently and lightly spread the batter.

In a small bowl stir together the remaining 2 tablespoons of sugar and 1/2 teaspoon of cinnamon.  Sprinkle the mixture over the second layer of batter.

Place the last third of the batter on top, again scattering small dollops on top.  Gently spread the batter to the edges.

Bake for 60 minutes on the center rack of the oven.

Remove from the oven.  Run a butter knife around the edges to loosen.  Allow to cool in the pan for 15 minutes.  Remove the loaf from the pan and transfer to a wire cooling rack to completely cool.

Once the loaf has completely cooled (usually 3 hours or overnight), create the icing.

Place the sifted powdered sugar, cinnamon, and cream into a bowl.  Whisk together until smooth.  Drizzle the icing across the top of the loaf.  Allow to sit for 15 minutes to set (placing the loaf in the refrigerator helps).   Slice into 8 slices and serve.

 

 

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