Gluten-Free Cinnamon Roll Ribbon Bread

A gently sweet, yeasted gluten‑free loaf ribboned with cinnamon sugar and baked until golden. Slice it, toast it, and lavish it with butter to capture all the cozy pleasure of your favorite cinnamon roll. 

All the nostalgia of a cinnamon roll, baked into a sliceable loaf - 

The warm, sweet, bakery doorway aroma that makes you feel like you’ve stepped into a hug is something only cinnamon rolls can deliver. This Gluten-Free Cinnamon Roll Ribbon Bread captures that feeling in loaf form, giving you all the swirl, sweetness, and softness of a classic cinnamon roll without the fuss of shaping individual buns. It starts with a gently sweet, yeasted gluten-free dough that bakes up tender rather than crumbly, thanks to a balanced mix of moisture and structure. The magic happens in the middle: a buttery, cinnamon-sugar ribbon that melts into a caramel-like stripe, infusing the entire loaf with warmth and spice. As it bakes, the top turns golden and fragrant, the kind of scent that makes everyone wander into the kitchen asking when it’ll be ready. 

Slice it thick. Toast it until the edges crisp. Then lavish it with butter so it melts into every swirl and crevice. It’s the kind of simple pleasure that feels like a weekend morning, even on a weekday afternoon.

Gluten-Free Cinnamon Roll Ribbon Bread

1 ½ tsp. dry active yeast
1 cup warm water
½ cup powdered sugar
2 Tbs. butter, room temperature
1 lb. 6 oz. Bob’s Gluten-Free 1:1 Baking Flour (1 full bag)
¼ cup cinnamon sugar, divided

In a large bowl, mix together the yeast and warm water, allowing to bloom for about 10 minutes.
Add the powdered sugar and allow for a bit of further fermentation.
Next, add the room temperature butter and the flour, slowly mixing until fully combined.

Allow to rise for 1 hour.

Knead the dough and divide it into two halves.

Spray and sprinkle gluten-free flour over the bottom of a decorative loaf pan.

Place half the dough in the bottom of the pan.

Sprinkle with the cinnamon almonds and half the cinnamon sugar mix.

Top with the remaining gluten-free dough and then the remaining cinnamon sugar mix.

Bake for 30-45 minutes, until cooked through, and just beginning to brown.

Remove from the oven and cool for 30 minutes before inverting onto a wire rack to cool almost completely before slicing and slathering with warm butter!