Gluten Free Cinnamon Pecan Bread

One thing I miss after going gluten free is a good cinnamon bread - the kind you get in a bakery with the cinnamon sugar swirl running through it.  I prefer to make as many of our foods at home as possible - that way we know exactly what went into it from beginning to end.  I could probably buy a gluten free cinnamon raisin bread from a grocery, but often times there are ingredients in there that we try to avoid in our foods for various reasons. 

That being said, one day I mentioned to a friend that it would be nice to create a recipe for a cinnamon swirl bread. I decided to use our gluten free dinner roll recipe and see how it worked.  Although it rose quite a bit (definitely doubled in size), as it cooked, it fell quite a bit and was a bit more solid and a lot less light and fluffy than I had hoped.  BUT - it was GOOD!  The flavor was wonderful and it only lasted until the next morning! Was it like what you would get as a "normal" loaf of cinnamon swirl bread? No. To be honest, it wasn't really close.  Instead, it had it's own distinct texture and flavor and was a unique pastry all its own.

Mix up one batch of Gluten Free Dinner Rolls dough.  Prepare a loaf pan by oiling or buttering the inside and lining with parchment paper.  Sprinkle a sheet of parchment liberally with Gluten Free Flour.  With wet hands, shape the dough into a rectangle.  You may also try to roll it between two sheets or parchment, but I find it easier to spread with my hands.  When it is about 1/2 inch thick, sprinkle with cinnamon and sugar mix, then nuts. Roll up gently, and place in your pan.  Allow to rise and bake until done!  Allow to cool for a bit, then serve warm, or allow to cool fully and serve room temperature.  ENJOY!

(More detailed instructions are available in the captions of the photos)

After pressing into a rectangle shape approx 1/2 inch thick or rolling out the dough between two sheets of parchment, sprinkle all but the last couple of inches with a cinnamon and sugar mix. I used 1 Tbsp Cinnamon, and about 1/2 cup of sugar. We prefer things less sweet, while you may wish it more sweet.

After sprinkling with cinnamon and sugar mix, sprinkle with chopped nuts of your choice.

This was the hard part because some spots stuck to the paper in spite of all the flour sprinkled on it. Starting at the cinnamon end, roll carefully, and make sure to pinch the edges and ends tightly. Carefully place in your prepared pan. Allow to rise 1-2 hours, until doubled. Bake in a 400 degree oven for 30-40 minutes. Being careful not to allow it to over cook. Brush with melted butter and allow to cool. Slice and serve.