Ingredients
Scale
- 2 1/2 cups gluten-free flour blend
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp xanthan gum
- 1 tsp salt
- 1 large egg
- 1 cup milk (or milk alternative)
- 1/4 cup melted butter
- 1 tbsp cinnamon
- 1/2 cup additional sugar for filling
- Powdered sugar for glaze (optional)
Instructions
- In a bowl, mix the gluten-free flour blend, sugar, yeast, xanthan gum, and salt.
- Add the egg and warm milk. Mix until a dough forms.
- Let the dough rise in a warm place for about an hour.
- Roll the dough into a rectangle about 1/4-inch thick and brush with melted butter.
- Sprinkle the cinnamon and additional sugar evenly over the rolled dough.
- Stack strips of the dough or cut into squares and arrange them in a greased loaf pan.
- Proof the dough for 20–40 minutes until puffy.
- Bake at 350°F (175°C) for 30–40 minutes, until golden and the center reads 190–200°F on an instant-read thermometer.
- Allow to cool slightly before serving, optionally drizzled with a glaze.
Notes
Use a scale for flour for consistent results. Proof yeast in warm liquid (100–110°F). Adjust baking times for convection ovens.
- Prep Time: 85 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free