Gluten-Free Cinnamon Raisin Bread

Bake tender, fluffy gluten-free cinnamon raisin bread at home! Enriched dough with swirled cinnamon filling. Perfect for breakfast or toast.

You know that moment when you walk past a bakery and the warm, cinnamon-scented air practically pulls you inside? For years, I’d sneak past those windows feeling a little left out—especially when gluten-free options meant dry, crumbly disappointment wrapped in plastic.

But then I discovered something life-changing: making gluten-free cinnamon raisin bread at home that rivals anything in a professional bakery’s window.

The magic is in the enriched dough—those eggs and butter that make every slice tender and slightly sweet, almost cakey in the best possible way. This gluten-free sweet bread proves that you don’t need gluten to create something truly spectacular. The swirled cinnamon filling and plump raisins burst through every slice, and the twisted presentation makes it look like you spent hours fussing over it (spoiler: you didn’t).

Whether you’re toasting slices for Monday morning breakfast or gifting a loaf to someone special, this cinnamon swirl bread will absolutely earn you kitchen hero status.

Ingredients For Gluten-Free Cinnamon Raisin Bread

Ingredient	Amount
Enriched Dough Base
Whole milk	1¼ cups (300ml)
Large eggs, room temperature	2
Large egg whites, room temperature	2 (60ml)
Granulated sugar	1 cup (200g)
Instant yeast	2 tbsp plus 1½ teaspoon (24g)
Whole psyllium husks (optional)	2 tbsp (10g)
Gluten-free dough conditioner (optional)	1 tablespoon
Kim’s gluten-free bread flour blend	3½ cups (490g)
Baking powder	1¾ teaspoon
Salt	1 teaspoon
Butter, very soft or melted	¾ cup (1½ sticks / 169g)
Egg wash (1 egg + 1 tbsp water)	For brushing
Brown Sugar Cinnamon Filling
Light brown sugar	½ cup (100g)
Ground cinnamon	4 teaspoons
Raisins	1 cup (160g)

Instructions For Gluten-Free Cinnamon Raisin Bread

Step 1: Combine Your Wet Base

In the bowl of a stand mixer, pour the milk first, then add the eggs, egg whites, and yeast. The order matters slightly—it helps the yeast distribute evenly. Add the psyllium husks if using them (they add structure to gluten-free dough), followed by the granulated sugar.

Step 2: Layer in the Dry Ingredients

Add the dough conditioner if you’re using it, then the gluten-free flour blend, baking powder, and salt. Using the dough hook, turn the mixer to low speed and start combining everything into a shaggy mixture that comes together at the bottom of the bowl.

Step 3: Incorporate the Butter & Knead

Once everything’s combined, increase the speed to medium and slowly add your soft or melted butter. Let the mixer work its magic for 5 minutes—the dough will transform from looking rough and sticky into something smooth and elastic. You’ll actually see the change happening before your eyes.

Step 4: First Rise (The Patient Part)

Cover the bowl and place it in a warm, draft-free spot—your oven with the light on works beautifully. Let the dough proof for 2 hours until it’s roughly doubled in volume. The dough should look puffy and alive, almost like it’s breathing.

Step 5: Cold Fermentation (Overnight Magic)

Once it’s risen, pop that bowl into the refrigerator for at least 6 hours, preferably overnight. This step does something special: it develops flavor and makes the dough so much easier to work with. Chilled dough is your friend when shaping this beauty.

Step 6: Prepare Your Filling

While your dough chills (or while it’s rising), combine the light brown sugar and cinnamon in a small bowl. This fragrant mixture is pure cinnamon-swirl gold, and the aroma alone will make your kitchen smell like a high-end bakery.

Step 7: Shape Your Dough

Remove the dough from the refrigerator and knead it gently on a well-floured surface until smooth and all those air bubbles are released. Divide it in half—you’re making two beautiful twisted loaves. Roll each half into a large rectangle about ¼-inch thick (don’t stress about exact dimensions; just aim for consistency).

Step 8: Apply the Egg Wash & Fill

Brush each rectangle all over with your egg wash (that one egg whisked with water). Sprinkle generously with the brown sugar-cinnamon mixture, then scatter those plump raisins across the top. Press gently—you want everything to stick without squishing the dough.

Step 9: Roll & Twist

Roll each rectangle up tightly, jelly-roll style, sealing the seam by pinching it closed. Here’s where the magic happens: cut each roll in half widthwise, creating two equal pieces. Arrange them in a large X on your counter, then twist the ends together slightly—this creates that gorgeous twisted loaf presentation.

Step 10: Final Rise & Proof

Carefully place each twisted loaf into a prepared loaf pan, cover loosely with plastic wrap, and let them rise in a warm spot until they’ve nearly doubled and risen just over the rim of the pans. This usually takes about an hour, though it could take longer depending on your kitchen’s temperature. Man, oh man, watching these babies rise is almost as good as eating them!

Step 11: Bake with Two-Temperature Method

Preheat your oven to 400°F and bake the loaves for 15 minutes until they’re just starting to set. Then cover them with foil, reduce the temperature to 350°F, and bake for another 45–60 minutes. You’re aiming for an internal temperature of 190–200°F when you insert a thermometer into the center.

Step 12: Cool with Patience

Let your loaves cool in the pans on a wire rack—this prevents them from collapsing and allows the structure to set properly. Once completely cooled, you can slice and enjoy, or wrap them up for later. The aroma will be absolutely irresistible as everything cools.

Substitutions for Your Cinnamon Raisin Bread

Psyllium Husks Alternative

If you don’t have psyllium husks, your gluten-free cinnamon raisin bread will still bake beautifully—just increase the milk to 1⅜ cups and reduce by half if using psyllium husk powder instead of whole husks. The texture shifts slightly toward softer, but the enriched dough compensates beautifully.

Flour Blend Swap

Not married to Kim’s blend? Any quality all-purpose gluten-free flour with xanthan gum works wonderfully here. The key is choosing a blend specifically designed for yeast breads, not one formulated for quick breads or cookies. Bob’s Red Mill or King Arthur blends deliver similar results.

Milk Options

Whole milk is traditional and creates that richness, but you can substitute any plant-based milk you prefer. The healthy cinnamon raisin bread will bake the same way—just know that non-dairy options may result in a slightly less rich crumb.

Dough Conditioner Swap

This ingredient isn’t essential; it just helps with rise and texture. If you don’t have it, simply omit—your gluten-free sweet bread rises beautifully without it, though you might need to extend the rising time by 15–20 minutes.

Dried Fruit Variations

Love raisins but want variety? Swap them for dried cranberries, chopped dried apricots, or even chocolate chips for a different personality. The filling technique stays the same, and you’ll get those delightful bursts of flavor throughout.

Troubleshooting Tips for Perfect Results

Bread Turns Out Dense or Gummy

This usually means the internal temperature didn’t reach 190°F, or you sliced before it cooled completely. Gluten-free dough continues to set as it cools, so patience here is key. If it seems underbaked, return it to the oven for another 5–10 minutes.

Dough Seems Too Sticky to Handle

Well… if your dough feels like it’s fighting you, you’ve likely got one of two issues: either your flour blend is thirstier than expected, or your kitchen is warm. Add flour gradually (1 tablespoon at a time) if it’s too wet, or stick it back in the fridge for 20 minutes if it’s too warm to shape.

Cinnamon Swirl Isn’t Visible or Fills Are Leaking Out

Make sure you’re rolling tightly when you create your jelly roll, and don’t overload the filling—a generous sprinkle is better than a mountain. If filling leaks during baking, you can seal the seams more aggressively before rising.

Loaves Don’t Rise Much During Final Proof

Your kitchen might be cool, or your yeast might be getting tired. Try extending the rise time by 15–30 minutes and look for the dough to rise over the pan rim rather than watching the clock. The visual cue matters more than exact timing.

Crust Is Too Hard or Too Soft

A crispier crust means skipping the foil cover during the second bake. For a softer crust, wrapping the cooled loaf loosely in foil for storage keeps it tender. You’ve got full control here to match your preference.

Storage & Make-Ahead Strategies

Room Temperature Storage

Let your cinnamon swirl bread cool completely, then store it well-wrapped at room temperature for a few days. A bread box or airtight container keeps it fresh and prevents it from drying out. This method works beautifully if you’re enjoying it throughout the week.

Freezing for Long-Term Storage

Here’s my favorite trick: slice the cooled loaf, arrange slices in a single layer on a baking sheet, and flash-freeze for about 2 hours until solid. Then pack them into freezer bags or wrap them in plastic. They’ll keep for up to three months, and you can toast individual slices straight from the freezer.

Dough Prep Ahead

You can make the dough, let it rise for 2 hours, then refrigerate it for up to 24 hours before shaping and doing the final rise. This flexibility makes it easy to bake fresh bread on your own schedule, fitting into even the busiest weeks.

Serving Suggestions & Perfect Pairings

Slice this gluten-free cinnamon raisin bread warm and serve with a generous spread of butter or cream cheese for a breakfast moment that feels indulgent but completely wholesome. Toast it lightly and pair with your favorite jam, nut butter, or honey for something that tastes like pure comfort.

For special occasions like holiday mornings or weekend brunch celebrations, arrange thick slices on a bread board alongside fresh fruit and creamy spreads. The twisted presentation makes it feel fancy enough for company, yet casual enough for quiet mornings with your favorite beverage.

Looking for more morning magic? Explore our collection of easy gluten-free breakfast breads that transform your weekday routine into something special and memorable.

Variations & Dietary Adjustments

Dairy-Free Celebration Version

Substitute the milk with your favorite plant-based option and use vegan butter in place of regular butter. The gluten-free sweet bread bakes beautifully with these swaps, delivering that same tender crumb and cinnamon-swirl magic everyone loves.

Extra-Spiced Cinnamon Bread

If you’re a spice lover, add ¼ teaspoon of nutmeg and ⅛ teaspoon of ground cloves to your filling mixture. These warming spices complement cinnamon beautifully and create a more complex flavor profile that tastes almost gourmet.

Brown Bread Version

Swap half the gluten-free flour blend for a quality gluten-free brown flour mix to deepen the color and add nuttier notes. The texture shifts slightly earthier, and it pairs beautifully with breakfast or afternoon tea.

Kid-Friendly Lighter Filling

Some families prefer less intense cinnamon or love extra sweetness. Reduce the cinnamon to 2 teaspoons and increase the brown sugar to ¾ cup for a sweeter, milder filling that appeals to younger palates.

FAQs About Your Gluten-Free Cinnamon Raisin Bread

Final Thoughts on Your Gluten-Free Baking Journey

Making gluten-free cinnamon raisin bread at home proves that you don’t need to compromise on quality or flavor when you’re navigating dietary changes. This enriched dough delivers that bakery-quality crumb you’ve been craving, with cinnamon swirls and plump raisins that make every slice feel special.

Your first loaf might teach you something about your oven or your timing—and that’s completely fine. Every loaf you bake gets easier, and by your third time, you’ll be shaping these twisted beauties with the ease of someone who’s been doing it for years.

So gather your ingredients, set up your stand mixer, and get ready for your kitchen to fill with the most irresistible cinnamon aroma. You’ve absolutely got this—and trust me, the results are so worth the wait.