Every year, Christmas at my grandma’s was a festival of flavors, but her swirl bread, oh, that was delicious. Fluffy, sweet, and with a beautiful cinnamon swirl, it was gone in minutes. What is gluten free? If you love cinnamon rolls, but want something a little more festive and less fussy, these are the ones for you. **gluten-free Christmas desserts** are it. The aroma alone will fill your kitchen with holiday cheer!

What is gluten free swirl bread?

What is a cinnamon roll loaf? What is essentially a sweet bread dough, swirled with an amazing filling, and baked until golden brown. The swirl isn’t just pretty, it ensures every bite is packed with flavor. What is gluten free Christmas dessert? What are cinnamon rolls? Less fuss, maximum impact, and totally delicious. What is something special, perfect for sharing (or not!)?

Why you’ll love this recipe?

What I love most about this swirl bread is that it tastes like a bakery treat, but it’s surprisingly easy to make at home. And since it’s gluten-free, everyone can enjoy it!

Flavor:The combination of cinnamon, sugar, and that soft bread texture is just heavenly. When you bake, the aroma will have everyone drooling.
Simplicity:Don’t let the beautiful swirl fool you. What are the steps to follow?
Cost-You probably have most of the ingredients in your pantry already. A few simple things come together to create something extraordinary.
Versatility: Serve it for breakfast, brunch, or dessert. It’s also fantastic toasted with a little butter. Or even better, dipped in coffee!

This recipe is similar to a gluten-free babka, but much simpler to execute. What is the best gluten-free bread I’ve ever tried?

How do I make gluten-free swirl bread?

Quick Overview

What is the process? Make the dough, prepare the filling, layer them together, create that gorgeous swirl, bake, and serve. What is waiting time? What is the beauty of this gluten-free Christmas dessert recipe? Don’t worry about perfection, just enjoy the process!

Ingredients

For the Main Batter: How do I make
* 2 1/4 cups gluten-free all-purpose flour blend (I always use Bob’s Red Mill 1-to-1 Baking Flour – it’s the most reliable!)
* 1/4 cup granulated sugar
* 1 teaspoon xanthan gum (omit if your flour blend already contains it)
* 1 teaspoon salt
* 1 packet (2 1/4 teaspoons) active dry yeast
* 1 cup milk (dairy or non-dairy, warmed to about 110°F)
* 1/4 cup unsalted butter, melted
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract

For the Filling:
* 1/2 cup unsalted butter, softened
* 1/2 cup granulated sugar
* 2 tablespoons ground cinnamon

For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons milk (dairy or non-dairy)
* 1/2 teaspoon vanilla extract (optional)

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and lightly flour (with gluten-free flour, of course! ) a 9×5 inch loaf pan. This is crucial; otherwise, the bread will stick. I also like to line the bottom with parchment paper for extra insurance.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour, sugar, xanthan gum (if using), salt, and yeast. Make sure everything is well combined. This even distribution helps the yeast activate evenly.

Step 3: Mix Wet Ingredients

In a separate bowl, combine the warm milk, melted butter, eggs, and vanilla extract. Set aside. The milk should be warm to activate the yeast without killing it. I usually microwave it for about 30-45 seconds.

Step 4: Combine

What is the best way to mix wet and dry ingredients in a bowl and mix until smooth. Do not overmix! Gluten-free doughs are different from regular dough, and overmixing can make them gummy. A few lumps are okay.

Step 5: Prepare Filling

In a small bowl, mix together the butter, sugar, and cinnamon until well combined. Add the salt and pepper to taste. How do I soften butter? If it’s too cold, microwave it for a few seconds, but be careful not to melt it completely.

Step 6: Layer & Swirl

On a lightly floured surface (again, gluten-free! ), roll the dough into an 11×12 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough. Starting from one of the long edges, roll the dough tightly into a log. Pinch the seam to seal. Gently transfer the dough roll to the prepared loaf pan. I usually make a slit down the center of the loaf with .25′′ sharp knife – this helps it bake evenly. I like to bake with fresh bread, but I don’t like the look of it. How do I make myself look extra pretty

Step 7: Bake

Bake for 45-55 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil. Every oven is different, so keep an eye on it. The internal temperature should be around 200°F (93°C).

Step 8: Cool & Glaze

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While it’s cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla. How do I extract (if using) until smooth. Once the bread is completely cool, drizzle the glaze over the top.

Step 9: Slice & Serve

What are the best ways to serve this bread warm? Is this good with coffee?

What is the best way to serve it?

This **gluten-free Christmas swirl bread** is versatile enough to enjoy at any time of day.

For Breakfast: Serve it alongside scrambled eggs and a fruit salad for a festive and filling breakfast. A strong cup of coffee is a must!

For Brunch: Elevate your brunch spread by slicing the bread and arranging it on a platter with berries and a dollop of whipped cream. Pair it with mimosas or sparkling cider.

As Dessert: Enjoy it as an after-dinner treat with a scoop of vanilla ice cream or a drizzle of chocolate sauce. A glass of dessert wine complements the flavors perfectly.

For Cozy Snacks: Slice the bread and warm it up in the microwave for a few seconds. Serve it with a warm beverage like hot chocolate or mulled cider. This is my go-to on chilly evenings!

My family loves to have this as a special treat on Christmas morning. It’s become a tradition, and the smell alone brings back so many happy memories.

Top Tips for Perfecting Your Gluten-Free Christmas Swirl Bread

Here are some tips I’ve learned over the years to help you make the perfect swirl bread:

Gluten-Free Flour Blend: Not all gluten-free flour blends are created equal. I highly recommend using Bob’s Red Mill 1-to-1 Baking Flour. It consistently produces the best results. If you use a different blend, you may need to adjust the liquid.

Yeast Activation: Make sure your milk is warm, not hot, when you add the yeast. Hot milk will kill the yeast, and your bread won’t rise. The ideal temperature is around 110°F (43°C).

Dough Handling: Gluten-free dough can be a bit sticky. Don’t be afraid to use extra gluten-free flour to dust your surface and hands while rolling and shaping the dough.

Swirl Technique: For a more defined swirl, make sure to roll the dough tightly when forming the log. Pinch the seam firmly to prevent the filling from leaking out during baking.

Baking Time: Keep an eye on the bread while it’s baking. Every oven is different, and baking times can vary. If the top starts to brown too quickly, tent it with foil.

Cooling Time: Resist the urge to slice the bread while it’s still hot. Let it cool completely before slicing to prevent it from becoming gummy.

Glaze Consistency: Adjust the amount of milk in the glaze to achieve your desired consistency. For a thicker glaze, use less milk. For a thinner glaze, use more.

I’ve found that adding a pinch of salt to the glaze really enhances the sweetness. It’s a little trick that makes a big difference!

Storing and Reheating Tips

Here’s how to keep your **gluten-free Christmas swirl bread** fresh and delicious:

Room Temperature: Store the bread in an airtight container at room temperature for up to 2 days. This works best if you plan on enjoying it soon.

Refrigerator Storage: For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to 5 days. This will help prevent it from drying out.

Freezer Instructions: To freeze the bread, wrap it tightly in plastic wrap and then in foil. Store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

Glaze Timing Advice: If you plan on storing the bread for more than a day, it’s best to glaze it just before serving. This will prevent the glaze from becoming sticky.

To reheat, simply warm a slice in the microwave for a few seconds or toast it in a toaster oven. It’s delicious either way!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is specifically designed to be gluten-free. Just make sure you use a high-quality gluten-free flour blend, like Bob’s Red Mill 1-to-1 Baking Flour.

Do I need to use xanthan gum?

If your gluten-free flour blend already contains xanthan gum, you can omit it. If not, adding xanthan gum helps to bind the dough and give it structure.

Can I use a different type of milk?

Yes, you can use any type of milk you prefer, including dairy or non-dairy alternatives like almond milk, soy milk, or oat milk. Just make sure it’s warmed to the correct temperature before adding the yeast.

Can I add nuts or other spices to the filling?

Absolutely! Feel free to customize the filling to your liking. Chopped nuts, raisins, or other spices like nutmeg or cardamom would all be delicious additions.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the bread with powdered sugar or drizzle it with melted butter. You could also make a simple cream cheese frosting for a richer topping.

Final Thoughts

This **gluten-free Christmas swirl bread** isn’t just a recipe; it’s a memory in the making. It’s about the warm, comforting aroma filling your kitchen, the joy of sharing something delicious with loved ones, and the satisfaction of creating something beautiful and tasty from scratch. It’s a special treat that everyone can enjoy, regardless of dietary restrictions. And it truly embodies the spirit of the holidays. If you enjoyed this, you might also like my gluten-free gingerbread cookies or my gluten-free apple crisp! Happy baking, and I can’t wait to hear how yours turns out! Share your photos and variations in the comments below!