Sometimes you want cinnamon buns, but you don’t want to have to spend hours waiting for the dough to rise, then roll it out, then fill it and then wait for them to rise and bake. This gluten and dairy free cinnamon bun bread gives you all the flavors of cinnamon buns that take hours, but this version saves you so much time!
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine the flours, baking powder, sugar and salt. Dissolve the yeast in the warmed almond milk, then stir the milk mixture, applesauce, vanilla stevia extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together melted butter, brown sugar and cinnamon in a small bowl. Pour the mixture evenly on top of rested dough and swirl in with a spatula.
Place the pan into a cold oven, then set the oven temperature to 350ºF.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 30 minutes.
Combing the powdered sugar and water. Pour the icing over the bread and serve warm. Leftovers can be reheated in the microwave.
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Wonderful bread! Seriously tastes like cinnamon rolls and I seriously screamed with delight when I took it out of the oven. It was moist and delicious and looked just like your picture. I must say I used 2x the amount of cinnamon topping. Thank you for the delicious recipe!
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