Gluten-Free Cinnamon-Swirl Bread

1. Heat oven to 350 degrees F. Grease a 9×4″ loaf pan.
2. To proof yeast, in a mixing bowl, dissolve 2 tablespoons of sugar in the warm milk. Stir in yeast, allow to sit until foamy.
3. In a separate bowl, combine the dry ingredients – millet and corn flour; potato, corn, and arrowroot starch; non-fat milk powder; xanthan gum, and salt.
4. For the filling, combine the 5 tablespoons of granulated sugar and cinnamon.
5. When the yeast is foamy, whisk in the remaining 2 tablespoons of sugar, oil, whole eggs, and egg whites.
6. Blend the dry ingredients into the wet ingredients.
7. Spread approximately 1/4 of the dough into the prepared pan using an off-set spatula. Brush dough with 1/3 of the melted butter and sprinkle with 1/3 of the cinnamon-sugar filling. Repeat layers, ending with last 1/4 of the dough. Using a butter knife create vertical swirls through the layers. Smooth top of the dough using spatula.
8. Allow the dough to rice until is nearly at the top of the pan.
9. Bake for 30-35 minutes until golden-brown and loaf sounds hollow.
10. Remove loaf from pan and cool on a wire rake.