No-Yeast Apple Cinnamon Rolls Bread
This No-Yeast Apple Cinnamon Rolls Bread brings together the gorgeous spiral pattern of classic cinnamon rolls with the convenience of quick bread. Perfect for busy mornings, this recipe delivers warm, spiced apple goodness in significantly less time than traditional yeasted rolls.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Pastry Cutter
- Rolling Pin
- Sharp Knife
Ingredients
For the Dough
- 2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup butter cold, cubed (or dairy-free butter for vegan option)
- ¾ cup milk cold (almond or oat milk works beautifully as well)
- 1 egg large, beaten (or flax egg for vegan version)
- 1 teaspoon vanilla extract
For the Apple Filling
- 2 apples medium (Honeycrisp or Granny Smith), peeled and finely diced (about 2 cups)
- ½ cup brown sugar packed (coconut sugar offers a great lower-glycemic alternative)
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons butter melted
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- pinch cinnamon optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal. Measure all ingredients before beginning.
- In a medium bowl, combine the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Set aside to allow the flavors to meld while you prepare the dough.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, beaten egg, and vanilla extract. Pour this liquid mixture into the flour mixture and stir just until combined. The dough will be slightly sticky.
- Turn the dough onto a well-floured surface and knead gently just 4-5 times. Using a rolling pin, roll the dough into a rectangle approximately 12x16 inches.
- Brush the melted butter evenly across the rolled-out dough, leaving a ½-inch border along one long edge. Spread the apple filling mixture over the buttered dough, distributing it evenly.
- Starting from the long edge that has filling all the way to the end, tightly roll the dough into a log shape, pinching the seam to seal it.
- Using a sharp knife, carefully cut the log in half lengthwise, exposing the beautiful layers inside. With the cut sides facing up, twist the two halves together, maintaining the exposed layers facing upward for visual appeal.
- Transfer this twisted loaf to your prepared baking pan, tucking the ends under if necessary to fit. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the bread cools for 15 minutes in the pan, prepare the glaze by whisking together powdered sugar, milk, vanilla, and cinnamon until smooth. Adjust consistency as needed—it should be pourable but not too runny.
- Drizzle the glaze over the slightly warm bread and serve.
Notes
- For a more nutritious version, substitute half the all-purpose flour with whole wheat pastry flour.
- Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
- Freeze individual slices wrapped in plastic wrap for up to 3 months.
- For best results, dice apples into small (¼ inch) pieces for even distribution and proper cooking.
- Make ahead: Prepare the loaf through assembly, cover tightly and refrigerate overnight, then bake in the morning (may need 5-7 extra minutes baking time).
- Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
- Freeze individual slices wrapped in plastic wrap for up to 3 months.
- For best results, dice apples into small (¼ inch) pieces for even distribution and proper cooking.
- Make ahead: Prepare the loaf through assembly, cover tightly and refrigerate overnight, then bake in the morning (may need 5-7 extra minutes baking time).
Nutrition
Calories: 275kcalCarbohydrates: 45gProtein: 4gFat: 9gSodium: 185mgFiber: 2gSugar: 24g
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