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Servings: 12

Weight Watcher Smart Points: 8

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Ready In: 45 Minutes


  • 1 ½ teaspoons active dry yeast
  • 1 cup almond milk, lukewarm (or milk)
  • 1 cup bread flour
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted (I used Earth Balance)
  • 2 tablespoons coconut oil, melted plus more to coat pan
  • 1/3 cup evaporated cane juice sugar
  • 2 teaspoon ground cinnamon
  • 1 cup quinoa flour
  • ¼ teaspoon salt
  • ¼ cup vital wheat gluten flour
  • ¼ cup water, lukewarm
  • 1 cup white whole wheat flour


  1. Preheat oven to 350 degrees
  2. Combine milk, water, and a tablespoon of sugar in a bowl
  3. Stir in yeast and set aside for 10 minutes, until bubble form
  4. Add coconut oil to wet mixture.Mix dry ingredients (flours, wheat gluten, sugar, cinnamon and salt) in a large bowl
  5. Add in wet ingredients and knead for 6 to 9 minutes, adding flour if your dough it too sticky.Spray a bowl with cooking spray and place ball of dough in the bowl, turning to coat
  6. Cover with plastic wrap and allow to rise for 1 ½ hours.Meanwhile, make the filling by combining brown sugar, cinnamon and butter in a small bowl.Roll dough into a 8 x 24 inch rectangle
  7. Spread filling evenly
  8. Start at short end and roll up dough
  9. Place seam side down in an 8 inch loaf pan
  10. Allow to rise for 30 minutes.Bake for 25 – 35 minutes, until the crust is golden brown
  11. (Remember – unless you have an oven thermometer, you need to check because your oven may be off temperature wise….mine is!)Allow to cool on a wire rack
  12. Watch your children devour while reminding yourself that it doesn’t make sense to do P90x and down a loaf of Cinnamon Swirl Bread
  13. Try not to be jealous of your own children.

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