Ingredients

• 1 cup Warm Water 105-110°F, divided (237 mL)
• 4 tsp Active Dry Yeast (13 g)
• ¼ cup Sugar (50 g)
• 3 cups Gluten Free All Purpose Baking Flour (408 g)
• 1 Tbsp + 2 tsp Xanthan Gum (15 g)
• 2 tsp Baking Powder
• 1 ¾ tsp Salt
• 4 Eggs or ¼ cup Gluten Free Egg Replacer (prepared according to package directions)
• ¼ cup Olive Oil (60 mL)

• 1 cup Sugar (200 g)
• 1 Tbsp Cinnamon
• ½ cup Butter, melted (regular or dairy free) (113 g)

Instructions

1. Place ¾ cup warm water, yeast and sugar in a small bowl; let sit for 5 minutes or until active and bubbly. While waiting, prep dough ingredients.
2. In a stand mixer, combine flour, xanthan gum, baking powder and salt. Whisk to combine. Add yeast mixture, eggs and oil. Blend on medium speed using a dough hook. Add an additional ¼ cup water as needed 1 tablespoon at a time to achieve a sticky, yet touchable dough. You should be able to touch the dough without having it stick to your finger. Knead in the mixer for 5 minutes.
3. In a medium bowl with a lid, combine cinnamon and sugar. Scoop tablespoon-sized balls of dough and drop, a few at a time, into the cinnamon sugar mixture. (Use a cookie scoop for this to make it easier.) Place the lid on the bowl and shake it around a bit to coat the dough.
4. Gently place the dough balls into a well-greased 12-cup Bundt pan, evenly distributing in the pan. Pour remaining cinnamon sugar mixture over all, then cover and place in a warm place until doubled in size, about 1 hour.
5. Preheat oven to 350°F. Pour melted butter over the risen dough, place on a sheet pan (this will keep butter from dripping in your oven if it comes over the pan) and bake for 30-40 minutes. The bread will be golden brown and set, but still give a little when pressed. Allow to cool for 3 minutes in the pan, and then turn out onto a platter.