• Follow instructions on gfJules Bread Mix to prepare dough.
• If baking from scratch, whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder, cinnamon and salt.
• In the large mixing bowl of a stand mixer, stir together the wet ingredients: maple syrup, yogurt, milk, apple cider vinegar, oil, egg or replacer and vanilla extract. 
• Gradually add the dry ingredient mix in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment or stirring by hand.
• Once incorporated, add the yeast granules; beat well for 1 – 2 more minutes.
• Preheat oven to 200º F then turn oven off. Line a loaf pan with parchment (recommended) or oil and lightly flour with gfJules Flour and set aside (bread pan should be at least 8.5 x 4.5 inches interior dimensions).

Making Dough in to Cinnamon Bread

• Melt the butter/vegan butter and set aside. Mix cinnamon and sugar in a bowl.
• Scoop either all of the dough, or one third or one quarter of the dough (as in the video above the recipe card) out onto a surface dusted well with gfJules Flour. Roll gently into an elongated shape -- the width should be the same length as your pan (so, 8.5 or 9 inches for most pans).
• Brush surface with melted butter or vegan butter, then sprinkle cinnamon-sugar mixture across all of the dough and add raisins or cranberries, if using. Gently roll up the dough from the long end so that the roll will be the length of the pan when completely rolled. If it expands while rolling, that's ok, just gently compress both ends together so that it will fit into your pan when you are done rolling.
• Either transfer the entire roll to the prepared pan or cut into smaller cinnamon roll size pieces and arrange in the pan. Repeat with remaining dough if rolling in thirds or quarters. A bench scraper makes the rolling and the transferring process easy.
• Brush the top of the dough with remaining melted butter, then cover with an oiled piece of parchment or wax paper. Set the pan aside to rise for 30 minutes in the pre-warmed, but OFF oven, or other warm spot.
• Remove from oven after 30 minute rise and preheat the oven to convection bake 325º F or static oven 350º F. Remove the cover from the raised dough and transfer to the oven when it comes to temperature. Bake on a low-middle oven rack.
• Cook for approximately 50-55 minutes, or until the crust is browning nicely and a toothpick inserted into the center of the loaf comes out clean (internal temperature should reach 205º F -- check with instant read thermometer).
• Remove to a cooling rack. When cooled for 15 minutes, gently lift up on the parchment to remove from the loaf pan to finish cooling before slicing.
• If icing, prepare the icing mixture while the loaf cools: In a medium bowl, whisk the sifted confectioners’ sugar, milk and vanilla. Add only enough milk to form a thick icing so that the icing will not be too runny; you can always add more milk if needed. If it becomes too thin, whisk in more confectioners' sugar.
• When the loaf is fully cooled, spread icing on top of the loaf and allow it to drizzle down the sides for prettiest effect.