Gluten Free Cinnamon Bread

This tastes so awesome! Can't believe it is sugar, gluten and dairy free. The texture is between a bread and a biscuit.
I didn't put icing on mine, but if you can have sugar, add the icing below and it will taste even better!
Ingredients:
1 1/2 T yeast
3 T honey
1 1/4 c warm water (105-110 degrees F)
------------------------3 T melted vegan butter
2 eggs or 2T chia seed + 6T warm water
-----------------------1 1/4 c gluten free oats
1 1/4 c brown rice flour or sorghum flour or millet flour or a combination
             (You don't want to use a whole grain flour for this recipe - I used 1/2 c sorghum, 
               1/2 c millet and 1/4 c coconut flour)
1/2 c potato starch or arrowroot starch
1 1/2 t sugar or Splenda or 1/4 t Stevia
2 t xanthan gum
----------------------
*Mix together 4 ingredients below and save for after 1st rising.
1/4 c sorghum flour + 1/4 c millet flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
---------------------
2 T vegan butter, melted
1/2 c sugar or Splenda
2 T Cinnamon
Mix sugar and cinnamon together and set aside.

Directions:
Preheat oven to 200 degrees F, then turn oven off.
In a bowl, stir together warm water, honey and yeast. Let sit for 10 minutes.
Mixture should be foamy. If not, then your yeast may not be alive. 
Let sit 5 more minutes and if not foamy, you may want to start over.

In mixer bowl, add oats, flours, starch, xanthan gum and sugar. Mix.
Add eggs, melted butter and yeast mixture. Mix on low until well blended.
Then turn mixer up to med/high and mix for 3 minutes.

Spray loaf pan with coconut oil spray or rub with vegan butter. 
Pour bread mixture into a bowl and cover with a tea towel.
Put in warm oven that is turned off and let rise one hour or until doubled.


Remove bread from oven and add *flour mixture set aside for after first rising. 
Stir together with dough and cover with towel again. This time, set in fridge for 1 hour.
Remove from fridge. Flour working surface with millet flour.
Spread dough into a large rectangle.
Pour on melted butter and spread to edges.
Then add Splenda and cinnamon mixture, spreading to edges.
Cut dough into 2 inch strips. Then cut crossways to fit into your loaf pan.
Stack dough on edges in loaf pan. Cover with tea towel and let rest for 20 minutes.

Preheat oven to 350 degrees F.
Once oven is preheated, put dough in oven and bake for 30 minutes in a regular loaf pan or 25 minutes in mini loaf pans.
Remove from oven and allow to cool on a cooling rack for 20 minutes.
Take a knife around the edges to loosen the bread.
Then dump out the bread. 

If you want to put icing on the bread, use the following recipe:
2 c powdered sugar
1 T vanilla
2 T melted butter
milk - add until you get the consistency you want. Approximately 1/4 cup.
Drizzle on bread and serve warm.