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1.
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Heat oven to 350 degrees F. Grease a 9x4 loaf pan.
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2.
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To proof yeast, in a mixing bowl, dissolve 2 tablespoons of sugar in the warm milk.
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Stir in yeast, allow to sit until foamy.
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3.
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In a separate bowl, combine the dry ingredients millet and corn flour; potato, corn, and arrowroot starch; non-fat milk powder; xanthan gum, and salt.
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4.
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For the filling, combine the 5 tablespoons of granulated sugar and cinnamon.
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5.
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When the yeast is foamy, whisk in the remaining 2 tablespoons of sugar, oil, whole eggs, and egg whites.
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6.
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Blend the dry ingredients into the wet ingredients.
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7.
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Spread approximately 1/4 of the dough into the prepared pan using an off-set spatula.
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Brush dough with 1/3 of the melted butter and sprinkle with 1/3 of the cinnamon-sugar filling.
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Repeat layers, ending with last 1/4 of the dough.
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Using a butter knife create vertical swirls through the layers.
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Smooth top of the dough using spatula.
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8.
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Allow the dough to rice until is nearly at the top of the pan.
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9.
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Bake for 30-35 minutes until golden-brown and loaf sounds hollow.
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10.
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Remove loaf from pan and cool on a wire rake.
