Introduction

This gluten-free cinnamon pull-apart bread is a delightful treat that combines soft, fluffy dough with a sweet cinnamon-sugar filling. Perfect for breakfast or a cozy snack, it’s easy to make and sure to impress with its gooey layers and irresistible aroma.

A close-up view of a pull-apart bread with a golden-brown top dusted lightly with sugar, revealing soft and fluffy light beige inside with swirls of cinnamon brown running through. The bread is cut into thick, even slices arranged close together on a round wooden board, which rests on top of a light gray cloth on a white marbled surface. In the background, there are white stacked bowls slightly out of focus. The texture looks soft with a slightly crisp top layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 teaspoons active dry yeast
1/2 cup warm milk (dairy or non-dairy)
1/4 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, melted (plus 1/2 cup for filling)
2 teaspoons vanilla extract
3 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon salt (plus 1/4 teaspoon for filling)
1 teaspoon baking powder
1 cup brown sugar
1 tablespoon ground cinnamon
For the glaze (optional):
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Instructions

Step 1: In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until the mixture is frothy, which shows the yeast is activated.
Step 2: In a large bowl, whisk together the gluten-free flour, salt, and baking powder. Add the frothy yeast mixture, eggs, melted butter, and vanilla extract. Stir everything until a soft dough forms, then knead for 3–5 minutes until smooth, using a stand mixer with a dough hook or by hand.
Step 3: Cover the dough with a kitchen towel and place it in a warm spot. Let it rise for 1 to 1.5 hours until it doubles in size.
Step 4: While the dough rises, in a small bowl, mix the brown sugar, ground cinnamon, and 1/4 teaspoon salt to prepare the filling.
Step 5: Once risen, roll the dough out on a lightly floured surface into a rectangle about 1/4 inch thick. Brush the surface with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the top.
Step 6: Cut the dough into strips about 2 inches wide. Stack the strips, then slice the stack into squares. Arrange the squares vertically in a greased loaf pan to create the pull-apart layers. Cover the pan and let the dough rise for another 30 minutes.
Step 7: Preheat the oven to 350°F (175°C). Bake the bread for 30–35 minutes, until golden brown and cooked through. If the top browns too fast, tent with foil during the last 10 minutes of baking.
Step 8: (Optional) While baking, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the warm bread once it’s out of the oven.
Step 9: Allow the bread to cool slightly before pulling it apart and enjoying the warm, gooey cinnamon layers.

Tips & Variations

Use dairy-free milk and butter substitutes to make this recipe vegan-friendly.
Adding a handful of chopped nuts or raisins into the filling adds extra texture and flavor.
Ensure your gluten-free flour blend contains xanthan gum for the best dough texture.

Storage

Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices in the microwave for 15-20 seconds or warm them in the oven to restore softness before serving.

How to Serve

A loaf of cinnamon pull-apart bread sits on a round wooden board, showcasing several puffy, golden-brown layers with a soft, fluffy cream-colored inside. Each section is coated with a swirled cinnamon sugar mixture that adds a textured, slightly crispy layer over the top and inside the bread, while a dusting of powdered sugar lightly covers the surface. The pull-apart bread has about four layers of soft dough with cinnamon layers in between. In the blurred background, stacked white cups and a white cup with a saucer are visible on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour, but the texture and rise may differ. Adjust the liquid slightly if needed.

How do I know if the yeast is still active?

If the yeast mixture becomes frothy and bubbles within 10 minutes of activation, it’s active and ready to use. If not, the yeast may be expired and should be replaced.