Gluten-Free Cinnamon Pull-Apart Bread Recipe
This Gluten-Free Cinnamon Pull-Apart Bread is a soft, fluffy, and beautifully layered sweet bread perfect for breakfast or a cozy snack. Made with gluten-free flour and a fragrant cinnamon-sugar filling, it creates an irresistible pull-apart texture that’s enhanced by an optional vanilla glaze. A delicious, allergy-friendly treat that combines traditional pull-apart bread techniques with gluten-free ingredients.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (10-12 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the dough:
- 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
- 2 teaspoons vanilla extract
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon salt
- 1 teaspoon baking powder
For the filling:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
For the glaze (optional):
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Make the dough: In a large bowl, whisk together the gluten-free all-purpose flour, salt, and baking powder. Add the frothy yeast mixture, eggs, melted unsalted butter, and vanilla extract. Stir until a soft dough forms. Knead the dough for 3 to 5 minutes until smooth, using a stand mixer with a dough hook or kneading by hand.
- Let the dough rise: Cover the dough with a kitchen towel and place it in a warm spot. Allow it to rise for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the filling: In a small bowl, combine the brown sugar, ground cinnamon, and salt.
- Roll out the dough: After the dough has doubled in size, roll it out on a lightly floured surface into a rectangle about 1/4 inch thick. Brush the melted butter evenly over the surface of the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Assemble the pull-apart bread: Cut the dough into strips approximately 2 inches wide. Stack the strips on top of each other and then slice them into squares. Grease a loaf pan and place the squares vertically, stacking them closely to create the pull-apart effect. Cover the pan with a towel and let the dough rise again for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30 to 35 minutes until golden brown and cooked through. If the top starts to brown too fast, cover it loosely with foil for the last 10 minutes of baking.
- Optional glaze: While the bread bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. After baking, drizzle the glaze over the warm bread.
- Serve: Allow the bread to cool slightly before pulling apart and enjoying the warm, cinnamon-scented layers.
Notes
- This recipe uses gluten-free all-purpose flour that contains xanthan gum for structure. If your flour does not contain it, add 1 teaspoon of xanthan gum.
- Milk can be substituted with any non-dairy milk such as almond, soy, or oat milk.
- The optional glaze adds sweetness and moisture but can be omitted for a less sweet bread.
- Ensure the water or milk used to activate the yeast is warm, not hot, to avoid killing the yeast.
- Let the bread cool slightly before glazing to prevent the glaze from melting excessively.
- Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: gluten-free cinnamon bread, pull-apart bread, gluten-free baking, cinnamon sugar bread, breakfast bread, sweet bread, gluten-free dessert
