If you’ve been dreaming of a comforting, aromatic treat that feels like a warm hug fresh from the oven, then you are going to absolutely adore this Gluten Free Cinnamon Pull-Apart Bread Recipe. It boasts tender, fluffy layers infused with sweet cinnamon and brown sugar, perfectly melded into a pull-apart loaf that’s as fun to eat as it is to bake. Whether you’re gluten intolerant or just exploring delightful new twists on classic recipes, this bread brings a wonderful balance of sweetness and spice with a soft, buttery crumb that’s simply irresistible.
Ingredients You’ll Need
This recipe relies on a handful of simple ingredients that come together beautifully to create a soft, flavorful bread. Each one plays a crucial role in building the perfect gluten-free texture and that signature cinnamon-sugar flavor we all love.
- Active dry yeast (2 1/4 tsp): The magic behind the bread’s rise and airy texture.
- Warm milk, dairy or non-dairy (1/2 cup): Activates the yeast and adds moisture for tenderness.
- Granulated sugar (1/4 cup): Feeds the yeast and adds subtle sweetness.
- Large eggs (2): Bind everything together and give richness.
- Unsalted butter, melted (1/2 cup for dough + 1/2 cup for filling): Adds buttery flavor and moisture.
- Vanilla extract (2 tsp for dough + 1/2 tsp in glaze): Enhances flavor with its sweet, warm notes.
- Gluten-free all-purpose flour with xanthan gum (3 cups): The crucial base that ensures structure without gluten.
- Salt (1 tsp + 1/4 tsp for filling): Balances sweetness and boosts flavor complexity.
- Baking powder (1 tsp): Helps with leavening and fluffiness.
- Brown sugar (1 cup for filling): Provides deep caramel-like sweetness that pairs perfectly with cinnamon.
- Ground cinnamon (1 tbsp for filling): The star spice that fills every layer with warmth.
- Powdered sugar (1/2 cup for glaze): Creates a smooth, sweet glaze to drizzle on top.
- Milk for glaze (1 tbsp): Thins the glaze to a perfect drizzle consistency.
How to Make Gluten Free Cinnamon Pull-Apart Bread Recipe
Step 1: Prepare the Yeast Mixture
Start by dissolving the active dry yeast in warm milk (make sure it’s comfortably warm, about 110°F or 43°C). Stir in the granulated sugar and let it sit for 5 to 10 minutes until it becomes frothy. This foamy surface means the yeast is alive and ready to work its magic in your dough.
Step 2: Mix the Dough Ingredients
In a large bowl, whisk together the eggs, melted butter, and vanilla extract. Once combined, pour in the yeast mixture and stir. Then, sift or spoon in the gluten-free flour, salt, and baking powder. Mix everything until you get a smooth, thick dough that’s slightly sticky but holds its shape well. The xanthan gum in the flour will help give the dough elasticity that normally comes from gluten.
Step 3: Let the Dough Rise
Cover the bowl with a damp cloth or plastic wrap and place it in a warm spot for about 1 hour or until the dough has risen and doubled in size. This is a critical step that helps develop the bread’s light texture, so be patient!
Step 4: Prepare the Cinnamon Sugar Filling
While the dough is rising, mix together the brown sugar, ground cinnamon, salt, and melted butter. This luscious filling will be the sweet, gooey center that makes each pull-apart piece burst with flavor.
Step 5: Shape the Bread
Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 12×16 inches. Brush the entire surface with the cinnamon sugar butter mixture, spreading it evenly to the edges.
Step 6: Cut and Stack
Cut the filled dough into strips about 2 inches wide. Stack the strips on top of each other, then slice the stack into smaller sections about 3 inches wide. Arrange these pieces standing upright in a greased loaf pan, leaving a little space between each to allow for expansion during baking.
Step 7: Final Rise and Bake
Cover the loaf pan and let the dough rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Bake the bread for 35 to 40 minutes until golden brown and cooked through. You’ll know it’s done when the top is beautifully browned and it smells heavenly.
Step 8: Make the Glaze
Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this glaze over the warm bread for a sweet finishing touch that makes every bite shine.
How to Serve Gluten Free Cinnamon Pull-Apart Bread Recipe
Garnishes
This bread is delicious on its own, but sprinkling a little extra cinnamon or finely chopped nuts on top of the glaze adds a delightful crunch and aroma. You can also dust powdered sugar for a snowy look that’s perfect for special occasions.
Side Dishes
Serve alongside a cup of hot coffee or chai tea for a cozy breakfast or brunch. It also pairs wonderfully with fresh fruit or a dollop of whipped cream for a dessert-style presentation. The warm spices make it a fantastic companion to creamy dairy-free yogurt as well.
Creative Ways to Present
Try pulling apart this bread while it’s still warm to showcase its tender layers, then serve it on a platter surrounded by seasonal fruits or edible flowers for a stunning centerpiece. For a fun twist, toast individual pieces lightly and spread cream cheese or nut butter for extra indulgence.
Make Ahead and Storage
Storing Leftovers
After cooling completely, wrap your bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days. Storing properly keeps the cinnamon layers moist and prevents the bread from drying out.
Freezing
This Gluten Free Cinnamon Pull-Apart Bread Recipe freezes beautifully. Wrap the loaf snugly in foil and then place it in a freezer-safe bag. It keeps for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating
To warm leftover or thawed bread, pop individual pieces in the toaster oven or microwave for a few seconds until soft and fragrant. A gentle reheat enhances the cinnamon aroma and refreshes the buttery texture like it’s fresh from the oven.
FAQs
Can I use regular all-purpose flour instead of gluten-free?
Absolutely! While this recipe is crafted as a Gluten Free Cinnamon Pull-Apart Bread Recipe, substituting regular flour will work fine and the bread might even rise a bit more due to gluten. Just keep in mind baking times may vary slightly.
Is xanthan gum necessary for this recipe?
Yes, it’s key to mimicking the elasticity that gluten provides, helping the bread hold together and develop a tender crumb that pulls apart easily. If your gluten-free flour blend already contains xanthan gum, no extra addition is needed.
Can I make this recipe dairy-free?
Definitely! Use non-dairy milk like almond or oat milk and substitute butter with vegan margarine or coconut oil for equally delicious results. The flavors remain rich and comforting.
How do I know when the bread is fully baked?
Look for a golden brown top and a firm texture when gently pressed. You can also insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
Can I add nuts or raisins to the filling?
Yes, chopping in some chopped pecans, walnuts, or raisins into the cinnamon sugar filling adds delightful texture and flavor variety. Just sprinkle them evenly when spreading the filling before rolling.
Final Thoughts
This Gluten Free Cinnamon Pull-Apart Bread Recipe is one of those feel-good treats that makes any day better, with its cozy cinnamon layers and tender crumb that everyone will love. Whether you’re baking for family, friends, or just because, it’s a recipe you’ll return to again and again, filling your kitchen with the warmest, most inviting aromas. Give it a try, and watch how it quickly becomes a favorite staple in your gluten-free baking repertoire.
Print
Gluten Free Cinnamon Pull-Apart Bread Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Cinnamon Pull-Apart Bread is a delightful, soft, and fluffy treat perfect for breakfast or dessert. Made with gluten-free all-purpose flour and filled with a cinnamon-sugar butter mixture, this bread pulls apart in layers, offering a perfect balance of sweetness and spice. It’s an inviting twist on the classic cinnamon roll, designed to be enjoyed by those avoiding gluten without compromising on flavor and texture.
Ingredients
Dough Ingredients
- 2 1/4 tsp 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 tsp vanilla extract
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp salt
- 1 tsp baking powder
Filling Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 tsp salt
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast with the warm milk and granulated sugar. Stir gently and let it sit for about 5-10 minutes until frothy, indicating that the yeast is active.
- Prepare the dough mixture: In a large mixing bowl, beat the eggs and add melted butter and vanilla extract. Once combined, pour in the yeast mixture and stir well. Gradually add the gluten-free all-purpose flour, salt, and baking powder. Mix thoroughly to form a soft dough.
- Let the dough rise: Cover the bowl with a clean kitchen towel or plastic wrap. Place in a warm, draft-free area and allow the dough to rise for about 1 hour or until it has doubled in size.
- Prepare the filling: In a separate bowl, mix together the melted butter, brown sugar, ground cinnamon, and salt until well combined.
- Assemble the bread: Grease a loaf pan. Turn the dough out onto a lightly floured surface (using gluten-free flour) and roll it into a large rectangle about 12×15 inches. Brush the dough evenly with the cinnamon-sugar butter mixture. Cut the dough into 12 equal strips.
- Stack and layer the strips: Stack the strips on top of each other in the loaf pan. Using a sharp knife, make several cuts vertically through the stacked strips, creating sections that will pull apart easily after baking.
- Second rise: Cover the loaf pan and let the dough rise again for about 30 minutes until puffy.
- Bake the bread: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the bread is baking, whisk together powdered sugar, milk, and vanilla extract until smooth and set aside.
- Glaze the bread: Once the bread is out of the oven and slightly cooled (about 10 minutes), drizzle the glaze over the top to finish.
Notes
- Ensure the milk for activating the yeast is warm but not hot to avoid killing the yeast.
- Gluten-free dough can be stickier than regular dough; use a light dusting of gluten-free flour to help with rolling.
- For dairy-free options, substitute butter with a plant-based margarine and milk with almond or oat milk.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat slices gently in the microwave or oven before serving for a soft texture.
