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
Scale
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.
