Imagine the warm, comforting scent of cinnamon swirling through your kitchen and the joy of peeling apart tender, golden layers of sweet bread—without a hint of gluten in sight. That’s the magic of Gluten Free Cinnamon Pull-Apart Bread. This recipe transforms simple pantry staples into a show-stopping treat that’s as delightful to make as it is to devour. Whether you’re gluten-free by necessity or just looking for an irresistible new baking project, this bread is pure, pull-apart happiness in every bite.
Ingredients You’ll Need
The beauty of Gluten Free Cinnamon Pull-Apart Bread lies in its straightforward ingredients. Each element plays a special role in the final flavor, texture, and appearance, making it impossible to skip a single one!
- Gluten-free all-purpose flour (2 1/4 cups, with xanthan gum): The foundation for a soft, chewy crumb—make sure your blend includes xanthan gum for structure.
- Active dry yeast (1 packet, 2 1/4 tsp): Gives the bread its irresistible rise and airy texture.
- Granulated sugar (1/4 cup): Adds just enough sweetness and helps activate the yeast.
- Salt (1/2 teaspoon): Balances the sweetness and enhances flavor.
- Warm milk (1/2 cup, 110°F): Creates a tender crumb; use dairy-free milk if needed.
- Unsalted butter (1/4 cup, melted): Adds richness and moisture for that classic pull-apart feel.
- Eggs (2 large): Bind the dough while giving it structure and lightness.
- Vanilla extract (1 teaspoon): Lends a cozy, aromatic note that pairs perfectly with cinnamon.
- Brown sugar (1/2 cup, for filling): Delivers a deep, molasses-y sweetness to the swirled layers.
- Ground cinnamon (1 tablespoon, for filling): The star flavor, infusing every bite with warmth and spice.
- Unsalted butter (1/4 cup, softened, for filling): Helps the cinnamon sugar mixture melt into every layer.
- Powdered sugar (1/2 cup, for glaze): Makes for a smooth, sweet finish drizzled on top.
- Milk or dairy-free alternative (1–2 tablespoons, for glaze): Adjusts the glaze’s consistency to your liking.
- Vanilla extract (1/4 teaspoon, for glaze): A finishing touch of flavor in the sweet drizzle.
How to Make Gluten Free Cinnamon Pull-Apart Bread
Step 1: Activate the Yeast
Start by combining the warm milk and active dry yeast in a small bowl. Let it sit for 5 to 10 minutes until the mixture gets foamy on top. This little waiting period is key—it ensures your yeast is alive and ready to give the bread a lovely lift.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, and salt. This blend is your dry base, and making sure everything is evenly distributed will result in a uniform, tender crumb in the finished loaf.
Step 3: Make the Dough
Add the foamy yeast mixture, melted butter, eggs, and vanilla extract right into the dry ingredients. Mix everything together until a soft dough begins to form. It might seem stickier than traditional bread dough, but that’s exactly what you want for Gluten Free Cinnamon Pull-Apart Bread.
Step 4: Knead and Shape
Transfer the dough to a lightly floured surface and knead gently until it’s smooth and cohesive. Gluten-free dough doesn’t need heavy kneading—just enough to bring it all together. Then, roll it out into a rectangle about 1/4 inch thick, perfect for layering up with cinnamon sugar.
Step 5: Make the Cinnamon Filling
In a small bowl, mix the brown sugar and ground cinnamon. Spread the softened butter evenly over your rolled-out dough, then sprinkle the cinnamon sugar mixture generously on top. This combination creates those classic, gooey ribbons that make pull-apart bread so irresistible.
Step 6: Slice and Stack
Using a sharp knife or pizza cutter, slice the dough into even strips. Stack these strips on top of each other, then cut the stack into squares. This technique is what gives Gluten Free Cinnamon Pull-Apart Bread its signature layered look and inviting texture.
Step 7: Arrange and Let Rise
Place the stacks upright into a greased loaf pan, nestling them closely together. Cover the pan with a towel and let it rise in a warm place for 45 to 60 minutes. The dough will puff up beautifully, promising a fluffy, pull-apart loaf.
Step 8: Bake to Golden Perfection
Preheat your oven to 350°F while the dough finishes rising. Bake the bread for 30 to 35 minutes, until the top is golden brown and your kitchen smells like heaven. Let it cool slightly so it holds together, but serve warm for the best experience.
Step 9: Glaze and Enjoy
Whisk together the powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle it generously over the slightly cooled bread, letting it seep into all those delicious nooks and crannies. Now, comes the best part—pull apart and indulge!
How to Serve Gluten Free Cinnamon Pull-Apart Bread
Garnishes
A simple glaze is classic, but you can make your Gluten Free Cinnamon Pull-Apart Bread even more inviting with a sprinkle of chopped toasted pecans or a dusting of extra cinnamon. For a festive touch, add a few orange zest curls or a handful of dried cranberries.
Side Dishes
This bread is a superstar at breakfast or brunch, paired with fresh fruit salad, yogurt parfaits, or scrambled eggs. It also holds its own as a sweet finish to a holiday meal, served alongside coffee or spiced chai tea.
Creative Ways to Present
Turn your Gluten Free Cinnamon Pull-Apart Bread into a centerpiece by serving it on a rustic wooden board, surrounded by small bowls of extra glaze or flavored butters (think maple or honey!). For a fun twist, bake the dough in a muffin tin for individual pull-apart rolls—perfect for parties or gifting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (a big “if”), store your Gluten Free Cinnamon Pull-Apart Bread tightly wrapped or in an airtight container at room temperature for up to two days. The bread stays surprisingly moist, and a quick warm-up will bring it right back to life.
Freezing
To make your baking efforts last, freeze slices or the whole loaf after it’s fully cooled. Wrap it well in plastic wrap and then foil, or use a freezer bag. Thaw overnight at room temperature or gently reheat from frozen for a fresh-from-the-oven experience.
Reheating
Pop a slice or two into the microwave for about 15 seconds to refresh the soft, gooey layers. For a crispier edge, warm in a 300°F oven for 8 to 10 minutes. Always add a little extra glaze after reheating for maximum decadence!
FAQs
Can I make this bread dairy-free?
Absolutely! Substitute your favorite plant-based milk and vegan butter for the regular versions, and you’ll have a dairy-free Gluten Free Cinnamon Pull-Apart Bread that’s every bit as delicious.
What’s the best gluten-free flour blend to use?
Stick with a high-quality, cup-for-cup gluten-free all-purpose flour blend that contains xanthan gum. If your blend doesn’t include it, just add 1 teaspoon separately to ensure the bread holds together beautifully.
Why is my dough so sticky?
Gluten-free doughs are naturally stickier than wheat-based ones because they lack gluten’s elasticity. Lightly flour your hands and work surface with more gluten-free flour as needed, but avoid adding too much or the bread won’t be as soft.
Can I prepare the dough ahead of time?
Yes! You can prepare the dough up to the point of shaping and stacking, then cover and refrigerate overnight. When ready to bake, let the dough come to room temperature and rise before popping it in the oven.
How do I know when the bread is done baking?
The top should be beautifully golden and the loaf should sound slightly hollow when tapped. If you’re unsure, insert a skewer or knife into the center; it should come out clean or with just a bit of sticky cinnamon filling.
Final Thoughts
If you’ve been dreaming of a sweet, shareable treat that’s as fun to eat as it is to make, Gluten Free Cinnamon Pull-Apart Bread checks every box. Give it a try—your kitchen will smell amazing, and your friends and family will beg for the recipe!
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Gluten Free Cinnamon Pull-Apart Bread Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Gluten Free Cinnamon Pull-Apart Bread is a soft, sweet, and aromatic treat perfect for the holiday season or any cozy morning. Made with a fluffy gluten-free dough layered with a buttery cinnamon sugar filling, it pulls apart easily for sharing. Topped with a simple vanilla glaze, this bread satisfies the craving for sweet baked goods without gluten.
Ingredients
Dough Ingredients
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze Ingredients
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or dairy-free alternative
- 1/4 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, and salt to evenly distribute the ingredients throughout the dough.
- Combine Dough Ingredients: Add the foamy yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients. Mix thoroughly until a soft dough forms that holds together but may be slightly sticky.
- Knead Dough: Transfer the dough onto a lightly floured surface (using gluten-free flour) and gently knead a few times until it becomes smooth and cohesive without overworking it.
- Roll Dough: Roll the dough into a rectangle approximately 1/4 inch thick, ensuring even thickness for consistent baking and layering.
- Prepare Filling: In a separate bowl, combine the brown sugar and ground cinnamon. Spread the softened butter evenly over the rolled-out dough, then sprinkle the cinnamon sugar mixture uniformly on top.
- Cut and Stack: Cut the dough into strips, stack the strips, then cut again into squares. This layering creates the pull-apart texture and ensures each piece is infused with cinnamon sugar.
- Arrange in Pan and Proof: Place the stacked squares upright into a greased loaf pan. Cover with a clean towel or plastic wrap and let the dough rise in a warm place for 45 to 60 minutes, until it has noticeably puffed up.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30 to 35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Prepare Glaze and Serve: Allow the bread to cool slightly before drizzling with a glaze made by mixing powdered sugar, milk or dairy-free alternative, and vanilla extract. Slice and serve warm or at room temperature.
Notes
- Ensure your gluten-free flour blend contains xanthan gum; if not, add 1 teaspoon separately to help with dough elasticity.
- This bread is best enjoyed fresh but can be reheated gently; leftovers maintain their delicious taste and texture.
- To make this recipe dairy-free, substitute butter with plant-based butter and use a dairy-free milk alternative for both the dough and glaze.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
