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
Scale
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
