There is something absolutely magical about waking up to the warm, inviting aroma of this Gluten Free Cinnamon Pull-Apart Bread Recipe baking in your oven. It’s soft, tender, and bursting with cinnamon flavor in every gooey, buttery layer. Whether you’re gluten sensitive or simply love a cozy homemade treat, this bread becomes even more special because it’s thoughtfully crafted to be gluten free without compromising on that irresistible pull-apart texture. Once you try it, this recipe will quickly become your go-to for breakfast, brunch, or any time you need a comforting sweet bite.
Ingredients You’ll Need
Gathering ingredients for this recipe is wonderfully straightforward. Each one plays a vital role, whether it’s building the structure or contributing to the deep cinnamon-sugar richness that makes this bread so addictive.
- 2 1/4 tsp active dry yeast: The magical leavening agent that makes the bread wonderfully fluffy.
- 1/2 cup warm milk (dairy or non-dairy): Activates the yeast and adds richness to the dough.
- 1/4 cup granulated sugar: Provides just enough sweetness to balance the cinnamon.
- 2 large eggs: Give the dough structure and tenderness.
- 1/2 cup unsalted butter, melted: Enriches the dough making it soft and moist.
- 2 tsp vanilla extract: Adds warmth and depth of flavor.
- 3 cups gluten-free all-purpose flour (with xanthan gum): Our gluten-free base to keep the bread tender and sturdy.
- 1 tsp salt: Balances flavors and enhances sweetness.
- 1 tsp baking powder: Helps in leavening alongside the yeast for a perfect rise.
- 1/2 cup unsalted butter, melted (for filling): Creates that rich, gooey cinnamon layer.
- 1 cup brown sugar: The star companion to cinnamon for that deep caramel sweetness.
- 1 tbsp ground cinnamon: The essential spice that gives the bread its signature flavor.
- 1/4 tsp salt: Enhances the filling’s sweetness and warmth.
- 1/2 cup powdered sugar: For a delicate glaze topping to finish the bread beautifully.
- 1 tbsp milk: Helps bring the glaze together into smooth perfection.
- 1/2 tsp vanilla extract (for glaze): Adds that final rich note to the glaze.
How to Make Gluten Free Cinnamon Pull-Apart Bread Recipe
Step 1: Activate the Yeast
Start by combining the active dry yeast with warm milk and a pinch of sugar in a small bowl. Let it sit for about 5 to 10 minutes until it’s frothy and bubbly. This signals that your yeast is alive and ready to work its magic on the dough.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together the eggs, melted butter, sugar, and vanilla extract. Once combined, pour in your yeast mixture and stir gently. Sift the gluten-free flour, baking powder, and salt into the bowl, then mix everything until you have a soft, pliable dough. Gluten free dough can be a bit stickier than traditional, but resist adding too much flour to keep the bread tender.
Step 3: Let the Dough Rise
Cover the bowl with a clean kitchen towel or plastic wrap. Leave it in a warm spot for about 1 hour or until the dough doubles in size. This rising time is crucial – it creates that airy texture that sets this pull-apart bread apart.
Step 4: Prepare the Cinnamon Filling
While the dough is rising, mix the melted butter, brown sugar, cinnamon, and a pinch of salt together in a bowl. This filling is what makes every layer taste irresistibly gooey and flavorful.
Step 5: Form the Pull-Apart Layers
Once the dough has risen, gently punch it down and turn it onto a lightly floured surface. Roll it out into a large rectangle, about 12 by 16 inches. Spread the cinnamon filling evenly over the dough. Then cut it into squares (around 3×3 inches will work). Stack these squares and place them vertically into a greased loaf pan. This arrangement is what allows you to pull the bread apart piece by piece once baked.
Step 6: Final Rise and Bake
Cover the loaf pan again and let the dough rise for another 20 to 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Bake the bread for 35 minutes, or until golden brown and deliciously fragrant.
Step 7: Glaze and Cool
While the bread cools slightly, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle this over the warm bread, letting it melt into every nook and cranny for that perfect finishing touch.
How to Serve Gluten Free Cinnamon Pull-Apart Bread Recipe
Garnishes
For a lovely presentation, sprinkle extra ground cinnamon or chopped toasted pecans on top of your glaze. Fresh berries also add a wonderful pop of color and natural sweetness if you want to elevate this cozy treat.
Side Dishes
This cinnamon pull-apart bread pairs beautifully with simple accompaniments like creamy yogurt, a scoop of vanilla ice cream, or a hot cup of your favorite coffee or chai tea. The bread’s sweet, spiced layers complement both breakfast and dessert perfectly.
Creative Ways to Present
Try serving the pull-apart bread in a rustic basket lined with a linen napkin for brunch gatherings. You can also separate the pieces slightly on a wooden board to invite guests to tear off their own. If you want to get festive, add edible flowers or drizzle a little caramel sauce for an extra indulgence.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bread in an airtight container at room temperature for up to 3 days. To maintain its moist, tender crumb, avoid storing near heat or direct sunlight. If the bread starts to dry out, a quick warm-up will bring it back to life.
Freezing
You can freeze the pull-apart bread either before baking or after it has cooled completely. Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 2 months. Thaw overnight at room temperature before serving.
Reheating
Reheat slices gently in a toaster oven or microwave on low power for about 20 seconds. For best results, use a warm oven (around 300°F) wrapped loosely in foil to keep the bread soft and melt the cinnamon filling just right.
FAQs
Can I use regular all-purpose flour instead of gluten-free?
Absolutely, but keep in mind changing the flour will affect the texture and gluten structure. This recipe is designed specifically for gluten free flour, so with regular flour you might want to reduce the baking powder slightly and possibly alter the liquid ratio.
What’s the best way to cut the bread so it pulls apart easily?
Cut the dough into small squares after rolling it out and layering with filling, then stack and arrange vertically in the pan. This formation lets you pull the bread apart by “breaking” the layers gently after baking, making the experience fun and tactile.
Can I make this recipe dairy free?
Yes! Substitute dairy milk for your favorite plant-based milk and use a dairy-free butter alternative. The texture will remain tender and delicious, with the same warm cinnamon flavor.
Is it possible to add nuts or raisins to the filling?
Definitely! Chopped walnuts, pecans, or raisins are fantastic additions to the cinnamon filling that add both texture and bursts of flavor. Just fold them into the filling mixture before spreading on the dough.
How do I know when the bread is fully baked?
The bread should be golden brown on top and smell fragrant with cinnamon. You can also insert a toothpick in the middle; it should come out mostly clean with maybe a few moist crumbs but no raw dough.
Final Thoughts
Trying this Gluten Free Cinnamon Pull-Apart Bread Recipe is like giving yourself a warm hug on a plate. The way the cinnamon and sugar layers melt into soft, tender bread is absolutely irresistible. Whether you’re feeding a crowd or sneaking bites just for yourself, this recipe will bring plenty of comfort and joy to your kitchen. So roll up your sleeves, invite some good company, and experience the delight of baking (and eating) this beloved gluten free treat together!
Print
Gluten Free Cinnamon Pull-Apart Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Cinnamon Pull-Apart Bread is a soft, fluffy, and aromatic treat perfect for breakfast or dessert. Made with gluten-free flour and layered with a cinnamon-sugar butter filling, it’s a delightful twist on a classic pull-apart bread that’s perfect for those avoiding gluten without sacrificing flavor.
Ingredients
Yeast Mixture
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk (dairy or non-dairy)
- 1/4 cup granulated sugar
Dough
- 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
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 tsp salt
Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine the active dry yeast, warm milk, and granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Prepare the Dough: In a large mixing bowl, whisk together the gluten-free flour, salt, and baking powder. In another bowl, beat the eggs with melted butter and vanilla extract. Add the yeast mixture to the wet ingredients and stir to combine.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough should be sticky but manageable. If it feels too dry, add a little more milk.
- Let the Dough Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has roughly doubled in size.
- Prepare the Filling: In a small bowl, mix together melted butter, brown sugar, cinnamon, and salt until well combined.
- Form the Bread: Once the dough has risen, roll it out on a lightly floured surface into a rectangle approximately 12×15 inches. Brush the dough generously with the cinnamon sugar filling.
- Slice and Stack: Slice the dough into strips, stack them on top of each other, and then cut the stack into smaller pieces. Arrange these pieces upright in a greased loaf pan, creating the pull-apart effect.
- Second Rise: Cover the loaf pan with a towel and let the dough rise again for about 30 minutes until puffy.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the pull-apart bread for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Prepare the Glaze: While the bread is baking, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze and Serve: Remove the bread from the oven and let it cool slightly. Drizzle the glaze over the warm bread. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure that the warm milk is not too hot, or it may kill the yeast.
- For dairy-free, choose non-dairy milk and butter substitutes.
- The gluten-free flour blend should contain xanthan gum for structure; if not, add 1 tsp xanthan gum.
- Allowing the dough to rise properly is key to a fluffy texture.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Reheat slices gently in a toaster or oven before serving.
