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Gluten Free Cinnamon Pull-Apart Bread Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the Filling: In a small bowl, mix together melted butter, brown sugar, cinnamon, and salt until well combined.
  6. 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.
  7. 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.
  8. Second Rise: Cover the loaf pan with a towel and let the dough rise again for about 30 minutes until puffy.
  9. 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.
  10. Prepare the Glaze: While the bread is baking, whisk together powdered sugar, milk, and vanilla extract until smooth.
  11. 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.

Find it online: https://slsrecipes.com/gluten-free-cinnamon-pull-apart-bread-recipe-2/