If you’ve been searching for a delightful, cozy treat that everyone can enjoy, this Gluten Free Cinnamon Pull-Apart Bread Recipe is exactly what you need. Imagine soft, tender layers of gluten-free dough, generously coated with cinnamon-spiced brown sugar, baked to golden perfection, then drizzled with a sweet glaze that melts in your mouth. This recipe transforms simple pantry staples into an irresistible bread that pulls apart in gooey, flavorful chunks—perfect for breakfast, brunch, or a comforting snack any time of the day. Trust me, once you try this, it will become your go-to for family gatherings or a solo indulgence.
Ingredients You’ll Need
This recipe keeps things straightforward by using humble ingredients that come together beautifully to create the perfect pull-apart bread. Each element is essential in contributing to the bread’s amazing texture, rich flavor, and mouthwatering aroma.
- 2 1/4 tsp active dry yeast: The secret behind the light, fluffy rise of the bread.
- 1/2 cup warm milk (dairy or non-dairy): A warm liquid that activates the yeast and adds moisture.
- 1/4 cup granulated sugar: Helps feed the yeast and adds a subtle sweetness to the dough.
- 2 large eggs: Provide structure and richness for a tender crumb.
- 1/2 cup unsalted butter, melted (for dough): Adds richness and enhances the bread’s softness.
- 2 tsp vanilla extract: Gives a lovely fragrant depth to the flavor.
- 3 cups gluten-free all-purpose flour (with xanthan gum): The gluten-free base that holds everything together perfectly.
- 1 tsp salt: Balances sweetness and enhances flavor.
- 1 tsp baking powder: Adds extra lift for a fluffy bread texture.
- 1/2 cup unsalted butter, melted (for filling): Creates that irresistible gooey cinnamon layer.
- 1 cup brown sugar: Brings deep caramel flavor to the filling.
- 1 tbsp ground cinnamon: The star spice that gives the bread its warm, comforting aroma.
- 1/4 tsp salt (for filling): Enhances and balances the sweetness in the cinnamon mixture.
- 1/2 cup powdered sugar: For the glossy glaze on top.
- 1 tbsp milk: Lightens the glaze, making it perfect for drizzling.
- 1/2 tsp vanilla extract (for glaze): Adds a subtle hint of warmth and sweetness to the glaze.
How to Make Gluten Free Cinnamon Pull-Apart Bread Recipe
Step 1: Activate the Yeast
Begin by dissolving the active dry yeast in 1/2 cup of warm milk. Make sure the milk is warm to the touch but not hot, as high heat can kill the yeast. Let it sit for about 5 to 10 minutes until it becomes frothy. This signals that your yeast is alive and ready to work its magic in creating a light and airy dough.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together the granulated sugar, eggs, melted butter, and vanilla extract. Once blended, add the frothy yeast mixture. Now, it’s time to mix in 3 cups of gluten-free all-purpose flour containing xanthan gum, along with the salt and baking powder. Stir everything well until it forms a soft, sticky dough. The baking powder boosts the rise, while the xanthan gum mimics gluten’s binding properties, giving the bread the perfect structure.
Step 3: Let the Dough Rise
Cover the dough with a clean kitchen towel and let it rise in a warm spot for about 1 to 1 1/2 hours. You want it to nearly double in size. This waiting time is where the yeast infuses airiness and life into your dough, setting the stage for a luscious pull-apart texture.
Step 4: Prepare the Cinnamon Filling
While your dough is rising, mix together the brown sugar, ground cinnamon, and 1/4 teaspoon salt in a bowl. Melt the second 1/2 cup of unsalted butter; this will be brushed on the dough layers for irresistible gooeyness. The brown sugar’s caramel notes combined with fragrant cinnamon make this filling absolutely heavenly.
Step 5: Shape the Bread
Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 9×13 inches. Brush the melted butter evenly over the dough, then sprinkle the cinnamon-sugar filling generously on top. Cut the dough into small squares, stack them, and place them into a greased loaf pan, stacking pieces to create layers that will pull apart beautifully after baking.
Step 6: Final Rise and Bake
Cover your loaf pan and let the stacked dough squares rise for another 30 minutes to let the yeast work a final time. Preheat your oven to 350°F (175°C). Bake the bread for 30 to 35 minutes until golden brown and cooked through. The smell alone will have your kitchen smelling like a cozy bakery!
Step 7: Glaze and Cool
Combine the powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon vanilla extract in a small bowl to create a smooth glaze. Drizzle this over the warm bread straight from the oven. Allow it to cool slightly, so the glaze settles and you get that perfect sweet finish on each pull-apart piece.
How to Serve Gluten Free Cinnamon Pull-Apart Bread Recipe
Garnishes
This bread shines on its own, but you can elevate it by garnishing with a dusting of powdered sugar or a handful of chopped toasted pecans for a delightful crunch and nutty hint. Fresh berries or a touch of whipped cream can add a fresh contrast, making it feel like a special occasion treat.
Side Dishes
If you’re serving this bread as part of brunch, it pairs wonderfully with fresh fruit salads, creamy yogurt, or even a savory side like scrambled eggs. For a sweet afternoon snack, a cozy cup of chai tea or a robust coffee complements the spicy cinnamon perfectly.
Creative Ways to Present
For parties or gatherings, serve the pull-apart bread on a wooden board, allowing guests to tear off pieces themselves—a fun, hands-on experience. You can also slice it and warm individual pieces just before serving, making the cinnamon aroma bloom anew. Another idea is to drizzle extra glaze or even a light cream cheese frosting on top for an extra indulgent touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the bread in an airtight container at room temperature for up to 2 days to keep it soft and fresh. The pull-apart bread is so tempting that leftovers usually don’t last long, but keeping it sealed is key to preserving its tender texture.
Freezing
To freeze, wrap the fully cooled bread tightly in plastic wrap and then foil, or place it in a freezer-safe bag. It freezes well for up to 3 months. When you want a treat, just thaw it at room temperature for a few hours or overnight in the fridge.
Reheating
Reheat slices in a warm oven at 325°F (160°C) for 10 minutes or microwave briefly for 15-20 seconds to revive that freshly baked softness. If you like, drizzle a little extra glaze post-warming for that fresh-out-of-the-oven feeling every time.
FAQs
Can I use a different type of gluten-free flour?
Yes, you can, but it’s best to use a gluten-free all-purpose flour blend that contains xanthan gum or something similar to help the dough hold together and rise properly. Avoid single-ingredient flours unless combined in a mix.
Is it okay to substitute dairy milk with plant-based milk?
Absolutely! Any dairy-free milk such as almond, oat, or soy milk works perfectly to activate the yeast and keep the bread moist without compromising flavor or texture.
Can I make this bread vegan?
To make it vegan, replace the eggs with a flax or chia egg substitute, and use non-dairy butter alternatives. The yeast and other ingredients remain the same, so you’ll still enjoy all the cinnamon pull-apart goodness.
Does the bread keep well overnight?
Yes, the bread remains deliciously soft for up to two days when stored in an airtight container. For best enjoyment, reheat it slightly before serving to revive that freshly baked experience.
What makes this bread “pull-apart”?
This bread is cut and stacked in small squares layered with a cinnamon sugar mixture, so when baked, it naturally separates into individual pieces that are easy to pull apart, making it perfect for sharing or grabbing single portions.
Final Thoughts
This Gluten Free Cinnamon Pull-Apart Bread Recipe is a total game-changer for anyone craving a warm, comforting baked treat without gluten. The ease of the ingredients and the simplicity in preparation mean you can have a slice of cozy sweetness ready in no time. I encourage you to try it for your next breakfast or snack—it just might become your new favorite way to indulge in cinnamon bread! Happy baking and even happier eating.
Print
Gluten Free Cinnamon Pull-Apart Bread Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 2 hrs
- 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 all-purpose flour and a cinnamon-sugar buttery filling, this pull-apart bread offers layers of spicy, sweet flavor and a tender crumb. A simple powdered sugar glaze enhances its appeal, making it a delightful option for those avoiding gluten without compromising on taste.
Ingredients
Dough
- 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
- 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 the Yeast: In a small bowl, combine the warm milk with active dry yeast and 1 tablespoon of granulated sugar. Stir gently and let it sit for about 5 to 10 minutes until it becomes frothy, indicating that the yeast is active.
- Prepare the Dough Mixture: In a large mixing bowl, whisk together the remaining granulated sugar, eggs, melted butter, and vanilla extract. Once combined, add the activated yeast mixture to the bowl and stir well.
- Combine Dry Ingredients: In a separate bowl, mix the gluten-free all-purpose flour, salt, and baking powder. Gradually add the dry ingredients into the wet ingredients, stirring continuously until a soft dough forms.
- Knead the Dough: Lightly flour a flat surface with gluten-free flour and knead the dough gently for about 3 to 5 minutes until it becomes smooth and elastic. Avoid over-kneading as gluten-free dough can become dense.
- First Rise: Place the dough in a greased bowl, cover it loosely with a damp cloth or plastic wrap, and let it rise in a warm place for approximately 1 hour or until it doubles in size.
- Prepare the Filling: While the dough is rising, mix melted butter, brown sugar, ground cinnamon, and salt in a small bowl until it forms a cohesive cinnamon sugar spread.
- Shape the Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 12×15 inches in size.
- Add the Filling: Brush the cinnamon sugar mixture evenly over the rolled dough, covering the entire surface.
- Cut and Stack: Cut the dough into strips, approximately 1.5 inches wide. Stack these strips on top of each other, then cut the stacked strips into smaller stacks around 2 to 3 inches tall.
- Assemble in Pan: Grease a Bundt pan or a similar round baking pan and carefully place the stacked dough pieces upright into the pan, layering them tightly but allowing room to rise.
- Second Rise: Cover the pan again and let the dough rise for another 30 to 45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 35 to 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread before serving.
Notes
- Make sure the milk is warm but not hot to properly activate the yeast.
- Use gluten-free all-purpose flour that contains xanthan gum or add it separately to ensure proper dough texture.
- Allow adequate rising time for soft and fluffy bread.
- If desired, substitute dairy milk with almond, soy, or oat milk to keep it dairy-free.
- The 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 for a freshly baked taste.
