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
Scale
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.
