Gluten Free Cinnamon Pull-Apart Bread Recipe
If there’s a single recipe guaranteed to bring a little magic into your kitchen, it’s this Gluten Free Cinnamon Pull-Apart Bread. Imagine tender layers of gently sweet, cinnamon-swirled bread that pull apart into perfect, gooey bites—completely gluten-free, yet every bit as soft and delicious as your favorite bakery treat. This recipe is a cozy family favorite in my home, a total crowd-pleaser, and honestly tastes like a warm hug. Whether you’re sharing it for brunch, an afternoon snack, or as an irresistible holiday centerpiece, you’ll fall head over heels for every slice!
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need anything fancy to create truly magical bread! Each of the ingredients below is carefully chosen to give your Gluten Free Cinnamon Pull-Apart Bread its fluffy texture, deep cinnamon flavor, and luscious glaze. These kitchen basics come together for pure breakfast bliss!
- Gluten-free all-purpose flour (with xanthan gum): The foundation of our dough, providing the ideal structure and rise while keeping everything perfectly gluten-free.
- Granulated sugar: Sweetens the dough and helps feed the yeast so we get a beautiful rise every time.
- Active dry yeast: Gives the bread its pillowy lift and that bakery-fresh aroma we all crave.
- Salt: Enhances every flavor and balances the bread’s sweetness—don’t skip it!
- Warm milk (dairy or non-dairy): Activates the yeast and adds tenderness to every bite (plant milk works perfectly for a dairy-free loaf).
- Unsalted butter, melted & softened: Adds richness to the dough and, when softened, is the secret behind that indulgent cinnamon-sugar swirl.
- Large eggs: Bring moisture and structure to the dough, ensuring it bakes up light and soft.
- Vanilla extract: Delivers warmth and depth, enhancing all the sweet, cozy flavors.
- Brown sugar (for filling): The classic base for that gooey, caramel-like cinnamon layer.
- Ground cinnamon: The unmistakable star flavor—aromatic, comforting, and totally essential.
- Powdered sugar (for glaze): The key to making the final drizzle irresistibly sweet and glossy.
- Milk (for glaze): Thins out the powdered sugar just enough to create the perfect pourable consistency.
- Vanilla extract (for glaze): Finishes the glaze with a gentle aromatic touch that truly ties everything together.
How to Make Gluten Free Cinnamon Pull-Apart Bread
Step 1: Activate the Yeast
Start by combining your warm milk, active dry yeast, and just a pinch of sugar in a large mixing bowl. The warmth of the milk wakes up the yeast, which will soon help the bread rise to fluffy perfection. Let this mixture sit for about 5–10 minutes until it looks foamy—think of it as the yeast’s way of letting you know it’s alive and ready to work its magic!
Step 2: Mix and Knead the Dough
To the foamy yeast mixture, add your gluten-free all-purpose flour, the remaining granulated sugar, salt, melted butter, eggs, and vanilla extract. Mix everything together until you have a soft, slightly sticky dough (don’t worry if it feels a bit wetter than traditional dough). Knead gently by hand or use a dough hook on your stand mixer for about 3–4 minutes—you’re looking for a smooth consistency, but keep in mind gluten-free dough will always be somewhat delicate.
Step 3: First Rise
Transfer your dough into a greased bowl. Cover it with a clean towel or plastic wrap and place it in a cozy, draft-free spot. Let it rise for about an hour, or until it’s nearly doubled in size. This step lets the yeast fully develop and creates those fabulously soft, pull-apart layers we love. Patience pays off, I promise!
Step 4: Prepare the Cinnamon Filling
While your dough is rising, whisk together the brown sugar and ground cinnamon for the filling. Set out your softened butter too, so it’s perfectly spreadable when the dough is ready. The combination of butter and cinnamon sugar ensures every layer of your pull-apart bread is sweet, gooey, and fragrant.
Step 5: Shape and Layer the Bread
Once the dough has risen, dust your work surface with a little gluten-free flour and gently roll the dough into a large rectangle. Spread the softened butter evenly, then generously sprinkle your cinnamon-sugar mixture across every inch. Cut the dough into strips, then stack and layer them in a greased loaf pan. You’ll see those beautiful layers start to form! This distinctive shaping is what makes your Gluten Free Cinnamon Pull-Apart Bread truly special.
Step 6: Second Rise
Cover the filled loaf pan with a towel and let it rise again for another 30 minutes. This quick rise gives your bread its final puff and ensures every layer stays light and airy. Meanwhile, preheat your oven to 350°F (175°C).
Step 7: Bake to Golden Perfection
Bake the loaf for 30–35 minutes until it’s gorgeously golden on top and cooked through. The cinnamon aroma will have the whole house smelling like a bakery! After baking, let it cool in the pan for a few minutes while you prepare the glaze.
Step 8: Drizzle with Glaze and Serve
While the bread is still slightly warm, whisk together the powdered sugar, milk, and vanilla until smooth and pourable. Drizzle liberally over the top so it seeps into all those nooks and crannies. Now comes the best part: serve and watch everyone smile as they pull apart glistening, cinnamon-swirled slices!
How to Serve Gluten Free Cinnamon Pull-Apart Bread
Garnishes
A generous drizzle of glaze is classic, but why not take it up a notch? Try a dusting of extra ground cinnamon, a scatter of chopped toasted pecans or walnuts, or even a sprinkle of coarse sugar crystals on top for gorgeous sparkle. Fresh berries on the side also lend a pop of color and a burst of freshness.
Side Dishes
This bread shines brightest alongside a mug of hot coffee or spiced chai, but it’s also amazing with fresh fruit salad, creamy yogurt, or a platter of scrambled eggs for a brunch feast. Basically, it plays beautifully with both sweet and savory accompaniments, so get creative and build the breakfast of your dreams!
Creative Ways to Present
For a stunning centerpiece, serve your Gluten Free Cinnamon Pull-Apart Bread warm on a wooden board and let everyone pull off sections themselves. Or, slice and reassemble the loaf in a basket lined with a linen napkin. For special occasions, you can even bake it in a round pan and “flower” the layers—guaranteed to wow any guest at your table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the bread tightly wrapped at room temperature for up to two days. The texture stays surprisingly soft and tender, especially if you give it a little refresh before serving. Be sure to keep it covered to prevent drying out!
Freezing
Gluten Free Cinnamon Pull-Apart Bread can be frozen beautifully! Once completely cool, wrap slices or the whole loaf in plastic wrap followed by a layer of aluminum foil. Freeze for up to two months. For best results, hold off on glazing until after you reheat—the texture will stay perfect.
Reheating
To rewarm, simply pop individual slices or the whole loaf into a 300°F (150°C) oven for about 10 minutes, or microwave slices for 20–30 seconds. If you waited on the glaze, whip up a fresh batch and drizzle liberally before serving—no one will ever guess it wasn’t just baked!
FAQs
Can I make this dairy-free?
Absolutely! Use your favorite plant-based milk (like almond or oat) and swap the butter for a dairy-free alternative. You’ll get the same soft texture and cinnamon-rich flavor, making this pull-apart bread perfect for nearly any diet.
Is it possible to prepare Gluten Free Cinnamon Pull-Apart Bread the night before?
Yes! You can assemble the bread up to the second rise (just before baking), cover tightly, and refrigerate overnight. In the morning, let it come to room temperature and complete the second rise, then bake as directed for fresh, warm bread with zero morning fuss.
My dough seems too sticky. What should I do?
Gluten-free doughs are often stickier than traditional ones. Be sure to dust your work surface and rolling pin with extra gluten-free flour, and handle the dough gently. It should be soft and pliable, but if it’s truly too sticky to work with, add a tablespoon more flour at a time until manageable.
Can I add raisins, nuts, or chocolate chips?
Definitely! Fold in a handful of raisins, chopped toasted nuts, or mini chocolate chips before layering the strips in the pan. These add-ins make your Gluten Free Cinnamon Pull-Apart Bread even more indulgent and fun—you really can’t go wrong.
Do I really need xanthan gum if my flour blend doesn’t have it?
Yes, if your gluten-free flour blend doesn’t contain xanthan gum, you should add about 1 teaspoon per 3 cups of flour. Xanthan gum helps mimic the structure and elasticity of traditional dough, keeping your pull-apart bread soft, not crumbly.
Final Thoughts
There’s something truly special about sharing a loaf of Gluten Free Cinnamon Pull-Apart Bread, watching everyone dig in and delight in those sticky, cinnamon-filled layers. If you’ve been searching for a reliable, heartwarming treat that just happens to be gluten-free, this recipe is your new go-to. I really hope you give it a try and make some delicious memories in your own kitchen!
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Gluten Free Cinnamon Pull-Apart Bread Recipe
- Total Time: 2 hours 5 minutes (including rising)
- Yield: 1 loaf (10 slices) 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the sweet, cinnamon-spiced goodness of this Gluten-Free Cinnamon Pull-Apart Bread. Perfect for breakfast or as a delightful snack, this bread is a treat for all!
Ingredients
Dough:
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 3/4 cup warm milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Filling:
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: Combine warm milk, yeast, and a pinch of sugar. Add flour, sugar, salt, butter, eggs, and vanilla. Mix into a dough, knead, and let rise.
- Make the Filling: Mix brown sugar and cinnamon. Roll out dough, spread butter, sprinkle with the sugar mixture, cut into strips, and layer in a pan.
- Rise and Bake: Let the dough rise, then bake at 350°F (175°C) for 30–35 minutes until golden.
- Glaze and Serve: Mix powdered sugar, milk, and vanilla. Drizzle over the bread before serving.
Notes
- For a dairy-free version, use plant-based milk and butter.
- The dough is softer than regular bread dough, handle gently when layering.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
