If you’ve ever dreamed of biting into a warm, soft, and indulgently spiced bread without worrying about gluten, this Gluten Free Cinnamon Pull-Apart Bread Recipe is exactly what you need. It’s a show-stopping treat that fills your kitchen with the amazing aroma of cinnamon and vanilla, and each pull-apart piece offers a perfect blend of sweet, buttery layers and tender gluten-free crumb. This recipe isn’t just about being gluten-free; it’s about creating a comforting, delicious experience that feels like a warm hug on a plate.
Ingredients You’ll Need
Making this Gluten Free Cinnamon Pull-Apart Bread Recipe requires simple pantry staples that come together to give you incredible flavor, irresistible texture, and a beautiful golden color. Each ingredient plays a crucial role, from the tangy yeast helping the dough rise to perfection, to the cinnamon sugar filling adding that signature cozy sweetness.
- 2 1/4 tsp active dry yeast: This magical ingredient helps your dough rise to airy perfection, giving the bread its light texture.
- 1/2 cup warm milk (dairy or non-dairy): Warm milk activates the yeast and keeps the dough moist.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness and feeds the yeast for a good rise.
- 2 large eggs: Give structure and richness to the dough ensuring a tender crumb.
- 1/2 cup unsalted butter, melted: Provides buttery softness and flavor both in the dough and filling.
- 2 tsp vanilla extract: Brings a lovely aromatic warmth that pairs beautifully with cinnamon.
- 3 cups gluten-free all-purpose flour (with xanthan gum): The base for a gluten-free dough that holds together well and bakes up moist.
- 1 tsp salt: Balances sweetness and enhances flavor overall.
- 1 tsp baking powder: Helps add extra lift and tenderness along with the yeast.
- 1 cup brown sugar: Used in the cinnamon filling for deep, caramel-like notes.
- 1 tbsp ground cinnamon: The soul of this recipe giving it that iconic spicy aroma and flavor.
- 1/4 tsp salt (for filling): Amplifies the cinnamon sugar’s taste perfectly.
- 1/2 cup powdered sugar: For making a sweet glaze that adds a pretty finishing touch.
- 1 tbsp milk (for glaze): Makes the glaze smooth and drizzle-worthy.
- 1/2 tsp vanilla extract (for glaze): Adds just a hint of extra flavor to the glaze.
How to Make Gluten Free Cinnamon Pull-Apart Bread Recipe
Step 1: Activate Your Yeast
Begin by dissolving your active dry yeast in warm milk with a pinch of sugar. Let this sit for about 5-10 minutes until it bubbles and foams — that’s your sign the yeast is alive and kicking! This activation is crucial for getting your bread tender and fluffy despite the gluten-free flour.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together the eggs, melted butter, remaining sugar, and vanilla extract. Then pour in the yeast mixture. Gradually add your gluten-free flour, salt, and baking powder, mixing until a soft, slightly sticky dough forms. Don’t worry if it feels different from traditional dough; gluten-free doughs tend to be a bit more delicate.
Step 3: Let the Dough Rise
Cover the bowl with a clean kitchen towel and place it in a warm spot for about 1 hour. The dough should nearly double in size, becoming airy and light. This patience pays off with a soft crumb that pulls apart beautifully.
Step 4: Prepare the Cinnamon Filling
Mix together the melted butter, brown sugar, cinnamon, and salt in a small bowl. This luscious filling will be spread between layers of dough, creating layers of sweet, cinnamon goodness in every bite.
Step 5: Assemble the Bread
Roll out your dough on a floured surface into a large rectangle. Spread the cinnamon butter mixture evenly over it, then slice the dough into strips or squares. Stack or layer these pieces inside a greased loaf pan, arranging them so the layers can be pulled apart once baked.
Step 6: Final Rise and Bake
Allow the assembled loaf to rise for an additional 30 minutes while you preheat the oven to 350°F (175°C). Bake for 40-45 minutes until the bread is golden brown and cooked through. Let it cool just enough to handle without losing that soft, gooey center.
Step 7: Make the Glaze
Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this over your bread while it’s still slightly warm for a shiny, sweet finish that enhances every bite.
How to Serve Gluten Free Cinnamon Pull-Apart Bread Recipe
Garnishes
A light dusting of powdered sugar or a handful of chopped nuts like pecans or walnuts can add a lovely textural contrast. Fresh berries on the side bring a pop of color and a tart balance to the sweetness.
Side Dishes
This bread pairs wonderfully with a simple bowl of fresh fruit or a creamy cup of vanilla yogurt for breakfast. For a decadent twist, offer it alongside a scoop of vanilla ice cream to turn your pull-apart bread into a dessert sensation.
Creative Ways to Present
Serve the bread warm directly from the pan and encourage everyone to pull apart their pieces. You can also slice and toast leftovers, spreading with cream cheese or honey butter for a delightful snack or brunch addition.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Gluten Free Cinnamon Pull-Apart Bread Recipe wrapped tightly at room temperature for up to 2 days. This way it stays soft and moist, perfect for quick breakfasts or snacks.
Freezing
If you want to enjoy this treat later, freeze the cooled bread wrapped carefully in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge or on the counter before reheating.
Reheating
To revive the bread’s fresh-baked feel, warm individual pieces in a toaster oven or microwave briefly. This brings back the gooey cinnamon butter layers and makes it feel like it just came out of the oven again.
FAQs
Can I use a different gluten-free flour blend?
Absolutely! Just make sure your blend contains xanthan gum or another binding agent to provide that essential elasticity and structure in the dough. Some brands work better than others with yeast so it might take a couple of tries to get it perfect.
How do I know if my yeast is still good?
If your yeast doesn’t foam or bubble during its activation in warm milk and sugar, it’s likely expired or dead and will need to be replaced for your bread to rise properly.
Can I make this bread dairy-free?
Yes! Simply swap the milk and butter for your favorite non-dairy alternatives like almond milk and coconut oil or vegan butter. The bread will still taste fantastic and stay moist.
What if I don’t have powdered sugar for the glaze?
You can make a simple glaze using granulated sugar dissolved in a little warm milk, but powdered sugar will give you the best smooth and creamy drip effect for the bread’s finishing touch.
Can this recipe be doubled?
Definitely! Just remember to use a larger pan or two loaf pans to allow enough room for the dough to rise and bake evenly. Timing might increase slightly, so keep an eye on the color and texture as it bakes.
Final Thoughts
There is nothing quite as comforting and satisfying as pulling apart soft pieces of cinnamon-spiced bread, especially when it’s perfectly gluten-free. I truly hope this Gluten Free Cinnamon Pull-Apart Bread Recipe becomes a treasured favorite in your kitchen, bringing joy and warmth to your table whenever you bake it. It’s such a simple way to treat yourself and your loved ones to something homemade and oh so delicious.
Print
Gluten Free Cinnamon Pull-Apart Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Cinnamon Pull-Apart Bread is a soft, sweet, and aromatic bread perfect for breakfast or dessert. Made with a gluten-free flour blend and flavored with cinnamon and brown sugar, it features tender layers that pull apart easily. The bread is enriched with eggs and butter, then topped with a simple vanilla glaze to add a delightful finishing touch.
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
Cinnamon Filling
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 tsp salt
Vanilla Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast with the warm milk and granulated sugar. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together the eggs, melted butter, and vanilla extract. Add the gluten-free flour blend, salt, and baking powder. Pour in the yeast mixture and mix everything until a soft dough forms. The dough should be slightly sticky but manageable.
- First rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 45 to 60 minutes, or until it has nearly doubled in size.
- Make the cinnamon filling: In a small bowl, mix the melted butter, brown sugar, ground cinnamon, and salt until well combined.
- Shape the bread: On a lightly floured surface with gluten-free flour, roll the dough into a large rectangle roughly 12×16 inches. Brush the cinnamon filling evenly over the dough. Cut the dough into strips, then stack the strips and cut into smaller pieces to create layers. Arrange the pieces in a greased bundt or pull-apart bread pan, stacking them so that the cinnamon layers are visible.
- Second rise: Cover the assembled bread with a towel and let it rise again for about 30 minutes until puffy.
- Bake the bread: 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. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
- Prepare the vanilla glaze: While the bread is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly runny.
- Finish and serve: Once the bread is baked, let it cool in the pan for 15 minutes, then drizzle with the vanilla glaze. Serve warm or at room temperature, pulling apart the layers as you enjoy.
Notes
- Ensure the milk used to activate the yeast is warm, about 105-110°F, to help the yeast bloom properly.
- If you don’t have xanthan gum in your gluten-free flour, add 1 teaspoon to help with dough elasticity.
- Store leftovers in an airtight container at room temperature and consume within 2-3 days for best freshness.
- To freeze, wrap the cooled bread tightly with plastic wrap and foil. Thaw overnight before serving.
- You can substitute butter for a dairy-free alternative to keep it vegan-friendly, but the texture may vary slightly.
