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
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
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.
