There is something irresistibly cozy about a warm slice of cinnamon bread pulled apart layer by layer, especially when it’s crafted without gluten. This Gluten Free Cinnamon Pull-Apart Bread Recipe brings together soft, fluffy dough enriched with cinnamon sugar swirls that melt into buttery pockets of goodness. It’s the perfect treat for breakfast, brunch, or a sweet afternoon pick-me-up that feels both indulgent and wholesome. Trust me, once you make this bread, it will become your go-to recipe for sharing joy with family and friends.
Ingredients You’ll Need
Creating this Gluten Free Cinnamon Pull-Apart Bread Recipe is all about using simple, quality ingredients that each play an important role—from the fluffiness of the dough to the sweet cinnamon filling and the drizzled glaze. Every item contributes to the flavor, texture, or appearance to make this bread truly delightful.
- 2 1/4 tsp active dry yeast: The magic ingredient that helps the dough rise and become light and airy.
- 1/2 cup warm milk (dairy or non-dairy): Provides moisture and activates the yeast for a perfect puff.
- 1/4 cup granulated sugar: Sweetens the dough just enough for balance without overpowering.
- 2 large eggs: Adds richness and structure to the bread.
- 1/2 cup unsalted butter, melted: Gives tenderness and a buttery flavor to the dough.
- 2 tsp vanilla extract: Warms up the taste with a subtle aromatic note.
- 3 cups gluten-free all-purpose flour (with xanthan gum): The base of the bread that ensures a wonderful gluten-free texture.
- 1 tsp salt: Enhances all the sweet and buttery flavors in the dough.
- 1 tsp baking powder: Helps provide a little extra lift and softness.
- 1/2 cup unsalted butter, melted (for filling): Used to brush between layers for that indulgent pull-apart effect.
- 1 cup brown sugar: Combined with cinnamon for a deeply sweet and caramel-like filling.
- 1 tbsp ground cinnamon: The star spice that creates the comforting flavor swirl.
- 1/4 tsp salt (for filling): Balances the sweetness of the filling perfectly.
- 1/2 cup powdered sugar: For the light and sweet glaze on top.
- 1 tbsp milk (for glaze): Helps thin the powdered sugar to just the right drizzle consistency.
- 1/2 tsp vanilla extract (for glaze): Adds a lovely finishing touch to the glaze.
How to Make Gluten Free Cinnamon Pull-Apart Bread Recipe
Step 1: Activate the Yeast
Start by warming your milk until it’s pleasantly warm to the touch but not hot. Stir in the active dry yeast with your granulated sugar and let it sit for about 5 to 10 minutes until it becomes frothy and bubbly. This signals your yeast is alive and ready to give your bread the rise it needs.
Step 2: Prepare the Dough
In a large bowl, whisk together your eggs, melted butter, and vanilla extract. Once combined, pour in the yeast mixture. In a separate bowl, mix your gluten-free flour, salt, and baking powder. Gradually fold the dry ingredients into the wet until you get a smooth, slightly sticky dough. This dough might be a bit different than traditional bread dough, but that’s the beauty of gluten-free baking!
Step 3: First Rise
Cover the bowl with a clean towel or plastic wrap, and let the dough rise in a warm place for about an hour or until it doubles in size. You’ll notice how the dough becomes soft and more manageable—a clear indication that the yeast has worked its magic.
Step 4: Shape and Layer the Bread
Once risen, punch down the dough gently and turn it onto a floured surface. Roll it out into a large rectangle about 12×16 inches. Brush the melted butter over the entire surface. In a small bowl, combine brown sugar, cinnamon, and salt, then evenly sprinkle this mixture all over the dough. Now, cut the dough into 12 strips and stack them on top of one another, creating layers full of cinnamon goodness.
Step 5: Arrange in Pan and Second Rise
Place your stacked strips vertically into a greased loaf pan, arranging them snugly to fit and create the signature pull-apart sections. Cover again and let the dough rise for another 20 to 30 minutes until puffy.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the bread for 35 minutes or until golden brown and cooked through. You’ll know it’s done when it smells heavenly and a toothpick inserted comes out clean. Let it cool slightly for easier handling.
Step 7: Make and Drizzle the Glaze
While the bread cools, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze generously over the warm bread so it seeps into all the nooks and crannies, adding a luscious sweet finish.
How to Serve Gluten Free Cinnamon Pull-Apart Bread Recipe
Garnishes
A sprinkle of chopped toasted nuts like pecans or walnuts on top adds a wonderful crunch that plays beautifully with the bread’s softness. For an extra festive touch, dust a light coating of cinnamon powder or even a few fresh berries for an inviting pop of color.
Side Dishes
This pull-apart bread pairs amazingly well with warm cups of coffee, chai tea, or even hot chocolate. If you’re serving it for breakfast or brunch, try offering soft scrambled eggs or a fresh fruit salad on the side to keep the spread balanced and nourishing.
Creative Ways to Present
Present the bread as a centerpiece at your table by placing it on a wooden board or a pretty cake stand. For a charming touch, serve it in small sections wrapped individually in parchment paper tied with twine—perfect for gifting or sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your leftover bread in an airtight container or tightly wrapped with plastic wrap. It will stay fresh for up to three days at room temperature, maintaining its soft texture and irresistible cinnamon flavor.
Freezing
If you want to keep it longer, the bread freezes beautifully. Wrap it well in foil and place it in a freezer-safe bag to protect it from freezer burn. It can last for up to three months without losing its delightful taste or texture.
Reheating
To bring your pull-apart bread back to life, simply thaw it at room temperature, then warm it in a 300°F oven for about 10 minutes. This warms the butter and revives the fluffy layers, making it taste almost fresh-baked again.
FAQs
Can I use a different type of gluten-free flour?
Absolutely! Just ensure that the blend you choose contains xanthan gum or another binding agent to give the dough a good rise and texture similar to wheat flour.
Is it possible to make this bread dairy-free?
Yes, just swap the butter for a dairy-free alternative like coconut oil or vegan margarine, and use plant-based milk for the dough and glaze.
How can I tell when the bread is fully baked?
The bread should be golden brown on top and spring back when lightly pressed. You can also test doneness by inserting a toothpick; it should come out clean or with a few moist crumbs but no raw dough.
Can I add nuts or raisins to the bread?
Definitely! Adding chopped nuts or raisins to the filling or between layers adds delightful texture and flavor variations to the bread.
What is the best way to enjoy this bread fresh?
Fresh from the oven with butter or a smear of cream cheese is heavenly, but it also pairs well with fruit preserves or honey to enhance the cinnamon-sweetness even more.
Final Thoughts
This Gluten Free Cinnamon Pull-Apart Bread Recipe is one of those kitchen treasures you’ll come back to time and time again. It’s comforting, easy to make, and irresistible to everyone, whether gluten-sensitive or not. Give it a try on a cozy morning or to impress guests at your next brunch—you truly can’t go wrong with warm cinnamon, buttery layers, and a sweet drizzle on top. Happy baking!
Print
Gluten Free Cinnamon Pull-Apart Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Cinnamon Pull-Apart Bread is a delightful, soft, and fluffy treat perfect for breakfast or dessert. Made with gluten-free all-purpose flour and fragrant cinnamon layers, it’s packed with warm spices and buttery sweetness. The pull-apart style makes it fun to serve and share, with a lightly sweet vanilla glaze to finish. This recipe is perfect for those who need gluten-free options without sacrificing flavor or texture.
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 warm milk and granulated sugar. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the dough mixture: In a large mixing bowl, whisk together the eggs, melted butter, and vanilla extract. Once the yeast is activated, add it to the bowl. Then gradually add the gluten-free flour, salt, and baking powder. Mix thoroughly until a soft dough forms. The dough will be slightly sticky but should hold together well.
- First rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 45-60 minutes, until it nearly doubles in size.
- Prepare the filling: In a medium bowl, combine the melted butter, brown sugar, cinnamon, and salt. Mix well to create a smooth, spreadable filling.
- Shape the bread: Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll the dough out into a rectangle approximately 12×9 inches. Brush the cinnamon filling evenly over the dough. Cut the dough into strips or squares and stack them in a greased loaf pan, layering the pieces so that the cinnamon filling is between each layer to create the pull-apart effect.
- Second rise: Cover the loaf pan and let the dough rise again for 20-30 minutes to allow the layers to puff up.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prepare the glaze: While the bread is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Cool and glaze: Allow the bread to cool slightly in the pan for 10-15 minutes, then drizzle the vanilla glaze over the top. Let it set for a few minutes before serving.
Notes
- Make sure your gluten-free flour blend contains xanthan gum for better texture and rise.
- Use warm milk to properly activate the yeast but avoid hot milk as it can kill the yeast.
- For a dairy-free version, use non-dairy milk and butter substitutes.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices gently in a toaster oven or microwave for a fresh-baked taste.
