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
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 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.
