This gluten-free cinnamon pull-apart bread is a deliciously soft, sweet, and utterly irresistible treat. With buttery dough layered with cinnamon-sugar goodness, every piece pulls apart easily, making it the perfect indulgence for breakfast, dessert, or any time you want a little sweet comfort. Whether you’re avoiding gluten or just looking to try something new, this homemade bread will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
I love this gluten-free cinnamon pull-apart bread because it’s not only a treat for the taste buds but also an easy recipe to make, even if you’re new to gluten-free baking. The dough is soft and pillowy, and the cinnamon-sugar filling adds a comforting, warm flavor that’s hard to resist. I also appreciate that it’s a versatile dish – perfect for breakfast with a cup of coffee, or as a sweet dessert after dinner. The pull-apart method makes it so fun to eat, and the optional glaze brings it to the next level of deliciousness.
Ingredients
For the dough:
2 1/4 teaspoons 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 teaspoons vanilla extract
3 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon salt
1 teaspoon baking powder
For the filling:
1/2 cup unsalted butter, melted
1 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
For the glaze (optional):
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Activate the yeast: In a small bowl, I combine the warm milk, sugar, and yeast. Stir it and let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
Make the dough: In a large bowl, I mix the gluten-free flour, salt, and baking powder. Then, I add the frothy yeast mixture, eggs, melted butter, and vanilla extract. I stir until a soft dough forms. I knead the dough for about 3-5 minutes until it’s smooth, either using a stand mixer with a dough hook or kneading by hand.
Let the dough rise: I cover the dough with a kitchen towel and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
Prepare the filling: In a small bowl, I mix together the brown sugar, cinnamon, and salt.
Roll out the dough: Once the dough has risen, I roll it out on a lightly floured surface into a rectangle, about 1/4 inch thick. I brush the melted butter over the dough and then sprinkle the cinnamon-sugar mixture evenly on top.
Assemble the pull-apart bread: I cut the dough into strips about 2 inches wide, stack them on top of each other, and then slice them into squares. I place the squares into a greased loaf pan, stacking them vertically to create that pull-apart effect. I cover the pan with a towel and let the dough rise for another 30 minutes.
Bake: I preheat the oven to 350°F (175°C) and bake the bread for 30-35 minutes, or until it’s golden brown and cooked through. If the top begins to brown too quickly, I cover it with foil for the last 10 minutes of baking.
Optional glaze: While the bread is baking, I whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. After the bread has finished baking, I drizzle the glaze over the warm bread.
Serve: After letting the bread cool slightly, I pull it apart and enjoy the warm, gooey cinnamon goodness!
Servings and timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 2 hours 10 minutes (includes rise time)
Servings: 12 servings
Variations
Dairy-Free: To make this recipe dairy-free, simply substitute the butter with non-dairy butter or coconut oil, and use a plant-based milk such as almond or oat milk.
Glaze-Free: If you prefer a less sweet option, you can skip the glaze. The bread is still delicious without it.
Add-ins: You can also add chopped nuts like pecans or walnuts into the cinnamon-sugar filling for a bit of crunch.
Spices: Experiment with other spices, such as nutmeg or cardamom, to add extra flavor to the filling.
Storage/Reheating
This cinnamon pull-apart bread is best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days. If you have leftovers, I recommend reheating the bread in the microwave for 15-20 seconds for the best texture. It can also be frozen for up to a month. To freeze, wrap it tightly in plastic wrap and place it in a freezer-safe bag. To reheat, thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Related Recipes:
- Cranberry Brie Sourdough Pull-Apart Bread
- Perfect Chewy Gluten Free Pumpkin Cookies
- Cinnamon Apple Bread
FAQs
Can I use a different flour instead of gluten-free all-purpose flour?
Yes, but be sure to use a blend that includes xanthan gum or add it separately, as it helps with the structure of gluten-free baked goods.
Can I make this recipe ahead of time?
Yes, you can prepare the dough and fill it the night before. Simply store the assembled dough in the fridge overnight, then let it come to room temperature and finish the second rise before baking.
Is it possible to make this bread without eggs?
Yes, you can try using an egg replacer like flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) as a substitute for the two eggs in the dough.
Can I freeze this cinnamon pull-apart bread?
Absolutely! Once baked, allow the bread to cool completely, then wrap it in plastic wrap and freeze it. You can reheat it in the oven for a few minutes when you’re ready to enjoy it.
How do I know when the bread is done baking?
The bread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. If the top starts to get too brown before the center is fully baked, cover it with foil for the last 10 minutes.
Conclusion
This gluten-free cinnamon pull-apart bread is a must-try recipe that combines the joy of freshly baked bread with the irresistible flavor of cinnamon and sugar. Whether for breakfast, dessert, or a special treat, this bread is sure to become a staple in my gluten-free baking repertoire. It’s soft, delicious, and a true crowd-pleaser!
📖 Recipe:
Print
Gluten Free Cinnamon Pull-Apart Bread
- Total Time: 2 hours 10 minutes (includes rise time)
- Yield: 12 servings
- Diet: Gluten Free
Description
This Gluten-Free Cinnamon Pull-Apart Bread is the perfect sweet indulgence! Made with buttery, pillowy dough and a luscious cinnamon-sugar filling, this bread is irresistibly soft and delicious. Whether enjoyed as a breakfast treat or a dessert, it’s a versatile gluten-free recipe that’s fun to make and even more fun to eat. Perfect for those with dietary restrictions or anyone looking for a new comfort food favorite.
Ingredients
For the 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
For the Filling:
1/2 cup unsalted butter, melted
1 cup brown sugar
1 tbsp ground cinnamon
1/4 tsp salt
For the Glaze (optional):
1/2 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract
Instructions
- Activate the Yeast:
Combine warm milk, sugar, and yeast. Stir and let sit for 5-10 minutes until frothy. - Make the Dough:
In a large bowl, mix gluten-free flour, salt, and baking powder. Add yeast mixture, eggs, melted butter, and vanilla. Stir until a soft dough forms. Knead for 3-5 minutes. - Let the Dough Rise:
Cover with a towel and let it rise in a warm spot for 1-1.5 hours until doubled in size. - Prepare the Filling:
Mix brown sugar, cinnamon, and salt in a small bowl. - Roll Out the Dough:
Roll the risen dough on a floured surface into a rectangle (1/4 inch thick). Brush with melted butter and sprinkle cinnamon-sugar mixture evenly. - Assemble the Bread:
Cut dough into 2-inch strips, stack, and slice into squares. Place vertically in a greased loaf pan. Cover and let rise for 30 minutes. - Bake:
Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown. Cover with foil if browning too quickly. - Optional Glaze:
Mix powdered sugar, milk, and vanilla. Drizzle over warm bread. - Serve:
Cool slightly and pull apart to enjoy!
Notes
Substitute non-dairy milk and butter for a dairy-free option.
Add nuts like pecans or walnuts for a crunchy filling.
Store in an airtight container for 2-3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread, Dessert, Breakfast
- Method: Baking
- Cuisine: American, Gluten-Free
Nutrition
- Serving Size: 12 servings
- Calories: 300 kcal (varies with ingredients used)
