Description
This Gluten Free Cinnamon Pull-Apart Bread is a soft, sweet, and flavorful treat perfect for any occasion. Made with gluten-free all-purpose flour and a blend of warm spices, this bread features layers of cinnamon sugar butter that pull apart easily for sharing. Topped with a simple vanilla glaze, it’s a delightful option for breakfast, brunch, or dessert suitable for those avoiding gluten.
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 warm milk and the granulated sugar. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together the gluten-free flour, salt, and baking powder. In another bowl, beat the eggs with melted butter and vanilla extract. Add the activated yeast mixture to the wet ingredients, then slowly incorporate the dry ingredients until a soft dough forms.
- First rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 60 minutes, or until it has roughly doubled in size.
- Prepare the cinnamon filling: In a small bowl, mix the melted butter with brown sugar, ground cinnamon, and salt until well combined.
- Assemble the bread: Punch down the dough gently and transfer it to a floured surface. Roll it out into a large rectangle about 12×15 inches. Brush the cinnamon filling evenly over the dough.
- Cut and layer: Cut the dough into equal-sized pieces or squares. Stack them evenly in a greased loaf pan, layering the cinnamon filling between each piece to create the pull-apart effect.
- Second rise: Cover the pan and allow the dough to rise again for about 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes until golden brown and cooked through.
- Make the glaze: While the bread is baking, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Glaze and serve: Once baked, allow the bread to cool slightly before drizzling the vanilla glaze over the top. Serve warm and enjoy your gluten-free cinnamon pull-apart bread.
Notes
- Ensure the milk used is warm but not hot to avoid killing the yeast.
- You can substitute dairy milk with any plant-based milk for a dairy-free version.
- The gluten-free flour should contain xanthan gum for proper texture; if yours does not, add 1 tsp xanthan gum separately.
- Use fresh yeast for best results, as expired yeast may not activate properly.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
