Description
This Gluten Free Cinnamon Pull-Apart Bread is a soft, fluffy, and irresistibly sweet treat perfect for breakfast or dessert. Made with gluten-free flour and filled with a cinnamon-sugar butter mixture, it’s layered and baked until golden and perfectly tender. Topped with a simple vanilla glaze, this bread is easy to pull apart and share with family and friends, providing a delightful gluten-free alternative to classic cinnamon bread.
Ingredients
Scale
Dough Ingredients
- 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
Filling
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 tsp salt
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, then sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Prepare the Dough Mixture: In a large mixing bowl, whisk together the eggs, melted butter, and vanilla extract. Add the frothy yeast mixture and stir to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring well to form a soft dough. 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 1 hour or until it has doubled in size.
- Prepare Filling: While the dough is rising, mix together the melted butter, brown sugar, ground cinnamon, and salt in a medium bowl until well combined.
- Shape the Bread: After the dough has risen, punch it down gently to release the air. Roll the dough out on a lightly floured surface into a large rectangle approximately 12×16 inches.
- Add Filling Layers: Brush the entire dough with some of the melted butter from the filling mixture. Sprinkle a generous amount of the brown sugar cinnamon filling evenly over the dough. Cut the dough into squares or strips.
- Stack and Arrange: Layer the cut dough pieces in a greased loaf pan, stacking them to create the pull-apart effect. Pour any remaining cinnamon butter mixture over the top.
- Second Rise: Cover the loaf pan and let the dough rise again for 30-40 minutes until puffed up.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes until golden brown and cooked through. A toothpick inserted in the center should come out clean.
- Prepare the Glaze: While the bread cools slightly, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over the warm bread. Allow to cool briefly before serving so the glaze sets slightly. Pull apart the bread pieces and enjoy!
Notes
- You can substitute dairy milk with almond, soy, or oat milk if you prefer a dairy-free option.
- Make sure your gluten-free flour blend contains xanthan gum for proper texture and rise.
- Keep an eye on the bread during baking as ovens vary; cover loosely with foil if the top browns too quickly.
- This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
