If warm, sugary, melt-in-your-mouth mornings are your idea of perfection, you absolutely need to meet this Gluten Free Cinnamon Pull-Apart Bread. Every inviting layer is buttery and soft, bursting with swirls of sweet cinnamon that fill your kitchen with cozy aromas—plus, it’s 100% gluten free and perfect for sharing (or sneakily keeping all to yourself). With a decadent vanilla glaze crowning every piece, this show-stopping bread is just what gluten free baking dreams are made of.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this recipe lies in the balance of simple ingredients—each one is essential for that delightfully fluffy texture, golden color, and sweet-spiced flavor. Even if you’re new to gluten free baking, you’ll love how accessible and transformative each element can be.
- Gluten-free all-purpose flour blend: Pick your favorite, but make sure it contains xanthan gum or add 1 teaspoon so your dough stays pillowy and holds together beautifully.
- Granulated sugar: Just the right amount for a hint of sweetness in the dough itself, letting that cinnamon swirl shine.
- Instant yeast: This is what gives your bread those irresistible, bakery-style layers and a light, airy crumb.
- Salt: Tiny but mighty—this brings out the flavor and balances all the sweetness.
- Whole milk, warmed to 110°F: Warm milk hydrates the dough and helps the yeast wake up, so you get a lovely, tender bread.
- Unsalted butter, melted (for the dough): Adds richness and moisture, creating a really soft, brioche-like crumb, even without gluten.
- Large eggs, room temperature: Essential for structure, flavor, and that beautiful marigold color you’ll notice in every slice.
- Vanilla extract: A total flavor booster in both the dough and glaze; it makes the whole bread taste like a celebration.
- Unsalted butter, softened (for filling): Makes the cinnamon swirl irresistibly gooey and almost caramel-like after baking.
- Brown sugar: The molasses note pairs perfectly with cinnamon and creates those gooey layers.
- Ground cinnamon: Of course! The heart and soul of the filling—don’t be shy with it.
- Powdered sugar: This is the secret behind that silky-smooth vanilla glaze drizzled on top.
- Milk (for glaze): Makes the glaze just runny enough to cascade into every nook and cranny.
- Vanilla extract (for glaze): Pulls the whole flavor story together with one last fragrant note.
How to Make Gluten Free Cinnamon Pull-Apart Bread
Step 1: Start with the Dough
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, instant yeast, and salt. In a separate bowl, mix the warmed milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry mixture, and stir until a soft, sticky dough forms. Don’t worry if it looks different from traditional bread dough—gluten free dough is meant to be more tacky and comes together beautifully during the rise. Cover your bowl with a towel or plastic wrap and let it rest in a warm place for about an hour, until it puffs up slightly.
Step 2: Prepare the Filling
While your dough works its magic, mix up the delicious filling. In a small bowl, combine the softened butter, brown sugar, and ground cinnamon until it forms a thick, spreadable paste. This sweet cinnamon butter is the heart of your Gluten Free Cinnamon Pull-Apart Bread and gives every bite that signature gooey swirl.
Step 3: Roll and Fill the Dough
Once the dough is puffy, turn it out onto a lightly floured surface (use gluten free flour, of course!). Gently roll the dough into a large rectangle, about 12 by 16 inches. Use a spatula to evenly spread the cinnamon filling right to the edges—go on, make it generous! This layer ensures every pull-apart piece is packed with flavor.
Step 4: Slice, Stack, and Arrange
Slice the rectangular dough into five long strips. Stack the strips on top of each other (a bit messy is okay!) and then cut the stack into squares, each about three inches wide. Grease a 9 by 5 inch loaf pan and loosely stack the squares upright in the pan, with the cut sides facing up. This is what creates the tender, pull-apart layers that give this bread its name. Cover and let rise for another 30 minutes so it gets extra fluffy.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Once the final rise is complete, slide the loaf into the oven and bake for 30 to 35 minutes. You’ll know it’s done when the top is golden brown and the inner layers are cooked through. If the top browns too fast, loosely cover the bread with foil during the last 10 minutes to keep it just right.
Step 6: Glaze and Enjoy
After removing the bread from the oven, set it on a wire rack to cool for a bit (if you can wait!). In a small bowl, whisk together powdered sugar, milk, and vanilla extract to create a luscious glaze. Drizzle the glaze over the warm bread and marvel as it seeps into every cinnamon-packed crevice. Now, dive in while it’s still warm—there’s nothing like that first “pull-apart” bite!
How to Serve Gluten Free Cinnamon Pull-Apart Bread
Garnishes
Sprinkle a dusting of powdered sugar, a few chopped toasted pecans, or even a handful of raisins or currants over the top right before serving. These little touches add texture, extra flavor, and make your bread look like it came straight from a bakery. A pinch of extra ground cinnamon also brightens up the glaze and highlights the bread’s spiced aroma.
Side Dishes
Enjoy slices of Gluten Free Cinnamon Pull-Apart Bread with a mug of freshly brewed coffee, hot chocolate, or spiced chai for a truly comforting treat. If making it for brunch, pair with scrambled eggs, crispy bacon, or fresh fruit salad to round out the flavors and keep things balanced.
Creative Ways to Present
For gatherings or gifting, try baking the bread in mini loaf pans or muffin tins for adorable, individual pull-apart portions. You can also let guests “tear and share” straight from the pan for a fun family-style dessert. Arrange pieces in a circle on a platter and drizzle with extra glaze for a beautiful, pull-apart wreath effect.
Make Ahead and Storage
Storing Leftovers
Leftover Gluten Free Cinnamon Pull-Apart Bread keeps best in an airtight container at room temperature for up to two days. If you know you’ll have leftovers, slice the bread after cooling instead of storing the loaf whole—this helps keep the layers moist and easy to grab for quick snacking.
Freezing
To freeze, wrap individual pieces or the entire loaf tightly in plastic wrap and then place in a freezer-safe bag. This bread can stay fresh in the freezer for up to two months. When you’re ready to indulge, thaw overnight in the fridge or let it sit at room temperature for a few hours.
Reheating
For that irresistible “just-baked” experience, warm slices of Gluten Free Cinnamon Pull-Apart Bread in the microwave for 10 to 15 seconds. You can also reheat the whole loaf in a low oven (about 300°F) for 10 minutes. If you like extra gooeyness, drizzle with a bit more glaze after reheating!
FAQs
Can I make this Gluten Free Cinnamon Pull-Apart Bread dairy free?
Absolutely! Substitute your favorite non-dairy milk (like almond, oat, or soy) and use plant-based butter throughout. Choose a gluten free flour blend that works well with dairy substitutes for the best flavor and texture.
Do I need a stand mixer for this recipe?
Not at all! The dough is sticky but very manageable, and you can easily mix it together by hand using a sturdy spoon or spatula. If you have a stand mixer with a paddle attachment, it certainly helps, but it’s not required.
What’s the best way to know if the bread is cooked through?
Check the top and the center layers: the bread should be golden brown, and a tester inserted between the pull-apart pieces should come out clean or with just a few moist crumbs. If the outside is browning too fast before the inside is done, cover the loaf with foil for the last 10 minutes of baking.
Can I add nuts or fruit to the filling?
Definitely! Chopped pecans, walnuts, or raisins are fantastic mixed into the cinnamon filling for extra flavor and a bit of crunch. Just be sure not to overload the dough or you’ll have trouble stacking the layers neatly.
Why does gluten free dough seem so sticky?
Gluten free dough is naturally stickier than wheat dough because it relies on starches and binders instead of gluten for structure. Don’t be tempted to over-flour; that sticky texture is what makes gluten free breads tender and keeps the final bake moist and delicious.
Final Thoughts
There’s truly something special about baking your own Gluten Free Cinnamon Pull-Apart Bread—the aroma alone is enough to bring everyone running to the kitchen. Don’t be surprised if it becomes your new go-to for holidays, brunches, or simply celebrating the little moments at home. Give it a try and watch this cozy classic become a household favorite!
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Gluten Free Cinnamon Pull-Apart Bread Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the deliciousness of this Gluten-Free Cinnamon Pull-Apart Bread. A soft, sweet yeast bread filled with a cinnamon sugar mixture and topped with a vanilla glaze, perfect for breakfast or dessert.
Ingredients
Dough:
- 2 1/2 cups gluten-free all-purpose flour blend
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Dough: In a large mixing bowl, combine dry ingredients. In a separate bowl, mix wet ingredients and add to dry. Let rise.
- Filling: Mix butter, brown sugar, and cinnamon. Roll out dough, spread filling, cut into squares, and stack in loaf pan.
- Rise: Let dough rise in pan. Bake until golden brown.
- Glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over warm bread.
Notes
- This bread is best enjoyed fresh.
- To reheat, warm slices in the microwave.
- For extra flavor, add nuts or raisins to the filling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
