Here’s a Gluten-Free Cinnamon Pull-Apart Bread recipe that’s gooey, sweet, and perfect for breakfast, brunch, or dessert!
🌾 Gluten-Free Cinnamon Pull-Apart Bread
Soft, sticky, and full of warm cinnamon sugar flavor—this pull-apart bread is gluten-free magic in a loaf pan.
📝 Ingredients
For the Dough:
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2 ½ cups gluten-free all-purpose flour (with xanthan gum)
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2 ¼ tsp instant yeast
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¼ cup granulated sugar
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½ tsp salt
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¾ cup warm milk (around 110°F / 43°C)
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¼ cup unsalted butter, melted
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1 large egg
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1 tsp vanilla extract
For the Cinnamon Filling:
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½ cup brown sugar (packed)
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1 tbsp ground cinnamon
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4 tbsp unsalted butter, softened
🥣 Instructions
1. Prepare the Dough:
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In a large bowl, mix flour, sugar, yeast, and salt.
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In a separate bowl, whisk warm milk, melted butter, egg, and vanilla.
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Combine wet and dry ingredients; mix until a soft, slightly sticky dough forms. Add more flour if too wet.
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Cover and let rise in a warm place for 1 hour, until slightly puffy.
2. Roll and Layer:
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Lightly flour a surface. Roll dough into a large rectangle (about 12×16 inches).
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Spread softened butter over the surface.
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Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
3. Cut and Stack:
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Cut dough into 5 strips vertically, then stack strips on top of each other.
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Cut the stack into 5-6 smaller square stacks.
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Arrange stacks upright in a greased loaf pan like a flipbook.
4. Final Rise:
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Cover and let rise again for 20–30 minutes while preheating oven to 350°F (175°C).
5. Bake:
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Bake 30–35 minutes, until golden and cooked through.
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If browning too fast, cover loosely with foil in the last 10 minutes.
6. Glaze (Optional but Yum!):
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Mix ½ cup powdered sugar with 1–2 tbsp milk or cream and drizzle over warm bread.
💡 Tips
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Use a stand mixer with a dough hook for easier mixing.
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Best served warm and fresh, but can be reheated gently.
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Store leftovers in an airtight container for up to 2 days.
