The Ultimate Gluten Free Cinnamon Pull-Apart Bread: A Delectable and Easy Treat
Key Ingredients for Gluten Free Cinnamon Pull-Apart Bread
- 1 ½ cups warm milk (dairy or non-dairy, heated to around 105-115°F or 40-46°C)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- ¼ cup granulated sugar
- 4 cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs, at room temperature
For the Filling:
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Glaze (Optional but Recommended):
- 1 cup powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- ½ teaspoon vanilla extract
How to Make Gluten Free Cinnamon Pull-Apart Bread
Prepare yourself for pure bliss! This Gluten Free Cinnamon Pull-Apart Bread recipe transforms simple ingredients into a tender, flavorful, and incredibly satisfying baked good. Its ease of preparation, combined with the warm, comforting aroma and taste, makes it a weekend treat or a special occasion indulgence. With a total preparation and baking time of approximately 2 hours, this recipe delivers pure joy without the fuss.
Step-by-Step Instructions
- Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend and salt. Set aside.
- Incorporate Wet Ingredients: To the activated yeast mixture, add the softened butter (ensure it’s softened, not melted, for best texture) and the room temperature eggs. Mix on low speed with a dough hook attachment (or by hand with a sturdy spoon) until just combined.
- Add Flour Mixture: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, slightly sticky dough forms. Gluten-free doughs are often stickier than traditional wheat doughs, so don’t be alarmed. If the dough seems excessively wet, add a tablespoon of gluten-free flour at a time until it’s manageable.
- Knead the Dough (Gently): If using a stand mixer, increase the speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured gluten-free surface and knead gently for about 8-10 minutes. The dough should still be soft but should hold its shape.
- First Rise: Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough is rising, prepare the cinnamon-sugar filling. In a small bowl, combine the packed light brown sugar and ground cinnamon. Stir well to ensure the cinnamon is evenly distributed.
- Shape the Bread: Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured gluten-free surface. Roll the dough into a large rectangle, approximately 12×18 inches.
- Layer the Filling: Brush the entire surface of the dough rectangle evenly with the melted butter. Sprinkle the cinnamon-sugar mixture evenly over the melted butter, pressing it down slightly with your hands.
- Cut the Strips: Using a sharp knife or pizza cutter, cut the dough rectangle into 12 equal strips, about 1.5 inches wide. Stack 2-3 strips on top of each other, aligning them as best as possible. You’ll have about 4-6 stacks.
- Create the Pull-Apart Sections: Cut each stack into 3 or 4 equal pieces, about 1.5-2 inches long. These will be your pull-apart cinnamon rolls.
- Arrange in Pan: Generously grease a 9×13 inch baking pan with butter or cooking spray. Arrange the cut pieces of dough cut-side up in the prepared pan, packing them relatively close together. This will allow them to rise and connect as they bake.
- Second Rise: Cover the pan loosely with plastic wrap or a damp kitchen towel. Let the bread rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled.
- Preheat Oven: While the bread is undergoing its second rise, preheat your oven to 375°F (190°C).
- Bake the Bread: Remove the cover from the pan and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
- Prepare the Glaze (While Baking): In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, 1 teaspoon at a time, until you reach your desired glaze consistency – it should be thick enough to drizzle but not too runny.
- Glaze and Serve: Once the Gluten Free Cinnamon Pull-Apart Bread is out of the oven, let it cool in the pan for about 10-15 minutes. Drizzle generously with the prepared glaze. Serve warm and enjoy the irresistible pull-apart experience!
Why You’ll Love This Gluten Free Cinnamon Pull-Apart Bread
This Gluten Free Cinnamon Pull-Apart Bread is an absolute dream for anyone craving a sweet, comforting baked good without the gluten. Its star feature is undoubtedly the incredibly soft, tender crumb and the warm, spiced cinnamon-sugar filling that oozes with every pull. The best part? Making this delightful treat at home saves you money compared to specialty gluten-free bakeries, allowing you to enjoy a bakery-quality dessert without breaking the bank. The sweet, buttery dough perfectly complements the rich cinnamon-sugar swirl, and a drizzle of simple glaze adds that final touch of decadence, making it even more irresistible than a standard cinnamon roll and certainly more shareable!
Imagine the aroma filling your kitchen as this golden loaf bakes – pure comfort in every bite. It’s not just a dessert; it’s an experience, perfect for family breakfasts, brunch gatherings, or simply as a special treat to brighten your day. Whether you’re gluten-intolerant or simply looking for a delicious new baking adventure, this Gluten Free Cinnamon Pull-Apart Bread is sure to become a fast favorite. So, why wait? Gather your ingredients, and let’s get baking this incredibly satisfying creation today!
Storing and Reheating Tips
To keep your delightful Gluten Free Cinnamon Pull-Apart Bread fresh, allow it to cool completely before storing. Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate the bread for up to 4 days.
To reheat individual portions or the entire loaf, you have a few excellent options:
- Oven (Recommended): For the crispiest, most satisfying result, place slices or portions on a baking sheet and reheat in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through and slightly firm on the edges.
- Microwave: For a quicker warm-up, microwave individual pieces in short bursts of 15-30 seconds, checking for warmth in between to avoid overheating and making the bread tough.
- Freezing: This bread freezes beautifully! Wrap the cooled bread tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight at room temperature or reheat directly from frozen using the oven method.
Final Thoughts
This Gluten Free Cinnamon Pull-Apart Bread is a testament to how delicious gluten-free baking can be, offering incredible flavor and a wonderfully soft texture. It’s a fantastic recipe to try, perfect for sharing and sure to bring smiles (and satisfied sighs) to everyone who takes a piece. Give it a go – you won’t be disappointed!
Gluten Free Cinnamon Pull-Apart Bread
Ingredients
Equipment
Method
- In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic.1 ½ cups warm milk, ¼ cup granulated sugar, 2 ¼ teaspoons active dry yeast
- In a separate medium bowl, whisk together the gluten-free flour blend and salt. Set aside.4 cups all-purpose gluten-free flour blend, ½ teaspoon salt
- To the activated yeast mixture, add the softened butter (ensure it’s softened, not melted, for best texture) and the room temperature eggs. Mix on low speed with a dough hook attachment (or by hand with a sturdy spoon) until just combined.½ cup (1 stick) unsalted butter, 2 large eggs
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, slightly sticky dough forms. Gluten-free doughs are often stickier than traditional wheat doughs, so don’t be alarmed. If the dough seems excessively wet, add a tablespoon of gluten-free flour at a time until it’s manageable.4 cups all-purpose gluten-free flour blend
- If using a stand mixer, increase the speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured gluten-free surface and knead gently for about 8-10 minutes. The dough should still be soft but should hold its shape.
- Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the cinnamon-sugar filling. In a small bowl, combine the packed light brown sugar and ground cinnamon. Stir well to ensure the cinnamon is evenly distributed.¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured gluten-free surface. Roll the dough into a large rectangle, approximately 12×18 inches.
- Brush the entire surface of the dough rectangle evenly with the melted butter. Sprinkle the cinnamon-sugar mixture evenly over the melted butter, pressing it down slightly with your hands.½ cup (1 stick) unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Using a sharp knife or pizza cutter, cut the dough rectangle into 12 equal strips, about 1.5 inches wide. Stack 2-3 strips on top of each other, aligning them as best as possible. You’ll have about 4-6 stacks.
- Cut each stack into 3 or 4 equal pieces, about 1.5-2 inches long. These will be your pull-apart cinnamon rolls.
- Generously grease a 9×13 inch baking pan with butter or cooking spray. Arrange the cut pieces of dough cut-side up in the prepared pan, packing them relatively close together. This will allow them to rise and connect as they bake.
- Cover the pan loosely with plastic wrap or a damp kitchen towel. Let the bread rise in a warm place for another 30-45 minutes, or until puffy and nearly doubled.
- While the bread is undergoing its second rise, preheat your oven to 375°F (190°C).
- Remove the cover from the pan and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, 1 teaspoon at a time, until you reach your desired glaze consistency – it should be thick enough to drizzle but not too runny.1 cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract
- Once the Gluten Free Cinnamon Pull-Apart Bread is out of the oven, let it cool in the pan for about 10-15 minutes. Drizzle generously with the prepared glaze. Serve warm and enjoy the irresistible pull-apart experience!