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Gluten Free Cinnamon Pull-Apart Bread

Gluten Free Cinnamon Pull-Apart Bread

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Total Time 2 hours
Servings: 8 people
Course: bread, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the 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

Equipment

  • Large mixing bowl
  • Stand mixer (optional)
  • Medium Bowl
  • Small Bowl
  • Sharp Knife or Pizza Cutter
  • 9x13 inch baking pan

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. 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
  8. 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 12x18 inches.
  9. 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
  10. 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.
  11. Cut each stack into 3 or 4 equal pieces, about 1.5-2 inches long. These will be your pull-apart cinnamon rolls.
  12. Generously grease a 9x13 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.
  13. 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.
  14. While the bread is undergoing its second rise, preheat your oven to 375°F (190°C).
  15. 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.
  16. 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
  17. 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!

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in oven or microwave. Freezes well for up to 3 months.
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