Gluten Free Cinnamon Pull-Apart Bread

Welcome

This Gluten Free Cinnamon Pull-Apart Bread is soft, sticky, and impossibly easy to share — a weekend treat that feels special but doesn’t require advanced pastry skills. I’ve tested this version several times to get the layers, texture, and cinnamon-sugar balance right. For a similar cozy flavor in a different format, try this apple-cinnamon loaf as inspiration: https://www.noglubread.com/apple-cinnamon-sweet-gluten-free-bread/.

Why Make This Recipe

• Incredible pull-apart texture that’s fun to eat and perfect for groups.
• Strong cinnamon-sugar flavor without being overly sweet — great for breakfast or dessert.
• Gluten-free but still tender and not crumbly when you use the right binders and technique.
• Makes a show-stopping centerpiece for holidays or casual brunches.
• Personal insight: I love this recipe because it reliably yields soft layers even when I don’t have a stand mixer on hand; gentle folding and short rises make all the difference. For another yeast-free cinnamon option, see this variant: https://www.noglubread.com/gluten-free-cinnamon-raisin-bread-yeast-free/.

Recipe Overview

• Prep time: 25 minutes active, plus 60–90 minutes proofing.
• Cook time: 30–40 minutes at 350°F (175°C).
• Total time: about 2 hours (including rises).
• Servings: 8–10 slices.
• Difficulty: Medium — requires basic yeast handling and shaping.
• Method: Enriched yeast dough is rolled thin, brushed with butter and cinnamon-sugar, stacked or cut into pieces, arranged in a loaf pan, proofed, then baked until golden and fully cooked.

My Experience Making This Recipe

On the first test I struggled with a slightly gummy center; adjusting the flours and letting the loaf reach an internal temperature of 190–200°F fixed that. I also learned that brushing the layers lightly (rather than soaking) keeps the pull-apart texture distinct and tidy.

How to Make Gluten Free Cinnamon Pull-Apart Bread

Start with a warm, enriched dough made from a reliable gluten-free flour blend, eggs, milk (or milk alternative), yeast, sugar, and a binder like xanthan gum or psyllium. After the first rise, roll the dough into a rectangle about 1/4-inch thick, brush with melted butter, sprinkle cinnamon-sugar, then either stack sliced strips or cut into squares and layer them standing upright in a greased 9×5-inch loaf pan. Proof briefly (20–40 minutes) until puffy, then bake at 350°F (175°C) for 30–40 minutes until the top is deep golden and an instant-read thermometer reads about 190–200°F in the center.

Expert Tips for Success

• Use a scale for flour for consistent results; aim for the flour weight specified by your blend and avoid eyeballing cups.
• Proof yeast in 100–110°F (38–43°C) liquid; water that’s too hot kills yeast and too cold stalls activity.
• For clean layers, chill the rolled dough 10 minutes before slicing — it firms up slightly and cuts neater.
• Use a sharp serrated knife or bench scraper for cutting stacks to avoid squashing the layers; a light dusting of rice flour can help prevent sticking. For deeper learning on flour choices and technique, check this guide: https://www.noglubread.com/artisan-gluten-free-bread-guide/.
• If you want a fluffier crumb, include one extra large egg or 1 tablespoon of oil to improve tenderness.

How to Serve Gluten Free Cinnamon Pull-Apart Bread

• Serve warm with a simple glaze (1 cup powdered sugar + 1–2 tbsp milk) drizzled over the top for a glossy finish.
• Pair slices with coffee, tea, or a bowl of yogurt and fresh fruit for brunch.
• Pull apart and reheat small pieces in a toaster oven for quick desserts topped with vanilla ice cream.
• For holiday presentation, dust lightly with powdered sugar and place on a wooden board for guests to grab pieces.

Storage and Reheating Guide

• Room temperature: store in an airtight container or wrapped in plastic for 2–3 days to keep the crust soft.
• Refrigerator: up to 5 days, but expect some drying; bring to room temperature or reheat before serving.
• Freezing: wrap whole loaf tightly in plastic and foil, or freeze individual slices in a single layer in a freezer bag for up to 3 months.
• Reheating: thaw at room temp if frozen, then warm in a 350°F (175°C) oven for 8–12 minutes for a refreshed crust; microwave 15–25 seconds per slice for a quick warm-up, covering with a slightly damp paper towel to retain moisture.

Recipe Variations

• Dairy-free: substitute nondairy milk (almond, oat) and use vegan butter or neutral oil; reduce sugar slightly if using sweetened milk.
• Add-ins: fold in 1/2 cup raisins or chopped toasted pecans between layers for texture and flavor.
• Apple-cinnamon twist: place thin apple slices lightly tossed in cinnamon between layers for a moist, fruity version. For related swirl ideas, see this cinnamon swirl loaf: https://www.noglubread.com/gluten-free-cinnamon-swirl-bread/.
• Oven-adapted: if you bake in a convection oven, reduce temperature by 20°F and watch baking time closely; more on adapting bake times here: https://www.noglubread.com/baking-gluten-free-bread-different-ovens/.

Nutritional Highlights

• Gluten-free: suitable for those avoiding gluten when using certified gluten-free flour and ingredients.
• Moderate sugar: rich in flavor but typically lower in overall sugar than many pastries if you control the filling and glaze.
• Allergens: standard versions contain eggs and dairy; can be adapted to be dairy-free or egg-free but will change texture. Serve 1–2 slices per person as a reasonable portion for richer breakfast fare.

Troubleshooting Common Issues

• Dense or gummy center: ensures the loaf reaches 190–200°F internally and use the correct flour-to-liquid ratio; allow full proofing but don’t overhydrate.
• Layers collapse or smear: don’t over-brush with butter; apply a thin, even layer and chill briefly before cutting.
• Top browns too fast: tent loosely with foil after 20–25 minutes of baking to prevent burning while the center finishes cooking.

Frequently Asked Questions

Q1: Can I use a 1-to-1 gluten-free flour blend?
A1: Yes — a good-quality 1:1 blend with xanthan gum typically works well. If your blend lacks binders, add 1/2 teaspoon xanthan gum per cup of flour. Weighing flour gives the most reliable results.

Q2: How long should I proof the shaped loaf?
A2: Proof until noticeably puffy, usually 20–40 minutes at room temperature (70–75°F). In a cooler kitchen, use a warm (not hot) oven light environment or a proofing box set to 80°F to speed things up.

Q3: Can I make this ahead and bake later?
A3: Yes — you can assemble the loaf, cover tightly, and refrigerate for up to 12 hours; bring it to room temperature and allow an extra 15–20 minutes of proofing before baking.

Q4: My slices stick together when I pull them apart — how do I get cleaner pulls?
A4: Cut the stacks a bit deeper to separate pieces, and avoid packing them too tightly in the pan. A quick pass with a buttered spoon between sections after baking can help loosen tight spots.

Conclusion

For full step-by-step instructions and the original recipe inspiration, see Gluten Free Cinnamon Pull-Apart Bread – The Loopy Whisk: https://theloopywhisk.com/2024/11/22/gluten-free-cinnamon-pull-apart-bread/.

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