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Indulge in the warm, comforting flavors of this Gluten Free Cinnamon Pull. Perfect for any occasion, this delightful treat combines the sweetness of cinnamon and sugar with the soft, fluffy texture of gluten-free brioche dough. It’s a must-try for anyone following a gluten-free diet!
I first discovered the joy of baking gluten-free treats when a close friend was diagnosed with celiac disease. Determined to create something delicious that she could enjoy, I experimented with various gluten-free flours and ingredients. The result was this amazing Gluten Free Cinnamon Pull, which has since become a favorite in our household.
Get ready to embark on a culinary adventure that will fill your home with the irresistible aroma of cinnamon and sugar. This recipe is sure to impress your family and friends!
What to Expect
- Time: Approximately 2 hours (including proofing time)
- Difficulty: Moderate
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the process smoother and more enjoyable. Also, ensure that your kitchen is warm enough for the dough to proof properly.
Ingredients You’ll Need
| Gluten Free Brioche Dough | Quantity |
|---|---|
| Whole psyllium husk | 15 g (3 tbsp) |
| Lukewarm water | 180 g (¾ cup) |
| Tapioca starch | 160 g (1⅓ cups + 1 tbsp) |
| Millet flour | 135 g (1 cup) |
| Sorghum flour | 25 g (3 tbsp) |
| Caster/superfine or granulated sugar | 50 g (¼ cup) |
| Instant yeast | 6 g (2 tsp) |
| Baking powder | 6 g (1½ tsp) |
| Xanthan gum | 5 g (2 tsp) |
| Salt | 5 g (1 tsp) |
| Whole milk, lukewarm | 100 g (⅓ cup + 1½ tbsp) |
| US large/UK medium egg, room temperature | 1 |
| Sunflower oil, or other neutral-tasting oil of choice | 25 g (2 tbsp) |
| Cinnamon-Sugar Filling | Quantity |
| Granulated sugar | 150 g (¾ cup) |
| Ground cinnamon | 1 tbsp |
| Unsalted butter, melted | 55 g (½ stick) |
Step-by-Step Guide
- Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
- Mix dry ingredients: In a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt.
- Combine wet ingredients: Add the milk, egg, and oil to the psyllium gel, and mix well to combine.
- Knead the dough: Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture. Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand).
- Prepare the loaf pan: Line a 9×5-inch (23x13cm) loaf pan with parchment/baking paper and set aside until needed.
- Make the cinnamon-sugar filling: In a bowl or deep plate, mix together the granulated sugar and cinnamon until well combined, and set aside.
- Shape the dough: Turn out the dough onto a lightly floured surface and shape it into a ball. Roll it out into a large 12-inch (30cm) square.
- Cut and coat the dough: Using a pizza cutter or a sharp knife, divide the dough into 16 equal 3-inch (7.5cm) squares. Dip each square first into melted butter and then into the cinnamon sugar, making sure that it’s evenly coated.
- Assemble the pull-apart bread: Stack the sugar-coated squares into two stacks of eight and carefully place them into the loaf pan.
- Proof the dough: Lightly cover the bread with a sheet of plastic wrap/cling film and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.
- Bake the bread: Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Once doubled in size, place the pull-apart bread onto a baking sheet, then place it into the oven and bake for about 40 minutes or until it’s evenly golden brown on top and an inserted toothpick or cake tester comes out clean with no sticky, raw dough attached to it.
- Cool and serve: Allow the bread to cool in the loaf pan for about 15 minutes, then transfer it onto a wire rack to cool. Serve warm or cooled to room temperature.
Pointers for Perfection & How to Store
For the best results, ensure that your dough is smooth and well-kneaded. This will give your Gluten Free Cinnamon Pull the perfect texture. If you find the dough too sticky to handle, you can chill it in the fridge for about 1 hour before proceeding to the next step.
This Gluten Free Cinnamon Pull is at its best fresh, on the day of baking, but it keeps well in a closed container in a cool, dry place for 2-3 days. I recommend reheating it either in the microwave or in a 350ºF (180ºC) oven before serving.
For more delicious gluten-free recipes, check out this Gluten Free Pumpkin Cinnamon Rolls Recipe.
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Gluten Free Cinnamon Pull
- Total Time: 125
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Cinnamon Pull-Apart Bread (often called Monkey Bread) is the ultimate sticky, sweet, shareable treat. It is made of soft balls of yeast dough that are dipped in butter, rolled in cinnamon sugar, and baked together in a bundt pan until golden and caramelized. Finished with a simple vanilla icing, it’s perfect for holiday breakfasts or brunch.
Ingredients
— The Dough —
1 cup warm milk (approx. 110°F)
1 packet (2 1/4 tsp) rapid rise or instant yeast
1/3 cup granulated sugar (divided)
6 tablespoons salted butter, melted
1 large egg, room temperature
1 teaspoon apple cider vinegar
3 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
1 tablespoon baking powder
1/2 teaspoon salt
— The Coating —
1/2 cup salted butter, melted
1 cup light brown sugar, packed
2 teaspoons ground cinnamon
— The Glaze —
1 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
1. Proof Yeast: In a small bowl or measuring cup, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5–10 minutes until the mixture is foamy.
2. Mix Wet Ingredients: In a large bowl or stand mixer, whisk together the melted butter, egg, apple cider vinegar, and the yeast mixture.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together the gluten free flour, baking powder, salt, and the remaining granulated sugar.
4. Make Dough: Add the dry ingredients to the wet ingredients. Mix on low speed (or by hand) until a soft, sticky dough forms. The dough will be stickier than traditional wheat dough—do not add extra flour.
5. Prepare Coating: In a small bowl, mix the brown sugar and cinnamon together. Place the 1/2 cup melted butter in a separate shallow bowl. Grease a standard bundt pan heavily with butter or non-stick spray.
6. Shape & Coat: Scoop about 1 tablespoon of dough at a time. Roll it gently into a ball between your palms (greasing your hands helps). Dip the ball into the melted butter, then roll it in the cinnamon-sugar mixture until coated. Place into the prepared bundt pan.
7. Repeat: Continue rolling and coating until all dough is used, stacking the balls unevenly in the pan.
8. Rise: Cover the pan with plastic wrap and place in a warm, draft-free spot. Let the dough rise for 45–60 minutes. The dough won’t double in size, but it should look puffy.
9. Bake: Preheat oven to 350°F (175°C). Remove plastic wrap and bake for 30–35 minutes, or until the top is golden brown and the center is set.
10. Cool & Flip: Let the bread cool in the pan for exactly 10 minutes. Then, carefully invert the pan onto a serving plate. (If you wait too long, the caramel will harden and stick).
11. Glaze: Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm bread and serve immediately.
Notes
Dough Texture: Gluten-free yeast dough is much stickier than regular dough. Keep your hands lightly oiled or wet when rolling the balls to prevent sticking.
Flour Blend: Use a high-quality ‘measure-for-measure’ blend like King Arthur or Cup4Cup for the best texture.
Serving: This bread is best eaten warm and fresh on the day it is made.
- Prep Time: 45
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 38
- Sodium: 320
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 2
- Protein: 4
- Cholesterol: 65
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, you can substitute the millet flour with an equal weight of finely milled/ground brown rice flour. Similarly, you can use an equal weight of light buckwheat flour, white teff flour, or oat flour instead of sorghum flour.
- How do I know when the bread is done?
- The bread is done when it’s evenly golden brown on top and an inserted toothpick or cake tester comes out clean with no sticky, raw dough attached to it.
Can I make this recipe ahead of time?
Yes, you can prepare the dough ahead of time and store it in the fridge for up to 24 hours. Just make sure to bring it to room temperature before proceeding with the recipe.
Dig In & Enjoy!
There you have it—a delicious Gluten Free Cinnamon Pull that’s sure to impress. Whether you’re following a gluten-free diet or just looking for a new treat to try, this recipe is a winner. Enjoy the warm, comforting flavors of cinnamon and sugar in every bite!
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