Welcome to what might be the most fun and delicious recipe you’ll bake all year! This is not just a loaf of bread; it’s an experience. We’re talking about layers of soft, pillowy gluten-free brioche dough, drenched in melted butter and coated in a thick layer of sweet cinnamon sugar.
Table of Contents
Each piece pulls away perfectly, ready to be devoured. This gluten free cinnamon pull-apart bread is the ultimate shareable treat for a special brunch, holiday morning, or a cozy weekend.
We have perfected the dough and the method to ensure your bread is incredibly soft and never dry or crumbly.
Get ready to fall in love with this amazing gluten free cinnamon pull-apart bread.
A Little Story About This Dish
I’ve always believed that the best desserts are the ones you can share. There’s something so special about everyone reaching in and pulling off their own piece of a warm, sweet treat. For years, I struggled to find a gluten free cinnamon pull-apart bread recipe that had the right texture. Most were too dense or fell apart into a pile of crumbs.
I was determined to recreate that soft, stretchy, pull-apart experience. The secret turned out to be in creating a super-smooth brioche dough that could hold all that buttery, cinnamon-sugar goodness.
The first time I successfully baked this loaf, the aroma filled the entire house. Watching my family’s eyes light up as they pulled off those gooey layers was the ultimate reward. This is a recipe born from a love of sharing.
Get Ready to Cook!
What to Expect
This recipe is a fun and rewarding baking project, perfect for a lazy weekend. It involves making a soft brioche dough, assembling the layers, and letting it rise.
Plan for about 3 hours from start to finish. The majority of this time is for the dough to proof, so the hands-on time is quite manageable.
The result is an incredibly soft, gooey, and shareable loaf of gluten free cinnamon pull-apart bread that will disappear in minutes.
Before You Begin
The key to a perfect brioche dough is developing its structure. That’s why we knead it for an extra 4-5 minutes in the stand mixer. This extra time makes the dough exceptionally smooth and is the secret to a beautiful gluten free cinnamon pull-apart bread.
Also, be aware that the final dough will be slightly sticky. This is completely normal! Resist the urge to add more flour, as that will make the bread dense. Working on a lightly floured surface is all you’ll need to handle it.
The Heart of the Dish: Ingredients You’ll Need
For the Gluten-Free Brioche Dough:
| Amount | Ingredient |
| 15 g (3 tbsp) | whole psyllium husk |
| 180 g (¾ cup) | lukewarm water |
| 160 g (1⅓ cups + 1 tbsp) | tapioca starch |
| 135 g (1 cup) | millet flour, plus extra for flouring |
| 25 g (3 tbsp) | sorghum flour |
| 50 g (¼ cup) | caster/superfine or granulated sugar |
| 6 g (2 tsp) | instant yeast |
| 6 g (1½ tsp) | baking powder |
| 5 g (2 tsp) | xanthan gum |
| 5 g (1 tsp) | salt |
| 100 g (⅓ cup + 1½ tbsp) | whole milk, lukewarm |
| 1 large | egg, room temperature |
| 25 g (2 tbsp) | sunflower oil (or other neutral-tasting oil) |
For the Cinnamon-Sugar Filling:
| Amount | Ingredient |
| 150 g (¾ cup) | granulated sugar |
| 1 tbsp | ground cinnamon |
| 55 g (½ stick) | unsalted butter, melted |
Let’s Get Cooking! Step-by-Step Guide
Making the Brioche Dough
1. Create the Psyllium Gel: In a small bowl, whisk together the whole psyllium husk and lukewarm water. Within about 45 seconds, it will magically transform into a thick gel. Set it aside.
2. Mix the Dry Ingredients: In the bowl of your stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt.
3. Combine the Wet Ingredients: Go back to your psyllium gel. Add the lukewarm milk, egg, and oil directly into the bowl and mix everything together well.
4. Knead the Dough: Make a well in the center of your dry ingredients and pour in the wet mixture. Using the dough hook attachment, knead the dough until it comes together, then continue kneading for an additional 4-5 minutes. This extra kneading time is the secret to an extra smooth dough, which is essential for the best gluten free cinnamon pull-apart bread. The final dough will be soft and slightly sticky.
Assembling the Bread
5. Prepare Your Station: Line a 9×5-inch loaf pan with parchment paper. In a separate bowl, mix the granulated sugar and cinnamon together until fully combined.
6. Roll and Cut: Turn the sticky dough out onto a lightly floured surface. Roll it into a large 12-inch by 12-inch square. Using a pizza cutter, slice the dough into 16 smaller, 3-inch squares.
7. Dip and Coat: Now for the fun part! Take one square of dough at a time. First, dip it all over in the melted butter. Next, dredge it thoroughly in the cinnamon-sugar mixture, making sure it’s generously coated on all sides.
8. Stack and Arrange: As you coat the squares, stack them on top of one another. Create two stacks with eight squares each. Carefully lift each stack and place it sideways into your prepared loaf pan. Don’t worry if it looks a bit messy—that’s part of the rustic charm of this gluten free cinnamon pull-apart bread!
Proofing and Baking
9. Let It Rise: Lightly cover the loaf pan with plastic wrap. Place it in a warm, draft-free spot to proof for about 1 hour and 15 minutes, or until the dough has doubled in size and looks puffy.
10. Preheat Your Oven: While the bread is rising, adjust your oven rack to the middle position and preheat it to 350°F (180°C).
11. Bake to Perfection: Place the loaf pan on a baking sheet to catch any buttery drips. Bake for about 40 minutes. The top should be a deep golden brown, and a toothpick inserted into the center should come out clean. If the top browns too quickly, loosely cover it with foil for the remaining bake time.
12. Cool and Serve: Let your amazing gluten free cinnamon pull-apart bread cool in the pan for about 15 minutes before transferring it to a wire rack. It is absolutely heavenly when served warm
Mastering the Dish: Pointers for Perfection & How to Store
To ensure your gluten free cinnamon pull-apart bread is a stunning success, remember two key things. First, the extra kneading time is not optional; it’s what develops the dough’s smooth, supple texture, which is vital for a soft final product. Second, if the top of the bread starts to get too dark while baking, simply lay a piece of aluminum foil loosely over the top. This will protect it from burning while the inside finishes baking.
Storage: This bread is at its absolute best when it’s fresh and warm from the oven. However, it keeps well in an airtight container at room temperature for 2-3 days. To bring back that fresh-baked gooeyness, I highly recommend warming slices in the microwave for 15-20 seconds before enjoying. If you’re looking for more gluten-free cooking ideas, you might want to try these other recipes: Summer GF Sourdough, Sopapilla Cheesecake, Potato Buns.
Your Burning Questions Answered!
1. Why is my gluten-free bread dense or gummy?
This is the most common issue in gluten-free baking. A dense or gummy texture is often caused by a few factors: incorrect flour measurement (always spoon flour into your cup and level it), adding too much extra flour to a sticky dough, or cutting into the bread before it has had time to cool and set. This gluten free cinnamon pull-apart bread is designed to be very moist, so be sure to let it cool for at least 15 minutes to allow the crumb to set properly.
2. Can I make this recipe dairy-free?
Yes, you can adapt this gluten free cinnamon pull-apart bread to be dairy-free. For the butter, use a high-quality dairy-free butter substitute in both the dough and the filling. For the milk, you can use a neutral-flavored, unsweetened plant-based milk like almond or soy milk. The results will be just as delicious.
3. Can I prepare the dough ahead of time?
Yes, you can make the dough ahead of time by letting it ferment slowly in the refrigerator. After kneading, place the dough in a greased bowl, cover it, and refrigerate it overnight (for 12-24 hours). This slow, cold rise can even develop more flavor. The next day, let the dough sit at room temperature for about 30-60 minutes to make it easier to handle before proceeding with the rolling, cutting, and assembling steps.
Dig In & Enjoy!
You are now ready to create a truly spectacular treat that is destined to become a new favorite. This gluten free cinnamon pull-apart bread is more than just a recipe—it’s a warm, gooey, shareable experience.
It’s perfect for impressing guests at a holiday brunch or simply for making a regular Saturday morning feel extra special. I hope you have as much fun making (and eating!) this bread as I do. Happy baking.
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gluten free cinnamon pull-apart bread: A Simple No-Knead Method That Works
- Total Time: 160
- Yield: 8 1x
Description
This gluten-free cinnamon pull-apart bread is incredibly soft, gooey, and easy to make. Layers of buttery brioche dough and sweet cinnamon sugar.
Ingredients
For the Brioche Dough:
15 g (3 tbsp) whole psyllium husk
180 g (¾ cup) lukewarm water
160 g (1⅓ cups + 1 tbsp) tapioca starch
135 g (1 cup) millet flour
25 g (3 tbsp) sorghum flour
50 g (¼ cup) granulated sugar
6 g (2 tsp) instant yeast
6 g (1½ tsp) baking powder
5 g (2 tsp) xanthan gum
5 g (1 tsp) salt
100 g (⅓ cup + 1½ tbsp) whole milk, lukewarm
1 large egg, room temperature
25 g (2 tbsp) sunflower oil
For the Cinnamon-Sugar Filling:
150 g (¾ cup) granulated sugar
1 tbsp ground cinnamon
55 g (½ stick) unsalted butter, melted
Instructions
1. Make Dough: In a small bowl, whisk psyllium husk and lukewarm water to form a gel. In a stand mixer bowl, whisk together all dry dough ingredients. In the psyllium gel bowl, mix in the milk, egg, and oil. Add the wet mixture to the dry and knead with a dough hook for 4-5 minutes until a very smooth, slightly sticky dough forms.
2. Assemble: Line a 9×5-inch loaf pan with parchment paper. Mix the cinnamon and sugar for the filling. On a lightly floured surface, roll the dough into a 12×12-inch square. Cut into 16 equal 3-inch squares.
3. Coat and Stack: Dip each square first into melted butter, then dredge generously in the cinnamon sugar. Create two stacks of eight coated squares.
4. Arrange and Proof: Carefully place the two stacks sideways into the loaf pan. Cover lightly and let proof in a warm spot for about 1 hour 15 minutes, or until doubled in size.
5. Bake: Bake in a preheated 350°F (180°C) oven for about 40 minutes, or until golden brown and a toothpick comes out clean. Cover with foil if the top browns too quickly.
6. Cool: Let cool in the pan for 15 minutes before transferring to a wire rack. Serve warm.
Notes
Extra Kneading: Don’t skip the extended kneading time; it’s the secret to a super smooth dough and a soft final texture.
Storage: This bread is best on the day it’s baked but keeps in an airtight container for 2-3 days. Reheat briefly in the microwave before serving.
- Prep Time: 45
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 625 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg