Name: Gluten Free Cinnamon Pull-Apart Bread Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: Gluten Free
Ingredients: 15 g (3 tbsp) whole psyllium husk (If using psyllium husk powder, use only 13g.); 180 g (¾ cup) lukewarm water; 160 g (1⅓ cups + 1 tbsp) tapioca starch (or equal weight of arrowroot starch, cornstarch, or potato starch); 135 g (1 cup) millet flour, plus extra for flouring the surface (or finely milled/ground brown rice flour); 25 g (3 tbsp) sorghum flour (or equal weight of light buckwheat flour, white teff flour, or oat flour if not sensitive); 50 g (¼ cup) caster/superfine or granulated sugar; 6 g (2 tsp) instant yeast (8g active dry yeast if used); 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 (US large/UK medium), room temperature; 25 g (2 tbsp) sunflower oil or other neutral-tasting oil; 150 g (¾ cup) granulated sugar; 1 tbsp ground cinnamon; 55 g (½ stick) unsalted butter, melted

Jump to Recipe· 4.2 from 85 reviews

If you’ve ever dreamed of indulging in a sweet, fluffy, and wonderfully aromatic treat without worrying about gluten, then this Gluten Free Cinnamon Pull-Apart Bread Recipe is your new best friend. Imagine layers of soft, pillowy brioche dough bathed in melted butter and cinnamon sugar, all baked into an irresistible pull-apart loaf that blends the best qualities of cinnamon rolls and monkey bread. Whether you’re gluten sensitive or just in search of a deliciously cozy breakfast or dessert, this recipe brings warmth, sweetness, and a tender crumb to your kitchen, promising smiles with every bite.

Ingredients You’ll Need

A rectangular piece of light beige dough is spread flat on a white marbled surface. The woman's left hand holds the edge steady on the bottom left corner, while the woman's right hand uses a dough cutter with a wooden handle to make a straight cut vertically down the dough, dividing it into long rectangular sections. There is some flour dust scattered lightly on the white marbled surface around the dough. The photo taken with an iphone --ar 4:5 --v 7

These ingredients may appear simple, but each one plays a crucial role in delivering the perfect texture, flavor, and structure for this Gluten Free Cinnamon Pull-Apart Bread Recipe. From the psyllium husk that gives the dough its bounce, to the trio of flours creating a delicate crumb, every component is thoughtfully chosen to create magic in your oven.

Whole psyllium husk (15 g / 3 tbsp): Creates a gel that holds moisture and mimics gluten’s elasticity for chewy, tender bread.
Lukewarm water (180 g / ¾ cup): Activates the psyllium husk and hydrates the flours evenly.
Tapioca starch (160 g / 1⅓ cups + 1 tbsp): Adds lightness and chewiness to the dough’s texture; can be substituted with arrowroot or cornstarch.
Millet flour (135 g / 1 cup): Provides a slightly nutty flavor and beautiful crumb; fine ground brown rice flour works too.
Sorghum flour (25 g / 3 tbsp): Adds subtle sweetness and tenderness; light buckwheat or white teff are good alternatives.
Caster sugar (50 g / ¼ cup): Sweetens the dough just enough without overpowering the cinnamon sugar filling.
Instant yeast (6 g / 2 tsp): Leavens the bread swiftly and reliably; active dry yeast can work if activated first.
Baking powder (6 g / 1½ tsp): Provides extra lift and softness to the dough.
Xanthan gum (5 g / 2 tsp): Helps bind gluten-free flours for elasticity and structure.
Salt (5 g / 1 tsp): Balances sweetness and enhances all the flavors.
Whole milk, lukewarm (100 g / ⅓ cup + 1½ tbsp): Adds richness and moistness to the brioche dough.
Egg, room temperature (1 large): Gives the dough structure and tenderness.
Sunflower oil (25 g / 2 tbsp): Keeps the bread soft and tender with a neutral taste.
Granulated sugar (150 g / ¾ cup): Sweetens the cinnamon-sugar filling perfectly.
Ground cinnamon (1 tbsp): Brings warmth and iconic flavor to the filling.
Unsalted butter, melted (55 g / ½ stick): Coats each piece with richness and helps the sugar stick beautifully.

How to Make Gluten Free Cinnamon Pull-Apart Bread Recipe

Step 1: Prepare the Psyllium Gel

Start by mixing the whole psyllium husk with lukewarm water in a bowl. Within 30 to 45 seconds, you’ll see that it forms a thick gel. This little gel pack of moisture and stickiness is what will give your bread that lovely chewy texture typically provided by gluten. It’s such a clever substitute and vital to this recipe’s success.

Step 2: Mix Dry Ingredients

In your mixer bowl or a large bowl if kneading by hand, whisk together tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt. Be sure to mix these thoroughly! They are your dry foundation, and combining them well before adding wet ingredients ensures even distribution and a consistent dough.

Step 3: Combine Wet Ingredients with Psyllium Gel

To the psyllium gel, add the lukewarm milk, room temperature egg, and sunflower oil. Whisk these together until fully combined. This mixture will bring moisture, richness, and tenderness into your dough, rounding out that wonderfully soft texture you’re aiming for.

Step 4: Make the Dough

Create a well in the dry ingredients and pour in the wet psyllium mixture. Knead with a stand mixer using a dough hook for about 4-5 minutes, or knead by hand for 6-8 minutes until the dough is smooth and elastic. It will feel slightly sticky, which is perfect. Avoid adding more flour as that can dry out the bread. If it’s too sticky to handle, chilling for an hour in the fridge will help immensely.

Step 5: Shape and Coat the Dough

Lightly flour your surface and roll the dough out into a 12-inch square. Using a pizza cutter or sharp knife, cut into sixteen equal squares. Dip each square in melted butter, then coat well in the cinnamon sugar mixture. This step is the heart of the recipe, layering buttery, cinnamon sweetness all through the loaf so every bite bursts with flavor.

Step 6: Assemble and Proof

Stack the coated squares into two piles and place them into a parchment-lined 9×5-inch loaf pan. Cover loosely with plastic wrap and let the bread proof in a warm spot for about 1 hour 15 minutes until it’s doubled in size. A cozy, slightly humid environment works best, so placing a cup of hot water in your turned-off oven nearby can do the trick.

Step 7: Bake and Cool

Preheat your oven to 350ºF (180ºC) and position the rack mid-oven. Bake the bread for about 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil to prevent burning. Let the bread cool 15 minutes in the pan, then transfer onto a wire rack to cool completely or serve warm.

How to Serve Gluten Free Cinnamon Pull-Apart Bread Recipe

The image shows a close-up of a loaf of bread sliced several times and stacked with a few slices lying flat in front. The bread has a golden brown crust with a rough texture on the outside, and the inside appears soft and light beige with a slightly uneven crumb. The bread rests on a white marbled surface, and the background is plain white, keeping the focus on the warm, toasted colors of the bread. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that extra touch, dust the bread lightly with powdered sugar or drizzle a simple vanilla glaze made from powdered sugar and a splash of milk. Fresh berries or a dollop of whipped cream can add contrast and brightness, turning this into a stunning centerpiece for brunch or dessert.

Side Dishes

This bread pairs wonderfully with a warm cup of coffee or chai tea, and a side of fresh fruit salad really complements the cinnamon’s warm spice. For a breakfast spread, add some cream cheese or nut butters for richness and creaminess that balances the sweetness perfectly.

Creative Ways to Present

Make it extra special by serving the pull-apart bread directly in the loaf pan for rustic charm. Or gently pull apart each piece for sharing around the table – it’s a naturally interactive treat that brings people together. You can even add toasted nuts or raisins in the layers next time for a personalized spin on this classic.

Make Ahead and Storage

Storing Leftovers

Keep your leftover bread in an airtight container at room temperature, ideally in a cool, dry place. It’s best enjoyed within 2-3 days, as it maintains its fluffy texture and moisture beautifully during that time without drying out.

Freezing

This bread freezes wonderfully. Wrap it tightly in plastic and aluminum foil, or place it in a freezer-safe bag to avoid freezer burn. When you want a treat, thaw it at room temperature overnight. The flavor and texture hold up well, giving you that fresh-baked feeling anytime.

Reheating

To bring the bread back to life, warm slices in the microwave for 15-20 seconds or pop the whole loaf in a 350ºF (180ºC) oven for 10-15 minutes. This will help revive the softness and highlight that irresistible cinnamon aroma, making it taste like it just came out of the oven.

FAQs

Is this Gluten Free Cinnamon Pull-Apart Bread Recipe suitable for beginners?

Absolutely! The dough is straightforward to prepare and forgiving. The recipe does a fantastic job guiding you through the process, even if you’ve never made gluten free bread before.

Can I substitute the flours used in this recipe?

Yes. The recipe offers several alternatives like brown rice flour instead of millet flour, or arrowroot starch in place of tapioca starch. Just keep the overall weight and texture in mind when making swaps.

Do I need any special equipment to make this bread?

A stand mixer with a dough hook is helpful but not required. You can knead by hand; just be sure to knead long enough for a smooth dough and occasionally scrape the bowl well.

Can I make this bread dairy-free?

Yes. Substitute the milk with a plant-based milk like almond or oat milk, and use a dairy-free butter alternative for the cinnamon sugar coating. The texture will still be wonderfully soft.

How should I store leftover Gluten Free Cinnamon Pull-Apart Bread Recipe?

Store leftover bread in a sealed container at room temperature for up to 3 days. For longer storage, freeze properly wrapped to enjoy later with no loss of flavor.

Final Thoughts

I genuinely believe this Gluten Free Cinnamon Pull-Apart Bread Recipe will become one of those treasured bakes you return to again and again. It’s simple to make yet impressive in appearance and flavor, wonderfully soft inside with just the right amount of cinnamon sugar sweetness. Bake it fresh, share it with friends and family, and savor every gooey, tender pull-apart piece. Happy baking and even happier eating!