Description
This gluten free cinnamon pull-apart bread features layers of fluffy brioche dough filled with a simple cinnamon sugar mixture. Easy to make and shaped with minimal effort, it offers a delightful texture reminiscent of cinnamon rolls and monkey bread. Perfect for breakfast or dessert, this recipe is ideal for those avoiding gluten without sacrificing flavor or softness.
Ingredients
Gluten Free Brioche Dough
- 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
Cinnamon-Sugar Filling
- 150 g (¾ cup) granulated sugar
- 1 tbsp ground cinnamon
- 55 g (½ stick) unsalted butter, melted
Instructions
- Make the psyllium gel: In a bowl, mix psyllium husk with lukewarm water. Stir for 30-45 seconds until it forms a thick gel.
- Mix dry ingredients: In a large bowl or stand mixer bowl, whisk together tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt. If using active dry yeast, activate it first with milk and sugar until frothy before adding.
- Combine wet ingredients: Add milk, egg, and oil to the psyllium gel and mix thoroughly to combine.
- Incorporate dough: Make a well in the dry ingredients, pour in the psyllium wet mixture, and knead the dough either with a stand mixer (4-5 minutes) or by hand (6-8 minutes), scraping the bowl frequently to avoid dry spots. The dough should be smooth and slightly sticky.
- Prepare loaf pan and filling: Line a 9×5-inch loaf pan with parchment paper. Mix granulated sugar and cinnamon in a bowl and set aside. Melt butter in a separate bowl.
- Shape dough: Turn the dough out onto a floured surface and shape into a ball. Roll it out into a 12-inch square, then cut it into 16 equal 3-inch squares.
- Coat dough pieces: Dip each square into melted butter, then into the cinnamon sugar mixture, ensuring even coverage.
- Stack and place: Stack the coated squares into two stacks of eight, then place carefully into the lined loaf pan. The stacks can be slightly uneven for a rustic look.
- Proof the bread: Cover the pan lightly with plastic wrap and proof in a warm spot until doubled in size, approximately 1 hour 15 minutes to 1 hour 30 minutes. For cooler kitchens, place a cup of boiling water in the turned-off oven to create warmth.
- Preheat oven: Adjust oven rack to middle and preheat to 350ºF (180ºC).
- Bake: Place loaf pan on a baking sheet to catch drips and bake for about 40 minutes until golden brown and a toothpick inserted comes out clean. If browning too fast, cover with foil and continue baking.
- Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool fully or serve warm or at room temperature.
- Storage: Store in a closed container in a cool, dry place for 2-3 days. Reheat before serving in a microwave or 350ºF oven.
Notes
- The dough is slightly sticky; resist adding extra flour to avoid a dense bread.
- Chilling the dough for about 1 hour before shaping can help handle stickiness.
- If using active dry yeast, activate it first to ensure proper rising.
- Milk, egg, and oil enrich the dough for a brioche-like softness.
- Using a stand mixer with a dough hook simplifies kneading and improves dough smoothness.
- Use a baking sheet under the loaf pan to catch any filling drips during baking.
- Proofing can be accelerated with a warm, humid environment, such as an oven with boiling water.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Gluten Free
