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There’s nothing quite like pulling a warm, golden loaf of gluten free cinnamon pull-apart bread from the oven, the perfect mix of comfort, coziness, and sweet spice. This recipe transforms a classic treat into a gluten free delight that everyone at the table can enjoy. With layers of sweet cinnamon sugar tucked between soft, tender dough, it’s a showstopper for breakfast, brunch, or dessert.

When I think about the holidays, one memory that always stands out is the smell of cinnamon drifting from the kitchen. As a child, I would watch my grandmother bake pull-apart bread, the golden crust glistening as she pulled it from the oven. It was impossible to resist sneaking a warm piece straight from the pan. Years later, when I discovered my own gluten sensitivity, I knew I had to recreate that same joy in a way that was safe and satisfying. That’s how this recipe for gluten free cinnamon pull-apart bread was born.

The magic of this bread is in its soft, golden layers. Each piece pulls apart to reveal soft, fluffy dough with swirls of cinnamon sugar that melt in your mouth. But the challenge with gluten free baking is getting that tender, pull-apart texture without the structure of traditional wheat flour. After many attempts, I found the right blend of gluten free flours and a few key tricks that make this bread just as delicious as the one I grew up with.

What I love most is that this gluten free cinnamon pull-apart bread doesn’t feel like a compromise. It’s indulgent, sweet, and perfect for sharing with family and friends. Whether you’re serving it at a holiday brunch or enjoying a slice with your morning coffee, it’s a recipe that turns everyday moments into something special. And the best part? No one will guess it’s gluten free.

Step-By-Step Instructions for Gluten Free Cinnamon Pull-Apart Bread

In a small bowl, warm the milk until it’s just lukewarm (about 110°F). Stir in 1 tablespoon of sugar and the yeast. Let it rest for 5 to 10 minutes until it turns foamy.

In a large mixing bowl, combine the gluten free flour blend, remaining sugar, and salt.

Then add the eggs and melted butter to the flour mixture. Pour in the yeast mixture.

Mix using a stand mixer with a paddle attachment (or by hand with a sturdy spoon) until the dough is smooth and sticky.

Cover the bowl with a towel and let the dough sit for 10–15 minutes to allow the flour to fully absorb the liquid.

While the dough rests, make the filling by mixing the brown sugar and cinnamon in a small bowl.

Roll your dough out on a lightly floured surface into a rectangle, about ¼ inch thick. Brush with melted butter.

Sprinkle the cinnamon-sugar mixture evenly over the dough.

Cut the dough into strips about 3 inches wide, stack them, and then cut them into smaller rectangles.

Layer the rectangles upright into a greased loaf pan, stacking them side by side.

Cover the pan and let the dough rise for another 20–30 minutes until slightly puffy.

Preheat the oven to 350°F (175°C). Bake the bread for 30–35 minutes, until golden brown and cooked through.

Allow it to cool in the pan for 10 minutes, then transfer to a wire rack.

If you like, whisk together powdered sugar, milk, and vanilla to create the glaze. Drizzle over the warm bread before serving.

Serving & Variations

Gluten free cinnamon pull-apart bread shines when shared. I love setting it in the center of the table and letting everyone pull apart a piece — it feels casual yet special. A drizzle of glaze adds sweetness, but it’s just as delicious plain with coffee or tea.

You can play with flavors too. Swap cinnamon for pumpkin spice during fall, stir in orange zest for brightness, or scatter chocolate chips between layers for a dessert-like twist. Nuts such as pecans or walnuts bring a welcome crunch.

Leftovers keep well in an airtight container for two days. For longer storage, freeze portions wrapped tightly and reheat before serving. The bread stays soft, just like my gluten free banana bread
, which also freezes beautifully.

Storage

This gluten free cinnamon pull-apart bread stays soft for up to 2 days at room temperature if kept in an airtight container. For longer storage, wrap the slices in foil, place them in a freezer-safe bag, and freeze for up to 2 months. Reheat in the oven at 300°F for about 10 minutes until warm and fragrant. If you add glaze, store leftovers in the refrigerator and let them come to room temperature or reheat gently before serving.

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Yield: 10–12 servings

Gluten Free Cinnamon Pull-Apart Bread

Gluten free cinnamon pull-apart bread is soft, layered, and full of sweet cinnamon. Perfect for breakfast, brunch, or dessert.

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes

Ingredients

For the Dough:

3 cups gluten free all-purpose flour blend (with xanthan gum included)
1 packet (2 ¼ tsp) active dry yeast
½ cup warm milk (or dairy-free alternative)
3 tbsp granulated sugar
2 large eggs, room temperature
4 tbsp unsalted butter, melted (or dairy-free substitute)
½ tsp salt

For the Cinnamon-Sugar Filling:

½ cup brown sugar, packed
2 tsp ground cinnamon (fresh for best flavor)
3 tbsp unsalted butter, melted

For the Glaze (optional):

½ cup powdered sugar
2–3 tbsp milk (or dairy-free alternative)
½ tsp vanilla extract

Instructions

In a small bowl, warm the milk until it’s just lukewarm (about 110°F). Stir in 1 tablespoon of sugar and the yeast. Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine the gluten free flour blend, remaining sugar, and salt.
Add the eggs and melted butter to the flour mixture. Pour in the yeast mixture.
Mix using a stand mixer with a paddle attachment (or by hand with a sturdy spoon) until the dough is smooth and sticky.
Cover the bowl with a towel and let the dough rest for 10–15 minutes so the flour absorbs the liquid fully.
While the dough rests, make the filling by mixing the brown sugar and cinnamon in a small bowl.
Roll out the dough on a lightly floured surface into a rectangle, about ¼-inch thick. Brush with melted butter.
Sprinkle the cinnamon-sugar mixture evenly over the dough.
Cut the dough into strips about 3 inches wide, stack them, and then cut into smaller rectangles.
Layer the rectangles upright into a greased loaf pan, stacking them side by side.
Cover the pan and let the dough rise for another 20–30 minutes until slightly puffy.
Preheat the oven to 350°F (175°C). Bake the bread for 30–35 minutes, until golden brown and cooked through.
Let it cool in the pan for 10 minutes, then transfer to a wire rack.
If desired, whisk powdered sugar, milk, and vanilla together to make the glaze. Drizzle over the warm bread before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 266Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 131mgCarbohydrates: 41gFiber: 1gSugar: 12gProtein: 6g