Cinn-Sational! This 3 Gluten Free Cinnamon Pull Apart Bread Is a Game-Changer

Hey there, fellow bakers! Ever since I stumbled into the world of gluten-free baking (thanks to a friend who swore it would change my life), I’ve been on a mission to create the perfect cinnamon pull-apart bread. And guess what? I didn’t stop at one recipe—I’ve got three amazing gluten-free versions to share with you today. Whether you’re gluten-intolerant or just looking for a fresh take on a classic, these breads are about to become your new obsession. Trust me, they’re cinn-sational!

In this post, you’ll find three game-changing recipes: the Classic Cinnamon Bliss, the Apple Cinnamon Delight, and the Chocolate Cinnamon Indulgence. Each one is gluten-free, packed with flavor, and surprisingly easy to make. Plus, I’ve included guides, personal tips, and even prompts to help you visualize the perfect image of each bread. Let’s get baking!

Recipe 1: Classic Cinnamon Bliss

This is the one that started it all. Soft, fluffy, and oozing with cinnamon-sugar goodness, this gluten-free pull-apart bread is perfect for anyone who loves the classics. It’s like a warm hug on a chilly morning, and honestly, no one will believe it’s gluten-free.

Why It’s Awesome

• Texture: Light and airy, with just the right amount of chew.
• Flavor: Sweet and spicy cinnamon in every bite.
• Ease: Simple ingredients, nothing fancy needed.

Ingredients

• 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm milk (or dairy-free alternative)
• ¼ cup sugar
• 1 large egg
• 3 tbsp melted butter (or coconut oil)
• 1 tsp vanilla extract
• ½ tsp salt

For the filling:

• ½ cup brown sugar
• 2 tbsp ground cinnamon
• 3 tbsp softened butter

How to Make It

1. In a small bowl, mix warm milk, 1 tbsp sugar, and yeast. Let it sit 5-10 minutes until foamy. (No foam? Your yeast might be a dud—try again!)
2. In a big bowl, mix flour, remaining sugar, and salt. Add yeast mixture, egg, melted butter, and vanilla. Stir until you’ve got a soft dough. It’ll be a bit sticky—totally normal.
3. Knead the dough on a floured surface for 5 minutes. Pop it in a greased bowl, cover it, and let it rise somewhere warm for 1-2 hours until it doubles.
4. Mix brown sugar and cinnamon for the filling. Set it aside.
5. Roll the dough into a big rectangle (about 12×18 inches). Spread softened butter over it, then sprinkle the cinnamon-sugar mix evenly.
6. Cut the dough into 12 squares. Stack them upright in a greased loaf pan so you can see the layers.
7. Cover and let it rise again for 30-45 minutes.
8. Preheat your oven to 350°F (175°C). Bake for 30-35 minutes until golden. Cool slightly, then pull it apart.

Tip: If it browns too fast, toss some foil over it halfway through.

Recipe 2: Apple Cinnamon Delight

This one’s a twist on the classic, with tender, cinnamon-spiced apples tucked inside. It’s like fall in bread form. I made this once for a family brunch, and my cousin—who’s a gluten-free skeptic—went back for thirds!

Why It’s Awesome

• Flavor: Apples and cinnamon are a match made in heaven.
• Moisture: Juicy apples without a soggy mess.
• Vibe: Cozy and perfect for any time of day.

Ingredients

• 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm milk (or dairy-free alternative)
• ¼ cup sugar
• 1 large egg
• 3 tbsp melted butter (or coconut oil)
• 1 tsp vanilla extract
• ½ tsp salt

For the filling:

• ½ cup brown sugar
• 2 tbsp ground cinnamon
• 3 tbsp softened butter
• 1 large apple, peeled and finely diced (Granny Smith or Honeycrisp are my faves)

How to Make It

1. Mix warm milk, 1 tbsp sugar, and yeast in a bowl. Let it foam up for 5-10 minutes.
2. Combine flour, remaining sugar, and salt in a big bowl. Add yeast mix, egg, melted butter, and vanilla. Mix and knead for 5 minutes.
3. Let the dough rise in a greased bowl for 1-2 hours until doubled.
4. Mix brown sugar and cinnamon. Toss diced apples with a pinch of cinnamon in another bowl.
5. Roll dough into a rectangle, spread with butter, sprinkle cinnamon-sugar, and scatter apples evenly.
6. Cut into 12 squares and stack them in a greased loaf pan.
7. Let it rise again for 30-45 minutes.
8. Bake at 350°F (175°C) for 35-40 minutes. Make sure the center’s cooked through.

Tip: Pat the apples dry after dicing to keep things from getting too wet.

Recipe 3: Chocolate Cinnamon Indulgence

This one’s for the sweet-tooth crew. Rich cocoa dough, melty chocolate chips, and a cinnamon kick—it’s pure decadence. I brought this to a potluck once, and it vanished before I could grab a second piece!

Why It’s Awesome

• Flavor: Chocolate and cinnamon in perfect harmony.
• Texture: Soft with gooey chocolate surprises.
• Wow: It’s a total crowd-pleaser.

Ingredients

• 2 ¼ cups gluten-free all-purpose flour blend (with xanthan gum)
• ¼ cup cocoa powder
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm milk (or dairy-free alternative)
• ¼ cup sugar
• 1 large egg
• 3 tbsp melted butter (or coconut oil)
• 1 tsp vanilla extract
• ½ tsp salt

For the filling:

• ½ cup brown sugar
• 1 tbsp ground cinnamon
• 3 tbsp softened butter
• ½ cup chocolate chips (semi-sweet or dark)

How to Make It

1. Mix warm milk, 1 tbsp sugar, and yeast. Wait for the foam, about 5-10 minutes.
2. In a big bowl, whisk flour, cocoa powder, remaining sugar, and salt. Add yeast mix, egg, melted butter, and vanilla. Stir until smooth.
3. Knead for 5 minutes, then let it rise in a greased bowl for 1-2 hours.
4. Mix brown sugar and cinnamon for the filling.
5. Roll dough into a rectangle, spread with butter, sprinkle cinnamon-sugar, and scatter chocolate chips.
6. Cut into 12 squares and stack in a greased loaf pan.
7. Let it rise for 30-45 minutes.
8. Bake at 350°F (175°C) for 30-35 minutes. Cool a bit before digging in.

Tip: Drizzle some melted chocolate on top after baking if you’re feeling extra.

FAQ

Can I make these vegan?

You bet! Use dairy-free milk (almond or oat work great), swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water), and go with coconut oil or vegan butter.

How do I store the bread?

Pop it in an airtight container for up to 2 days at room temp. For longer, wrap it tight and freeze for a month. Reheat in the oven for that fresh vibe.

Can I swap the flour blend?

Sure, but stick to a baking blend. Single flours like almond might need tweaking with the liquids, so test it out.

Why’s my dough not rising?

Check your yeast—it should be fresh. Milk should be warm, not hot, and give it a cozy spot to rise. Be patient; gluten-free takes time!

Conclusion

There you go, friends—three killer gluten-free cinnamon pull-apart breads to add to your baking lineup. Whether you’re into the classic vibe, feeling fruity with apples, or ready to go all-in with chocolate, these recipes won’t let you down. They’re proof you don’t need gluten to make something amazing. So, grab your apron, heat up that oven, and bake something cinn-sational. Which one’s calling your name? Let me know—I’m dying to hear your baking stories!