This gluten free cinnamon pull-apart bread is soft, fluffy, and sweet with layers of dough coated in cinnamon sugar. It’s like a mix between cinnamon rolls and monkey bread – easy to make, fun to eat, and delicious for everyone (even if they’re not gluten free).

The bread is made with gluten free brioche dough. Instead of butter in the dough, this recipe uses oil, which keeps the bread extra soft and fluffy for longer. The buttery cinnamon sugar filling makes it taste rich and comforting.

The process is simple – roll out the dough, cut it into squares, dip each piece into melted butter and cinnamon sugar, then stack them in a loaf pan. During baking, the sugar turns caramel-like, making the top golden and sticky-sweet. You don’t need fancy shaping skills, and the results are amazing.

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Ingredients

• 15 g (3 tbsp) whole psyllium husk (or 13 g psyllium husk powder)
• 180 g (¾ cup) lukewarm water
• 160 g (1⅓ cups + 1 tbsp) tapioca starch (or same weight of arrowroot, cornstarch, or potato starch)
• 135 g (1 cup) millet flour, plus more for dusting (or brown rice flour)
• 25 g (3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour if tolerated)
• 50 g (¼ cup) caster/superfine sugar or granulated sugar
• 6 g (2 tsp) instant yeast (or 8 g active dry 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 (US) / medium egg (UK), room temperature
• 25 g (2 tbsp) sunflower oil or other neutral oil

Cinnamon-Sugar Filling

• 150 g (¾ cup) granulated sugar
• 1 tbsp ground cinnamon
• 55 g (½ stick) unsalted butter, melted

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Instructions

Step 1: Make the Dough

1. Mix psyllium husk with lukewarm water in a bowl. After 30–45 seconds, it will form a gel.
2. In a large mixing bowl or stand mixer bowl, whisk together tapioca starch, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt.
   • If using active dry yeast: Mix it first with the lukewarm milk and 1 tbsp sugar. Let it sit for 5–10 minutes until foamy, then add it with the wet ingredients.
3. Add milk, egg, and oil to the psyllium gel. Mix well.
4. Add this mixture to the dry ingredients. Knead until smooth, about 4–5 minutes in a stand mixer or 6–8 minutes by hand. Scrape down the sides as needed.
   • Tip: Kneading well makes the dough extra smooth and gives better texture.
5. The dough will be a little sticky. Do not add more flour. If it feels too sticky to handle, chill it in the fridge for 1 hour before rolling.

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Step 2: Shape the Bread

1. Line a 9×5-inch (23x13cm) loaf pan with parchment paper.
2. Mix the sugar and cinnamon in a bowl.
3. Put the dough on a lightly floured surface and shape it into a ball. Roll into a 12-inch (30cm) square.
4. Cut into 16 equal 3-inch (7.5cm) squares.
5. Dip each square into melted butter, then coat in cinnamon sugar.
6. Stack into two piles of 8 squares each and place them into the loaf pan. Don’t worry if it looks uneven – it’s meant to be rustic.

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Step 3: Proofing

1. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hr 15 min–1 hr 30 min.
   • Tip: If your kitchen is cold, place the pan in a turned-off oven with a cup of hot water to create a warm, humid spot.

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Step 4: Baking

1. Preheat oven to 350°F (180°C).
2. Place the loaf pan on a baking sheet to catch drips. Bake for about 40 minutes, until the top is golden brown and a toothpick comes out clean.
   • If the top browns too fast, cover with foil.
3. Let cool in the pan for 15 minutes, then move to a wire rack. Serve warm or at room temperature.

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Storage

• Best eaten fresh on baking day.
• Keeps in an airtight container for 2–3 days.
• Reheat in the oven at 350°F (180°C) or in the microwave before serving.

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Gluten Free Cinnamon Pull-Apart Bread

Description

Soft, fluffy, and sweet bread coated in cinnamon sugar. Tastes like a mix of cinnamon rolls and monkey bread – perfect for sharing!

Duration

• Prep: 45 minutes
• Proofing: 1 hr 15 min
• Baking: 40 minutes
• Total: 2 hrs 40 minutes

Ingredients

Brioche Dough

• 15 g psyllium husk (or 13 g powder)
• 180 g lukewarm water
• 160 g tapioca starch
• 135 g millet flour (+ more for dusting)
• 25 g sorghum flour
• 50 g sugar
• 6 g instant yeast (or 8 g active dry yeast)
• 6 g baking powder
• 5 g xanthan gum
• 5 g salt
• 100 g lukewarm milk
• 1 egg
• 25 g sunflower oil

Filling

• 150 g sugar
• 1 tbsp cinnamon
• 55 g melted butter

Instructions

1. Mix psyllium husk with water to make a gel.
2. Mix flours, sugar, yeast, baking powder, xanthan gum, and salt.
3. Add milk, egg, and oil to psyllium gel. Combine with dry mix. Knead until smooth.
4. Roll dough into a 12-inch square. Cut into 16 squares.
5. Dip each square in butter, then cinnamon sugar. Stack into loaf pan.
6. Cover and let rise until doubled (about 1 hr 15 min).
7. Bake at 350°F (180°C) for 40 minutes until golden.
8. Cool 15 minutes in pan, then serve warm or cooled.

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