This bread is soft, yummy, and delicious. It tastes like cinnamon rolls, except it is a much easier, quicker version.
You can eat this for breakfast or dessert.
Yeasty Cinnamon Pull-Apart Bread
Prep time
Cook time
Total time
Serves: 1 loaf
Ingredients
- -Yeast Ingredients-
- 1 cup warm water
- 2 tablespoons yeast
- 2 tablespoons sugar
- -Dry Ingredients-
- 1 ¾ cup rice flour, plus ½ cup more to be added later
- ¾ cup cornstarch (or a half and half potato/tapioca starch blend), plus ¼ cup more to be added later
- ¼ cup milk powder
- 2 ½ teaspoons xanthan gum
- 1 ¼ teaspoons salt
- 2 tablespoons sugar
- -Wet Ingredients-
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil
- 2 large free range organic eggs
- ⅓ cup warm water
- -Filling-
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 stick butter
Instructions
- Grease one loaf pan with butter. Preheat the oven to WARM.
- Place a sheet of wax paper on your work surface and sprinkle cornstarch/tapioca starch/potato starch over the wax paper.
- Whisk the yeast ingredients together in a bowl, then place them in the oven to proof. See how to proof yeast for more information.
- Turn the oven to OFF.
- Mix the dry ingredients together in another small bowl.
- Blend the wet ingredients together in a large bowl with your electric mixer.
- Pour the yeast ingredients, fully proofed, into the wet ingredients and blend until mixed.
- Turn the blender to low and slowly pour the dry ingredients into the mixture. Turn mixer to medium speed and blend for one minute.
- Stop blending, and allow the mix to set for one minute. Meanwhile, turn the oven back on to the WARM setting.
- Add the extra ½ cup rice flour and ¼ cup cornstarch to the mix and beat until just blended.
- Coating your hands in cornstarch, remove the dough from the bowl and place it on your work surface. Flatten the dough out a little bit with your hands, then flip it over and roll it back into a ball. Make sure your work surface is well coated with cornstarch at this point, so that the dough will not stick once you've rolled it out.
- ---From this point on, view the pictures below the recipe for step-by-step if you are in doubt----
- Roll the dough out until it is about ¼ of an inch thick.
- Mix together the cinnamon and sugar and sprinkle this over the dough.
- Cut the dough into about ten small rectangles.
- On each rectangle, put one slice of butter.
- Stack the rectangles on top of each other with 3 to 4 rectangles in each stack.
- Gently lift the stacks up one at a time and line them up in your bread pan.
- Turn the oven from WARM to OFF.
- Allow the bread to sit in the oven for thirty minutes.
- Turn the oven to 350 degrees F.
- Cook the bread for 45 minutes.
thank you for a wonderful recipe and great idea in making these. You are truly gifted in our gluten free world. Thanks again..S
Hello Linnaea,
I “met” you in Maryjanes Farm magazine also. My 19 year old daughter is on a gluten free, sugar free diet right now. It has been challenging (that is an understatement.) I am trying this cinnamon bread recipe tonight, but I subsituted xylitol and a bit of stevia for the sugar (except in the proofing of the yeast.) It looks yummy…hope it tastes as good as it looks! Thanks for posting all these recipes!
Can your daughter eat honey? I’ve used honey to proof yeast before and that works pretty well. I’ve also substituted it in quite a few of my cakes with good results. Usually I use half as much honey as sugar because honey is a lot more potent.
Anyway, I’m so glad you found my blog. 🙂 I hope the cinnamon bread turned out well!
Is this brown rice flour or white rice flour? If it’s white, do you think brown would work? Really interested in trying it. Thanks for the recipe xo
Unless otherwise noted, I always use brown rice flour (I should probably just go back and edit all of my recipes to clearly say brown rice flour). So yes, brown would work.
Hi, I love all of your recipes and I am supper excited to try them, may I ask what type of yeast do you use? Because I know there are different types. Which one would you recommend?
Thank you
I use regular active dry yeast (not the rapid rise/instant/quick kind or the wet kind). As far as brands go, I just use whatever is available at the local grocery store. Right now I’m using fleischmanns. One note: Recently I made a bread with some old yeast and the bread did not rise at all (VERY disappointing). So check the expiration date on the yeast package.
What can be used in place of milk powder?
I originally used it because it added a little more flavor, but you could get by just ommitting it completely.
This looks so yummy! Is there a way to make these the night before? For instance, do you think it would work to make the dough (up to step 14) the night before and then do the remaining steps in the morning? Or if I make them completely the night before, will they still be ooey-gooey the next morning?
Hi Maria,
You could make the dough up to step 11 and then refrigerate it with plastic wrap over the bowl. I would recommend adding just a little bit less flour because the dough does tend to thicken up a bit when it sits overnight. The next day, let it sit for at least 15 minutes in a warm area before you start to roll it out. The bread will be best if you make it all in one day, but it still rises pretty well if you’ve made it the night before. Let me know how it works out for you!
I just made this bread and it is amazing!! Thank you so much the recipe!
Glad it turned out well for you, Marti! Now you’re making me jealous…I need to make it again sometime soon!
Do you take the bread out of the “warm” oven while you preheat to 350*, or just turn it on with the risen loaf still in it?
Yes, I usually take it out, Tanya. Sorry that wasn’t clear!
A few more questions… sorry! I really want to make this work, since it seems it is the closest to cinnamon rolls that I can get. I made these, but took them to an event and didn’t come home with any, so I don’t really know how they turned out. (They must have been good.) But now I need to make them again to see for myself. So here’s a few questions before I make them again: It seems like you need more than 10 rectangles. Even your picture looks like more. I actually cut it into 20 rectangles and put them in two loaf pans. My pans are 8×4. Does that seem right? Also, could you give weight measurements for your flours and starches. I usually measure by grams because every brand is so different. I felt that my dough got too stiff, but I followed the measurements exactly. My mixer was struggling. Do you think that was too stiff?
Don’t you hate it when people eat all of your (insert delicious baked good) before you can even see how it turned out? 🙂 But, yeah, it must’ve been good!
This recipe only makes one loaf, so I don’t see why you’d need to use two loaf pans unless if you wanted two small loaves (though 8X4 is a bit smaller than my pans, so you might have some flooding issues). As far as how many rectangles, you could for sure do up to twenty. I have more than 10 in my picture but later changed it to 10 because 10 made for slightly bigger slices that tore off better (sorry for the confusion on the count)! But really you can do whatever you want. 20 rectangles for two pans would be plenty.
I don’t have weight measurements for the flours, but since this is one of my favorite bread doughs I’ll probably be baking a loaf in the near future…I’ll be sure to get some weight measurements then! It is a lot handier to bake by weight, isn’t it? And so much more accurate!
And, no, your mixer should not be struggling so that seems a bit stiff. My general rule of thumb is to make the dough as wet as it can be without becoming unmanageable (because you do have to handle it later). So if you think you could add more water and still be able to roll it out later, add more water!
I hope this helps a little bit! Sorry about the weight measurements…I’ll get onto that right away! Good luck on your bread making. 🙂
And PS, I do have a cinnamon roll recipe here.
You sure are a talented young lady!! Keep up the good work!!!
I have been making these for over a year now, big hit in my house (all grain sensitive people). Our extended family loves them (when the bread actually makes it to a family event 🙂