Skip to main content Skip to header navigation

Sticky and sweet gluten-free apple-cinnamon pull-apart bread

What could be better than a sticky and warm dessert bread with a creamy icing on top? Grab a napkin, and dig in.

When it comes to dessert, this recipe for gluten-free apple-cinnamon pull-apart bread with cream cheese icing should be at the top of your list. Keep in mind that you’ll need a napkin handy when you dig into this decadent treat, but that’s half the fun.

Apple-cinnamon pull apart bread with cream cheese icing

This isn’t necessarily a quick dessert to make, since you’ll need to let the dough rise before prepping it, but when it’s finished, it makes a big impression on all who are gathered around. Present it on a platter, and let everyone dig in and “pull apart” a slice or two. The warm apples, cinnamon and rich icing are divine.

Apple-cinnamon pull apart bread with cream cheese icing

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Apple-cinnamon pull-apart bread with cream cheese icing recipe

Yields 1


For the dough

  • 1/4 cup warm water
  • 1/2 ounce active dry yeast
  • 3 cups gluten-free all-purpose flour, plus extra to dust your work surface
  • 2-1/2 teaspoons xanthan gum
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 3 tablespoons melted butter
  • 2 eggs
  • Nonstick cooking spray

For the filling

  • 2 tablespoons melted butter
  • 1/4 cup sugar
  • 1-1/2 tablespoons cinnamon
  • 2 medium apples, peeled and cut into thin slices

For the icing

  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1 tablespoon milk


For the icing

  1. Just before serving, whisk together the cream cheese and confectioners’ sugar.
  2. A little at a time, add the milk until you reach the consistency you like. It should be runny enough to drizzle.

For the bread and filling

  1. Into the bowl of a stand mixer, pour the warm water, and sprinkle the yeast over the top. Gently stir, and then allow the mixture to sit for a few minutes.
  2. To a medium bowl, add the flour, xanthan gum, sugar and salt, and whisk to combine.
  3. Add the dough hook to the stand mixer, and add 2/3 of the flour mixture to the bowl. Mix on low until it begins to combine.
  4. While mixing, pour in the milk, followed by the melted butter. Allow it to mix for a few minutes.
  5. One at a time, add each egg. Continue to mix until incorporated.
  6. Add the remaining flour mixture, and let it mix for a few minutes. The dough should be soft and just slightly sticky.
  7. Lightly flour a clean work surface with a bit of the gluten-free flour. Transfer the dough to the surface, and knead it a few times. Pat it into a round ball.
  8. Lightly spray a clean mixing bowl with nonstick cooking spray. Transfer the dough ball to the bowl, cover it with a clean towel, and allow it to rest in a warm area for about an hour. The dough should double in size.
  9. When the dough has risen, sprinkle more of the gluten-free flour onto your work surface. Transfer the dough to the surface, and punch it down a few times. Roll it out to a large rectangle, about 20 x 12 inches and 1/8 inch thick. If you like, you can trim the edges so they are straight.
  10. Brush the dough with the 2 tablespoons of melted butter. In a small bowl, mix together the sugar and cinnamon, and generously sprinkle over the entire rectangle.
  11. Use a pizza cutter or sharp knife to cut the rectangle into 5 even columns the long way down the dough. Next, cut the columns into 6 even rows. Keep in mind that after you arrange the squares in the pan, you might have some leftover pieces.
  12. Grease a 9 x 5-inch loaf pan. Preheat your oven to 350 degrees F.
  13. Carefully stack the squares of each row on top of one another to form 5 stacks.
  14. Carefully place them in the pan so the sugared sides fan in toward the middle of the pan. You’ll want a bit of space in the pan, so don’t fill it too tightly with the squares.
  15. Carefully insert 2 to 3 slices of apple between each square.
  16. Bake for 30 to 35 minutes or until golden. Remove from the oven, allow the bread to cool for a few minutes, and then carefully tip the bread from the pan onto a wire rack to cool for a few minutes.
  17. Place the warm bread onto a serving dish, drizzle the icing over the top, and serve immediately.

More gluten-free recipes

Gluten-free cauliflower crust pizza with grilled corn, zucchini and tomatoes
Gluten-free artichoke and rice salad with lemon-pepper dressing
Gluten-free vanilla-lavender crème brûlée

Leave a Comment