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.
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.
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
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
- Just before serving, whisk together the cream cheese and confectioners’ sugar.
- 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
- 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.
- To a medium bowl, add the flour, xanthan gum, sugar and salt, and whisk to combine.
- 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.
- While mixing, pour in the milk, followed by the melted butter. Allow it to mix for a few minutes.
- One at a time, add each egg. Continue to mix until incorporated.
- Add the remaining flour mixture, and let it mix for a few minutes. The dough should be soft and just slightly sticky.
- 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.
- 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.
- 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.
- 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.
- 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.
- Grease a 9 x 5-inch loaf pan. Preheat your oven to 350 degrees F.
- Carefully stack the squares of each row on top of one another to form 5 stacks.
- 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.
- Carefully insert 2 to 3 slices of apple between each square.
- 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.
- 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