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Gluten free cinnamon pull-apart bread with cinnamon coating.
Rocco Fuhrman

The Ultimate Gluten-Free Cinnamon Pull-Apart Bread (Diabetic-Friendly & Keto)

Soft, fluffy, and full of warm cinnamon flavor, this gluten-free pull-apart bread is truly diabetic-friendly, keto-approved, and sugar-free for guilt-free enjoyment. It delivers all the indulgence of classic cinnamon bread while keeping carbs low and avoiding blood sugar spikes.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Bread, Dessert, Snack
Cuisine: American, Gluten-Free Baking
Calories: 165
Ingredients Method Notes

Ingredients
  

Gluten-Free Brioche Dough
  • 15 g whole psyllium husk If using psyllium husk powder, measure only 13 g
  • 180 g lukewarm water
  • 160 g tapioca starch Or arrowroot starch, cornstarch, or potato starch
  • 135 g millet flour Plus extra for dusting; or use brown rice flour
  • 25 g sorghum flour Or use light buckwheat, white teff, or oat flour
  • 50 g granulated erythritol or monk fruit blend
  • 6 g instant yeast If using active dry yeast, measure 8 g
  • 6 g baking powder
  • 5 g xanthan gum
  • 5 g salt
  • 100 g whole milk, lukewarm
  • 1 large egg, room temperature
  • 25 g sunflower oil Or another neutral-flavored oil
Cinnamon Filling
  • 150 g granulated erythritol or monk fruit blend
  • 1 tbsp ground cinnamon
  • 55 g unsalted butter, melted

Method
 

  1. Prepare psyllium gel by mixing psyllium husk with lukewarm water. Let sit 30–45 seconds until gel forms.
  2. In a large mixing bowl, combine starches, flours, sweetener, yeast, baking powder, xanthan gum, and salt.
  3. Add milk, egg, and oil to the psyllium gel and stir well.
  4. Pour wet mixture into dry ingredients. Knead until smooth, about 4–5 minutes in a stand mixer or 6–8 minutes by hand.
  5. Chill dough for 1 hour if too sticky to handle.
  6. Line a 9x5 inch loaf pan with parchment paper.
  7. Mix sweetener and cinnamon for filling.
  8. Roll dough into a 12-inch square. Cut into 16 pieces.
  9. Dip each piece into melted butter, then coat in cinnamon mixture.
  10. Stack pieces in two piles of eight and place in loaf pan.
  11. Cover loosely and proof until doubled in size, 75–90 minutes.
  12. Preheat oven to 350°F (180°C).
  13. Bake for 40 minutes until golden brown and a toothpick comes out clean.
  14. Cool in pan 15 minutes, then transfer to wire rack. Serve warm or at room temperature.

Notes

Use room-temperature ingredients for best rise. Store at room temperature for 3 days or refrigerate up to 1 week. Freeze wrapped slices for longer storage.

Nutrition Facts (Per Serving)

Calories: 165 | Total Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 32 mg | Sodium: 180 mg | Total Carbohydrates: 15 g | Dietary Fiber: 10 g | Net Carbohydrates: 5 g | Protein: 5g

Nutrition Disclaimer

Nutritional information is provided as an estimate and may vary depending on the specific products and brands you use. For the most accurate results, calculate the nutritional values using the exact ingredients in your recipe with your preferred nutrition calculator.