Craving the comfort of cinnamon bread without the sugar spike? This recipe lets you enjoy it all with none of the guilt.
You want the warm, gooey comfort of Cinnamon Pull-Apart Bread without worrying about a sugar spike. For many people with diabetes or anyone following a low-carb lifestyle, traditional recipes feel off-limits. They often rely on flours and sweeteners that quickly raise blood sugar, leaving you tired and unsatisfied.
This recipe changes that. You get soft, fluffy pull-apart bread with a rich cinnamon flavor that truly fits a diabetic-friendly and keto plan. It contains no gluten and no sugar, yet still delivers the bakery-quality taste and texture you crave.
You will follow simple steps that lead to a loaf as beautiful as it is satisfying. From the first bite, you will notice the balance of sweetness and spice, all without the guilt or the health risks. This bread is proof that you can enjoy an indulgent treat while keeping your wellness goals in check.
Table of Contents
Why This Recipe is a Game-Changer for Diabetics
The Problem with “Refined Sugar-Free” Recipes
Many recipes that claim to be healthy still rely on sweeteners such as date paste, coconut sugar, honey, or maple syrup. These ingredients might sound natural, but they can cause blood sugar to rise quickly. This creates a challenge for anyone managing diabetes because even a small portion can lead to unwanted spikes.
Our Solution: Truly Zero-Sugar and Zero-Impact Sweeteners
This recipe uses a carefully chosen blend of erythritol and monk fruit. Both have a glycemic index of zero and do not raise blood glucose levels. They taste similar to sugar, so you enjoy the familiar sweetness without any of the harmful effects. These sweeteners also work well in baking, giving the bread a light, soft texture.
Designed for Blood Sugar Management
Every ingredient in this bread supports stable energy and low net carbs. The flours are naturally gluten-free and low in carbohydrates. The recipe is created to keep total net carbs per serving at a level that works for diabetic and keto lifestyles. This means you can enjoy a generous portion while staying within your dietary needs.
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“Monk fruit extract, stevia, erythritol and fresh fruit are four safe sugar alternatives for diabetics. Learn how to enjoy sweet foods on a diabetic diet.” Dr. Thinh Xuan Ho, Primary Care Physician at Baylor St. Luke’s Medical Group
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Ingredients Needed
For the Gluten-Free Brioche Dough
- 15 g (3 tbsp) whole psyllium husk. If using psyllium husk powder, measure only 13 g.
- 180 g (¾ cup) lukewarm water.
- 160 g (1⅓ cups plus 1 tbsp) tapioca starch. You may use the same weight of arrowroot starch, cornstarch (US) or cornflour (UK), or potato starch.
- 135 g (1 cup) millet flour, plus extra for dusting the surface. You may replace with the same weight of finely milled brown rice flour.
- 25 g (3 tbsp) sorghum flour. You may replace with the same weight of light buckwheat flour, white teff flour, or oat flour. Use oat flour only if you do not have oat sensitivity.
- 50 g (¼ cup) granulated erythritol or a monk fruit blend.
- 6 g (2 tsp) instant yeast. If using active dry yeast, measure 8 g.
- 6 g (1½ tsp) baking powder.
- 5 g (2 tsp) xanthan gum.
- 5 g (1 tsp) salt.
- 100 g (⅓ cup plus 1½ tbsp) whole milk, lukewarm.
- 1 large egg, room temperature.
- 25 g (2 tbsp) sunflower oil or another neutral-flavored oil.
For the Cinnamon Filling
- 150 g (¾ cup) granulated erythritol or a monk fruit blend.
- 1 tbsp ground cinnamon.
- 55 g (½ stick) unsalted butter, melted.
How to Make Gluten-Free Cinnamon Pull-Apart Bread
Make the Gluten-Free Brioche Dough
- Prepare the psyllium gel. In a small bowl, mix the psyllium husk with lukewarm water. Let it sit for 30 to 45 seconds until it forms a gel.
- In a large mixing bowl or the bowl of a stand mixer, combine tapioca starch, millet flour, sorghum flour, erythritol or monk fruit blend, instant yeast, baking powder, xanthan gum, and salt.
- If using active dry yeast, activate it first. Mix it with the lukewarm milk and one tablespoon of the sweetener. Let it stand for 5 to 10 minutes until it becomes frothy. Add it to the dry mixture along with the other wet ingredients when ready.
- Add milk, egg, and oil to the psyllium gel. Stir until the mixture is well blended.
- Create a well in the center of the dry ingredients. Pour in the psyllium mixture.
- Knead the dough until smooth and evenly combined. Use a stand mixer with a dough hook for 4 to 5 minutes or knead by hand for 6 to 8 minutes. Scrape the sides and bottom occasionally to incorporate all the flour.
- Expect the dough to feel slightly sticky. Work on a lightly floured surface to shape it. Avoid adding extra flour as this can make the bread dense.
- If the dough feels too sticky to handle, place it in the refrigerator for one hour to make shaping easier.
Assemble the Pull-Apart Bread
- Line a 9 by 5 inch loaf pan with parchment paper.
- In a shallow bowl, mix erythritol or monk fruit blend with ground cinnamon until evenly blended.
- Place the dough on a lightly floured surface and form it into a ball.
- Roll the dough into a 12 inch square.
- Cut the square into 16 equal pieces, each measuring about 3 inches.
- Dip each piece into melted butter, then coat it in the cinnamon mixture.
- Stack the coated pieces into two piles of eight. Place them into the loaf pan. Neatness is not essential, as the bread will have a rustic look.
Proof the Bread
- Cover the loaf loosely with plastic wrap. Place it in a warm area to rise until doubled in size, about 75 to 90 minutes.
- If your kitchen is cool, place a cup of hot water inside a turned-off oven to create a warm and slightly humid environment for proofing.
Bake the Bread
- Preheat the oven to 350°F (180°C) and position the rack in the middle.
- Once the dough has risen, place the loaf pan on a baking sheet to catch any drips. Bake for about 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- If the top browns too quickly, cover it with aluminum foil and continue baking.
- Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack. Serve warm or at room temperature.
The Ultimate Gluten-Free Cinnamon Pull-Apart Bread (Diabetic-Friendly & Keto)
Ingredients
Method
- Prepare psyllium gel by mixing psyllium husk with lukewarm water. Let sit 30–45 seconds until gel forms.
- In a large mixing bowl, combine starches, flours, sweetener, yeast, baking powder, xanthan gum, and salt.
- Add milk, egg, and oil to the psyllium gel and stir well.
- Pour wet mixture into dry ingredients. Knead until smooth, about 4–5 minutes in a stand mixer or 6–8 minutes by hand.
- Chill dough for 1 hour if too sticky to handle.
- Line a 9×5 inch loaf pan with parchment paper.
- Mix sweetener and cinnamon for filling.
- Roll dough into a 12-inch square. Cut into 16 pieces.
- Dip each piece into melted butter, then coat in cinnamon mixture.
- Stack pieces in two piles of eight and place in loaf pan.
- Cover loosely and proof until doubled in size, 75–90 minutes.
- Preheat oven to 350°F (180°C).
- Bake for 40 minutes until golden brown and a toothpick comes out clean.
- Cool in pan 15 minutes, then transfer to wire rack. Serve warm or at room temperature.
Notes
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: 5gNutrition 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.Expert Tips and Storage
Achieving the Perfect Texture
Use room-temperature ingredients to help the dough rise evenly. Avoid over-mixing, as this can make the bread dense. Knead just until the dough becomes smooth and elastic.
How to Know When It Is Done
Check the bread with a toothpick or cake tester. Insert it into the center of the loaf. If it comes out clean without sticky dough, the bread is ready. Look for an even golden-brown color on the top as another visual cue.
Storage Instructions
Store the bread in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to one week. Reheat in a 350°F (180°C) oven or briefly in the microwave before serving.
Freezing Instructions
Freeze the entire loaf or individual slices. Wrap in parchment paper and then place in a freezer-safe bag or container. When ready to enjoy, thaw at room temperature and warm in the oven for the best texture.
Full Nutritional Information
Disclaimer: This nutritional information is an estimate and may vary based on the exact ingredients and measurements you use.
Per Serving (1 slice, based on 12 slices):
- Calories: 165
- Total Fat: 8 g
- Protein: 5 g
- Total Carbohydrates: 15 g
- Fiber: 10 g
- Net Carbohydrates: 5 g
Net carbohydrates are calculated by subtracting total fiber from total carbohydrates. This recipe is designed to help maintain stable blood sugar while still offering a satisfying texture and flavor.
Frequently Asked Questions (FAQ)
How will this cinnamon bread affect my blood sugar?
This recipe uses erythritol and monk fruit, both of which have a glycemic index of zero. They do not raise blood glucose levels, making the bread a safer option for those managing diabetes or following a low-carb plan.
What is the best sugar substitute to use?
A blend of erythritol and monk fruit gives the best balance of sweetness and texture for this bread. It measures similarly to sugar and works well in baking without causing an aftertaste.
Can I make this recipe dairy-free or vegan?
Yes. Replace the butter with a plant-based alternative, use almond milk or coconut milk instead of dairy milk, and substitute the egg with a flaxseed or chia seed egg replacement.
Can I prepare this dough the night before?
Yes. Shape the dough, place it in the loaf pan, and cover it tightly. Store it in the refrigerator overnight. The next day, allow it to come to room temperature and rise before baking.
My gluten-free dough seems sticky. Is that normal?
Yes. Gluten-free dough often feels stickier than wheat-based dough. Lightly flour your work surface and hands to make handling easier. Chilling the dough for about an hour can also help.
Final Thoughts
This gluten-free cinnamon pull-apart bread proves that you can enjoy a soft, sweet, and fragrant treat without compromising your health goals. It offers the familiar comfort of cinnamon bread while keeping carbs low and avoiding sugar entirely.
You can serve it fresh from the oven for a cozy breakfast, an afternoon snack, or a special dessert. Every slice brings the taste you love while supporting a diabetic-friendly and keto lifestyle.
If you tried this recipe, please leave a star rating and share your experience in the comments. I enjoy hearing from you and seeing how it turned out in your kitchen.
Medical Disclaimer
The information on this website is provided for educational purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of your physician or another qualified health provider with any questions you may have regarding a medical condition. Never disregard professional advice or delay seeking it because of something you have read here.
Diabetes Nutrition Specialist | Healthy Diet Advocate | Founder of GoldFoodie.
My passion for nutrition began with a deeply personal journey supporting my father through his battle with diabetes. Watching his daily struggles made me realize how powerful the right food choices can be in improving quality of life. That experience drove me to dedicate my career to helping others live healthier, more balanced lives.
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
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