BUTTERSCOTCH PULL-APARTS

These Butterscotch Pull-Aparts are the perfect blend of soft, fluffy bread and rich, caramelized goodness. Pull, tear, and indulge — you won’t be able to stop!

Butterscotch pull-aparts are a delicious, sticky treat perfect for breakfast, dessert, or a fun snack! They’re  made from GLUTEN FREE biscuit dough, with a buttery butterscotch glaze that seeps into the layers as they bake.

(Instagram Video)

Why we love Butterscotch Pull-Aparts:

For many, butterscotch pull-aparts are a throwback to family gatherings, holidays, or cozy mornings at home. The sweet, comforting flavor often brings back memories of simpler times, bringing a sense of warmth and happiness.

I personally was raised enjoying these pull-arparts for breakfast every Christmas. I carried on the tradition as a young mom with my little family until I was diagnosed with Celiac Disease. My family was beyond thrilled when I discovered how to recreate this childhood memory.

We love Gluten-Free Butterscotch Pull-Aparts because they give you all the indulgence of a sweet, sticky treat—without the gluten! Soft, fluffy, and melt-in-your-mouth deliciousness, these pull-aparts are perfect for everyone to enjoy, no matter their dietary needs. Plus, the rich, caramelized butterscotch sauce takes them to a whole new level of yum!

Ingredients 

• Milk -  Milk helps add moisture to gluten-free biscuit dough, which can sometimes be drier than traditional wheat-based doughs. This results in a softer, more tender biscuit with a better mouthfeel. For a DAIRY FREE dough, I used almond milk.
• Butter - Butter plays a crucial role in gluten-free biscuit dough, enhancing both the texture and flavor of the biscuits. For DAIRY FREE my two favorite butters are Miyokos (which is cashew based) and Melt Organics. 
• Eggs - In gluten-free baking, eggs act as a natural binder, helping to hold the dough together in the absence of gluten. This is especially important for gluten-free biscuit dough, which can otherwise be crumbly or prone to falling apart.
• Gluten Free flour blend - Many gluten-free flour blends are designed to mimic the properties of traditional wheat flour, allowing for similar textures and structures in baked goods like cookies, cakes, and bread. My favorite blend is Better Batter. The texture is perfect, not gritty, the cookies don’t crumble, and the taste is amazing. (Use code GFMACROS to save 30%)
• Yeast - Yeast creates air pockets as it ferments, which helps provide lightness and lift to the dough. This is especially important in gluten free baking, where the lack of gluten can lead to denser textures. Yeast contributes to a softer, airier biscuit with more volume, mimicking the texture of traditional yeast-based breads or biscuits.
• Sugar - Sugar helps to retain moisture in gluten-free biscuit dough. This is particularly important in gluten-free baking, as the absence of gluten can result in drier textures. Sugar contributes to the tenderness of the dough by preventing it from becoming too dense or tough. It creates a softer crumb and helps maintain a delicate texture
• Sea Salt - Salt is a natural flavor enhancer. Salt prevents the yeast from fermenting too quickly or unevenly, which ensures a more controlled rise and consistent texture. My go to salt is Redmond Sea Salt (code GFMACROS). The natural minerals and purity of the salt make it a healthier and more wholesome choice compared to refined salts, while its subtle, complex flavor profile enhances the overall taste. 
• Brown sugar - Brown sugar contains molasses, which gives it a distinctive rich, warm flavor that is essential for creating the signature taste of butterscotch. The molasses adds caramel-like depth and complexity, which enhances the butterscotch’s flavor profile and makes it taste more sophisticated than if you used white sugar alone.
• Butterscotch pudding - Butterscotch pudding is made with a combination of brown sugar, butter, and vanilla, giving it a deep, creamy, and rich flavor profile. Incorporating it into pull-aparts ensures that every bite is infused with extra layers of butterscotch flavor that are both comforting and indulgent.

{BUTTERSCOTH PULL-APARTS}

Wet ingredients:
400g milk heated to 110°F
30g butter, softened
100g (2 large) eggs

Dry ingredients:
525g @betterbatterflour Original blend
11g Instant yeast
50g sugar
9g table salt or kosher salt

Butterscotch:
1c brown sugar
1 pkg cook & serve butterscotch pudding
1/2 c (1 stick) melted butter

1) In the bowl of a stand mixer, add in wet ingredients. Then add all remaining ingredients.

2 ) Mix with the paddle attachment. Begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point. Gather dough together in the mixing bowl and cover with plastic wrap. Set aside on the counter for 20 minutes to allow dough to hydrate.

3) Heavily grease/butter a Bundt pan. Add brown sugar and butterscotch pudding to a bowl. Mix together. 

4 )Using a 2oz cookie scoop, scoop out a portion of the dough. Roll each ball of dough in the sugar and butterscotch mixture. Working quickly and gently, arrange pieces on the bottom of the greased pan. Sprinkle with a very light layer of the sugar mixture. Continue layering until all the bread globs are coated and in the pan. Sprinkle the remaining sugar mixture over the dough globs. 

5) Allow to rise for 20-30 minutes. Cover with a towel and place in fridge over night.

6) Remove from the fridge and remove the towel. Preheat oven to 375°F. Pour melted butter over the dish.Immediately place in the oven and bake for 30-45 minutes, or until puffed and golden brown on the surface. Let bread cool in pan for 10 minutes, then turn out onto a large plate or platter with a lip. Pull apart and enjoy!

The dough recipe and first few steps come from @betterbatterflour and @professionalallergybaker The rest I have altered from my childhood recipe. #christmastraditions

If you try this recipe, leave a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!