Gluten-Free Goat Cheese, Bacon & Apricot Brioche Pinwheels

Sweet, salty, tangy, and swirled: enriched gluten-free brioche dough rolled around goat cheese, apricot jam, and crisp bacon, then sliced into pinwheels that vanish at brunch. The dough is soft and batter-adjacent — parchment rolling makes the spiral easy.

Yield: 16 pinwheels · Time: 2 hr (includes rise)

Ingredients

• 2 1/4 cups (315 g) gluten-free bread flour blend with xanthan gum
• 2 tsp instant yeast
• 3 tbsp sugar
• 3/4 tsp salt
• 2/3 cup (160 ml) warm milk
• 2 eggs
• 5 tbsp (70 g) soft butter
• 4 oz (115 g) goat cheese, softened
• 1/3 cup apricot jam
• 6 slices bacon, cooked crisp and crumbled
• 1 tbsp chopped chives
• Egg wash

Directions

1. Beat the flour blend, yeast, sugar, salt, milk, eggs, and butter into a sticky dough; rise 45 minutes.
2. On parchment, pat into a 10×14 rectangle.
3. Spread with goat cheese, then jam; scatter bacon and chives.
4. Use the parchment to roll a log; chill 20 minutes, slice into 16 rounds.
5. Rise 30 minutes in a lined pan, brush with egg wash, and bake at 350°F (175°C) for 22–26 minutes.

Pro tip: Chilling the filled log firms the goat cheese so the spirals slice clean instead of smearing.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Appetizers & Snacks, or explore our gluten-free breakfast recipe database and hot cereal guide.