Gluten Free Monkey Bread
Delicious pull-apart cinnamon bread made gluten-free with soft, pillowy texture and sweet cinnamon-sugar coating that everyone can enjoy.
Ingredients
- 3½ cups gluten-free flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 1 packet instant yeast (2¼ teaspoons)
- 1 teaspoon salt
- 1 cup warm milk (or dairy-free alternative)
- ¼ cup melted butter (or dairy-free alternative)
- 2 large eggs, room temperature
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- ½ cup melted butter (or dairy-free alternative)
- 1 cup powdered sugar (optional, for glaze)
- 2-3 tablespoons milk (optional, for glaze)
- ½ teaspoon vanilla extract (optional, for glaze)
Instructions
- In a large bowl, whisk together the gluten-free flour, 2 tablespoons sugar, yeast, and salt.
- In a separate bowl, combine warm milk, ¼ cup melted butter, eggs, apple cider vinegar, and 1 teaspoon vanilla.
- Add the wet ingredients to the dry ingredients and mix until a soft, slightly sticky dough forms.
- Let the dough rest for 10 minutes to allow the flour to fully hydrate.
- Prepare the coating by mixing 1 cup sugar and cinnamon in one bowl and placing ½ cup melted butter in another.
- Using lightly oiled hands, pinch off small pieces of dough (about 1½ inches) and roll into balls.
- Dip each ball in melted butter, then roll in the cinnamon-sugar mixture until fully coated. Arrange the coated balls in a greased bundt pan.
- Cover the pan with plastic wrap and let rise in a warm place for about 45 minutes, until noticeably puffy.
- Preheat your oven to 350°F (175°C).
- Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean. Tent with foil if needed to prevent over-browning.
- Let cool in the pan for 5 minutes, then carefully invert onto a serving plate.
- For optional glaze, mix powdered sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla until smooth, then drizzle over warm bread.
Notes
If your gluten-free flour blend doesn't include xanthan gum, add 1 teaspoon to the dry ingredients.
Don't overwork the dough - gluten-free dough doesn't need the same kneading as traditional dough.
For dairy-free adaptation, substitute the butter with coconut oil and the milk with almond milk or another plant-based alternative.
You can prepare the dough balls, coat them, and arrange in the pan the night before. Cover tightly and refrigerate overnight, then let stand at room temperature for 30 minutes before baking