Get the Recipe: Gluten Free Monkey Bread
This homemade gluten free monkey bread is soft, fluffy, gooey, and sweet! It is such a fun idea for brunch, breakfast, or even dessert. Everyone loves this nostalgic and classic treat!
Ingredients
Monkey Bread
- 4 cups gluten free bread flour, see note
- ¼ cup granulated sugar
- 1 packet instant yeast
- 1 tsp salt
- 1 tsp baking powder
- 1 cup cream, or whole milk
- 1 cup lukewarm water
- 2 eggs
- 2 tbsp melted butter, to coat the pan
Cinnamon Sugar
- ½ cup sugar
- 1 tbsp cinnamon
- 4 tbsp melted butter
Glaze
- 1 cup powdered sugar
- 1 tbsp milk
Instructions
- First, make the dough. In the bowl of a stand mixer, add the gluten free bread flour, granualted sugar, instant yeast, salt, and baking powder. Stir together.
- Then, add in the cream, lukewarm water, and eggs. Stir until a thick and sticky dough forms.
- Scrape down the sides of the bowl with a spatula and form the dough into a ball. Place a kitchen towel over the bowl. Let it rise for 1 hour until it has almost doubled in size.
- Preheat your oven to 350 degrees Fahrenheit. Generously spray a Bundt pan with nonstick spray. Pour 2 tablespoons of melted butter into the bottom of the pan.
- In a shallow bowl, combine the sugar and cinnamon. Pour 4 tablespoons of melted butter in another shallow bowl.
- Using your hands, roll the dough into 1 inch sized balls. Gently coat in a little melted butter, then roll in the cinnamon sugar.
- Place inside the Bundt pan. Repeat for all of the dough. Pour the leftover melted butter over the top of everything.
- Bake for 45 minutes, or until the dough has puffed up.
- Finally, remove the pan from the oven. Allow the gluten free monkey bread to cool in the pan for 7 to 8 minutes.
- While cooling, combine the powdered sugar and milk in a bowl. Stir until creamy.
- Finally, invert the monkey bread onto a serving plate. Immediately glaze and serve!
Notes
- I use King Arthur gluten free bread flour in this recipe to replicate the exact texture of monkey bread.. However, please note that it includes wheat, but not gluten.
- If you are wheat free, do NOT make this recipe or consume this flour.
- The dough will grow, but may not double in size completely.
- Use fresh yeast and not expired yeast.
- The dough will be a little sticky.
- Roll dough into 1 inch balls.
- This recipe is done when the dough balls have puffed up.
- Store any leftovers in an airtight container for up to 3 days, but please note that this recipe is best eaten the same day.
- Check out all of my kitchen favorites!
Calories: 427kcal, Carbohydrates: 67g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 78mg, Sodium: 349mg, Potassium: 43mg, Fiber: 1g, Sugar: 28g, Vitamin A: 612IU, Vitamin C: 0.2mg, Calcium: 56mg, Iron: 0.3mg