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–+ servings

Gluten Free Monkey Bread

This gluten free monkey bread is a sticky, pull-apart treat loaded with cinnamon sugar and caramel that everyone will love. Perfect for brunch or sharing with a crowd.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 344 kcal
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Equipment

  • bundt pan
  • saucepan

Ingredients
  

For the Dough

  • 2 1/4 cups Gluten Free All-Purpose Flour Blend
  • 1/4 cup Tapioca Starch
  • 2 1/4 tsp Instant Yeast
  • 2 tbsp Granulated Sugar
  • 1 tsp Xanthan Gum (omit if flour blend already contains it)
  • 1/2 tsp Salt
  • 3/4 cup Warm Whole Milk (110 degrees F)
  • 2 Eggs
  • 4 tbsp Unsalted Butter (melted)
  • 1 tsp Apple Cider Vinegar

For the Cinnamon Sugar Coating

  • 3/4 cup Granulated Sugar
  • 2 tsp Ground Cinnamon
  • 4 tbsp Unsalted Butter (melted)

For the Caramel Glaze

  • 1/2 cup Unsalted Butter
  • 1/2 cup Brown Sugar (packed)
  • 1/4 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 pinch Salt

Instructions
 

  • In a large bowl, whisk together the gluten free flour blend, tapioca starch, instant yeast, granulated sugar, xanthan gum, and salt. Add the warm milk, eggs, melted butter, and apple cider vinegar. Mix with a spatula or hand mixer until a soft, sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1 hour.
  • Grease a bundt pan generously with butter or nonstick spray. In a medium bowl, combine the sugar and cinnamon for the coating.
  • Scoop tablespoon-sized pieces of dough and roll into balls with lightly oiled hands. Dip each ball into the melted butter, then roll in the cinnamon sugar mixture until coated. Place the coated balls into the prepared bundt pan, layering them evenly.
  • Cover the pan with plastic wrap and let the dough balls rise for 30 minutes until slightly puffy. Preheat the oven to 350 degrees F during this time.
  • While the dough rises, make the caramel glaze. Combine the butter, brown sugar, heavy cream, vanilla, and a pinch of salt in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then simmer for 2 minutes. Pour the glaze evenly over the dough balls.
  • Bake for 30 to 35 minutes until the top is golden brown and the monkey bread sounds hollow when tapped. Let cool in the pan for 5 minutes.
  • Place a serving plate upside down on top of the bundt pan, then carefully invert the monkey bread onto the plate. Serve warm and pull apart.

Nutrition

Serving: 1servingCalories: 344kcalCarbohydrates: 46gProtein: 4gFat: 16g
Keyword cinnamon sugar, gluten-free, monkey bread, pull-apart bread
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