Gluten-Free Monkey Bread

Gluten-Free Monkey Bread everyone will want a piece of! Created specifically for gluten-free flour, it's soft & fluffy gluten-free dough bites coated in butter and cinnamon sugar, baked to gooey perfection in a bundt pan and finished with a vanilla glaze... essentially pull-apart, bite-size cinnamon rolls!

Gluten-Free Monkey Bread easy holiday recipe
Gluten-Free Monkey Bread

Easy recipe for Gluten-Free Monkey Bread!

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At the request of several of you, sharing Gluten-Free Monkey Bread!

Soft & fluffy gluten-free dough bites coated in butter and cinnamon sugar, baked to gooey perfection in a bundt pan and finished with a vanilla glazeessentially pull-apart, bite-size cinnamon rolls!

Based on our tried, tested and reader-loved cinnamon roll dough recipe which was developed specifically for gluten-free flour, no one will guess this monkey bread is gluten-free — it is soft, fluffy and so delicious!

A perfect treat anytime –Christmas morning, holiday snacking, or dessert!

Gluten-Free Monkey Bread easy holiday recipe

What is Monkey Bread?

I didn’t grow up with Monkey Bread and wow, was I missing out!

Just kidding mom.  But in  all seriousness, I (and all of my taste testers) am in love with these gooey, cinnamon sugar dough bites.

I scoured the internet looking at Monkey Bread recipes and while some have more caramel topping than others and some have a vanilla glaze, it became apparent quite quickly, that Monkey Bread is very similar to cinnamon rolls, and is essentially lots of mini dough balls rolled in cinnamon sugar and baked together in a bundt pan.

The fun part about Monkey Bread is that it can enjoyed as finger food, or eaten with your hands “like a monkey”, hence the name Monkey Bread.

You make it by arranging the dough balls in a bundt pan, topping it with some buttery brown sugar before baking, then after baking, you invert it on to a serving plate and drizzle with either more caramel sauce or vanilla glaze. After trying both (that is definitely the fun part of sharing recipes with you!), we opted for the vanilla glaze.  And each bite tastes like a mini cinnamon roll!

It is a fun and delicious treat anytime!

Gluten-Free Monkey Bread easy holiday recipe

How to Make Gluten-Free Monkey Bread

This recipe uses our Gluten-Free Cinnamon Roll Dough so if you’ve made that, you will find the recipe similar. And monkey bread recipe I most closely adapted was from Sally’s Baking Addiction.

There are several steps as this is a yeast bread and it needs to rise, but the steps are simple and it rises only for an hour. (The upside of baking with yeast and gluten-free flour is that we only have to rise the dough once!).

Here are the ingredients you’ll need:

Gluten-Free All Purpose Flour (we used GF Jules )

Active Dry Yeast (make sure it’s gluten-free! We use either Fleishmann’s or Red Star)

Milk  (we’ve use 1% and 2% fat)

Butter

Cooked, “Mashed” Potato (Yes, it’s the secret ingredient just like our Gluten-free Cinnamon Rolls)

Granulated Sugar

Salt

Eggs

Brown Sugar

Cinnamon

As an aside, you may have noticed that we are affiliate for GFJules.  A great gluten-free flour is extra important in a recipe like this!  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code. And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Step by Step How to Make Gluten-Free Monkey Bread

There are several steps to this recipe and it helps to have your ingredients out and ready to go because it moves quickly.

1. Prepare the cinnamon sugar by mixing the two ingredients together, and put your butter in a small bowl, ready to be melted (but don’t melt yet). Set aside.

2. Now make the dough: first thing to do is add a portion of the flour (1 1/2 cups, see recipe details below) and a packet of yeast into a large mixing bowl and mix together.

A note on yeast, please make sure it’s gluten-free. We have used both Fleishman’s and Red Star Active Dry yeast which are gluten-free but be careful because some yeasts (like Red Star platinum) contain wheat and rye.

3. In a medium sauce pan, on low to medium heat, add the milk, potato, sugar, salt and butter (cut into pieces). Mix together and heat the mix until its 115 -120 degrees F using a kitchen thermometer OR if you don’t have a thermometer, you’ll know it’s ready because the butter will just be melted.

A note on the mashed potato — it’s literally just cooked potato, mashed with a fork. I’ve boiled and mashed them, and I’ve baked them and spooned out the potato and mashed them.  There are many ways, so do what works for  you!

4. Using the paddle attachment of a stand mixer (or a hand mixer), add the warmed mixture along with eggs to the flour/ yeast and mix till combined. Then mix at high speed for about a minute until smooth and fluffy.

5. Switch to the bread attachment, and add in the rest of the flour in stages… I like to add 1 1/2 cups, then 1 cup then the final 1/3 cup, each time scraping down the sides as needed and making sure it is combined but not over-mixed.

A note…I have always needed the final 1/3 cup but my recipe testers felt the dough was ready without it sometimes… You want the dough to be soft, pliable and ready to roll. When you add in the final amount of flour, it should not be sticky.

Coating each dough bite with cinnamon sugar

After the dough is made, you need to roll the dough into balls about 1-2 inches and coat them with the cinnamon sugar, and place in bundt pan.

The best way to do this is to set up an assembly line with the cinnamon sugar and melted butter (make sure it is not hotter than 110 degrees a you don’t want to “kill” the yeast.

Leaving the dough in the mixing bowl (it will stay warmer that way), one by one pick off a piece of dough and roll into approximately 1 1/2 inch balls (about golf ball size), then using a fork (I’ve used my hands but it gets messy and you’ll want to rinse them several times mid- process, so do whatever works best for you), dip and coat in butter, than dip and coat in cinnamon sugar and place in the bundt pan.

You will repeat this process, layering the coated dough bites in around the bundt pan, then on top of one another.

I usually get 35-40 dough bites.

Now it’s time to rise the dough!

Cover with plastic wrap and a clean cloth towel, place in a warm dark place (I place mine in a kitchen cabinet), and let rise for 1 hour.

They will puff up and out and really fill out the pan, as seen below.

Gluten-Free Monkey Bread easy holiday recipe

Brown Sugar Sauce before baking!

Before baking you want to pour some butter brown sugar sauce over the dough bites.

Melt some butter in a liquid measuring cup, whisk in the brown sugar and vanilla. Then microwave for about 20 seconds so that it gets more liquid-y — it will still be super thick.  Pour over the top of the risen dough bite and bake!

When it comes out of the oven, let rest for 10 minutes. This allows the dough to continue baking in the hot pan and fully set so that it has that great texture when ready to eat, and allows the brown sugar sauce to stop bubbling a bit, and allows the pan to cool a bit before you have to invert it onto the serving plate.

When ready to invert the pan, use oven mitts, and place the plate on the bottom of the pan, then turn it quickly! The brown sugar sauce glide over the dough bites to give you that yummy gooey coating.

Finally, the Vanilla Icing!

The last step is to make the vanilla icing.

In a liquid measuring cup, whisk the powdered sugar, milk and vanilla until well combined and pour-able.

Drizzle the vanilla icing all over the monkey bread.  It will look fabulous, and taste even better!

Gluten-Free Monkey Bread easy holiday recipe

Pull off a bite and enjoy!

Each bite will be coating in a gooey cinnamon sugar, and the dough will be soft & fluffy and so tasty!

 

Perfect for Christmas morning, snacking, dessert or anytime you want a fun and yummy treat!

Make Ahead and Storing

You can make these ahead of time by preparing and rising the monkey bread, then refrigerating for up to 24 hours.  When ready to bake, leave at room temperature for 30 minutes while the oven preheats. Then top with the brown sugar sauce and bake!

The Monkey Bread will be as good as if you had baked it immediately!

Store at room temperature, well covered for up to 3 days. Reheat in the microwave for just 10-30 seconds before enjoying each serving.

Hope you love it!

For more Holiday Baking Ideas, click here.

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Recipe

 

Gluten-Free Monkey Bread easy holiday recipe
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Gluten-Free Monkey Bread

Gluten-Free Monkey Bread everyone will want a piece of! Created specifically for gluten-free flour, it's soft & fluffy gluten-free dough bites coated in butter and cinnamon sugar, baked to gooey perfection in a bundt pan and finished with a vanilla glaze... essentially pull-apart, bite-size cinnamon rolls.
Can be prepped ahead and baked the next day.
Prep Time1 hour
Cook Time30 minutes
Rise time1 hour
Total Time2 hours 30 minutes
Course: Snack, Holidays, Breakfast, Dessert
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free
Keyword: gluten-free monkey bread, gluten-free holiday baking, easy gluten-free monkey bread recipe, gluten-free bite size cinnamon rolls
Author: Healthy Gluten-free Family

Equipment

  • 1 Bundt pan

Ingredients

  • 4 1/3 cups gluten-free all purpose flour with xanthan gum (divided) we used GF Jules
  • 2 1/4 teaspoons gluten-free active dry yeast (1 standard packet)
  • 1 cups milk of choice we've used both 1% and 2% milkfat
  • 1/3 cup + 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cooked, mashed, potato * *Peel and cube a potato, boil approximately 15-20 minutes until soft, drain into a colander, then mash the cooked potato with a fork. If making potato ahead of time, store in the refrigerator.
  • 5 tablespoons butter or dairy-free butter, cut into pieces
  • 2 large eggs

Cinnamon Sugar Coating

  • 1 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup butter or dairy-free butter, melted

Cinnamon Sugar Coating part 2

  • 1/4 cup butter or dairy-free butter, melted
  • 2/3 cup brown sugar, packed
  • 1 teaspoon vanilla extract

Simple Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk or dairy free milk of choice
  • 1/2 teaspoon vanilla extract

Instructions

  • Generously grease a bundt pan, and set aside.
  • Prepare cinnamon sugar coating: mix sugar and cinnamon in a medium bowl and have butter in a bowl ready to be melted, set aside.
  • Make dough: In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside.
  • In a medium saucepan heat and stir to combine milk, mashed potato, butter, granulated sugar and salt until warm (115-120 degrees F) -- if you don't have a cooking thermometer, you can tell it's warm enough because the butter just melts.
  • Add warmed liquid mixture to flour mixture along with the eggs. Using an electric mixer (if using a Kitchen Aid, use the paddle attachment), mix on low to medium speed for 30 seconds, scraping sides of bowl as needed. Then once combined, mix at medium to high speed for 1 minute until well combined and smooth.
  • Add the remaining flour a bit at a time (I added 1.5 cups, then 1 cup, then 1/3 cup) while running a Kitchen Aid using the kneading attachment to combine. When all the flour is added and mostly combined, stop to scrap down the sides or any flour that settles on the bottom of the bowl as needed and continue mixing with the dough attachment until a dough is formed and all the flour mixed in. You want the dough to be well combined but do not over mix. The dough will be soft and pliable, not sticky when ready.
  • Coat each dough bite in cinnamon sugar: melt the butter in a small bowl (make sure it it not warmer than 110 degrees F; if it is add in a bit more cold butter to cool it). Then set up an assembly line with the prepared cinnamon sugar and melted butter. Leaving the dough in the mixing bowl (it will stay warmer that way), one by one pick off a piece of dough and roll into an approximately 1 1/2 inch ball, then using a fork dip and coat each ball in butter, than dip and coat in cinnamon sugar and place in the prepared bundt pan.
    Repeat this process, layering the coated dough bites in around the bundt pan, then on top of one another.
    I usually get 35-40 golf ball size, dough bites.
  • Rise the dough: Cover with the bundt pan plastic wrap, then with a clean dry kitchen towel and let stand in a dark, warm place for 1 hour (I left mine in a kitchen cabinet). Dough will get puffy and fill out the bundt pan. Towards the end of the hour of rising, preheat oven to to 350°F.*
    *If making ahead, stop at this point -- keep the plastic wrap on the pan, and refrigerate up to 24 hours, until ready to bake. Remove from the refrigerator 30 minutes before baking, while the oven preheats.
  • Drizzle with brown sugar sauce before baking: In a liquid measuring cup, melt butter then whisk in the brown sugar and vanilla. Microwave for about 20 seconds so that it gets more liquid-y — it will still be super thick. Pour all over the top of the risen dough bites.
  • Bake for 30 minutes or until golden on top. Center of the monkey bread will be at 200 degrees F, and the brown sugar will be melted and bubbly around the edges. Remove from oven and let rest 10-15 minutes. Place a large heat resistant plate on top of the bundt pan and quickly flip over. The brown sugar sauce will glide down the sides of the monkey bread, giving it its gooey texture.
  • Make the vanilla glaze: In a liquid measuring cup, whisk the powdered sugar, milk and vanilla until well combined and pour-able. Add a touch more powdered sugar if yours seems too thin.
    Drizzle the vanilla icing all over the monkey bread.
    Enjoy!
  • Store at room temperature for up to 3 days. To reheat, heat only the bites you want to eat in the microwave for 10-30 seconds, depending on how many you are making to warm and re-soften.
  • Enjoy!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

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