Gluten Free Monkey Bread

Side on view of monkey bread on a white plate with a white bowl of caramel off to one side.

easyhealthyrecipes.com/gluten-free-monkey-bread/

This easy Gluten Free Monkey Bread recipe is perfect for weekend brunches and holiday breakfasts with a crunchy cinnamon sugar coating, doused in homemade caramel sauce!

Prep: 55

Cook: 35

Rising Time: 1 15

Total: 2 45

Recipe makes approximately 12

Equipment Needed

bundt pan

Ingredients Needed

1 ½ cups whole milk (warmed to about 110°F)
1 instant yeast packet (2 and ¼ teaspoons)
⅓ cup granulated sugar
2 large eggs
¼ cup unsalted butter (melted and cooled slightly)
1 teaspoon salt
4 ½ cups high quality gluten free all-purpose flour

Cinnamon Sugar Coating

1 ¼ cups granulated sugar
1 tablespoon ground cinnamon

Caramel

1 cup butter
1 teaspoon vanilla extract
½ cup packed brown sugar
¼ teaspoon salt

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Instructions

Generously grease a bundt pan, and set aside.
Prepare the cinnamon sugar coating by mixing the sugar and cinnamon in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, granulated sugar, instant yeast, baking powder and salt. Whisk to combine.
With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will be quite thick.
Use an oiled spatula to scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and let rise for 45-60 minutes, until doubled in size.
Adjust the oven rack to a lower position and preheat oven to 350°F . It’s best to bake the monkey bread towards the bottom of the oven so the top doesn’t burn!
Punch the dough down to release the air. Working one at a time, take small pieces of dough and roll into balls (about 1.25 inches in diameter each). You will need 35-40 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange the balls in the Bundt pan as you go.
Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel and allow the shaped monkey bread to rest for 20 minutes. The balls will slightly rise during this time.
Meanwhile, make the caramel sauce by melting the butter over a medium-low heat in a medium saucepan, then add the brown sugar. Whisk the two together until bubbly and well combined. Stir in vanilla and salt.
Pour the caramel sauce over dough balls, reserving a little to serve on the side if you wish.
Bake for 30 minutes or until golden on top - place a baking sheet underneath because the caramel often will spill out leaving a mess in your oven! You can cover the bread with foil if it’s getting too browned too fast. When the caramel coating is done, the brown sugar will be melted and bubbly around the edges. Remove from oven and let rest 10-15 minutes.

Recipe Notes

It’s best to bake the monkey bread towards the bottom of the oven so the top doesn’t burn. If you still think the top is cooking too much, you can cover it with foil for the remaining cooking time.
If you don't have a bundt pan, you can always baking this in a regular one, you'll just get less of a crunchy outside. Loaf pans are best as their width mimics the surface area of the bundt.
Take this monkey bread to a whole new level by scattering the finished bread with chopped and toasted nuts. Pecans would work well!
This monkey bread is best enjoyed still warm, but leftovers will keep for another day in an air-tight container.

Nutrition Info (Approximate)