Gluten-Free Monkey Bread

There’s something magical about warm, gooey monkey bread that irresistible pull-apart sweetness coated in cinnamon, sugar, and butter. Now imagine all that cozy comfort, but completely gluten-free!

This Gluten-Free Monkey Bread is soft, sticky, and melt-in-your-mouth delicious no one will believe it’s made without wheat. Each golden bite is sweetly spiced and dripping with buttery caramel glaze, just like the traditional version you remember.

Whether you’re baking for a holiday brunch, a weekend breakfast, or a family dessert, this recipe guarantees smiles all around the table. It’s easy to make, made from simple ingredients, and perfect for sharing because good things are meant to be pulled apart!

If you like these Gluten-Free Monkey Bread , you should definitely try the Libby’s Pumpkin Bread and Casarecce Pasta Recipe recipes.

Ingredients of Gluten-Free Monkey Bread

For the Dough:

• 3 cups gluten-free bread flour 
• 1 cup warm milk 
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon baking powder 
• ½ tsp salt

For the Coating:

• ¾ cup granulated sugar
• 2 tsp ground cinnamon
• ½ cup unsalted butter, melted

For the Caramel Glaze:

• ½ cup brown sugar
• ¼ cup unsalted butter
• 2 tbsp heavy cream 
• ½ tsp vanilla extract

How to Make Gluten-Free Monkey Bread

Step 1: Preheat the oven to 350°F (175°C). Grease a bundt pan with butter or spray. Layer the coated dough balls evenly into the pan.

Step 2: In a small bowl, combine the warm milk, 1 tablespoon sugar. Stir lightly and let it sit for about 5–7 minutes until frothy. This ensures your yeast is alive and active, which is key for a fluffy texture.

Step 3: In a large mixing bowl, whisk together the gluten-free flour, baking powder, sugar, and salt. Add the melted butter, eggs mixture. Using a stand mixer mix until the dough becomes soft and slightly sticky.

Step 4: Cover the bowl with a clean towel and let it rest in a warm place for about 45–60 minutes, or until slightly risen. The dough won’t double in size like traditional dough, but it should puff up a bit.

Step 5:  In a small bowl, mix sugar and cinnamon. In another bowl, melt the butter. Pinch off small pieces of dough (about the size of a tablespoon), roll into balls. You’ll dip each dough ball into butter, then roll it in cinnamon-sugar for that sweet crust.

Step 6: In a small saucepan, melt the butter and brown sugar together over medium heat until smooth. Stir in vanilla and cream. Pour the warm caramel mixture evenly over the dough balls in the bundt pan. Cover the pan loosely and let it rise again for 30 minutes in a warm place.

Step 7:  Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through. If the top starts to brown too quickly, cover it loosely with foil halfway through baking.

Step 8:  Let the monkey bread cool for 10–15 minutes, then carefully invert it onto a serving plate. Drizzle with extra caramel glaze or cream cheese icing if desired.

Storage Tips

Store: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days.

Freeze: You can freeze baked monkey bread for up to 2 months. Thaw and reheat before serving.

Make Ahead: Assemble the dough balls the night before, cover tightly, and refrigerate overnight. Bake fresh in the morning!

Tips for Perfect Gluten-Free Monkey Bread

• Use a quality flour blend: Look for one that includes xanthan gum or guar gum for elasticity.
• Warm, not hot, milk: Hot liquid can kill yeast. Keep it around 110°F.
• Don’t skip the second rise: It helps the bread become soft and fluffy.
• Check doneness: If unsure, insert a toothpick it should come out clean.
• Reheat leftovers: Microwave for 10–15 seconds to restore gooey texture.

Nutrition (Per Serving)

• Calories: 330 kcal
• Carbohydrates: 49g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 8g
• Sodium: 150mg
• Sugar: 26g
• Fiber: 2g

More Bread & Cake Recipes You’ll Love:

• Pecan Pound Cake
• Pineapple Pound Cake
• Loaf Pan Basque Cheesecake
• Paula Deen Banana Bread

FAQs

1. Can I make it dairy-free?
A: Absolutely! Use almond milk and vegan butter or coconut oil.

2. How do I keep it soft and moist?

A:  Don’t overbake, and coat each dough ball well with butter and glaze.

3. Can I make it ahead?
A: Yes, assemble the night before and refrigerate. Bake fresh in the morning.

4. How do I reheat leftovers?
A: Warm in the microwave for 15 seconds or in a 300°F oven for 10 minutes.

Final Thoughts

This Gluten-Free Monkey Bread proves that going gluten-free doesn’t mean giving up classic comfort food. It’s golden, sticky, and bursting with sweet cinnamon flavor. Each pull-apart piece feels like a warm hug the kind of dessert (or breakfast!) that makes any day feel special.

Try this recipe the next time you want to impress guests or treat yourself to something extra indulgent. Once you make it, you’ll see why this gluten-free version is every bit as magical as the original!