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–+ servings
Freshly baked gluten free monkey bread on a white plate with cinnamon sugar glaze, top-down view in a white kitchen.

Gluten-Free Monkey Bread

Soft, gooey, and pull-apart gluten free monkey bread with a caramelized cinnamon-sugar coating – perfect for breakfast or dessert.
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 10
Calories: 310kcal
Author: Alyssa Coleman
Cost: $8–$10

Equipment

  • 1 Large mixing bowl For dry ingredients
  • 1 Stand mixer with dough hook For kneading
  • 1 Bundt Pan Greased
  • 1 Kitchen scale For accuracy
  • 1 set Measuring cups/spoons
  • 2 Clean kitchen towels For covering dough
  • 1 Wire cooling rack For cooling

Ingredients

  • 2 cups Gluten-free flour blend
  • 1 cup Almond flour
  • 0.5 cup Tapioca starch
  • 1 teaspoon Xanthan gum Essential binder
  • 2.25 teaspoon Active dry yeast 1 packet
  • 1 cup Warm milk 105–110°F
  • 2 Eggs Room temp
  • 0.5 cup Butter Melted
  • 0.5 cup Brown sugar
  • 0.5 cup Granulated sugar
  • 2 teaspoon Cinnamon
  • 1 teaspoon Vanilla extract
  • 0.5 teaspoon Salt
  • 1 teaspoon Baking powder

Instructions

  • Mix yeast & warm milk, combine dry ingredients, add wet, knead, rise 1 hr.
  • Divide dough, roll into balls, coat in butter + cinnamon sugar, layer in bundt pan.
  • Cover & let rise 30 min.
  • Bake at 350°F for 35–40 min.
  • Cool 10 min, invert pan.
  • Drizzle glaze while warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 310kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 120mg | Fiber: 3g | Sugar: 18g | Vitamin A: 300IU | Calcium: 60mg | Iron: 1.5mg