Gluten-Free Monkey Bread
Gluten-free monkey bread has a crunchy, caramelized crust with a soft, sweet, sticky center. It features cinnamon-sugar-coated dough balls layered in rich, salty caramel for a perfectly balanced treat. It's an easy-to-make, shareable gluten-free dessert.
Servings: 12 servings
Equipment
- 1 Stand Mixer with paddle attachment
- 1 Bundt Pan
- Measuring Cups
- 1 saucepan
Ingredients
Dough
- 1 cup warm milk* around 110°F
- ⅔ cup warm water around 110°F
- 2 tablespoons melted butter
- 1 packet instant yeast Make sure you’re using instant yeast and not dry active yeast.
- ¼ cup white sugar
- 3 ½ cup gluten free all purpose flour I recommend Pillsbury, as other flours may yield slightly different results. If you choose to go with another blend, I recommend a gluten-free bread flour blend.
- 2 teaspoons psyllium husk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 large egg room temp
Caramel
- 1 ½ cup brown sugar
- ½ cup butter
- ⅔ cup heavy whipping cream
- 1 teaspoon vanilla
- ½ teaspoon salt
Cinnamon Sugar and Toppings
- 4 tablespoons butter
- ¾ cup brown sugar
- 1 ½ tablespoons cinnamon
- chopped pecans optional garnish
Instructions
- In a bowl, mix together the warm water, warm milk, melted butter, sugar, and yeast. Let that sit while you mix your dry ingredients together.
- In the bowl of a stand mixer, add the flour, psyllium husk, salt, and baking powder and whisk until everything is combined.
- Add in your wet mixture, egg, and vanilla to the dry and mix with the paddle attachment on medium speed for 5 minutes, scraping down the sides of the bowl as needed.
- Cover with plastic wrap and let sit and rise for 30 minutes while you make your caramel.
- In a medium saucepot, melt your butter, sugar, and heavy cream together on medium heat until it comes to a boil. Once boiling, allow it to cook for 5 minutes, stirring constantly. After it’s finished, remove from the heat and add in your salt and vanilla.
- In a small bowl, mix together your cinnamon and sugar. Grease a bundt pan and prepare your dipping station of melted butter and cinnamon sugar.
- Pour in about ¼ cup of your caramel sauce into the bottom of your bundt pan, then add in your dough by using greased hands to pull about 1-2 tablespoons of dough (I just eyeball this) and roll it into a loose ball. The balls don’t have to be perfectly uniform.
- Dip it into the butter, then roll it in the cinnamon sugar before placing it in your bundt pan. Repeat this process until you’ve used half the dough. Pour in another ¼ cup of caramel and repeat again until you’ve used the last of the dough. Pour one more ¼ cup of caramel on the top.
- Allow the dough to sit while your oven preheats to 350°F. Once preheated, bake your monkey bread for 45-50 minutes.
- After it’s finished, allow the monkey bread to cool on the counter for at least 5 minutes before inverting it onto a serving plate.
- Serve hot with some of your leftover caramel and chopped pecans if desired.
Video
Notes
*Ensure the water and milk temperature is at or around 110℉. Too hot can kill the yeast, and too cold can prevent it from activating properly.
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 73g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 462mg | Potassium: 114mg | Fiber: 5g | Sugar: 47g | Vitamin A: 664IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 2mg