Monkey bread is usually made in a Bundt cake pan, but you can also make it in a square or round cake pan.
Dough Coating
1 cup sugar
¼ teaspoon salt
1 ½ Tablespoon cinnamon
Sauce/glaze
1 cup packed brown sugar
½ cup unsalted butter
3 Tablespoon heavy whipping cream, room temperature
2 Tablespoon maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon salt
Bread Dough
2 ¾ cups gluten-free flour
If there’s no binder in your GF flour, add 1 ½ teaspoon xanthan gum
2 teaspoon instant yeast—be sure this is labeled gluten-free!
2 Tablespoon sugar
1 ½ cup warm water
1 cup plain Greek yogurt
1 large egg
¼ cup soft, unsalted butter
1 ¼ teaspoon salt
Instructions
Start making the dough coating by mixing sugar, salt and cinnamon, in a medium bowl. Set aside.
Make the glaze by melting the butter and sugar together over low heat in a small saucepan—don’t allow it to boil! Once the sugar has dissolved, add the remaining ingredients: whipping cream, maple syrup, vanilla and salt. Whisk together and set aside.
Grease your pan with soft butter and set aside.
Mix GF flour, GF instant yeast, sugar and, if flour has no binder, the xanthan gum. Mix well. If you have a standing mixer, whisk on medium speed.
Add the the warm water, yogurt, and egg into the dough. Mix well until the dough becomes soft, circa 5 minutes. Add the unsalted butter and salt and mix for another 10 minutes.
Sprinkle your gluten-free flour over a flat surface like a counter, then plop your dough on top. Knead the dough for a few minutes. If the dough is sticky, feel free to flour your hands or add a few teaspoons to the dough.
Slice the dough into bite-sized pieces. Roll each one in the coating, then arrange in your greased pan, distributing them evenly. Sprinkle any remaining coating on top (can also save some for the baked result).
Pour the glaze sauce over the dough.
Cover the dough with a towel and let rest for 45 minutes or until doubled in size.
Bake at 350°F for 30-35 minutes.
Once it’s out of the oven, allow the monkey bread to rest in pan for about 5 minutes. Turn out onto a plate and serve with any remaining glaze or coating mixture. Roasted pecans, peanuts, or almonds are also a wonderful addition.
