Enjoy a classic, homemade treat again with this easy gluten free monkey bread recipe. Doughy soft cinnamon bites are covered in a sticky caramel pecan sauce and baked until bubbly and gooey. This make-ahead, overnight holiday gluten-free breakfast idea has a bundt-cake option, perfect for a crowd, or prepare the small-batch adaptation. I’ll show you how, step-by-step.
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Pull-Apart Gluten-Free Monkey Bread Recipe
Homemade gooey cinnamon monkey bread was another classic treat I thought I would never enjoy again. It seemed like a gluten-free version would be overcomplicated with underwhelming results.
But as my gluten-free baking expertise grew and I learned easy tactics for making GF yeast breads just as pillowy soft as the originals. I welcomed back my favorite homemade recipes perfect for holidays and special occasions, like copycat Cinnabon gluten-free cinnamon rolls and now this absolutely magical gluten-free monkey bread recipe.
Even though it takes some time to portion out the dough balls, the process is quite simple and straight forward – easy enough for a novice GF baker to pull off! The overnight, make-ahead option means soft, fluffy monkey bread can be prepped the day before busy holidays, such as Christmas morning.
Traditional monkey bread is baked in bundt cake pan, meaning it’s perfect for a large groups and overnight guests. A full recipe yields about 40 balls, serving anywhere from 12-20 people, depending on guests’ appetites and what is served alongside it. However, a small batch option is also included and baked in a loaf pan or 9-inch cake pan.
The softness of the yeast dough comes from recipe testing techniques borrowed from these 5-star gluten-free dinner rolls. First, a small amount of flour is combined with water and milk and warmed to make thick paste, called a roux. This helps pre-saturate some of the flour, aiding in absorbing more liquid, resulting in soft, fluffy, bread, rather than dense and gummy.
The other easy way to achieve soft gluten-free pull-apart bread is to replace some of the GF flour with potato starch. To achieve a stiff, workable dough most recipes rely on adding additional gluten-free flours to structure the dough. Replacing some of that with potato starch helps absorb moisture, but bakes into a softer texture.
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Ingredient Tid Bits
When testing the recipe I used an ingredient list proven to work well in all my gluten-free homemade bread recipes. Any workable substitutions or modifications are included below.
- Gluten-free flour – Using a good gluten free flour makes or breaks the quality of GF breads. Cup4Cup gluten-free flour is what I highly recommend for best taste and texture.
- Potato Starch (not flour) – Secret ingredient to make dough soft and fluffy. Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch. Use for best results, but tapioca starch or additional GF flour may be substituted.
- Psyllium Husk Powder – Helps maintain moisture and prevents the rolls from becoming crumbly. It also mimics gluten, allowing pull-apart buns to be shaped. I recommend using the linked brand because darker psyllium powders will turn baked goods purple.
- Instant (Rapid Rise) Yeast – I would suggest buying this is bulk and refrigerating in a glass jar. It doesn’t require mixing with warm liquids to proof and can be added right into dry ingredients. If using active dry yeast, stir into the warm milk with 1 teaspoon of sugar and let sit for 5 minutes until frothy.
- Pecans – I enjoy the taste of monkey bread with pecans because the salty crunch cuts the sweetness. However, they may omitted from the recipe or replaced with another preferred nut.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with a roux (fancy word, but not hard!)
Since GF flours do not absorb liquids as well, the roux helps pre-saturate some of the flour, helping absorb more liquid. This makes the texture soft and fluffy, rather than dense and gummy.
Even though the word sounds fancy (also called a tangzhong), it’s easy to make. Combine 2 tablespoons flour with milk and water in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. That’s it. It takes a minute of your life.
Dump and mix GF yeast dough
In a large mixing bowl of a stand mixer, combine the dry ingredients using a paddle attachment. Add in the warm milk, egg, melted butter, and the roux. Combine until well blended then increase speed to medium-low and beat for 5 minutes. The dough will be stiff, but still sticky.
Shaping and assembly
First, portion all the dough balls. Grease a large piece of parchment paper with cooking spray. Spray the inside of a medium cookie scoop with nonstick cooking spray. Scoop about 1 ½ tablespoons of dough and transfer to the greased paper. Don’t worry about rolling into smooth balls at this point! I’m the queen of efficiency and there’s no need to handle the dough more than necessary. 😉
Shaping and assembly
First, portion all the dough balls. Grease a large piece of parchment paper with cooking spray. Spray the inside of a medium cookie scoop with nonstick cooking spray. Scoop about 1 ½ tablespoons of dough and transfer to the greased paper. Don’t worry about rolling into smooth balls at this point! I’m the queen of efficiency and there’s no need to handle the dough more than necessary. 😉
Dipping station
Melt the butter in a small bowl. Combine the cinnamon sugar mixture in another bowl and grab the greased baking dish.
With greased hands, take one of the dough balls and roll into a round ball (it doesn’t have to be perfect). Dip in the butter and then roll in the cinnamon / sugar mixture. Arrange at the bottom of the bundt pan in a circle, close but not touching for the first layer. Repeat with remaining balls, stacking on top of each other and filling in spaces.
Rise and bake
Cover with plastic wrap and rise for about 30 minutes while the oven preheats to 350°F. Meanwhile, make the caramel sauce so it has time to cool. (More on that below!)
Sticky caramel pecan sauce
When dreaming up the perfect monkey bread recipe, I knew I wanted to make a caramel sauce with heavy cream. While salted caramel can be a little temperamental to make, this easy sauce comes together in minutes with foolproof results!
Combine the brown sugar, butter, heavy cream, and salt. Stir over medium heat until it comes to a FULL BOIL. Now it’s time to set the timer. Cook and stir constantly for 4 minutes. Remove from the heat and stir in the vanilla and optional pecans.
Pour 2/3 of the slightly cooled sauce over the top of the rolls, reserving the rest for later. Bake for 50-55 minutes. To check if the rolls are done, gently lift one from the top layer and check one underneath.
Best Part – How To Serve!
After they come out of the oven, cool slightly, about 15 minutes. Run a knife around the outer and inner edges. Place a serving platter on top and then invert the pan upside down to release onto the platter. Gently rewarm the remaining caramel sauce and drizzle over the top. It tastes just as good as it looks. Trust me.
Can I Make This Dairy-Free?
Yes! You will need to make substitutions for the milk and butter. Substitute dairy-free milk, such as almond or soy milk. For the butter, use plant-based vegan butter. Read the ingredient label on your GF flour blend to make sure they is not milk powder, or any dairy products.
For the sauce mix together 1/3 cup melted butter, 3/4 cup packed brown sugar, and 1 tsp vanilla extract. Pour all of it over before baking.
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Gooey & Soft Gluten-Free Monkey Bread
Ingredients
Roux
- 4 tablespoons (35 g) gluten free all purpose flour, I highly recommend Cup4Cup brand
- 6 tablespoons (90 g) water
- 6 tablespoons (90 g) milk
Rolls
- 3 cups (438 g) gluten free all purpose flour, I highly recommend Cup4Cup brand
- 6 tablespoons (64 g) potato starch
- ½ cup (100 g) granulated sugar
- 2 tablespoon (22 g) psyllium husk powder, (what is psyllium husk?)
- 1 packet (9 g) packet (2 ¼ tsp) instant rapid rise yeast, see recipe notes for active dry yeast
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (368 g) warm milk (110°F), microwaved for 90 seconds
- 2 large eggs, room temperature
- 4 tablespoons (57 g) melted butter, slightly cooled
Cinnamon Sugar Coating
- ½ cup (113 g) butter, melted and cooled
- 1 ½ cup (300 g) granulated sugar
- 1 ½ tablespoons ground cinnamon
Caramel Sauce
- 1 ½ cups (351 g) packed light brown sugar
- ½ cup (113 g) butter, chopped into 6-8 pieces
- ½ cup (120 g) heavy whipping cream
- ½ teaspoon salt, (reduce to ¼ tsp if you don't prefer "salted" caramel
- ½ teaspoon vanilla extract
- 1 cup (125 g) chopped pecans, optional
Instructions
- Before you begin making the roux, turn oven to 200ºF. Start to make the roux, but turn it off once it reaches temperature. This will serve as an extra warm place for the bread to initially rise. Grease a nonstick 12-cup bundt cake pan. Set aside.4 tablespoons gluten free all purpose flour, 6 tablespoons water, 6 tablespoons milk
- As the oven is preheats, make the roux. Combine 4 tablespoons flour with milk and water in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from the heat and set aside.
- In a large mixing bowl of a stand mixer, combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt using a paddle attachment on low speed.3 cups gluten free all purpose flour, 6 tablespoons potato starch, ½ cup granulated sugar, 2 tablespoon psyllium husk powder, 1 packet packet (2 ¼ tsp) instant rapid rise yeast, 1 ½ teaspoons baking powder, ½ teaspoon salt
- Add the warm milk, egg, melted butter, and the roux. (I always forget this!) Combine on low speed until well blended. Increase to medium speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky.1 ½ cups warm milk (110°F), 2 large eggs, 4 tablespoons melted butter
- First, portion all the dough balls. You will need about 40 total. Grease a silicone baking mat or parchment paper with cooking spray and lay on a work surface. Spray the inside of a medium cookie scoop with nonstick cooking spray. Scoop about 1 ½ tablespoons of dough and transfer to the greased paper. You will have to respray the cookie scoop every few balls and may need to grease your hands with spray. I just scoop out all the dough and wait to roll into smooth balls in the next step.
- Once all the dough has been portioned, set up the dipping station. Melt the butter in a bowl. Combine the cinnamon and sugar in another bowl and grab the greased 12-cup bundt pan.½ cup butter, melted and cooled, 1 ½ cup granulated sugar, 1 ½ tablespoons ground cinnamon
- With greased hands, take one of the dough balls and roll into a round ball (it doesn't have to be perfect). Dip in the butter and then roll in the cinnamon / sugar mixture. Arrange at the bottom of the bundt pan in a circle, close but not touching for the first layer. Repeat with remaining balls, stacking on top of each other and filling in spaces.
- Cover with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 350°F. Meanwhile, make the caramel sauce so it has time to cool.
Caramel Sauce
- In a medium saucepan (so it has enough room to bubble up and stir without splattering), combine the brown sugar, chopped butter, heavy cream, and salt. Stir frequently over medium heat.1 ½ cups packed light brown sugar, ½ cup butter, ½ cup heavy whipping cream, ½ teaspoon salt
- Once it comes to a FULL BOIL, cook and stir constantly for 4 minutes, reducing the heat as necessary if the boil becomes too high. Remove from the heat and stir in the vanilla and optional pecans. Stir occasionally as it cools slightly.½ teaspoon vanilla extract, 1 cup chopped pecans
Baking
- Pour 2/3 of the sauce over the top of the rolls, reserving the rest for later. Place the bundt pan on the middle rack. On the rack below it place a baking sheet lined with foil to catch any drips.
- Bake for 50-55 minutes. Although the top will look done sooner, it needs a longer bake time because of the deep baking pan. If the tops are becoming too brown, lightly tent a piece of foil over the top for about the last 15 minutes. To check if the rolls are done, gently lift one from the top layer and check one underneath.
- Cool in pan for 15 minutes. Run a knife around the outer and inner edges. Place a serving platter on top of the cake pan and then invert. Gently rewarm the remaining caramel sauce and drizzle over the top. Serve warm.
Notes
Using Active Dry Yeast
If you only have active dry yeast on hand, proof it by mixing in the warm milk (110ºF) with 1 tsp sugar and letting it sit for 5 minutes before adding with the wet ingredients.Small Batch Adaptation
- Half all the ingredients EXCEPT use 1 packet of instant active yeast and 1 teaspoon baking powder.
- Layer the shaped and dipped balls in a 9-inch cake pan or loaf pan. Arrange at the bottom close, but not touching for the first layer. Repeat with remaining balls, stacking on top of each other and filling in spaces.
- Make a half recipe of the caramel sauce. Pour 2/3 over before baking. Bake 30-35 minutes.
- Cool in the pan for 15 minutes, run a knife around the edges and then invert onto a serving platter. Pour the remaining sauce over.
Overnight Instructions
After shaping the rolls and layering in the baking dish cover and let sit at room temperature for 20 minutes to start rising. Transfer to the refrigerator overnight. You will make the sauce the next day. Set out the bread for about 2 ½-3 hours before you want to serve it. Let it sit at room temperature for 1 ½ hours while you make the sauce. Preheat the oven to 350°F. Pour ⅔ of the sauce over and then bake according to directions. After the pan has been inverted, pour over remaining sauce.Storing and Serving
Monkey bread is best enjoyed warm, the day it is made. Store leftovers at room temperature, wrapped securely. Reheat serving-size amounts in the microwave for about 20 seconds. Baked monkey bread can also be frozen in serving-size portions. Thaw at room temperature and then rewarm in the microwave.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This was a home run- just delicious!
Yay! We just had this for Christmas. I LOVE this recipe, but it is definitely dangerous to have around. I cannot stop eating it!
Best,
Melissa