Monkey Bread


Enjoy a classic, homemade treat again with this easy gluten-free monkey bread recipe. Doughy soft cinnamon roll bites are covered in a sticky caramel pecan sauce and baked until bubbly and gooey."

– Mamagourmand


GF Flour | Milk Potato Starch | Sugar Psyllium Husk Powder Instant Rise Yeast Baking Powder | Eggs Butter | Cinnamon Brown Sugar | Pecans Heavy Whipping Cream Vanilla Extract

Combine all of the roux ingredients and a large bowl and whisk until the bottom of the pan is visible. Then set aside.

Let's Make It!

In a large standing mixer, blend together the dry ingredients. Then mix in the wet ingredients and the roux until the dough is thick.

Evenly roll out the dough into around 40 balls. Set up the melted butter in one bowl and the cinnamon sugar in another. Dip each ball in the butter, then roll in the cinnamon sugar and put in a bundt pan.

In a medium saucepan, combine all of the caramel sauce ingredients together. Once it comes to a full boil, stir for a few minutes. Then remove from heat and add in the vanilla and pecans.

Pour the sauce over and bake for about 50 minutes. Serve and enjoy!

How Should I Store Leftovers?

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.

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