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. This make-ahead, overnight gluten-free breakfast has a bundt-cake option, perfect for a crowd, or prepare the small-batch adaptation. Easy, step-by-step photo tutorials included below!
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.
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 (438 g) gluten free all purpose flour, 6 tablespoons (64 g) potato starch, ½ cup (100 g) granulated sugar, 2 tablespoon (22 g) psyllium husk powder, 1 packet packet (2 ¼ tsp, 9 g) 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 (368 g) warm milk (110°F), 2 large eggs, 4 tablespoons (57 g) 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 (113 g) butter, melted and cooled, 1 ½ cup (300 g) 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 (351 g) packed light brown sugar, ½ cup (113 g) butter, ½ cup (120 g) 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 (125 g) 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.
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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.