Hello everyone, I'm Cathy. This gluten free monkey bread is the breakfast I make when six people are hungry and nobody wants to wait for individual cinnamon rolls. The pieces bake into a soft, sticky ring that everyone can pull apart with their fingers. Use a reliable gluten-free flour blend, measure it by weight if you can, and do not skip the short rest before baking. Gluten-free dough needs a little patience, which is irritating but manageable.
What makes this recipe work
Traditional monkey bread uses canned biscuits, but many refrigerated biscuit brands contain wheat or are made in facilities that do not suit every gluten-free kitchen. This version uses a homemade dough with a cup-for-cup flour blend, baking powder, and a small amount of xanthan gum. Check the blend first: some already contain xanthan gum, and adding too much can make the bread gummy.
For the flour, I usually use King Arthur Gluten-Free Measure for Measure or Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Both are convenient for family baking, but every blend absorbs liquid differently. The dough should feel soft and slightly tacky, not runny. If it seems dry after mixing, add milk one tablespoon at a time. If it feels like paste, give it five minutes to hydrate before adding more flour.
You will need a 10-cup Bundt pan, a large mixing bowl, a small saucepan, and a cookie scoop or tablespoon. Grease the pan thoroughly, especially around the center tube. The first time I made this, I rushed that step and lost the entire bottom half of the bread to the pan. The children called it a separate dessert. They were being generous.
Ingredients:
- 3 cups gluten-free 1-to-1 flour blend, about 420 grams
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum, only if your blend does not include it
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar, divided
- 1 large egg
- 1 cup whole milk, warmed slightly
- 6 tablespoons unsalted butter, melted and divided
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
How to make gluten free monkey bread
Heat the oven to 350°F. Coat a 10-cup Bundt pan with softened butter or baking spray, then dust it lightly with gluten-free flour. Do not rely on a quick spray over the top ridges; caramel finds every ungreased corner.
Whisk the flour, baking powder, xanthan gum if needed, salt, and 1/4 cup of the granulated sugar in a large bowl. In a second bowl, whisk the egg, warm milk, 3 tablespoons melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir with a sturdy spatula until no dry streaks remain. The dough will be thicker than cake batter but softer than regular biscuit dough.
Let the dough sit for five minutes. Mix the remaining 1/2 cup granulated sugar with the cinnamon in a shallow bowl. Scoop the dough into 25 to 30 pieces, roughly 1 tablespoon each. Roll each piece gently between your palms, then coat it in the cinnamon sugar. Gluten-free dough can crack while rolling; press it back together instead of adding flour.
Arrange the coated pieces evenly in the prepared Bundt pan. Try not to pack them tightly in one section, because the bread will bake unevenly. Sprinkle any remaining cinnamon sugar over the top.
The buttery caramel layer
Melt the remaining 3 tablespoons butter in a small saucepan over medium-low heat. Add the brown sugar and heavy cream, stirring until smooth and the sugar has mostly dissolved, about two minutes. It does not need to boil. Pour the mixture slowly over the dough pieces, aiming for the gaps rather than dumping it all in one spot.
Bake the gluten free monkey bread for 38 to 45 minutes. The top should be deep golden brown, and a thermometer inserted into a center dough piece should read about 200°F. If the top darkens before the center is baked, loosely cover the pan with foil for the final 10 minutes.
Cool the pan on a rack for 10 minutes, no longer. Place a serving plate over the Bundt pan, then carefully invert it in one confident motion. If a few pieces stay behind, lift them out with a spoon and press them back onto the bread while the caramel is warm. Nobody at my table has ever rejected a repaired piece.
Troubleshooting and easy swaps
If the center is gummy, the dough was likely too wet, the pieces were too large, or the bread needed more time. Gluten-free baking does not forgive a dramatic handful of extra milk. Weighing the flour is the cleanest fix. If the bread is dry, your flour blend may absorb more liquid than mine; next time add one or two tablespoons of milk and avoid overbaking.
For a dairy-free version, use an unsweetened plant-based milk and dairy-free butter sticks that are firm enough for baking. Coconut cream can replace the heavy cream, but it will add a noticeable coconut flavor. I prefer oat milk and a neutral dairy-free butter when serving it to guests.
You can prepare the dough pieces the night before, coat them in cinnamon sugar, and arrange them in the greased pan. Cover the pan tightly and refrigerate it overnight. The next morning, let it sit at room temperature for 30 to 40 minutes while the oven heats. Pour the warm caramel over the top just before baking. Do not pour hot caramel onto a cold glass pan; use metal for this overnight method.
Serving, storing, and reheating
This gluten free monkey bread is best warm, when the caramel is soft and the pieces pull apart cleanly. Serve it for brunch with scrambled eggs and fruit, or put it on the counter after dinner and watch the pan disappear. A simple powdered sugar glaze is optional, but I find the caramel already has enough personality.
Store leftovers in an airtight container at room temperature for one day or in the refrigerator for up to four days. Reheat individual pieces in the microwave for 10 to 15 seconds. To warm several portions, cover them with foil and place them in a 300°F oven for 10 minutes. The bread will not be quite as tender on day four, but a little butter makes many household problems less visible.
Use certified gluten-free ingredients if someone in your home must strictly avoid gluten, and clean the work surface, pan, and utensils to reduce cross-contact. Label checks matter for baking powder, vanilla, flour blends, and packaged butter substitutes.
Make this gluten free monkey bread once, and the process becomes very straightforward: mix, scoop, coat, pour, bake. There is no yeast, no complicated shaping, and no waiting half the day for dough to rise. The hardest part is letting it cool for ten minutes while everyone stands nearby pretending not to stare at it.
Kitchen tip: Put the serving plate beside the oven before you bake; hot caramel does not respect a search for the correct dish.
