Delectable Gluten-Free Pull-Apart Bread

At the heart of this extraordinary gluten-free monkey bread is our meticulously developed dough recipe. We’ve harnessed the power of King Arthur Flour Gluten-Free Bread Flour to create a dough that handles beautifully and delivers a texture remarkably similar to traditional wheat-based breads. This specialized flour blend is a game-changer, making gluten-free baking less intimidating and infinitely more rewarding.

After extensive testing and re-testing, we perfected this dough to ensure it provides the ideal rise, chewiness, and flavor necessary for truly exceptional monkey bread. It’s robust enough to form distinct dough balls yet tender enough to melt in your mouth, making it an absolute triumph for this classic pull-apart treat.

Why This Gluten-Free Monkey Bread Recipe Is a Must-Try

This isn’t just another gluten-free recipe; it’s a celebration of flavor and texture that defies expectations. Here’s why this particular monkey bread will quickly become a cherished favorite in your home:

• Unforgettably Gooey and Decadent: Each individual dough ball is lovingly rolled in a fragrant cinnamon-sugar mixture before being drizzled with a rich, buttery caramel sauce. As it bakes, the caramel permeates every nook and cranny, creating a symphony of sweet, sticky goodness. The result is a golden-brown masterpiece, perfectly baked in a Bundt pan, then further adorned with more luscious caramel and optional toasted pecans for an added layer of flavor and crunch. It’s truly an indulgence.
• Perfect for Any Occasion, Especially Holidays: There’s something inherently festive about monkey bread, and this gluten-free version brings that joy to everyone. It’s an ideal choice for a luxurious Christmas morning breakfast, an impressive addition to any holiday brunch spread, or a delightful treat for family gatherings, birthdays, or any special occasion that calls for something truly extraordinary. Its pull-apart nature makes it fantastic for sharing!
• Convenient Make-Ahead Option: Planning for special events can be hectic, but this recipe offers a fantastic make-ahead solution. You have the option to prepare the monkey bread the night before, allowing for an overnight rise in the refrigerator. This means you can wake up to minimal fuss, pop it in the oven, and enjoy a fresh, warm, homemade breakfast without the morning rush. Be sure to consult the detailed recipe notes for specific instructions on the overnight rise.
• Easily Adaptable for Dairy-Free Diets: We understand the importance of dietary flexibility. This recipe is thoughtfully designed to be easily made dairy-free without compromising on taste or texture. By simply swapping out dairy milk for your preferred dairy-free alternative (like almond or cashew milk) and using vegan butter, you can enjoy this sensational monkey bread. Refer to the recipe notes for our specific recommendations to ensure a flawless dairy-free creation.
• Superior Texture and Flavor: Thanks to the specialized gluten-free bread flour, this monkey bread boasts a remarkably fluffy and tender crumb that stands up to its traditional counterpart. The balance of cinnamon, sugar, caramel, and the subtle nuttiness of pecans creates a complex flavor profile that is simply irresistible.

Essential Ingredients for Your Gluten-Free Monkey Bread

Crafting the perfect gluten-free monkey bread begins with understanding the role of each ingredient. Here’s a closer look at the key components that make this recipe a success, along with helpful notes for optimal results:

• Gluten-Free Bread Flour: This is arguably the most crucial ingredient. I cannot stress enough the importance of using a high-quality gluten-free bread flour that contains gluten-free wheat starch and xanthan gum. My go-to is King Arthur Gluten-Free Bread Flour. Unlike general all-purpose gluten-free blends, bread flour is specifically formulated to mimic the structure and elasticity of traditional wheat flour, resulting in a dough that is exceptionally easy to work with, rises beautifully, and delivers the characteristic taste and texture of classic baked goods. Using other flour blends may drastically alter the outcome.
• Instant Yeast: For this gluten-free monkey bread recipe, instant yeast is essential for its convenience and reliable rise. It can be mixed directly with your dry ingredients without the need for prior proofing in water, saving you time and simplifying the process. Active dry yeast, in contrast, requires activation in warm liquid before being added to dry ingredients, which adds an extra step.
• Butter: I opt for salted butter in this recipe. While unsalted butter is often preferred in baking for control over salt content, the slight saltiness in salted butter adds a wonderful depth of flavor to both the dough and the caramel, balancing the sweetness beautifully. If using unsalted, you might want to add a tiny pinch more salt to the caramel.
• Pecans: Finely chopped pecans are an optional but highly recommended addition. Their rich, nutty flavor and crisp texture provide a delightful contrast to the soft, gooey dough and caramel. If pecans aren’t your preference, feel free to omit them or substitute with other chopped nuts like walnuts. For more pecan-infused delights, you might also enjoy our gluten-free pecan pie or gluten-free granola.
• Warm Water & Milk: The warmth of these liquids is vital for activating the instant yeast. Ensure they are comfortably warm to the touch (around 105-115°F or 40-46°C), but not too hot, as excessive heat can kill the yeast.
• Granulated & Brown Sugar: These sugars provide sweetness and contribute to the rich caramelization. Brown sugar, in particular, adds a molasses-rich depth to the caramel sauce.
• Heavy Cream: Essential for creating the luscious, smooth, and pourable caramel sauce. Its fat content provides richness and helps achieve the desired consistency.
• Baking Powder & Salt: These are critical for the dough’s structure and flavor balance. Baking powder aids in the rise, working in conjunction with the yeast, while salt enhances all the flavors.

Dairy-Free Options: Enjoy Without Compromise

Making this gluten-free monkey bread dairy-free is remarkably simple, ensuring everyone can enjoy this delightful treat. For the dough, substitute the whole milk with an equal amount of your favorite dairy-free milk alternative. Cashew milk or almond milk are excellent choices due to their creamy texture and neutral flavor profile. I particularly recommend Elmhurst Unsweetened Cashew milk, as its fat content closely mimics that of whole milk, and it’s free of added gums or stabilizers that could potentially interfere with the dough’s rise and overall crumb structure. For the butter components in both the dough and the cinnamon-sugar coating, use a high-quality vegan butter. Similarly, for the caramel sauce, replace the heavy cream with a dairy-free heavy cream alternative; brands like Silk offer great options that will yield a rich and decadent caramel.

• MAKE THE CARAMEL SAUCE: In a medium saucepan, combine the butter, brown sugar, heavy cream, and a large pinch of salt. Place the saucepan over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil, continuing to stir, and let it boil for exactly five minutes. This precise timing helps achieve the perfect consistency for the caramel. Once the five minutes are up, remove the saucepan from the heat. The caramel will thicken slightly as it cools.
• PREP THE WORKSTATION: While the dough rises and the caramel cools slightly, prepare your coating station and baking pan. Melt the butter for the dough coating in one small bowl. In another small bowl, thoroughly mix together the granulated sugar and ground cinnamon for the coating. Next, generously spray a 10-12 cup Bundt pan with cooking spray, ensuring every crevice is coated to prevent sticking. This is vital for easy inversion later.
• To build the base layer, pour approximately ¼ cup of the prepared caramel sauce into the bottom of the greased Bundt pan. If you’re using pecans, sprinkle ¼ cup of the chopped pecans evenly over the caramel. This creates a delicious, sticky bottom layer that will become the top of your monkey bread.

• ASSEMBLE THE MONKEY BREAD: Once your gluten-free dough has beautifully risen, it’s time to shape and layer. Gently pull off small chunks of dough, aiming for pieces roughly 1-inch in diameter. Roll each chunk into a smooth ball. Gluten-free dough can be a bit sticky, so wetting your hands slightly can make this process much easier and help you achieve perfectly smooth dough balls.
• Take each dough ball, one by one, and dip it completely into the bowl of melted butter, ensuring it’s thoroughly coated. Then, transfer the buttery dough ball to the cinnamon-sugar mixture and roll it generously until it’s fully coated. Don’t be shy with the cinnamon-sugar! You might not use all of the mixture, depending on how thickly you coat each ball.
• Carefully arrange about half of the coated dough balls (approximately 20 balls, as you’ll be making 40-45 total) in a single layer over the caramel and pecans in the Bundt pan. Once the first layer is complete, pour another ¼ cup of the caramel sauce evenly over the dough balls, and then sprinkle with ¼ cup of chopped pecans, if using.
• Repeat the layering process with the remaining dough balls, creating a second layer. Finish by pouring another ¼ cup of caramel sauce over the top and sprinkling with the final ¼ cup of chopped pecans. Remember to save any leftover caramel sauce for drizzling over the monkey bread after it’s baked and ready to serve – it’s a delightful finishing touch! Allow the assembled monkey bread to sit at room temperature for a short while as your oven preheats; this gives the dough a final mini-rise.

Storage Instructions for Leftover Monkey Bread

While this gluten-free monkey bread is undeniably at its peak when served fresh and warm from the oven, you can certainly enjoy any delicious leftovers. To store, place the monkey bread in an airtight container at room temperature. It will remain wonderfully soft and flavorful for up to three days. For the best reheating experience, simply place a slice or individual piece in the microwave for 10-15 seconds, or until just warmed through and the caramel is gooey again. This brings back that fresh-baked tenderness that makes monkey bread so delightful.

Expert Tips for Gluten-Free Monkey Bread Success

Achieving the perfect gluten-free monkey bread is easy with these insider tips:

• The Right Gluten-Free Bread Flour is Paramount: As highlighted earlier, the choice of flour is critical. This specific recipe relies heavily on a specialized gluten-free bread flour blend (like King Arthur’s) for its unique texture and ability to rise. Using a standard all-purpose gluten-free flour blend will not yield the same fluffy, tender results and may lead to a dense or crumbly product. Stick to the recommended bread flour for success.
• Optimal Dough Mixing Technique: For this particular gluten-free dough, I strongly recommend using the paddle attachment on your stand mixer, rather than the dough hook attachment. Gluten-free doughs don’t develop gluten like traditional doughs, so they benefit more from the paddle’s mixing action which effectively combines and “kneads” the dough into a smooth consistency, ensuring proper hydration and activation of ingredients.
• Mastering the Overnight Rise (Make Ahead!): This recipe is wonderfully adaptable for advance preparation. You can assemble your gluten-free monkey bread the day before you plan to bake and serve it. To do this, follow all the recipe steps up through the “Assemble the Monkey Bread” section. Once assembled in the Bundt pan, cover the pan tightly with plastic wrap and refrigerate for 8–12 hours. While it can safely go for up to 16 hours if absolutely necessary, 8-12 hours is ideal for the best texture and rise. The next morning, remove the pan from the refrigerator and let it sit at room temperature for 30-45 minutes to allow the dough to warm up and complete its final rise before baking. Then, bake as directed at 350°F (175°C) for 45-50 minutes, covering loosely with foil during the last 20 minutes if browning too quickly. This method ensures a fresh-baked treat with minimal morning effort!
• Ensure Warm Liquids for Yeast Activation: Yeast is a living organism, and it thrives in a warm environment. Make sure your water and milk are warm to the touch (around 105-115°F or 40-46°C). If they are too cold, the yeast won’t activate properly, leading to a poor rise. If they are too hot, you risk killing the yeast, which will also prevent the dough from rising.
• Don’t Skimp on Greasing the Pan: Monkey bread is notoriously sticky due to the caramel. Liberally grease your Bundt pan with cooking spray, ensuring every nook and cranny is coated. This will make inversion after baking much smoother and prevent your delicious creation from getting stuck.
• Avoid Overbaking: Overbaking can lead to dry monkey bread. Keep an eye on it, and remember the foil tip if the top is browning too fast. The monkey bread is done when it’s golden brown and a skewer inserted into the center (avoiding caramel pockets) comes out mostly clean.
• Wet Hands for Dough Balls: Gluten-free dough can be sticker than traditional dough. Keep a small bowl of water next to your workstation and lightly moisten your hands before rolling each dough ball. This prevents the dough from sticking to your hands and helps create smoother, more uniform balls.

Explore More Gluten-Free Bread Recipes

If you loved this gluten-free monkey bread, you’re in for a treat! Our collection of gluten-free bread recipes is designed to bring joy back to your kitchen, proving that going gluten-free doesn’t mean sacrificing flavor or texture. Discover your next favorite bake:

• Gluten-Free Apple Fritters: Crispy, sweet, and bursting with apple flavor.
• Gluten-Free Sticky Buns: Another caramel-laden delight, perfect for breakfast.
• Gluten-Free Donuts: Enjoy classic fried donuts without the gluten.
• Gluten-Free Orange Rolls: Zesty and sweet, a refreshing twist on a classic.
• Gluten-Free Naan: Soft, pillowy flatbreads for your favorite curries and dips.
• Gluten-Free Dinner Rolls: Fluffy and essential for any meal.
• Gluten-Free Crescent Rolls: Buttery and flaky, perfect alongside dinner.
• Gluten-Free Cinnamon Rolls: The foundation of our monkey bread dough, a guaranteed hit!
• Gluten-Free Cinnamon Roll Wreath: A beautiful and festive variation.
• Gluten-Free Pumpkin Cinnamon Rolls: A seasonal favorite with warm spices.

What exactly is Monkey Bread?

Monkey bread is a sweet, gooey, pull-apart bread made from small balls of dough baked in a Bundt pan. The dough balls are typically coated in cinnamon sugar and layered with butter and brown sugar, which melts into a rich caramel sauce during baking. It’s designed to be pulled apart with fingers, making it a fun and communal dish, especially popular for breakfast or brunch.

Can I use a different gluten-free flour blend for this recipe?

For optimal results, it is highly recommended to use a specific gluten-free bread flour blend, such as King Arthur Gluten-Free Bread Flour. These blends are formulated with specific ingredients (like gluten-free wheat starch and xanthan gum) that mimic the structure of gluten, providing a dough that rises well and has a tender, fluffy texture. Standard all-purpose gluten-free flour blends may not provide the same structural integrity, leading to a denser or crumbly result. Substituting with a different blend is not advised unless it’s also a dedicated gluten-free bread flour.

Can I freeze gluten-free monkey bread?

Yes, you can freeze gluten-free monkey bread, both baked and unbaked. To freeze baked monkey bread, allow it to cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 1 month. Thaw at room temperature and reheat in the oven or microwave. To freeze unbaked monkey bread, follow the overnight rise instructions, then wrap the pan tightly and freeze. Thaw overnight in the refrigerator before letting it rise on the counter and baking.

What if my dough doesn’t rise?

A few factors can affect yeast activation: the temperature of your liquids (they should be warm, not hot or cold), the freshness of your yeast (always check the expiration date), and the warmth of your rising environment. Ensure your water and milk are between 105-115°F (40-46°C). If your yeast is old, it might be inactive. Place the covered bowl in a warm, draft-free spot, like a slightly warmed (but turned off) oven, to encourage rising.

Can I add other ingredients to the monkey bread?

Absolutely! Feel free to customize your monkey bread. Chocolate chips, dried cranberries or raisins, or a mix of different chopped nuts can be folded into the dough balls or layered between them. You can also experiment with different spices in the sugar coating, like a pinch of nutmeg or cardamom, for an extra layer of flavor.

Is it necessary to use a Bundt pan?

A Bundt pan is traditional and creates the signature shape of monkey bread, allowing for even baking and easy pull-apart pieces. If you don’t have one, you can use a large (10-12 cup) oven-safe dish or a loaf pan, though the baking time and aesthetic may vary. Ensure whatever pan you use is generously greased.

The Best Gluten-Free Monkey Bread Recipe

Rating: 4.94 out of 5 stars from 16 votes

This gluten-free monkey bread is made from the same EASY dough I use to make gluten-free cinnamon rolls. It features fluffy dough balls layered with a gooey caramel sauce and chopped pecans. This is the perfect holiday or special occasion breakfast!

Ingredients

For the Dough:

• 4 ½ cups (680g) King Arthur Gluten-Free Bread Flour
• ⅓ cup (65g) granulated sugar
• 2 ¼ teaspoons (1 packet) instant yeast
• 1 teaspoon baking powder
• 1 ½ teaspoons salt
• 1 cup (236ml) warm water
• 1 cup (236ml) warm whole milk
• 2 large eggs
• 6 tablespoons (85g) butter, melted

Caramel Sauce:

• 8 tablespoons (113g) butter
• 1 ½ cups (320g) brown sugar
• ½ cup (120ml) heavy cream
• Large pinch of salt

Cinnamon-Sugar Topping:

• 12 tablespoons (170g) butter, melted
• 1 ½ cups (300g) granulated sugar
• 1 ½ tablespoons ground cinnamon
• ¾ cup chopped pecans (optional)

Instructions

Make the Dough

1. In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, granulated sugar, instant yeast, baking powder and salt. Mix to evenly combine.
2. With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
3. Use an oiled spatula to scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and let rise for 45-60 minutes, until doubled in size.

Make the Caramel Sauce

1. Melt the butter, brown sugar, heavy cream and a pinch of salt in a saucepan. Bring to a boil, stirring constantly, and heat for exactly five minutes. Remove from heat.

Prep the Filling Workstation

1. Melt the butter for coating in a small bowl. In another small bowl, mix together the granulated sugar and cinnamon. Spray a 10-12 cup Bundt pan generously with cooking spray.
2. Pour ¼ cup of caramel sauce into the bottom of the greased Bundt pan. Sprinkle with ¼ cup of pecans, if using.
3. NOTE: If the caramel sauce cools and is too thick at any point, reheat it for 30 seconds or so in the microwave so it’s pourable.

Assemble the Monkey Bread

1. Once the dough has risen, pull small dough chunks and roll into 1-inch balls. You may want to use wet hands to get the dough balls as smooth as possible.
2. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them well. You may not use all of the cinnamon-sugar depending how heavy you coat each ball.
3. Arrange ½ of the dough balls in the pan (about 20 dough balls – you’ll make 40-45 dough balls total), then pour over another ¼ cup caramel sauce and sprinkle ¼ cup chopped pecans.
4. Repeat with the remaining dough, finishing with another ¼ cup caramel sauce and ¼ cup chopped pecans. (Save the rest of the caramel sauce for serving.) Let the monkey bread sit for a bit while the oven preheats.

Bake the Monkey Bread

1. Preheat the oven to 350F (175C). Bake for 45-50 minutes. Cover loosely with foil for the last 20 minutes of cooking if the top starts to brown too quickly.
2. Cool for 5-10 minutes, then invert onto a large serving plate. Warm up the reserved caramel sauce again and drizzle over the bread before serving. Serve immediately and enjoy!

Recipe Notes

GLUTEN-FREE BREAD FLOUR: This gluten-free bread flour is key for these gluten-free cinnamon rolls to turn out correctly. Other gluten-free flour blends will not work in its place.

MIXING THE DOUGH: I prefer using a paddle attachment on my stand mixer when making this gluten-free monkey bread, rather than the dough hook attachment. I find it kneads the dough more effectively!

OVERNIGHT RISE: This gluten-free monkey bread can be assembled the day before and baked the following morning. For an overnight rise, follow the recipe up through the “Assemble the Monkey Bread” section. Then cover the pan tightly and refrigerate for 8–12 hours (16 hours max; 8–12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 30-45 minutes before baking. Bake at 350F (175C) for 45-50 minutes. Cover loosely with foil for the last 20 minutes of cooking if the top starts to brown too quickly.

DAIRY-FREE: To make this gluten-free monkey bread dairy-free, use cashew milk, almond milk, or another dairy-free milk in place of the whole milk in the dough. I like to use Elmhurst Unsweetened Cashew milk, which has a similar fat content to whole milk. Elmhurst doesn’t have any added gums or stabilizers that might interfere with the rise/crumb of the rolls. Use dairy-free butter in place of the butter and dairy-free heavy cream (I like Silk) instead of heavy cream in the caramel sauce.

Nutrition Information (per serving)

Calories: 594kcal | Carbohydrates: 78g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 438mg | Potassium: 146mg | Fiber: 2g | Sugar: 47g | Vitamin A: 880IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg