Gooey Gluten-Free Monkey Bread

Our journey to the perfect gluten-free monkey bread begins with a revolutionary dough, a true game-changer in the world of gluten-free baking. This recipe proudly features our new favorite gluten-free bread dough, meticulously developed using King Arthur Flour Gluten-Free Bread Flour. After countless trials and extensive testing, we’ve perfected this dough recipe to ensure it’s not only incredibly easy to handle but also delivers an authentic taste and texture that rivals traditional wheat-based breads.

The success of this monkey bread hinges on the consistency and resilience of this specialized dough, which performs exceptionally well, providing the ideal fluffy base for this sweet, sticky creation. You’ll be amazed at how simple it is to work with, making gluten-free baking less intimidating and infinitely more rewarding!

Why This Gluten-Free Monkey Bread is a Must-Try

This gluten-free monkey bread isn’t just a recipe; it’s an invitation to experience pure joy in every bite. Here’s why we believe it will quickly become a cherished favorite in your kitchen:

• Unforgettably Gooey and Decadent: The essence of great monkey bread lies in its irresistible stickiness and rich flavor. Our gluten-free version captures this perfectly. Each small ball of dough is first coated in a delightful cinnamon-sugar blend, then generously drenched in our homemade, luscious caramel sauce. As it bakes in a Bundt pan until golden brown, the caramel sauce bubbles and permeates every crevice, creating an incredibly moist, tender, and deeply satisfying texture. Finishing with an extra drizzle of caramel and toasted pecans elevates this treat to an exquisite level of indulgence.
• Ideal for Breakfasts and Brunches: Whether it’s the magical morning of Christmas, a festive holiday brunch, or any special occasion that calls for something extraordinary, this monkey bread fits the bill. Its impressive appearance and crowd-pleasing flavor make it a fantastic centerpiece. The joy of pulling apart the individual pieces encourages sharing and creates a memorable communal dining experience that your family and friends will adore.
• Convenient Make-Ahead Option: Planning a special event can be stressful, but this recipe offers a fantastic solution. You have the option to prepare the monkey bread ahead of time with an overnight rise. This means you can do most of the work the day before, leaving you with more time to relax and enjoy the occasion on the morning of. Simply check our detailed recipe notes for guidance on the overnight rise method, and wake up to a nearly ready-to-bake breakfast that smells divine.
• Easily Adaptable to Be Dairy-Free: We believe delicious food should be accessible to everyone. That’s why this recipe includes clear instructions for making it completely dairy-free without compromising on taste or texture. By simply swapping out dairy milk for your favorite dairy-free alternative and using vegan butter, you can create a monkey bread that’s just as rich and satisfying. Consult the recipe notes for our specific dairy-free recommendations to ensure a successful bake.

Essential Ingredients for Perfect Gluten-Free Monkey Bread

Crafting the perfect gluten-free monkey bread starts with selecting the right ingredients. Here’s a closer look at some of the key components and why they are vital for achieving the best results:

• Gluten-Free Bread Flour: This is the cornerstone of our exceptional dough. We wholeheartedly recommend using King Arthur Gluten-Free Bread Flour. What sets this particular blend apart is its inclusion of gluten-free wheat starch and xanthan gum. This unique composition is crucial for developing a dough that is remarkably easy to handle, offering the elasticity and workability typically found in traditional wheat doughs. It ensures your monkey bread will have the familiar, delightful taste and texture of classic baked goods, rather than the often dense or crumbly consistency associated with some gluten-free alternatives. Avoid substituting with other gluten-free flour blends, as they may not yield the same superior results.
• Instant Yeast: For this specific gluten-free monkey bread recipe, instant yeast is your best friend. Its convenience lies in the fact that it can be directly mixed in with your dry ingredients without prior activation. This saves a step and ensures a reliable rise. In contrast, active dry yeast requires dissolving in warm water and sugar first to activate, which can be an extra hassle and potentially impact the dough’s final texture if not done correctly. Stick to instant yeast for a foolproof process.
• Butter: While some recipes call for unsalted butter, we prefer using salted butter for this monkey bread. The subtle saltiness not only enhances the overall flavor profile but also adds a desirable depth, beautifully complementing the sweetness of the caramel and cinnamon. If you only have unsalted butter, a small extra pinch of salt in the dough can help achieve a similar balance.
• Pecans: Chopped pecans are listed as optional, but we highly encourage their inclusion. They introduce a wonderful nutty flavor and a delightful, crisp texture that contrasts beautifully with the soft, gooey bread. The toasted pecans become intertwined with the caramel, adding an extra layer of complexity and indulgence. If you’re a fan of pecans, you might also enjoy our gluten-free pecan pie or gluten-free granola with pecans for more delicious gluten-free treats.

Dairy-Free Delight: Enjoying Monkey Bread Without Dairy

Making this glorious gluten-free monkey bread entirely dairy-free is surprisingly simple and yields equally delicious results. For the dough, substitute the whole milk with a creamy dairy-free alternative like cashew milk or almond milk. We particularly favor Elmhurst Unsweetened Cashew Milk, as its fat content closely mimics that of whole milk, contributing to a rich texture. Crucially, Elmhurst products are free from added gums or stabilizers, which can sometimes interfere with the dough’s rise and crumb structure. For the caramel sauce and melted butter, simply use your preferred vegan butter, and opt for a dairy-free heavy cream – Silk brand offers an excellent choice that performs beautifully in the sauce, ensuring it remains as lusciously thick and pourable as its dairy counterpart. These thoughtful substitutions guarantee a dairy-free monkey bread that everyone can enjoy!

Phase 2: Preparing the Caramel Sauce and Workstation

• Craft the Caramel Sauce: In a medium saucepan, combine the butter, heavy cream, and brown sugar. Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring continuously to prevent scorching and ensure the sugar dissolves completely. Once boiling, continue to cook and stir for exactly five minutes. This precise timing helps the caramel develop its rich flavor and perfect consistency. After five minutes, remove the saucepan from the heat and set aside to cool slightly.
• Set Up Your Assembly Station: Prepare two small bowls for dipping. In the first bowl, melt the specified amount of butter. In the second bowl, thoroughly mix together the granulated sugar and ground cinnamon until well combined. This will be your delicious cinnamon-sugar coating. Next, take a 10-12 cup Bundt pan and generously spray the interior with cooking spray, making sure to get into all the nooks and crannies to prevent sticking.
• Lay the Foundation: Pour ¼ cup of the prepared caramel sauce into the bottom of the greased Bundt pan. Evenly sprinkle ¼ cup of chopped pecans over the caramel, if you’re using them. This creates a delightful sticky, nutty base for your monkey bread.

Phase 3: Assembling and Baking the Monkey Bread

• Form the Dough Balls: Once your gluten-free dough has risen and doubled in size, gently deflate it. Pull off small chunks of dough and roll them into approximately 1-inch balls. For smoother, less sticky dough balls, you might find it helpful to lightly wet your hands. Aim for about 40-45 dough balls in total.
• Coat the Dough Balls: Take each dough ball, one by one, and first dip it into the bowl of melted butter, ensuring it’s fully coated. Then, transfer it to the cinnamon-sugar mixture and roll generously to coat completely. The amount of cinnamon-sugar you use per ball can vary, so you might not use the entire mixture. Ensure each ball is well-covered for maximum flavor.
• Layer in the Bundt Pan: Arrange about half of the coated dough balls (approximately 20) evenly in the bottom of the prepared Bundt pan. Pour another ¼ cup of caramel sauce over this layer, and then sprinkle with an additional ¼ cup of chopped pecans. Repeat this layering process with the remaining dough balls, finishing with the last ¼ cup of caramel sauce and pecans. Remember to save any leftover caramel sauce for serving later. Allow the assembled monkey bread to rest while your oven preheats.
• Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Place the Bundt pan in the preheated oven and bake for 45-50 minutes. Keep an eye on the top; if it starts to brown too quickly during the last 20 minutes of baking, loosely cover the pan with aluminum foil to prevent over-browning.
• Cool and Serve: Once baked, remove the monkey bread from the oven and let it cool in the pan for 5-10 minutes. This cooling period allows the caramel to set slightly and makes inversion easier. After cooling, carefully invert the Bundt pan onto a large serving plate. If the reserved caramel sauce has thickened, warm it up briefly in the microwave (about 30 seconds) until it’s pourable again. Drizzle this warm caramel generously over the freshly inverted monkey bread. Serve immediately and savor every pull-apart piece!

Storage Instructions for Leftover Monkey Bread

While this gluten-free monkey bread is truly at its peak when served fresh from the oven, you can certainly enjoy any leftovers. To maintain its delightful texture and flavor, store any remaining monkey bread in an airtight container at room temperature for up to three days. For the best reheating experience, simply pop individual portions into the microwave for 10-15 seconds. This brief warming will soften the dough and make the caramel wonderfully gooey again, allowing you to savor its deliciousness even after the initial bake.

Expert Tips for the Best Gluten-Free Monkey Bread

• The Right Gluten-Free Bread Flour is Key: As emphasized, using King Arthur Gluten-Free Bread Flour is absolutely essential for the success of this recipe. This specialized blend is formulated to create a dough with the necessary structure and elasticity for yeast-based gluten-free baking. Other generic gluten-free flour blends simply will not work as a substitute, often leading to a dense or crumbly texture rather than the light, fluffy monkey bread you’re aiming for. Invest in the right flour for guaranteed delicious results.
• Optimal Dough Mixing Technique: For this particular gluten-free dough, we’ve found that using the paddle attachment on your stand mixer is more effective than the dough hook. The paddle attachment works the dough more efficiently, ensuring all ingredients are thoroughly combined and the unique gluten-free texture is developed correctly. It prevents the dough from clinging to the hook and ensures an even mix, which is vital for a consistent rise and crumb.
• Mastering the Overnight Rise Option: Planning makes perfect, especially for special occasion breakfasts. This gluten-free monkey bread can be partially assembled the day before and baked fresh the following morning. To do so, follow the recipe instructions up until the “Assemble the Monkey Bread” section. Once the dough balls are arranged and layered in the Bundt pan with caramel and pecans, cover the pan tightly with plastic wrap and refrigerate for 8 to 12 hours. While 16 hours is the maximum, the 8-12 hour window is ideal for optimal flavor development and rise. The next morning, remove the pan from the refrigerator and let it sit on the counter for 30-45 minutes to come to room temperature and complete its final proof before baking. Then, bake at 350°F (175°C) for 45-50 minutes. Remember to loosely cover with foil for the last 20 minutes if the top begins to brown too quickly. This overnight method allows for a stress-free morning!
• Achieving the Perfect Caramel: When making the caramel sauce, consistency is important. Cook it for the full five minutes after it comes to a boil, stirring constantly. This ensures the sugar is fully dissolved and the sauce achieves the right thickness. If it’s too thick when you’re ready to use it, a quick 30-second reheat in the microwave will make it pourable again. Don’t be tempted to overcook it, as it can burn easily.
• Handling Sticky Dough: Gluten-free dough can sometimes be a bit stickier than wheat dough. Don’t worry! Lightly oiling or wetting your hands before rolling the dough into balls will prevent sticking and make the process much easier, allowing you to form smooth, uniform pieces.

Explore More Gluten-Free Bread Recipes

If you loved this gluten-free monkey bread, we encourage you to explore our other fantastic gluten-free bread and roll recipes. From savory to sweet, we’ve got something for every taste and occasion, all designed to be deliciously gluten-free:

• Gluten-Free Apple Fritters
• Gluten-Free Sticky Buns
• Gluten-Free Donuts
• Gluten-Free Orange Rolls
• Gluten-Free Naan
• Gluten-Free Dinner Rolls
• Gluten-Free Crescent Rolls
• Gluten-Free Cinnamon Rolls
• Gluten-Free Cinnamon Roll Wreath
• Gluten-Free Pumpkin Cinnamon Rolls

The Best Gluten-Free Monkey Bread

Author: Erin Collins

Prep Time: 1 hour 30 minutes | Cook Time: 50 minutes | Total Time: 2 hours 20 minutes

Servings: 12 servings

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) water, warm
• 1 cup (236ml) whole milk, warm
• 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 (for dipping)
• 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 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 12 tablespoons of butter 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. 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 caramel sauce again and drizzle over the bread before serving. Serve immediately and enjoy!

Notes

GLUTEN-FREE BREAD FLOUR: This gluten-free bread flour is key for these gluten-free cinnamon rolls (and this monkey bread) 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 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

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