Gluten Free Monkey Bread

Move over Gluten-Free Cinnamon Rolls, there is a new gluten free brunch star in town: Gluten Free Monkey Bread. Imagine warm, gooey goodness straight from the oven. These bite-sized dough balls are incredibly soft and covered in a cinnamon sugar mixture. Bake them in a skillet until golden brown, and just before serving, generously drizzle on a quick and easy sour cream glaze. Deliciousness in every bite!

Recipe Ingredient Notes

Gluten Free Flour: While this gluten free monkey bread recipe works with every gluten free flour blend available, it does work the best with Cup4Cup Copy Cat Recipe (with King Arthur Measure for Measure being my second choice). The addition of the cornstarch gives the dough a lighter crumb. Combined with the Whole Psyllium Husks and baking powder this results in a higher rise of the monkey bread dough.

Instant Vanilla Pudding: The starches in the vanilla pudding mix help create a more tender crumb in the dough. This leads to a lighter and fluffier texture in the finished gluten free monkey bread. I use the Instant Vanilla Pudding found at Aldi (it is Gluten Free). I have used Jello Instant Pudding in the past (which is gluten-free as well).

Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten-free baked goods. It also gives the dough a wheat-like texture. I only use Whole Psyllium Husks in all my recipes. Aside from NOW Foods I also recommend the brand Organic India. I have NOT tested this or any of my recipe with Psyllium Husk Powder therefor I can not provide an accurate conversion.

Sour Cream: Full Fat Sour Cream all the way. Sour cream not only adds richness and a gentle tangy flavor to the dough but also, due to its acidity, contributes to the tenderization of the dough, resulting in a more delicate and tender crumb.

Heavy Cream: Drizzling some heavy cream over the unbaked gluten free monkey bread results in some plush, extra rich and fluffy gluten free monkey bread. It also helps to reduce risks of the monkey bread drying out while baking. (Plus the heavy cream creates a delicious caramel sauce on the bottom which is heavenly with the warm monkey bread).

What is Monkey Bread?

Monkey bread consists of sweet, pull-apart bites made from small pieces of dough coated in sugar and cinnamon. The name "monkey bread" is said to come from the idea that people can pull apart the bread with their fingers, much like a monkey might do. It is also known by various other names such as monkey puzzle bread, sticky bread, or pull-apart bread.

Classic monkey bread often calls for canned biscuit dough. The typical method involves cutting refrigerated biscuit dough into small pieces, coating them in sugar and cinnamon, and then layering them in a bundt pan with melted butter and additional sugar (often brown sugar). As the monkey bread bakes, the dough rises and becomes golden brown, creating a delicious, pull-apart treat.

While canned biscuit dough is a convenient, this is not possible for someone with celiac disease. Sadly there is no such thing as gluten free canned biscuit dough. This is when this gluten-free monkey bread recipe comes in handy. Since the dough is made with baking powder (instead of yeast), there is no need to wait around for the dough to rise.

How to make Gluten Free Monkey Bread Dough

I highly recommend using a stand mixer fitted with the dough hook. You can also use a hand mixer fitted with dough hooks for this recipe. Make sure the butter is on the softer side so it can incorporate into the dough. While the instructions may seem complicated, Monkey Bread dough is fairly easy to make (And forgiving! No need to mess with active dry yeast or instant yeast)

Step 1: In the bowl of a stand mixer, fitted with the dough hook, or medium bowl, sift or whisk together the dry ingredients: Gluten Free Multipurpose Flour (I recommend Cup4Cup for best result), powdered sugar, instant vanilla pudding powder, baking powder, psyllium husk, and kosher salt.

Step 2: Add the room temperature sour cream, the soft butter and your choice of dairy (I use heavy cream since it's used in this recipe later on anyways). Mix at a low speed for 2-3 minutes until the dough looks crumbly and a bit rough.

Step 3: With the mixer running on a low speed, add the room temperature egg and a generous teaspoon of vanilla extract and mix for a few seconds until the egg seems to be incorporated. Turn the mixer to a medium speed and mix the dough for 3-4 minutes. Halfway through turn off the mixer, scrape down the sides and the dough hook. Continue mixing. It should turn from a lumpy mess, into a soft dough. It may look like it could use a LOT more flour. DO NOT add any flour!

Step 4: Leave the dough in the bowl of your stand mixer and sprinkle with 20 grams of additional gluten-free flour. The added flour will make removing the dough from the bowl a lot easier. Allow the dough to rest for 10 minutes. During this time the gluten-free dough absorbs some of the liquids and will start to build the structure.

Step 5: Line a baking sheet with parchment paper and lightly spray it with some no stick spray. This will prevent the dough from sticking to the parchment paper.

Step 6: Using a flexible spatula transfer it to the parchment line baking sheet. The dough will look very soft. Gently, with your hands, pat the dough into a rectangle or round disk. The shape doesn't really matter. A flat dough will just chill quicker. If the dough is too sticky, light flour your hands to do this.

Step 7: For easy shaping, place the gluten free monkey bread dough in the fridge for 20-30 minutes. Skipping this step will make rolling the monkey bread a challenge.

Make Ahead Tip: At this point you can transfer the gluten free monkey bread dough to the fridge and refrigerate it for 24 hours. I would not refrigerate it for an extended period of time since the baking powder will loose it's umph and you will end up with very flat gluten free monkey bread.

Shaping Gluten Free Monkey Bread

Step 1: After allowing the dough to rest in the fridge for 20-30 minutes, it is time to cut the dough and shape the monkey bread dough balls.

Step 2: With a sharp knife cut the dough into small pieces. I like to keep them around 20 grams each (yes, I weigh them). This will give me 25-27 monkey bread dough balls.

Step 3: With clean hands roll each piece of dough into a dough ball. Should the dough be too sticky, lightly spray your hands with some non stick cooking spray. Arrange the dough balls on a sheet tray and return them to the refrigerator while you prepare the baking dish, cinnamon sugar and melt some butter.

Make Ahead Tip: At this point you can transfer the gluten free monkey bread dough balls to the fridge and refrigerate it for 24 hours. This makes it a great option for Christmas Morning. Make sure to cover them with a Sheet Pan Lid or some lightly sprayed with non stick cooking spray plastic wrap.

How to bake Gluten Free Monkey Bread

I use a very well-seasoned 10" cast iron skillet to bake my Gluten Free Skillet Monkey Bread. You may also use a casserole dish or a cake pan. I don't recommend a glass dish since they can break so easily. I tried baking this recipe in a loaf pan and was not a fan of the end result. While the top pieces of dough ended up overbaked, the center was still raw and cold. Baking this in an even layer will ensure all the dough ends up being fully baked.

Step 1: Start by preheating the oven to 400F. Just like gluten free muffins, I start the gluten free monkey bread at a high temperature. This does give them a better lift and higher dome.

Step 2: Prepare your cast iron skillet or baking dish of your choice by lightly greasing it with some butter. Set aside.

Step 3: In a microwave safe bowl melt the unsalted butter. In the mean time combine the granulated sugar and the ground cinnamon in a small bowl and mix to combine.

Step 4: Retrieve the monkey bread dough balls from the refrigerator. Dip each dough ball into the melted butter and then roll it in the cinnamon sugar mixture. I like to use a slotted spoon to dip my dough in the butter. This way it appears to be less messy (it still will be messy).

Step 5: Arrange the dough balls in the skillet. I like to start with the circle closest to the edge of the pan and work my way into the middle of the pan.

Step 6: Once all the dough balls are arranged in the pan, sprinkle the remaining cinnamon sugar over the top of the dough. If you have some melted butter leftover, pour it over the dough as well (no need to waste those ingredients).

Step 7: Now this is an optional step but I highly recommend it. Drizzle the unbaked monkey bread with a few tablespoons of heavy cream. The result will be plush, extra rich and fluffy gluten free monkey bread. It also helps to reduce the risk of the monkey bread drying out while baking (See Image 4)

Step 8: Bake the skillet monkey bread in the 400 degree oven for 10 minutes. Without opening the oven door, reduce the temperature to 365F and continue baking for 15-20 minutes. If you worry about your monkey bread overflowing in the skillet, place it on a sheet tray before baking.

Step 9: The monkey bread is ready when it's golden brown and the internal temperature of the center dough is at least 200F. If you bread browns too quickly, carefully cover it with some foil which will slow down the browning process.

Step 10: Carefully remove the Monkey Bread from the oven and place on a cooling rack. Allow for it to cool for a few minutes before drizzling it with the sour cream glaze.

Sour Cream Glaze

Many monkey bread recipes come with a caramel sauce. While this does sound good, it can be overwhelming sweet. That's why I prefer to finish my gluten free monkey bread with a quick and easy sour cream glaze.

To make the glaze, combine the sour cream, powdered sugar, vanilla extract and a pinch of kosher salt in a small bowl and stir until smooth. Adjust the sweetness as needed.

How to serve Monkey Bread

Monkey bread is most enjoyable when served warm, making it an ideal family-style dessert. It's best enjoyed using your hands - it's a pull apart bread after all. However, since this monkey bread is baked in a skillet, you may want to provide small forks or serving tongs. This way hands stay clean and no one burns their fingers.

While this gluten free monkey bread is delicious with the sour cream glaze, there are ways to mix things up. Serve warm monkey bread with a scoop of vanilla ice cream. The warm and gooey bread pairs perfectly with the cool and creamy ice cream. To make things even more decadent, drizzle it with a generous pour of homemade old fashioned fudge sauce or maple syrup.

Please be aware that the longer the Monkey Bread sits in the cast iron pan, the more likely the caramel sauce on the bottom will start to harden up and may make it more difficult to pull from the pan. Instead of scratching your pan, transfer the cast iron skillet to a burner on your stove and let it sit at a very low flame for a minute or so. This will soften up the caramel again.

Storage & Freezing

Gluten Free Monkey Bread is the best the day it has been baked. This is not a dessert you want to make days ahead. If you should happen to have leftovers, I recommend transferring them to an airtight container and store at room temperature for one day. The pieces of monkey bread will become hard over time but can quickly be softened in the microwave by nuking them for 15-30 seconds. Day old Monkey Bread is also delicious for dipping into a cup of homemade hot chocolate. This will soften them up quickly.

FAQ - Gluten Free Monkey Bread

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.