Gluten Free Monkey Bread

Gluten Free Monkey Bread (plus it's Dairy Free & Vegan Too)I am a sucker for a good sweet breakfast…always have been. Hubbyman, he’s a savory breakfast eater. Really it should come to no shock that I love monkey bread…I haven’t met a monkey bread recipe that I didn’t love (check out my previous take on my mom’s monkey bread). So of course, after really learning how to cook with gluten free and dairy free products, I had to give it a shot.

Gluten Free Monkey Bread (plus it's Dairy Free & Vegan Too)

I searched and searched for a good recipe, but just couldn’t seem to find one that was easy, had few ingredients, and tasted good. I saw some strange stuff while I was researching.  I think I figured out a perfect gluten free, dairy free monkey bread.  {I squealed when I had my first bite!}

Don’t be scared by all the ingredients and details for the recipe…it is pretty straight forward.  It’s really easy and doesn’t take much time either.

Gluten Free Monkey Bread (plus it's Dairy Free & Vegan Too)

The problem is that this is so amazingly delicious, but not healthy at all!  I only make it for holiday morning breakfasts.  You could easily prep everything the night before, pop it in the fridge, then bake it off in the morning.

Gluten Free Monkey Bread (plus it's Dairy Free & Vegan Too)

So…..are you a sweet or savory breakfast person?

Gluten Free Monkey Bread
  • 3 cups gluten-free flour
  • ½ cup sugar
  • 1 tbl baking powder
  • ½ tsp salt
  • ½ cup dairy-free butter, cold
  • ½ cup dairy-free milk PLUS ½ Tablespoon apple cider vinegar
  • ½ cup dairy-free sour cream
  • 1 tsp vanilla
  • ½ cup sugar
  • 1 tbls ground cinnamon
The Yummy Goodness:
  • ½ cup chopped pecans
  • ½ cup granulated sugar
  • 1-2 tsp ground cinnamon
  • ½ cup dairy-free butter
  • 1 cup brown sugar
  • 2 tbls maple syrup
  • 2 tbls vanilla soy (or almond) milk
  • pinch salt
  • ½ tsp vanilla
  1. Preheat oven to 350F and grease a Bundt pan with non-stick cooking spray.
  2. In a small bowl, combine sugar and cinnamon coating ingredients; whisk to blend; set aside. Then combine milk and vinegar in a small measuring cup or bowl; stir and set aside (essentially you are making a dairy free buttermilk).
  3. In a large mixing bowl, combine flour, sugar, baking powder and salt; whisk lightly to blend. Cut cold butter into cubes and add to the dry ingredients. Cut in with fork or pastry blender until butter is pea-sized or smaller.
  4. Add sour cream and mix lightly. Then add milk/vinegar mixture; stir with spoon until dough is uniform. It will be soft and sticky.
  5. Use a cookie scoop (or with moistened hands), scoop dough in tablespoon-sized portions, roll gently into ball shape, give each dough ball a good roll in the cinnamon sugar mixture, then place in the prepared pan. Make a full circle in the bottom of the pan, then begin again with another circle, filling the pan evenly with dough balls. Sprinkle and leftover cinnamon/sugar coating over the top of the dough in the baking pan.
To make the yummy goodness:
  1. In a small saucepan, melt the butter over low heat. Stir in the brown sugar, maple syrup, salt & vanilla. Stir until the sugar is dissolved. Stir in the vanilla soy (or almond) milk. Pour mixture over the top of the dough.
  2. Freeze or Bake the dough at this point.
To bake immediately:
  1. Allow the dough to rise for 20 minutes in a warm, draft-free place. Bake in preheated 350 degree oven for 30-35 minutes. Allow Monkey Bread to sit in the baking pan for about 5 minutes before turning it out onto a serving dish or plate. To do this, place the plate upside down on top of the baking pan, and (while wearing oven mitts), quickly turn the plate and baking pan upside down. Your Monkey Bread should release from the pan without a problem. Let bread cool an additional 10 minutes before serving to allow the syrup to cool.
Preparing from Frozen:
  1. Remove your baking pan from the freezer and place it in the refrigerator the night before. Let dough rise for 20 minutes while the oven preheats and has doubled in size. Bake as mentioned above.
  2. Notes: If you aren't dairy free, just use traditional butter and milk in the will work great!

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  1. I just put this together with my daughter for tomorrow morning. Excited to taste it! :)
    A couple of questions re: recipe….
    1. In the ingredients list, it lists 1 tsp. vanilla in the list for the dough. However in the instructions, it does not list to add the vanilla anywhere. Is that a typo in the ingredient list or the instructions? I omitted it all together in the dough part.
    2. In the ingredients list for the yummy goodness it lists granulated sugar and cinnamon. But, those items are not included in the instructions. Again, not sure where the typo is. I did use them both in the yummy goodness. :)

    Thanks for the clarification! :)

    • Going to try making this tomorrow for my gluten free kiddos. I’ve never had a dough rise without yeast. So, I’m curious: What is it that allows the dough to rise?

  2. Question:
    If I use almond milk in this recipe, then in the dough part, do I still need to use apple cider vinegar?

    I have cut out an enormous amount of gluten and sugar in my family’s diet in the past year. I have made monkey bread for Christmas morning for years now and I was bummed that I might not be able to keep that tradition this year. I am so glad to have found this recipe! Excited to try it. I’m going to substitute Stevia for the sugar, use almond milk, regular butter and regular sour cream. Hope it turns out! :)

    • Hi Jen, I use the cider vinegar to create a fake buttermilk flavor…so it’s really up to you if you want to do it. I think you should, but if you don’t have any around then just skip it.

      Let me know how it works for you. I’m so glad you are still able to have your favorite Christmas morning breakfast. This is what I make every Christmas and Easter for breakfast so I had to adapt my old recipe so that I could eat. Enjoy!

  3. My mom usually makes monkey bread for breakfast Christmas morning but has found out this year she must be gluten free. So I am going to attempt to make this for a surprise this year. 😉 Curious what kind of gluten free flour you use? There seem to be several different kinds… thanks!

  4. I wanted to try this recipe since I’m gluten free. But I’m not dairy free, so if I just use regular milk and butter and whatnot will it still turn out the same? Will I need to adjust anything?

  5. How wonderful! I don’t personally have any diet restrictions, but I know how hard it is to come across a good gluten free bread recipe, much less one turned into a dessert! Great recipe!

  6. My daughter would love this. She is always complaining about how being gluten free makes her always have to eat healthy, lol. This would be a nice treat.


  1. […] So here was the challenge- breakfast food.  Now, I am OBSESSED with breakfast.  I (obviously) have a sweet tooth, and I love all types of breakfast foods-especially the delicious breads, rolls, pancakes, etc.  So when the idea of monkey bread popped into my head, I had only made it with pre-made crescent rolls and I didn’t think that gluten-free crescent rolls existed.  So a few types into Pinterest later, I stumbled upon this (from scratch!) gluten-free monkey bread recipe: Around My Family Table.  […]

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