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.
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.
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.
So…..are you a sweet or savory breakfast person?
Save Recipe- 3 cups gluten-free flour
- 1/2 cup sugar
- 1 tbl baking powder
- 1/2 tsp salt
- 1/2 cup dairy-free butter, cold
- 1/2 cup dairy-free milk PLUS ½ Tablespoon apple cider vinegar
- 1/2 cup dairy-free sour cream
- 1 tsp vanilla
- 1/2 cup sugar
- 1 tbls ground cinnamon
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar
- 1-2 tsp ground cinnamon
- 1/2 cup dairy-free butter
- 1 cup brown sugar
- 2 tbls maple syrup
- 2 tbls vanilla soy (or almond) milk
- pinch salt
- 1/2 tsp vanilla
Preheat oven to 350F and grease a Bundt pan with non-stick cooking spray.
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).
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.
Add sour cream and vanilla and mix lightly. Then add milk/vinegar mixture; stir with spoon until dough is uniform. It will be soft and sticky.
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.
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.
Freeze or Bake the dough at this point.
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.
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.
Notes: If you aren't dairy free, just use traditional butter and milk in the recipe...it will work great!
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