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Gluten Free Monkey Bread

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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

Gluten Free Monkey Bread

Yield: 12 servings
Gluten free monkey bread is a sticky sweet breakfast treat, perfect for a weekend brunch!

Ingredients

Dough:

  • 3 cups gluten-free flour
  • 1/2 cup sugar
  • 1 tbsp 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

Coating:

  • 1/2 cup sugar
  • 1 tbsp ground cinnamon

The Yummy Goodness:

  • 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 tbsp maple syrup
  • 2 tbsp vanilla soy milk, or almond milk
  • pinch salt
  • 1/2 tsp vanilla extract

Instructions

  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.
  2. 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 recipe...it will work great!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 480 Total Fat: 21g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 42mg Sodium: 374mg Carbohydrates: 70g Fiber: 2g Sugar: 43g Protein: 5g
© Wendy O'Neal
Cuisine: American / Category: breakfasts

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Comments

  2. Lori says

    December 22, 2017 at 7:57 am

    When making the yummy goodness, when do you add the first 3 ingredients (pecans, sugar, cinnamon)? The instructions start at the butter…. Thanks.

    Reply

    • Wendy O'Neal says

      December 22, 2017 at 10:58 am

      Oh my goodness! I’ve had a few recipes that have dropped ingredients and steps when I moved to a new recipe template. I’ll get that fixed ASAP. Thanks for letting me know. w-

      Reply

    • Amarycana says

      November 14, 2018 at 5:06 pm

      I used this product mix called chebe. It’s for making cheesy rolls. However I just used the mix as flour and added Pillsbury gluten free flour to equal the rest equaling 3 cups total. It turned out great! Yummy! But I do think I would cut corn on the cinnamon sugar mixture and the brown sugar gooey mix by at least a 1/4 even up to 1/3. It’s over the top!

      Reply

  4. Jennifer DeVault says

    November 6, 2016 at 1:45 pm

    Just curious- Is this recipe supposed to have yeast in it? You mention letting it rise… Maybe you get a little rise from the apple cider vinegar? It looks yummy! Just hoping the recipe is correct as written- it’ in the oven now!

    Reply

  5. Lauren says

    March 23, 2016 at 4:14 pm

    I seriously cannot thank you enough. I just made this recipe for practice for Easter and it was amazing. My sister and I have bought cinnamon buns from many bakeries and we just don’t like them and they don’t taste how we remember. I cannot even believe how delicious his recipe was and how it tasted like little cinnamon buns! For me it took 32 mins for it to cook perfectly. I was wondering for more people I want to double the batch. Have you ever done this? I didn’t know if I should make two or if I could double it and then I wasn’t sure about the cooking time.

    Reply

    • Wendy O'Neal says

      March 23, 2016 at 4:17 pm

      Thanks Lauren! So glad y’all love these as much as I do. I have never doubled it, but I would have it cook longer (start at 35 mins and go up from there). Let me know if you do and how it turns out. ~wendy

      Reply

      • Susanna says

        September 9, 2016 at 12:15 pm

        Wendy! In the ingredients for the dough, it says 1 tbl baking powder. Is that a…tablespoon? I’m not familiar with that abbreviation, and I assumed it was tablespoon, but then thought that maybe sounded like a lot.

        Reply

  6. Jen Adams says

    December 24, 2014 at 11:21 am

    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! 🙂

    Reply

    • Laura says

      December 30, 2015 at 1:05 pm

      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?

      Reply

    • Bryna Dye says

      March 27, 2016 at 7:40 am

      Yes, I had the same questions. We left out the vanilla in the dough and extra granulated sugar in the goodness. The raw version tastes DELICIOUS, so I’m thinking it’ll be fine : ))
      We used Pamela’s pancake mix, for what it’s worth.

      Reply

  8. Jen Adams says

    December 20, 2014 at 10:32 am

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

    Comment:
    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! 🙂

    Reply

    • Wendy O'Neal says

      December 20, 2014 at 8:33 pm

      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!

      Reply

  9. Dana says

    August 24, 2014 at 9:52 am

    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!

    Reply

  10. Allie says

    August 1, 2014 at 7:40 am

    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?

    Reply

  20. Dominique says

    February 26, 2014 at 10:10 pm

    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!

    Reply

  27. Pam says

    February 26, 2014 at 4:54 pm

    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.

    Reply

Trackbacks

  6. […] 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.  […]

    Reply

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