Gluten Free Cinnamon Pull-Apart Bread (aka Monkey Bread)

4 years ago

Gluten Free Cinnamon Pull Apart Bread

This recipe for Gluten-Free Monkey Bread or Cinnamon Pull-Apart Bread is gluten-free, yeast-free and free from the top 8 food allergens. 

Do you call it Monkey Bread? Or Cinnamon Pull-Apart Bread?

No matter what you call it, you’re going to love this bread.

You may remember the “traditional” version made with canned biscuits. If you do, I’m sorry. I never liked canned biscuits, and masking them with loads of sugar, cinnamon and syrup-y glaze didn’t change that. (Sorry if you did like that concoction. If you did, you’re sure to fall head-over-monkey heels in love with this recipe!)

If you want the best Cinnamon Pull-Apart Bread you’ve ever had, gluten-free or not, this is your recipe, just in time for Christmas morning breakfast! (Of course, no one's going to judge if you need to make a batch or two to "test" before then. ;) )

It’s super-simple, yeast-free, light, fluffy and full of sweet cinnamon flavor! Indulge!

If you view the recipe on my website, you'll see I added a few pictures at the end of the recipe for the steps along the way. 

Gluten Free Cinnamon Pull-Apart Bread (aka Monkey Bread)

Ingredients
 
 For the Dough:
 
3 cups gum-free gluten-free flour blend (I use Gigi's Everyday Gluten Free Flour, Gum-Free; you can sub any  all-purpose gluten-free, gum-free flour blend you like)
½ cup sugar (white granulated, light brown or coconut sugar)
1 Tablespoon baking powder (If you need cornstarch free baking powder, use this recipe to make your own.)
½ teaspoon salt
½ cup fat, cold (dairy-free butter substitute or real butter if not dairy-free)
½ cup milk PLUS ½ Tablespoon apple cider vinegar (Your favorite dairy- or dairy-free milk will work.)
½ cup vanilla yogurt (dairy-free or dairy)
 
For the Cinnamon Sugar Coating:
 
½ cup sugar
1 Tablespoon ground cinnamon
 
For the Drizzle:
 
½ cup sugar 
¼ cup fat, room temperature (dairy-free butter substitute or real butter if not dairy-free)
¼ cup milk (dairy-free or dairy)
¼ cup pure maple syrup (substitute honey, agave, or other liquid sugar of choice)
 

Instructions

  1. Preheat oven to 350F. Grease a Bundt pan (or tube pan).
  2. In a small bowl, combine sugar and cinnamon coating ingredients; whisk to blend; set aside.
  3. Combine milk and vinegar in a small measuring cup or bowl; stir; set aside.
  4. In a large mixing bowl, combine flour, sugar, baking powder and salt; whisk to blend.
  5. Cut cold fat into cubes (if using stick butter or dairy-free baking sticks) OR scoop teaspoonfuls from the measured ½ cup of dairy-free spread (if your product comes in a tub). Add these small fat portions to the dry ingredients. Cut in with fork, pastry blender or your hands.
  6. Add yogurt and cut it in with a fork. (Hands = too messy.)
  7. Add milk/vinegar mixture; stir with spoon until dough is uniform. It will be sticky.
  8. Set up your work area by having the bowl with dough, a Tablespoon (measuring spoon) or small ice cream scoop, the coating mixture and your greased baking pan lined up. (This will keep the process moving along and keep the mess to a minimum.) I like to work near the sink for this so I’m able to keep the water at a trickle to run my hands under periodically. Moist hands mean no dough sticks while we work.
  9. With moistened hands, scoop dough in Tablespoon portions, roll gently into ball shape (not perfect rounds, just until smooth and formed), give each dough ball a good coating with the cinnamon sugar mixture, then place each in the prepared pan. You will make a complete circle in the bottom of the pan, then begin again with an inner, then an outer circle of coated balls of dough. No need to press the dough together.
  10. You will have leftover cinnamon/sugar coating mixture. Evenly sprinkle it over the top of the dough in the baking pan.
  11. Place the pan in your preheated oven and bake 25 minutes.
  12. While the bread bakes, whip up the drizzle by combining ingredients in a small saucepan over medium heat. Stir until mixture bubbles, then cook about 5 minutes. Removed from heat; set aside.
  13. When bread is baked, remove from oven, pour about ⅓ of the drizzle over the top and allow it to cool in the pan 10 minutes.
  14. After 10 minutes, invert it onto a serving plate. Pour remaining drizzle right on top and you’re ready to serve!

Enjoy!

You can find more delicious & easy gluten-free recipes in my Recipe Index.

xo

Gigi ~ GlutenFreeGigi.com

All content copyright Gluten Free Gigi, LLC. Please share courteously, providing link back and full credit for my work. Thank you. 

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