Monkey Bread (gluten free) (Edit recipe)

317 recipes
|
150 followers

A classic treat, best enjoyed with family or friends and a LOT of napkins! I added some dried apples and chopped pecans along with a lil’ drizzle on top, not traditional or required but gosh I think it’s the “chef’s kiss” we all never knew we needed. I also think chocolate chips would be delish! So easy to bring together with my G/F CRUFFIN recipe. I used the new PRIMAL PALATE GLUTEN FREE FLOUR and it’s a winner! If you’re looking for a PALEO VERSION do check out the recipe I created a few years ago, equally delish with a few simple ingredient swaps.

save

PREP TIME

30 minutes

COOK TIME

30 minutes to 35 minutes

INGREDIENTS

Serves: 8

Ingredients

1 whole Gluten Free Cruffins (click for recipe)

coating

.5 cup Granulated White Sugar, I use the organic variety from Costco
1 Tbsp Ground Cinnamon

caramel sauce

1 cup Unsalted Butter
.5 cup Brown Sugar, light or dark, I use the organic variety from Costco

optional add-ins

1 oz Dried Apples, I used the Bare brand
2 Tbsp Pecans, roughly chopped

optional glaze drizzle

.5 - .75 cup Powdered Sugar
1 - 2 Tbsp Milk

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare cruffin recipe as directed through step #3.
Remove dough to a dusted piece of parchment and flatten with your hands into a rough rectangle about an inch thick. The shape is not important here.
Using a pizza cutter or sharp knife, cut dough into approximately 1¼” squares. Combine any smaller end pieces together so you get all the dough sections about the same size, you should get approximately 42-46. Roll these little cubes into balls, again, shape here is not that important.
Add the sugar and cinnamon to a plastic zipper bag, shake to combine.
Add about half the dough balls to the bag and gently toss about to coat. Open the bag and toss in the other half, repeating to fully coat all the dough balls. If any stick together, simply open the bag to separate them, close bag and toss about a bit more.
Once all dough balls are fully coated, place them into your bundt pan, dispersing add-ins along with the dough balls if using. Cover with plastic and allow to rise in a warm spot in your kitchen for approximately 20-25 minutes.
While your dough rises, preheat your oven to 385° (F) and make caramel sauce by adding butter and brown sugar to a small saucepan over medium heat. As butter melts, whisk sugar and butter together until mixture is all one color and sugar is melted. Remove from the heat and set aside.
After the dough is done rising, re-whisk your caramel and pour evenly over dough balls in the pan. Set the pan on a baking sheet (the caramel may bubble over, spare yourself the oven clean up) and place in the oven. Bake for 30-35 minutes or until the top is deep golden brown and the internal temperature is 190°. Caramel should be bubbly at this point as well. Remove from the oven and allow to sit for about 10 minutes.
Place a serving plate on top of the pan and carefully invert. Caramel will be very hot, so watch those fingers. If there is any remaining caramel in the pan, use a small spatula to scoop out and place on top of bread.
If you aren’t going to add the drizzle, wait for about 5-10 minutes before enjoying!
If you’re going to add that drizzle, allow warm monkey bread to set for about 10-15 minutes, if you add the drizzle right away it will melt and roll off. Whisk up drizzle ingredients in a small bowl to desired consistency and drizzle on top. Adding sprinkles of additional add-ins if you used them then enjoy!
Best enjoyed the day you make it, but can be enjoyed for a few days after at room temperature.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	352
Fat:	25 g
Carbohydrates:	30 g
Protein:	10 g
Cholesterol:	60 g
Sodium:	7 mg
Fiber:	1 g
Sugars:	28 g
Sugar Alcohol:	0 g
Calculated per serving.