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.
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.
It’s super-simple, yeast-free, light, fluffy and full of sweet cinnamon flavor! Indulge!
Gluten-Free Monkey Bread or Cinnamon Pull-Apart Bread
- 3 cups gluten-free flour (See notes at end of recipe for blend.)
- ½ cup sugar (white granulated, light brown or coconut)
- 1 Tablespoon baking powder
- 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)
- 1/2 cup sugar
- 1 Tablespoon ground cinnamon
- ½ cup coconut 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)
- Preheat oven to 350F. Grease a Bundt pan (or other tube pan).
- In a small bowl, combine sugar and cinnamon coating ingredients; whisk to blend; set aside.
- Combine milk and vinegar in a small measuring cup or bowl; stir; set aside.
- In a large mixing bowl, combine flour, sugar, baking powder and salt; whisk to blend.
- 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.
- Add yogurt and cut it in with a fork. (Hands = too messy.)
- Add milk/vinegar mixture; stir with spoon until dough is uniform. It will be sticky.
- 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.
- 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.
- You will have leftover cinnamon/sugar coating mixture. Evenly sprinkle it over the top of the dough in the baking pan.
- Place the pan in your preheated oven and bake 25 minutes.
- 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.
- When bread is baked, remove from oven, pour about 1/3 of the drizzle over the top and allow it to cool in the pan 10 minutes.
- After 10 minutes, invert it onto a serving plate. Pour remaining drizzle right on top and you’re ready to serve!
Thought you’d like to know…
- I recommend Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) for this recipe.
- I use unsweetened coconut milk (carton).
- This bread keeps well at room temperature up to 5 days (although it is unlikely it will last that long).
- The bread freezes well. To freeze in single-serve portions, I recommend breaking the bread into individual portions (I’ll let you decide what that is for you, but I usually go with 3 to 4-inch sections), then wrapping each portion in wax paper. Place all the wrapped portions in a large zip top freezer bag and store up to 1 month.
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