This gluten free monkey bread is the most delightful, moist, fluffy treat for breakfast. Eat it warm, cold, with your fingers or a fork!

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Gluten Free Monkey Bread

Breakfast is the most important meals of the day. Or at least that is what they say. I am not a huge breakfast fan, but if I am going to eat breakfast, then I am certainly going to make a production out of it!

Have you ever had monkey bread? What about gluten free monkey bread? I honestly never thought I’d be able to completely duplicate the deliciousness of monkey bread in gluten free form. I am happy to report that this is exactly what I was able to do after some trial and error.

Is Monkey Bread Breakfast?

Gluten Free Monkey Bread can be eaten whenever you like! Having said that, traditionally (at least in my house) it was a breakfast treat. I remember my mom making it when I was a kid and being so excited for all the ooey gooey yumminess that I got to indulge in first thing in the morning.

I personally like to eat it warm for breakfast and then just grab pieces here and there throughout the day!

Can You Use a Gluten Free Canned Biscuit?

You sure can. I am honestly not aware of any, but I hear that there are some canned biscuits that are gluten free. So if you get your hands on one, then you can certianly use the dough from that as a shortcut. That is how the regular, non gluten free versions of monkey bread are made.

How to Make Gluten Free Monkey Bread

Put all of the ingredients for the dough into a mixing bowl, and blend on high until a firm dough has formed.

Form the dough into 1 inch balls.

Mix together ⅓ cup sugar and 1 tsp cinnamon.

Roll each of the dough balls in the cinnamon sugar mixture, and place them in layers in a well greased bundt pan.

Let the mixture rise for 30 minutes. It may not rise a lot, do not worry, it will raise more in the oven.

Preheat the oven to 350 degrees.

Add 6 tbsp butter, ⅔ cup brown sugar, 2 tbsp honey and 3 tbsp heavy whipping cream to a saucepan over medium heat until the mixture is boiling, frothy and thickened.

Remove from the heat and stir in the vanilla and pecans.

Pour the sauce mixture over the dough in the bundt pan.

Bake for 35 minutes. Allow to rest for 5 minutes before turning out onto a plate. Cool for 30 minutes before serving.

How to Store Gluten Free Monkey Bread

Storing monkey bread is super simple. I usually just put toothpicks in the top and wrap it with some kind of wrap. If there is not much left, then I might transfer it to an airtight container.

Either way, it needs to end up in the fridge if it is not going to be eaten right away. You can warm it up or eat it cold, both are delicious.

What to Serve With Gluten Free Monkey Bread

Monkey bread is a meal in itself. I will be honest and say that sometimes when I have a sweet breakfast, I do enjoy having something savory to go along with it. It balances it out.

Most commonly I will make scrambled eggs and bacon. On occasion when I have some extra time, I will make this low carb keto hash that is AMAZING!

Truly, though, you can serve it with whatever you want. Sweet, savory, chocolate, coffee, whatever!

Other Gluten Free Breakfast Recipes You Might Like

Gluten Free Chocolate Donuts

Gluten Free Cinnamon Roll Recipe

Maple Pecan Gluten Free Muffins

Gluten Free Monkey Bread

Print

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Ingredients

For the dough

• 2 cups gluten free flour
• ½ cup granulated sweetener of your choosing
• 6 tablespoons butter, cold and cut into pieces
• ⅓ cup milk or non-dairy milk substitute of your choice
• 2 teaspoons apple cider vinegar
• ⅓ cup plain Greek Yogurt
• 3 teaspoons baking powder
• 1 teaspoon vanilla extract

For the cinnamon sugar coating

• ⅓ cup granulated sweetener of your choice
• 1 teaspoon cinnamon

For the sauce

• 6 tablespoons butter, unsalted
• ⅔ cup brown sugar (or brown sugar substitute of your choosing)
• 2 tablespoons honey
• 3 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• ⅓ cup chopped pecans

Instructions

1. Put all of the ingredients for the dough into a mixing bowl, and blend on high until a firm dough has formed.
2. Form the dough into 1 inch balls.
3. Mix together ⅓ cup sugar and 1 tsp cinnamon.
4. Roll each of the dough balls in the cinnamon sugar mixture, and place them in layers in a well greased bundt pan.
5. Let the mixture rise for 30 minutes. It may not rise a lot, do not worry, it will raise more in the oven.
6. Preheat the oven to 350 degrees.
7. Add 6 tbsp butter, ⅔ cup brown sugar, 2 tbsp honey and 3 tbsp heavy whipping cream to a saucepan over medium heat until the mixture is boiling, frothy and thickened.
8. Remove from the heat and stir in the vanilla and pecans.
9. Pour the sauce mixture over the dough in the bundt pan.
10. Bake for 35 minutes.
11. Allow to rest for 5 minutes before turning out onto a plate. Cool for 30 minutes before serving.
    

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 276Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 36mgSodium 178mgCarbohydrates 32gNet Carbohydrates 31gFiber 1gSugar 15gProtein 4g

Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.