Gluten-Free Monkey Bread

I can’t tell you the last time I had monkey bread. It had to be before my gluten-free journey started so at least 10+ years. Thankfully, a snowy weekend provided the perfect conditions to give a gluten-free version a try.

I tweaked this biscuit recipe to add a little more sugar, vanilla extract, and cinnamon. I improvised the cinnamon syrup recipe as I went, but below are the approximate measurements to get you started.

Ingredients:

Biscuit Dough:

• 2 cups gluten-free all purpose flour (King Arthur 1:1)
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 cup milk
• 1 teaspoon vanilla
• 1 egg
• 2 tablespoons melted butter

**Cinnamon and sugar for coating dough balls

Cinnamon Syrup:

• 4 tablespoons butter
• 2 teaspoons vanilla
• 1/2 cup brown sugar
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and coat a small loaf pan with butter. Set aside.
2. In a large bowl, blend all dough ingredients until well combined.
   • Helpful tip: add the egg, milk, and melted butter in that order to prevent the warm butter from cooking the egg. You can also let the butter cool to avoid this from happening.
3. Refrigerate dough for 15 minutes.
4. Remove dough from refrigerator and form round balls with the dough–it will be sticky.
   • A little water or flour on your hands helps.
5. Roll each ball in the cinnamon and sugar mixture.
6. Fill the small loaf plan with the dough balls in two layers. Set aside
7. In a small saucepan, add cinnamon syrup ingredients and combine over medium-low heat.
   • Remove from heat just as it starts to simmer.
8. Carefully pour the syrup over the dough in the loaf pan.
9. Bake 28-30 minutes or until a toothpick comes out clean.
10. Remove from the oven and allow to cool for 10 minutes before flipping the loaf pan on a serving platter.
11. Serve and enjoy!