Description
Gooey gluten-free monkey bread delivers pure comfort with its irresistible pull-apart layers of cinnamon-sugar goodness. Sweet and sticky indulgence awaits you in this simple dessert that promises warm, nostalgic pleasure with each delectable bite.
Ingredients
Scale
Flour and Dairy:
- 2 ½ cups (350 g) all-purpose gluten-free flour
- 1 7/8 cups (425 g) Greek-style plain yogurt
- 1 tablespoon milk
Leavening and Seasoning:
- 1 ¼ teaspoons xanthan gum
- 2 ½ teaspoons baking powder
- 1 ¼ teaspoons kosher salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
Liquid and Coating Ingredients:
- ⅓ cup (2 ⅔ fluid ounces) lukewarm water
- 1 cup (200 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter, melted
- ¾ cup (86 g) confectioners’ sugar
Instructions
- Prepare the workspace by lining a 9-inch loaf pan with parchment paper, ensuring overhang for easy removal. Alternatively, use a 12-cup muffin tin with liners.
- Create the gluten-free dough by combining flour blend, xanthan gum, baking powder, and salt in a large mixing bowl. Incorporate yogurt and water, kneading until the mixture forms a cohesive, smooth consistency.
- Transfer the dough to a floured surface and gently roll into a rectangular shape approximately 1-inch thick. Use a small cookie cutter to shape individual rounds, reusing any remaining dough scraps.
- Prepare the coating mixture by combining granulated sugar, cinnamon, and salt in a separate bowl. Dip each dough round into melted butter, allowing excess to drip off, then generously coat with the cinnamon-sugar mixture.
- Arrange the coated dough balls in the prepared pan, creating even layers. For a loaf pan, stack methodically until reaching the top; in a muffin tin, place 5-6 balls per well.
- Position the pan on a baking sheet and slide into a preheated 350°F oven. Bake until the surface turns golden and the texture feels firm, approximately 20-25 minutes depending on the chosen baking vessel.
- Remove from the oven and allow the monkey bread to cool completely in the pan for about 30 minutes, ensuring proper setting.
- Craft the glaze by mixing confectioners’ sugar with milk, adjusting liquid incrementally to achieve a thick yet pourable consistency. Generously drizzle over the cooled monkey bread before serving.
Notes
- Prep ahead by measuring and organizing all ingredients before starting to make the process smoother and faster.
- Use room temperature yogurt for better dough consistency and easier mixing.
- Check gluten-free flour blend carefully to ensure it’s certified gluten-free for people with celiac disease or gluten sensitivity.
- Dipping dough balls completely in butter helps create a crispy, caramelized exterior with rich cinnamon-sugar coating.
- Allow monkey bread to cool completely before glazing to prevent runny, thin icing and ensure a perfect set.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 31 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg