Quick Gluten Free Monkey Bread (30 Minutes, No Yeast)

This gluten free monkey bread is a soft, pull‑apart treat coated in cinnamon sugar and finished with a simple vanilla glaze. It takes about 30 minutes from start to finish and uses no yeast, so you can have a warm, sweet breakfast or dessert on the table fast.

The dough relies on baking powder for lift, and the sticky cinnamon coating caramelizes into all those pull‑apart layers. It is the kind of recipe you reach for on lazy weekends or when you need something sweet to share.

Why This Gluten Free Monkey Bread Works

The dough comes together quickly with a handful of pantry ingredients. Because it skips the yeast, there is no proofing or waiting, just mix, coat, and bake.

The real treat is the cinnamon‑sugar crust that melts into the bread as it bakes. Each bite has a tender, slightly chewy crumb with a ribbon of sweet spice running through it.

Ingredients

For the dough:

• 2 cups gluten-free all-purpose flour blend: use a blend that contains xanthan gum for structure, like Bob’s Red Mill 1:1 or King Arthur Measure for Measure
• 1/4 cup granulated sugar: adds a touch of sweetness to the dough
• 1 tablespoon baking powder: provides the rise
• 1/2 teaspoon salt: balances the sugar
• 6 tablespoons cold unsalted butter: diced, for a tender crumb
• 3/4 cup whole milk: at room temperature so the butter stays cold when mixing
• 1 teaspoon vanilla extract: for warmth

For the coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter, melted

For the glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Variations / Substitutions

• Dairy-free: swap the butter for a vegan butter stick and use unsweetened almond or oat milk
• Nutty: add 1/2 cup chopped pecans or walnuts with the dough balls before coating
• Almond: replace the vanilla with 1/2 teaspoon almond extract
• Citrus twist: stir 1 tablespoon orange zest into the cinnamon‑sugar mixture
• If you like pull‑apart breads, try our Cinnamon Roll Casserole next.

How To Make Gluten Free Monkey Bread

Step 1: Mix the Dough

In a large bowl, whisk together the 2 cups gluten-free flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined. Add the 6 tablespoons cold diced butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture looks like coarse crumbs with no large butter pieces. Pour in the 3/4 cup milk and 1 teaspoon vanilla, then stir with a wooden spoon just until a soft dough forms.

The dough will look a bit shaggy and feel sticky. That is exactly what you want. Overmixing can make the bread tough, so stop as soon as it comes together.

Step 2: Portion the Dough Balls

Scoop out small pieces of dough, about the size of a walnut, and quickly roll each one between your palms into a rough ball. You should end up with roughly 30 to 35 balls, depending on size.

They do not need to be perfectly round. Slightly irregular shapes create more pockets for the cinnamon sugar to cling to, which means more sticky layers after baking.

Step 3: Coat the Dough Balls

Stir together the 1/2 cup granulated sugar and 1 tablespoon cinnamon in a small bowl. Melt the 4 tablespoons butter in a separate bowl. Dip each dough ball first in the melted butter, letting the excess drip off, then roll it generously in the cinnamon‑sugar mixture. Arrange the coated balls in a greased 10‑cup bundt pan, stacking them loosely so they are not packed tight.

As you stack, a little sugar will fall between the layers. That is what melts and creates the pull‑apart effect.

Step 4: Bake the Monkey Bread

Preheat your oven to 350°F (175°C). Once hot, bake the monkey bread for 25 to 28 minutes, until the top is deeply golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The kitchen will smell like cinnamon toast long before the bread is done. Let the bread cool in the pan for exactly 5 minutes. No longer, or the sugar will start to set and make it hard to release. Then invert it onto a plate.

Step 5: Drizzle with Vanilla Glaze and Serve

While the bread cools for those 5 minutes, whisk together the 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla in a small bowl until smooth. Add the extra tablespoon of milk if the glaze feels too thick. Drizzle the glaze all over the warm monkey bread, letting it run down the crevices. Pull apart and serve right away.

Tips for the Best Gluten Free Monkey Bread

• Keep the butter cold for the dough. That step gives the bread a tender crumb.
• If the dough feels too sticky to roll, pop it in the fridge for 10 minutes before portioning.
• Weigh your flour if you can. Gluten‑free flours vary in density, so spoon and level when using cups.
• Do not twist the bundt pan when flipping. Just invert it in one quick motion and give a gentle shake.
• For an extra gooey finish, drizzle caramel or maple syrup over the bread along with the glaze.

Bake times by pan:

Storing Leftover Monkey Bread

• Refrigerate: Keep in an airtight container for up to 3 days.
• Reheating: Warm a portion in the microwave for 15 to 20 seconds to bring back the soft texture.

What Goes Well with Gluten Free Monkey Bread

Hot black coffee or a latte balances the sweet glaze with a little bitterness. A bowl of fresh berries or a glass of orange juice cuts through the richness. For a dessert version, drizzle warm salted caramel over the top.

Frequently Asked Questions

Can I use a gluten-free flour blend without xanthan gum?

No, the dough needs a binder to hold together. Add 1/2 teaspoon xanthan gum to the dry ingredients if your blend does not already contain it.

Is it possible to make this dairy-free?

Yes. Use a vegan butter stick and unsweetened almond or oat milk. The result is just as tender.

Why did my monkey bread come out dry?

It may have been overbaked or the flour was packed too tightly. Spoon and level the flour, and pull the bread from the oven as soon as the top is golden.

Can I prepare the dough ahead of time?

No, this is a quick dough that relies on baking powder. The leavening starts reacting as soon as it hits the liquid, so the bread needs to go into the oven right away for the best rise.

Gluten Free Monkey Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 2 cups gluten-free all-purpose flour blend
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, diced
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter, melted
• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Method

 

1. In a large bowl, whisk the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in the milk and vanilla just until a soft dough forms.
2. Roll the dough into walnut‑sized balls, about 30 to 35 total.
3. Mix the 1/2 cup granulated sugar and cinnamon. Dip each ball in the melted butter, roll in the cinnamon sugar, and layer loosely in a greased bundt pan.
4. Bake at 350°F for 25‑28 minutes until deep golden. Cool in the pan 5 minutes, then invert onto a plate.
5. Whisk the powdered sugar, 2 tablespoons milk, and vanilla until smooth. Drizzle over the warm bread and serve.

Notes

Let the bread cool in the pan exactly 5 minutes before inverting; any longer and the sugar may stick. For a dairy-free version, use vegan butter and unsweetened almond milk.