15 Gluten Free Monkey Bread Recipes You Need — a simple, gooey and sweet collection you can make tonight. Below are our favorite gluten free monkey bread ideas for slow weekend mornings, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Brunch Bakes collection.
Start with biscuit or bread dough, butter, brown sugar, cinnamon, vanilla, pecans and a cream cheese glaze. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
Warm, pull-apart bites of soft gluten-free dough rolled in cinnamon sugar and smothered in a buttery brown-sugar caramel that soaks into every craggy bite.
In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), instant yeast, granulated sugar, and salt until evenly combined.
Add the warm milk (about 110°F, warm but not hot), the 6 tbsp melted butter, and the eggs. Mix with a sturdy spoon or a stand mixer with the paddle attachment for 2 to 3 minutes until you have a thick, smooth, sticky dough. Gluten-free dough will be soft and batter-like, not kneadable, and that is correct.
Cover the bowl with plastic wrap and let the dough rise in a warm spot for 45 to 60 minutes, until it looks puffy and has grown by about half. Gluten-free dough will not double like wheat dough.
While the dough rises, make the cinnamon coating by stirring together 1/2 cup of the brown sugar and the 2 tsp cinnamon in a small bowl. Melt 1/4 cup (57 g) of the 3/4 cup butter in a separate bowl for dipping. Generously grease a 10- to 12-cup Bundt pan with butter, coating every crevice.
Lightly oil your hands. Scoop out heaping tablespoons of dough and roll each into a rough 1 1/2-inch ball; you should get about 30 to 34 balls. Roll each ball in the melted butter, then toss in the cinnamon-sugar until coated, and layer them into the Bundt pan, staggering them so they nestle together.
Make the caramel by melting the remaining 1/2 cup (113 g) butter in a small saucepan over medium heat, then stir in the remaining 1/2 cup brown sugar and any leftover cinnamon-sugar. Cook, stirring, for 1 to 2 minutes until smooth and bubbling, then remove from heat and stir in the vanilla. Pour evenly over the dough balls in the pan.
Cover the pan loosely and let it rise again in a warm spot for 30 minutes while you heat the oven. The balls should look puffed and be touching each other.
Preheat the oven to 350°F. Bake the monkey bread for 35 to 40 minutes, until the top is deep golden brown and the caramel is bubbling vigorously around the edges. If the top browns too fast, tent loosely with foil after 25 minutes.
Check for doneness by inserting a thin skewer into the center of the dough; it should come out with no wet, raw batter clinging to it. An instant-read thermometer in the thickest section should read about 200°F.
Let the monkey bread rest in the pan for exactly 10 minutes so the caramel sets slightly but stays gooey. Do not wait longer or it will stick.
Place a serving plate upside down over the pan, then carefully invert together and lift off the pan so the caramel drips down over the bread. Serve warm and pull apart by hand.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
This is the one everyone pictures: soft gluten-free dough balls rolled in cinnamon sugar and baked in a bundt pan until pull-apart tender. A cornstarch or tapioca-thickened caramel glaze keeps the whole thing gluten-free without any wheat flour. For the fluffiest crumb, let the dough proof in a warm oven turned off, since gluten-free dough needs a little extra coaxing to rise.
Buttery gluten-free dough pieces are layered with toasted pecans and drenched in a rich caramel finished with flaky sea salt. The nuts add crunch against the pillowy bread, and the salt keeps the sweetness in check. Warm the caramel just until pourable so it seeps into every crevice before baking.
Pumpkin puree folded into the dough gives this version a tender, faintly orange crumb and cozy autumn flavor. Rolled in cinnamon, nutmeg, ginger, and cloves, it tastes like a pumpkin roll in pull-apart form. Reduce the milk slightly since the pumpkin adds moisture and can otherwise leave the centers gummy.
Each dough ball hides a pocket of gluten-free chocolate hazelnut spread, so every pull reveals a molten center. A dusting of cocoa sugar on the outside doubles down on the chocolate. Chill the spread into small frozen dollops before stuffing, which makes them far easier to seal inside the sticky dough.
Diced apples tossed with cinnamon and brown sugar are nestled between the dough balls, softening into little pockets of pie filling as they bake. The fruit keeps the bread moist and adds a fresh tartness. Use a firm apple like Honeycrisp so the pieces hold their shape instead of turning to mush.
Bright lemon zest in the dough and fresh blueberries tucked between the pieces make this a sunny, breakfast-friendly monkey bread. A simple lemon glaze made with cornstarch instead of flour keeps it gluten-free and tangy-sweet. Toss the berries in a little of your gluten-free flour blend so they stay suspended rather than sinking to the bottom.
Skip the sugar entirely and roll the dough in melted garlic butter, fresh rosemary, and parsley for a savory pull-apart loaf. It makes a showstopping side for soups, pasta, or a holiday roast. Brush on an extra layer of garlic butter in the last five minutes of baking for a glossy, aromatic top.
Cubes of cream cheese and shredded cheddar are stuffed into the dough along with diced jalapenos for a spicy, gooey savory bake. Every pull stretches with melted cheese and a gentle kick of heat. Remove the jalapeno seeds if you want the flavor without the fire, or leave them in for serious spice lovers.
Crispy chopped bacon and a maple-sweetened glaze turn this into an all-in-one breakfast centerpiece. The smoky, salty bacon plays beautifully against the sticky maple coating. Cook the bacon extra crisp so it stays crunchy even after baking in the sweet syrup.
Fragrant cardamom and fresh orange zest give this version a warm, slightly exotic aroma that fills the whole kitchen. An orange glaze thickened with cornstarch ties the citrus notes together without any wheat. Grate the zest directly into the sugar and rub it with your fingers to release the oils for the boldest flavor.
Made with coconut oil, plant milk, and no eggs, this gluten-free and dairy-free version is friendly to almost every table. The coconut adds a subtle richness that pairs well with the cinnamon sugar coating. Use a dough enhancer or a little psyllium husk to give the vegan gluten-free dough the stretch it would otherwise get from eggs and butter.
Baked in a Dutch oven over coals or on the grill, this rustic version brings pull-apart monkey bread to the great outdoors. The heavy pot traps heat evenly so the dough balls turn golden and caramelized. Line the pot with parchment for easy cleanup and rotate it occasionally so the bottom does not scorch over open flame.
Instead of one big loaf, the dough is portioned into a muffin tin for individual pull-apart servings that are perfect for parties. Each little bundt-shaped bite gets its own crown of caramel and cinnamon. These bake faster than a full pan, so start checking around the fifteen-minute mark to avoid drying them out.
A sweetened cream cheese filling is sealed inside each dough ball, creating soft cheesecake-like centers throughout the loaf. The tangy filling balances the sweet cinnamon crust beautifully. Freeze small scoops of the cream cheese mixture first so they stay put while you shape the delicate gluten-free dough around them.
Assembled the night before and refrigerated, this version lets the flavors meld while you sleep so you can bake it fresh for brunch. The slow cold rise deepens the flavor and makes morning stress-free. Pull the pan out about thirty minutes before baking to take the chill off, since cold gluten-free dough needs a little time to warm and finish rising.
Monkey Bread pairs beautifully with fresh coffee, scrambled eggs, fruit salad and mimosas. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Dreamy Acai Bowl Recipes for Breakfast or 25 Easy Hawaiian Roll Sliders for a Crowd.
Yes. Most monkey bread in this list can be assembled or fully prepped ahead, then covered and refrigerated. Bake or reheat just before serving so everything tastes fresh.
Cool monkey bread completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven, microwave or air fryer until warmed through.
Many of these monkey bread freeze well. Wrap tightly or use a freezer-safe container for up to 2–3 months, thaw overnight in the fridge, and reheat until hot in the center.
Monkey Bread pairs beautifully with fresh coffee, scrambled eggs, fruit salad and mimosas. Mix and match to build a full meal or a simple spread depending on the occasion.
Skim the 15 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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