With our Monkey Bread recipe, you’ll have the perfect breakfast for any special occasion. Sweet balls of dough are doused in butter and cinnamon sugar, then baked to make a delightful pull-apart bread.
I was looking through some old notebooks last week and found a forgotten treasure–some notes that I’d made on gluten free Monkey Bread. Okay, yeah, I was excited. Monkey Bread was one of the things that my mom made every Christmas morning. I loved helping her roll the dough in butter and cinnamon sugar, and I HAD to make it again.
If you’ve never had Monkey Bread, it’s basically small balls of biscuit dough that have been rolled in butter and cinnamon sugar and then baked in a bundt pan. You can then turn the baked Monkey Bread out onto a plate and it’s very pretty for a breakfast or brunch buffet. Since we don’t have any fancy bundt pans in our RV, I don’t have a pretty picture for you, but it tastes great no matter how you bake it =)
* The exact amount of water needed for this recipe may vary a bit. Different brands of flours absorb water differently and volume measurements of flour are inherently inexact. For recipes like this it’s best to add the water gradually while you mix the dough….and then stop adding water once the dough is the consistency that you want. The consistency for this dough should thick enough that you can easily form it into balls. Two cups of water should be just about right, but don’t be afraid to use your judgment. If you add a bit too much water, let the dough sit for a few minutes and it will firm up some as the flour absorbs the water. You can also stir in a few more tablespoons of rice or sorghum flour if you need to.