Gluten Free Monkey Bread


** Need 2 people to make

For the dough

Follow this recipe and make enough dough for 2 loaves.

For the cinnamon sugar coating

1 Tbsp cinnamon

1 c sugar

For the caramel topping

3/4 cup butter

1 cup brown sugar



Combine the cinnamon and sugar in a large bowl and set aside.  Follow the directions for the bread dough but don’t bake it or let it rise just yet.  Working very quickly (it’s fast rise yeast so it needs to get to a warm place to rise asap) and with a friend (one person for the spooning and the other for coating), take small spoonfuls of the dough, drop them in the cinnamon/sugar and coat, and place them randomly in a greased glass 9 x 13 in pan.  When finished, sprinkle the remaining cinnamon/sugar over the dough.

Cover the pan with greased plastic wrap and let rise in a warm place for 30-45 minutes or until the dough has doubled in size (I put the dough in my oven, turn the oven to 350 for 1 minute, then turn off the oven).  Meanwhile, melt the brown sugar and butter in a saucepan, but do not boil.  Pour the caramel topping over the dough anytime during its rise time, but before baking it.  After the dough is done rising, preheat the oven to 400 degrees.  Bake for 25-30 minutes or until the bread is golden brown and crispy on top.

Immediately turn upside down the bread onto a cookie sheet or storage container (this lets the caramel topping coat everything).  Cool.  Serve. Store.




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