Enjoying The Process: Recipe: Monkey Bread

One of our favorite traditions during the Holidays is to have Monkey Bread on Christmas Morning. This year was a challenge because of the whole gluten-issue, but I searched and prayed and searched some more and thanks be to God, we had our Monkey Bread on Christmas morning. And again on New Years!

When Drummer saw it come out of the oven he said –
“Who says gluten-free can’t look good?”

Then after he said – “who says gluten-free can’t taste good?”
(And he’s NOT my gluten-free child!!)

MONKEY BREAD

Gluten-Free Version:

Cinnamon Roll Dough Directions: Adapted from GF Homemaker

2 T butter

¼ cup sugar

2/3 cup milk

1 egg

¼ cup oil

1 tsp. vanilla

1 Tbs instant yeast

¼ cup sorghum flour

½ cup millet flour

¾ cup corn starch

¼ tsp baking soda

2 ½ tsp. xanthan gum

2 tsp baking powder

½ tsp salt

1. Combine butter and sugar in mixing bowl and mix well.

2. Add egg, oil, vanilla, and milk (hold back about 3 T).

3. Beat on high about 2 minutes until well mixed with no lumps. Dough will be soft. Add more of the milk if necessary.

4. Cover and chill in refrigerator for a few hours or overnight.

Monkey Bread Directions:

1 cup sugar

2 tsp. cinnamon

½ cup butter

½ cup brown sugar

½ cup chopped nuts (we like walnuts)

½ cup raisins (optional – ick!)

1. Place sugar and cinnamon into a large Ziploc bag and shake well to combine.

2. Roll chilled dough into 1” balls and place several at a time into the bag.

3. Shake to coat with the sugar.

4. Lay coated pieces in bundt pan, interspersing with the chopped nuts.

5. Melt butter and brown sugar in small pan and let boil one minute.

6. Pour butter and brown sugar over the dough.

7. Bake at 350 ° for about 20 minutes.

8. Cool for a few minutes and turn onto a plate.

9. Enjoy!!!

And if like us you need still more sugar, add glaze to the top:

¾ cup powdered sugar

1 tsp vanilla

1 Tbs milk

Original Gluten-Full EASY Recipe:

3 pkg refrigerated biscuit dough (12oz each)