Gluten-Free Apple Cinnamon Monkey Bread

Instructions

• 1.

  CINNAMON APPLES

• 2.

  in a medium saucepan, melt the butter over medium heat. Add apples and cinnamon and stir to coat the apples with the butter. Cook for 1 minute. Cover the saucepan and remove from the heat. Cool. *the apples can be made in advance and stored at room temperature until ready to use

• 3.

  MONKEY BREAD BATTER

• 4.

  In a mixing bowl of an electric mixer, mix over low-speed flour, yeast baking powder, and salt

• 5.

  In a medium glass bowl, heat the milk. Whisk in olive oil, maple syrup, and vinegar. Add eggs and whisk again.

• 6.

  Pour milk mixture into dry ingredients and, using a dough hook, beat on medium speed until smooth, scraping the bottom and sides as needed. About 2 minutes. You can also do this by hand

• 7.

  Cover the bowl with plastic wrap and rest in a warm place for 30 minutes before using

• 8.

  ASSEMBLE

• 9.

  Spray a 10-12 cup Bundt pan with cooking spray or brush with melted butter

• 10.

  Scatter 1/3 of the apple mixture over the bottom of the bundt pan. 

• 11.

  Using a cookie scoop, drop dollops of batter over the apples. You will use a little less than half the batter. They should be barely touching *see photos on the post. The dough will be sticky - that's normal! This is why using a cookie scoop makes this monkey bread recipe so easy.

• 12.

  Drizzle 1/4 cup of melted butter over the batter, then sprinkle with 1/2 cup of cinnamon sugar, and top with the remaining apples

• 13.

  Add the remaining batter using the cookie scoop method, drizzle with remaining melted butter and top with remaining cinnamon sugar

• 14.

  Cover the pan with plastic wrap and rise for about 1 hour in a warm place

• 15.

  Preheat oven to 350 F and bake for 30 minutes. Then loosely cover with foil paper facing shiny side up and continue baking 10 more minutes.

• 16.

  Cool for 10 minutes, then invert onto a large serving plate. Enjoy warm or at room temperature