Gluten-Free Apple Cinnamon Monkey Bread

11 Reviews
Published Oct 16, 2022 ∙ Kristina Stosek

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This scratch-made gluten-free apple cinnamon monkey bread features a soft, pull-apart yeast dough layered with fresh, crisp apples and a rich buttery cinnamon glaze. Unlike dense or gummy alternatives, this recipe uses a kitchen-tested flour blend for simplicity to achieve a true bakery-style texture.

slice of apple cinnamon monkey bread on a plate

Why This Gluten-Free Dough Works

Gluten-free yeast doughs require a specific balance of moisture and structure to rise properly without becoming heavy. By using the right gluten-free flour blend for yeasted dough, this recipe controls moisture absorption precisely.

Because gluten-free dough is naturally stickier than wheat dough, handle it with lightly oiled hands rather than dumping excess flour onto your work surface, which can dry out the finished bread.

close up of a slice of apple cinnamon monkey bread on a dessert plate

Choosing the Best Apples

For this recipe, you want an apple that holds its shape and offers a crisp bite after baking. Varieties like Granny Smith provide an excellent tart contrast to the sweet caramel glaze, while Honeycrisp offers a reliable crunch.

For a full breakdown of which varieties hold up best under heat, check out our guide to the best apples for baking.

And if you want to add some extra flavor to your Monkey Bread, try adding other spices like cardamom or nutmeg. 

Step-by-Step Assembly

Sauté and Steep: Melt butter in a medium saucepan over medium heat. Add apples and cinnamon, stirring to coat. Cook for 1 minute, then cover, remove from heat, and let cool. (Can be made ahead and stored at room temperature).

Prepare the Dough: Mix the yeast dough according to the recipe card instructions. Cover with plastic wrap and let rest in a warm place for 30 minutes.

dollops of batter in a bundt pan

Assemble and Bake

Layer the Ingredients: Grease a 10-12 cup Bundt pan. Layer the ingredients as per instructions.

batter with cinnamon apples in a bundt pan

The monkey bread is baked in a bundt pan, then inverted onto a platter exposing tender cinnamon apple topping. The result is a soft, slightly sweet bread with cinnamon apples and plenty of goey cinnamon butter.

proofed batter in a bundt pan

Rise and Bake: Cover the pan and let rise in a warm spot for 1 hour. Preheat oven to 350°F and bake. Cool in the pan for 10 minutes, then invert onto a large serving platter. Serve warm or at room temperature.

baked apple cinnamon monkey bread inverted on a plate

My Kitchen Tested Tips for Success

  • Watch the Water Temperature: Ensure your liquid is between 115°F and 120°F before adding the yeast. If it is too hot, it will kill the yeast; if it is too cold, the dough won’t rise. Quick rise instant yeast needs slightly higher temperature this is why I use between 115°F and 120°F.

  • The Cold Kitchen Trick: If your kitchen is cool, let the dough rise inside an turned-off oven with the oven light switched on. The light bulb provides just enough gentle warmth.

Ingredient Substitutions

  • The Flour Blend: This recipe must have gluten-free flour blend for yeasted dough in order to have the best texture. If you use regular blend the texture will be denser and heavier.

  • Dairy-Free Option: Replace the dairy butter with a high-quality, solid stick vegan butter (avoid spreadable tub varieties, which contain too much water). Use unsweetened almond or cashew milk in place of dairy milk, warmed to the same temperature.

  • Egg Alternative: To replace the egg, a standard golden flaxseed meal egg replacement works well, though the final rise may be slightly less lofty. Here is a list of my Top Egg Replacements and Tips for Optimal Results.

Storing and Reheating

  • Storage: Store any leftovers in an airtight container at room temperature for up to two days.

  • Reheating: Because gluten-free baked goods firm up as they cool, always reheat individual portions in the microwave for 10–15 seconds before serving to restore the soft, pull-apart texture.

 

More Gluten-Free Apple Bakes to Love

Vegan Apple Streusel Cake – Gluten Free

Dutch Apple Quick Bread – Gluten Free

Gluten-Free One Bowl Chai Spiced Apple Walnut Muffins

Gluten-Free Apple Sponge Cake With Almond Topping

Maple Caramel Apple Tart – Gluten Free

 

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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Gluten-Free Apple Cinnamon Monkey Bread

11 reviews
Published Oct 16, 2022 · Kristina Stosek
Prep Time:
20 min
Cooking Time:
40 min
Serves:
8 - 10

Ingredients

CINNAMON APPLES
2 Tbsp. unsalted butter
1 tsp. GF ground cinnamon
1 Tbsp. Blonde coconut sugar, or granulated sugar
4 large apples, peeled, cored and sliced into about 1/2-inch cubes 
MONKEY BREAD BATTER
3 cups (444 g) GF flour blend for yeasted dough (add 1 1/2 tsp. xanthan gum if your blend does not include it)
1 packet (2 1/4 tsp.) GF quick-rise instant dry yeast 
1 Tbsp. GF baking powder
3/4 tsp. Pure sea salt
1 1/4 cups warm milk of choice (about 120 F)
1/4 cup extra virgin olive oil
1/4 cup. Pure maple syrup
1 tsp. apple cider vinegar
2 large eggs, at room temperature 
CINNAMON SUGAR 
1/2 cup melted unsalted butter
1 cup blonde coconut sugar + 1 Tbsp. GF ground cinnamon, mixed

Instructions

  1. CINNAMON APPLES
  2. Sauté and Steep: Melt butter in a medium saucepan over medium heat. Add apples and cinnamon, stirring to coat. Cook for 1 minute, then cover, remove from heat, and let cool. (Can be made ahead and stored at room temperature).
  3. GLUTEN-FREE DOUGH
  4. Combine Ingredients: In the bowl of a stand mixer, blend the flour, yeast, baking powder, and salt on low speed. In a separate bowl, whisk together the warm milk, olive oil, maple syrup, vinegar, and eggs.
  5. Mix and Rest: Pour the wet ingredients into the dry. Using a dough hook (or by hand), beat on medium speed for 2 minutes until smooth, scraping the bowl as needed. Cover with plastic wrap and let rest in a warm place for 30 minutes.
  6. ASSEMBLE AND BAKE
  7. Layer the Ingredients: Grease a 10-12 cup Bundt pan. Layer the components in the following order:
  8. Base: Scatter 1/3 of the cinnamon apples at the bottom.
  9. Layer 1: Use a cookie scoop to drop dollops of the sticky dough over the apples (using just under half the batter). Drizzle with 1/4 cup melted butter, sprinkle with 1/2 cup cinnamon sugar, and add the remaining apples.
  10. Layer 2: Scoop the remaining dough on top, drizzle with the remaining butter, and finish with the remaining cinnamon sugar.
  11. Rise and Bake: Cover the pan and let rise in a warm spot for 1 hour. Preheat oven to 350°F. Bake for 30 minutes, tent loosely with foil, and bake for an additional 10 minutes.
  12. Cool and Serve: Cool in the pan for 10 minutes, then invert onto a large serving platter. Serve warm or at room temperature.

Nutrition Info

  • Per Serving (1/8 of recipe) Calories 525 kcal, Total Fat 23 g, Sodium 370 mg, Carbohydrates 74 g, Dietary Fiber 4.5 g, Sugars 33 g, Protein 6 g | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. Tammy

    My family loved this apple cake. I make it often for Sunday brunch.

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