Has Anyone Made Monkey Bread

[Green12 2]

I want to try making gluten-free Monkey Bread, wondering if anyone out there has successfully has modified a recipe to gluten-free.

I found a few recipes using canned buscuits, I would like to use Pamela's Amazing Bread Mix however.

Would it work if I just made the bread dough up and pinched it off into sections and then layered them in the baking pan with the nuts and the cinnamon/sugar mixture and glaze?

Any suggestions?

[Cheri A 3]

I bet that would work, Julie... I was thinking about Monkey Bread last night cuz we usually have it on Christmas morning! I don't think my bread recipe will work because it's too thin to make balls. But, if yours is a thicker consistency, it will probably work. I'm just going to add cinnamon and sugar and make it in a loaf.

[Green12 2]

I bet that would work, Julie... I was thinking about Monkey Bread last night cuz we usually have it on Christmas morning! I don't think my bread recipe will work because it's too thin to make balls. But, if yours is a thicker consistency, it will probably work. I'm just going to add cinnamon and sugar and make it in a loaf.

Thanks Cheri!

I actually was able to finally find a recipe for Monkey Bread that uses a yeast dough rather than the biscuits so I am going to give it a go using the Pamelas Amazing Wheat Free Bread Mix. Here is the recipe to modify if anyone is interested:

Monkey Bread

1 loaf rhodes frozen bread dough (I am going to use Pamela's gluten-free bread mix)

5-6 tablespoons butter or margarine

3/4 cup brown sugar

1 teaspoon cinnamon

Icing (optional)

2 cups powdered sugar

1 tablespoon melted butter

3-4 tablespoons water or milk (to desired drizzling consistency)

Thaw frozen bread

Break dough into small balls (golf ball size).

Melt butter in medium size bowl.

Mix sugar and cinnamon in separate bowl.

Roll the balls into the butter bowl, then the cinnamon-sugar bowl and place in pan (loaf, cake, bundt, etc.).

Pour remaining butter and cinnamon-sugar mixture onto balls; mix.

Let rise until doubled (about 30 minutes in a warm place).

Bake at 350 degrees F for 30-35 minutes.

Let cool for approximately 2 minutes, then flip over onto plate.

If desired, drizzle icing over top while hot.

Also, this one for bread machine users, can be modified to use with a gluten-free mix:

http://www.recipezaar.com/93283

[FeedIndy 0]

We have this every year for Christmas too. MIL's recipe uses Rhode's frozen dough so I thought I would buy kinnikinnick and try that instead.

[2Boys4Me 4]

Julie, do you think this recipe might work? I got this recipe from another forum and I've made the crescent rolls a couple of times. They are really good.

_______________________

MrsP's Yeast Rolls (gluten free)

1 packet yeast

1/8 cup warm water

3/4 cups lukewarm milk (scald then cool)

1/8 cup sugar

3/4 tsp salt

1 egg

3 Tbs shortening

1 1/2 cups gluten-free flour mix (up to 1 cup extra reserved IF needed) [below]

1 1/2 tsps xanthan gum

Combine 1 1/2 cups flour with xanthan gum, set aside. Dissolve yeast in warm water with sugar . In a 2 1/2-quart bowl add milk, salt, eggs, shortening and flour with xanthan gum mixed. Beat on low speed scraping bowl constantly (30 seconds). Beat on medium speed scraping bowl occasionally (2 minutes). Turn dough onto well (use out of the reserved flour) floured surface. Roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with a floured biscuit cutter. Cover and let rise until doubled (40-50 minutes). Bake in a preheated oven 450 degrees for about 10-12 minutes.

*MrsP's Mock Brown & Serve Rolls: You can roll into balls and make divided rolls in a muffin tin. Brush tops with melted butter before baking.

**MrsP's Crescent Rolls: Roll out into 2 circles and cut into wedge pieces. Roll up like crescent rolls and bake after rising time. Make sure to have a well floured surface to roll these out on or they will stick and be messy. Brush the dough with melted butter before rolling and after rising. Roll loosely and they will have seperate layers like the canned rolls.

***MrsP's Sweet Breakfast Crescents: brush with melted butter. Sprinkle with cinnimon and sugar before rolling into shape. Brush tops with melted butter. (you could put a few pecans and raisins in )

Gluten Free Baking Mix

Sweet Rice Flour (2 parts) 6 cups

Potato Starch (2/3 part) 2 cups

Tapioca Flour (1/3 part) 1 cup

[Cheri A 3]

I made my normal bread recipe and put in the 1 tsp. cinnamon and 3/4c. brown sugar. Carleigh is loving it. I made it in the loaf form cuz it's not dough-y and thick enough to make the balls.

[lynbaker 0]

I have not tried Monkey Bread, but would like to say that the posted recipe for Mrs. P's Yeast Rolls makes the best basic bread dough I have made in three years of being gluten-free and trying numerous bread recipes, and it is so flexible. Using it, I have baked crescent rolls, sandwich rolls, and a loaf of really great bread that makes the best toast! Thanks!

[Juliet 3]

"Sweet Rice Flour (2 parts) 6 cups "

I found this recipe elsewhere and it called for rice flour, not sweet rice flour. Are you sure it's sweet rice flour? With the potato starch and tapioca flour, adding sweet rice flour it's basically all starch.

[Darn210 175]

Juliem - did you make these? These are a Christmas tradition for us as well. Had recently wondered what I was going to do. I always used the frozen Rhodes dough. I've never used the Pamela's amazing bread mix. Is it "solid" enough to shape into balls?

[Green12 2]

Juliem - did you make these? These are a Christmas tradition for us as well. Had recently wondered what I was going to do. I always used the frozen Rhodes dough. I've never used the Pamela's amazing bread mix. Is it "solid" enough to shape into balls?

Hi Janet!

Yes, I made this several times last year around Christmas and New Years with success.

Pamela's Bread Mix worked great for me, I also succesfully made cinnamon rolls with it.

The dough is a little sticky and tricky to work with but I kept some plain rice flour near to flour my hands and sprinkle on the dough so it would cooperate, and lightly oiling my hands helped when I was pinching off the dough and rolling into balls.

[Darn210 175]

Fabulous!! Thanks Julie! I will give that a trial run before I make it for the masses at the Christmas morning feast.

[Green12 2]

Fabulous!! Thanks Julie! I will give that a trial run before I make it for the masses at the Christmas morning feast.

Good! Let me know how it turns out for you

[missy'smom 79]

MrsP's Yeast Rolls (gluten free)

1 packet yeast

1/8 cup warm water

3/4 cups lukewarm milk (scald then cool)

1/8 cup sugar

3/4 tsp salt

1 egg

3 Tbs shortening

1 1/2 cups gluten-free flour mix (up to 1 cup extra reserved IF needed) [below]

1 1/2 tsps xanthan gum

Combine 1 1/2 cups flour with xanthan gum, set aside. Dissolve yeast in warm water with sugar . In a 2 1/2-quart bowl add milk, salt, eggs, shortening and flour with xanthan gum mixed. Beat on low speed scraping bowl constantly (30 seconds). Beat on medium speed scraping bowl occasionally (2 minutes). Turn dough onto well (use out of the reserved flour) floured surface. Roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with a floured biscuit cutter. Cover and let rise until doubled (40-50 minutes). Bake in a preheated oven 450 degrees for about 10-12 minutes.

*MrsP's Mock Brown & Serve Rolls: You can roll into balls and make divided rolls in a muffin tin. Brush tops with melted butter before baking.

**MrsP's Crescent Rolls: Roll out into 2 circles and cut into wedge pieces. Roll up like crescent rolls and bake after rising time. Make sure to have a well floured surface to roll these out on or they will stick and be messy. Brush the dough with melted butter before rolling and after rising. Roll loosely and they will have seperate layers like the canned rolls.

***MrsP's Sweet Breakfast Crescents: brush with melted butter. Sprinkle with cinnimon and sugar before rolling into shape. Brush tops with melted butter. (you could put a few pecans and raisins in )

Gluten Free Baking Mix

Sweet Rice Flour (2 parts) 6 cups

Potato Starch (2/3 part) 2 cups

Tapioca Flour (1/3 part) 1 cup

Thanks for sharing this recipie. I printed it off a long time ago and just tried it tonight. My printer cut off the part with the flour blend using sweet rice flour and I didn't realize it so I used Carol Fenster's sorghum blend and used an light hand and not the whole amount of "remaining" flour. I probably could have used more. The brown and serve rolls came out so tender and pulled apart in thirds just like they are supposed to. I made it CF with soymilk and part Earthbalance part shortening. I only wish I had made a double batch because they will disappear so quickly! I have to control myself from eating half of them tonight!