Instructions
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Preheat oven to 350°F. Line a loaf pan (about 9×5 in or similar) with parchment paper so that the paper hangs over the edges. Alternatively, line a muffin tin with liners.
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Make the dough base: Whisk dry ingredients (flour blend, xanthan gum, baking powder, salt). Add yogurt and about 3 tablespoons of the lukewarm water; mix until dough holds together. If dough feels too stiff, add additional water tablespoon by tablespoon.
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Turn dough onto a very lightly floured surface; sprinkle with a little more flour to prevent sticking. Knead lightly until smoother. Then roll dough into a rectangle about 1-inch thick.
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Using a small round cutter (~1-inch in diameter), cut rounds from the dough. Re-roll scraps as needed.
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Roll each piece: dip into melted butter, let excess drip off, then toss in the cinnamon-sugar-salt mix to coat well. Place coated pieces into your prepared pan (loaf or muffin wells). If using loaf pan, layer the pieces without packing too tightly; if using muffin tin, fill each well with several pieces.
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Bake in the preheated oven: about 25 minutes for loaf pan, or about 20 minutes if using muffin tin. Bake until pieces are lightly golden and feel set.
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Remove from oven, allow monkey bread to cool in the pan for at least 30 minutes. This helps it hold together when you try to remove it.
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Make the glaze: In a small bowl, mix confectioners’ sugar with 1 tablespoon milk. Stir; if glaze is too thick, add more milk a little at a time until it’s slowly pourable but still thick.
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Drizzle glaze generously over the cooled (but still slightly warm) monk-ey bread. Serve immediately.
Notes & Variations
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If you want dairy-free: Use nondairy butter for coating, and substitute nondairy yogurt or non-milk option for milk in glaze.
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Using a muffin tin gives prettier individual portions; a loaf pan gives a pull-apart loaf feel.
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Don’t press dough rounds too tightly; leaving small gaps helps the monkey bread “pull apart” texture.
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