Simplified Gluten Free Monkey Bread!

I have a love hate relationship with Monkey Bread. Its SO delicious and fun to serve. But I have also had big issues with various recipes sticking to the pan - and not coming out in one piece.

There’s nothing more disappointing than putting in the effort to make a beautiful batch of monkey bread to have it not look the way it should!

SO- this sent me down the path of coming up with a simplified fool proof version that I could count on turning out every time. Cupcakes were the answer! They turn out every time without an ounce of sticking to the pan :)

Due to Every Last Crumb being out of print- I decided to move all the favorite recipes from it into the Club little by little as it would be a shame for them to no longer be available. This is one of my personal favorites from the book :)

Grain Free Monkey Bread Cupcakes

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Yield: 10 cupcakes

Author: Brittany Angell

Prep time: 20 MinCook time: 27 MinTotal time: 47 Min

Monkey bread is a dream to eat. You take biscuit dough, roll it in cinnamon and sugar, and then drown it with caramel sauce! After you bake it, you pull out one delicious piece at a time to eat. But- making it the traditional way comes with challenges. Its easy for It to get stuck in the pan, or for sections of the caramel to burn. I wanted to work around all the tricky elements and come up with a simplified fool proof version that would be quick to assemble and turn out perfect every single time! This version creates individual cupcake-sized monkey bread treats that are guaranteed to turn out perfect in every way- every single time!!

Ingredients

monkey bread dough

• 40 grams coconut palm sugar (about 1⁄4 cup)
• 288 grams blanched almond flour (about 2 cups)
• 88 grams potato starch or sweet potato starch (about 1⁄2 cup)
• 2 teaspoons baking soda
• 1⁄ 4 teaspoon kosher salt
• 112 grams (1⁄2 cup/1 stick) semi-chilled salted butter or 88 grams (1⁄2 cup plus 1 tablespoon) room-temperature Spectrum vegetable shortening
• 2 large eggs

cinnamon sugar coating

• 1⁄ 2 cup granulated maple sugar , brown sugar or coconut palm sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted salted butter or ghee

Caramel Sauce

• 1⁄ 4 cup (1⁄2 stick) salted butter, ghee, or mild-flavored oil
• 1⁄ 2 cup granulated maple sugar
• 2 tablespoons coconut cream or heavy cream

Instructions

1. Set an oven rack in the middle position and preheat the oven to 350 degrees. Line 10 cups of a muffin tin with cupcake liners.
2. Make the dough: In a large bowl, whisk the sugar, almond flour, potato starch, baking soda, and salt until well blended.
3. Cut the butter into the flour mixture until small pea-sized clumps form.
4. In a separate bowl, whisk the eggs. Pour the eggs into the flour- butter mixture and mix briefly and gently, just until the dough comes together.
5. Make the coating: In a small bowl or plastic bag, mix together the sugar and cinnamon. You will roll the biscuit dough in this mixture.
6. Take a heaping teaspoon of dough and gently roll it into a ball. Roll the ball in the bowl of cinnamon sugar (or shake it in the plastic bag) until it is fully covered in cinnamon sugar. Place the sugar-coated ball in a lined muffin cup.
7. Continue this process, placing a total of 3 or 4 sugar-coated balls in each cup, until all 10 cups are filled with sugar-coated balls. Press down gently to help assure that the balls stick together.
8. Brush the top of each mound of dough balls with the melted butter.
9. Place the pan on the middle rack in the oven and bake for 27 to 30minutes, until golden brown.
10. While the monkey bread is baking, make the caramel sauce: Combine the butter, sugar, and cream in a heavy-bottomed saucepan over medium heat. Cook just until the sugar has melted and the sauce has started to gently boil. (The sauce should be thin; this will take only a few minutes.) Remove from the heat and set aside.
11. As soon as the cupcakes come out of the oven, pour the caramel sauce evenly over them, letting it seep into all the nooks and crannies. Remove from the pan when cool enough to handle.
12. Serve warm or at room temperature. Store leftovers at room temperature in a sealed bag or container for up to several days.

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