This bread is soft, sweet, buttery, cinnamon-y and oh-so-perfectly gooey. You can even pull off individual pieces to enjoy the game of “never being able to even out the bread." This monkey bread recipe is perfect for a weekend treat, but it also makes a great sweet bread for a Sunday brunch. It’s best served right out of the pan, but heats up well in the microwave the next few days . . . if you have any left!
In a medium saucepan, combine the water and rice flour. Cook on medium heat until the mixture forms a paste. Set aside to cool.
Combine the warm water, yeast and 2 tablespoons sugar in a bowl and allow to proof for 10 minutes.
In the bowl of your stand mixer, combine the almond flour, rice flour, potato starch, sorghum flour, baking powder, xanthan gum and salt. Mix until blended.
Next add the yeast mixture, sugar, melted butter, apple cider vinegar, eggs, and water roux to the dry ingredients. With your dough hook, blend the mixture until well blended, and then knead the dough with your dough hook for 5 minutes. Your dough should be sturdy enough to hold its shape, but also wet enough that it’s still sticky. You may need to add a little more water at this point to reach that stage of stickiness.
In a medium bowl with a lid, combine the cinnamon and sugar. Scoop tablespoon-sized balls of dough and drop, a few at a time, into the cinnamon sugar mixture. (Use a cookie scoop for this to make it easier.) Put the lid on the bowl and shake it around a bit to coat the dough.
Using a fork, gently place the dough balls into a well-greased large tube pan. Continue with all of the dough, evenly distributing it in the pan. Cover and place in a warm place. Allow to rise until doubled in size, about an hour.
Once risen, pour melted butter over the bread and bake in a preheated oven at 325°F for 45 minutes to an hour. You want the top to be golden brown and set, but still give a little when you press on the bread. Allow to cool for 3 minutes in the pan, and then turn the bread out of the pan onto a platter.
