This unbelievably gluten free monkey bread is so perfectly soft and fluffy, no one will know it’s gluten free (and vegan and dairy free too!)! So easy to make, no xanthan gum, and a dough that’s a dream to work with, this gluten free monkey bread is the perfect sweet cinnamon breakfast to add to your holiday brunch!

gluten free monkey bread on a plate

What makes this the best gluten free monkey bread:

Gluten free eaters, REJOICE! You finally have a gluten free monkey bread recipe that tastes JUST LIKE classic monkey bread. I’m not exaggerating. I made my vegan monkey bread recipe and this gluten free monkey bread recipe in the same day just to truly see if this gluten free version could hold its own. 

Oh my gosh, was I shocked. This gluten free monkey bread is just as soft and plush and deliciously sweet as classic monkey bread. Not even a gluten eater (like myself) would be able to tell that this monkey bread is gluten free, let alone dairy free and vegan as well. 

Like my unbelievable vegan gluten free cinnamon rolls, this is the gluten free vegan breakfast recipe to serve a crowd of all eaters at the holidays- because everyone, and I do mean everyone, is going to just be obsessed.

Be sure to check out our vegan gluten free breakfast recipes or my gluten free vegan cookbook for even more holiday breakfast recipes!

hand pulling apart monkey bread

This is truly the best gooey and sticky pull apart cinnamon sweet bread that all eaters can enjoy. You can top with our simple glaze, or jazz it up and pour some dairy free vegan caramel sauce or sprinkle with candied pecans for something special!

Ingredients & Substitutions:

  • Tapioca flour: Also known as tapioca starch, tapioca flour creates a really plush texture to the dough that makes it unbelievably gluten-free!
  • Millet flour: Millet flour is a wonderful gluten-free flour that yields a really soft and almost sweet flavor to the dough. Another substitute is oat flour or sorghum flour, but oat flour should only be used for those who can tolerate oats (and won’t yield the exact results). Sorghum flour also bakes more like whole wheat flour, so the best option is to use millet flour.
  • Psyllium husk powder: This is CRUCIAL and completely replaces the xanthan gum found in other gluten free monkey bread recipes. Psyllium husk is a fiber that helps to create a gluten-like texture in gluten-free breads. I recommend the powder over rough husk form. 
  • Arrowroot starch: This helps to create a softer texture in the monkey bread. If you can’t find arrowroot starch, you can also use cornstarch or more tapioca flour/starch. 
  • Granulated sugar: I recommend using organic granulated sugar, as this ensures that it’s entirely vegan. You can also use coconut sugar for refined sugar free! Brown sugar is also a great option as well for the cinnamon sugar coating.
  • Quick rise yeast: This is also known as rapid rise yeast. You definitely need this and NOT active dry yeast (unless you’re making the overnight option).
  • Dairy free milk: If you’re not dairy free, you can use regular dairy milk. However, as I’m vegan, I’ve always used dairy free milk, like soy milk, oat milk, or almond milk.
  • Dairy free yogurt: This replaces eggs found in traditional monkey bread. Since we’re making this a gluten free vegan monkey bread, I swapped in dairy free yogurt. I recommend using the dairy free yogurt over other egg replacements here, but applesauce or pumpkin puree would also work. 
  • Apple cider vinegar: This helps to stabilize the air bubbles created by the yeast!
  • Vanilla extract: For flavor!
  • Vegan butter: You can also substitute in coconut oil if you’d prefer. I really like to use Miyoko’s vegan butter. For nut-free, you can use Miyoko’s oat butter or Earth Balance. We’re going to use melted butter, so if you’re using coconut oil, simply melt that as well.
  • Cinnamon: You can also jazz up your gluten free monkey bread and use pumpkin pie spice.

Overview: How to make gluten free monkey bread:

You’re just going to love how easy and simple this gluten free monkey bread is to make! The best part is that you don’t need to double rise- you’ll simply make the dough, shape it, then rise the monkey bread as you wait for the oven to preheat.

I do have an overnight option for those who’d like to simply bake their monkey bread first thing in the morning (say, on Christmas morning!), so please check the notes section of the recipe card down below for the instructions.

To begin, simply make the dough in the stand mixer. Because we’re using quick rise yeast, you’ll simply whisk together all of the dry ingredients, then add in the wet. Use a dough hook to make the dough and knead it for about 10 minutes.

gluten free vegan dough

Then you’ll shape the monkey bread. Divide the dough into 40-50 pieces, and create your assembly line of vegan butter, cinnamon sugar, and the bundt pan. Dip one piece into the vegan butter, followed by a coating of the cinnamon sugar, and then into the bundt pan. Repeat for all of the pieces.

Next, you’ll cover the gluten free monkey bread dough for it to rise until double in size in a warm area, about 40-60 minutes. While the dough is proofing, you can preheat the oven. Then you’ll bake the monkey bread for 35-40 minutes, or until done!

Top with a simple powdered sugar glaze, serve, and enjoy!

Do I need a stand mixer?

I do recommend making this gluten-free dough with a stand mixer. You can make your gluten free monkey bread dough by hand, but it definitely takes more work! 

Can I make this monkey bread with a bread machine?

I have not ever tried a bread machine, so I cannot speak to the results that would happen when using a bread machine. You’re best using a stand mixer or an alternative option, making it by hand!

gluten free vegan monkey bread

How long does gluten free monkey bread last?

You can store this gluten free vegan monkey bread at room temperature for up to 1 day covered. Or you can also store it in the refrigerator wrapped tightly for up to 5 days, or the freezer for up to 3 months.

To reheat, simply preheat the oven to 300F, and line a baking sheet with parchment paper. Place the desired amount of monkey bread onto the baking sheet, and heat for 5-10 minutes, or until soft and warm again.

plate of gluten free vegan monkey bread

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

gluten free monkey bread pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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gluten free monkey bread on a plate

Soft & Fluffy Gluten Free Monkey Bread (Just like the classic!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 20
  • Proof: 60
  • Cook Time: 35
  • Total Time: 1 hour 55 minutes
  • Yield: 10 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


This unbelievably gluten free monkey bread is so perfectly soft and fluffy, no one will know it’s gluten free (and vegan and dairy free too!)! So easy to make, no xanthan gum, and a dough that’s a dream to work with, this gluten free monkey bread is the perfect sweet cinnamon breakfast to add to your holiday brunch!



*PLEASE USE A KITCHEN SCALE and weigh the ingredients for the most accurate measurements!*

Gluten Free Monkey Bread Dough:

  • 3 cups (390 g) tapioca flour or starch
  • 2 1/3 cups (325 g) millet flour*
  • 1/2 cup + 1 tbsp (115 g) granulated sugar or coconut sugar
  • 1/3 cup (32 g) psyllium husk powder
  • 2 tbsp arrowroot starch (or cornstarch)
  • 4 1/2 tsp (2 packets or 14 g) instant yeast (quick rise yeast)
  • 1/8 tsp sea salt
  • 1 3/4 cups (400 mL) dairy-free milk (soy milk, oat milk, almond milk), lukewarm
  • 1/2 cup (143 g) dairy-free yogurt, room temperature
  • 1/3 cup (75 g) vegan butter, melted but not hot
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tsp vanilla extract

Cinnamon Sugar Coating:

  • 1/2 cup (113 g) vegan butter, melted and cooled to room temperature
  • 1 cup (200 g) granulated sugar, plus more as needed
  • 3 tbsp ground cinnamon

Simple glaze:

  • 2 cups powdered sugar
  • 1 tbsp dairy free milk


  1. Prep: Grease a 10-cup fluted bundt pan, and set aside. Measure out all ingredients before beginning. Whisk together the sugar and cinnamon from the cinnamon sugar coating, and set aside.
  2. Whisk: In the bowl of your stand mixer or in a large bowl if making these by hand, whisk together the tapioca starch and millet flour. Then add in the granulated sugar, psyllium husk powder, arrowroot starch, salt, and instant yeast. Whisk vigorously to ensure that everything is evenly distributed throughout the flour.
  3. Make the dough: Attach your bowl to your stand mixer if using, along with the dough attachment. Create a crater in the flour, and add in the dairy free milk, dairy free yogurt, vegan butter, apple cider vinegar, and vanilla extract. Turn the stand mixer on to medium speed (or mix with a wooden spoon and then your hands) until a smooth dough forms (about 7 minutes by stand mixer, or 15 minutes by hand), kneading the dough until smooth. The dough should not really be sticky or tacky at all. The psyllium husk takes a few minutes to activate, which will help make this dough feel more like traditional dough. If the dough is still sticky after 7 minutes of mixing in your stand mixer, you can safely add in 20 g more of millet flour.
  4. Make an assembly line for your monkey bread: Create your assembly line for the cinnamon sugar coating. Place the melted vegan butter in one bowl and place the cinnamon sugar mixture next to it. As you’re making the cinnamon roll bites, you might need more  sugar towards the end, depending on how many cinnamon roll bites you make.
  5. Create the monkey bread dough bites: Use a bench scraper or large knife to divide the dough in half then into quarters. Then divide the quarters even more: you’ll want to make about 40-50 dough balls from the dough. Divide the quarters into at least 10 dough balls each (about 1″-1.5″ in diameter), but you don’t need them to be even. Take one dough ball and dip it into the melted vegan butter, then coat it into the cinnamon sugar. Place the coated cinnamon sugar dough ball into the bundt pan and repeat for the remaining dough balls.
  6. Assembling the monkey bread: As you’re arranging the dough balls, just place them around the bottom of the pan and build up. Do not discard the vegan butter and coconut sugar yet. You should have some leftovers, so combine the leftover cinnamon sugar with the vegan butter. Stir until it’s completely mixed and set aside. Pour the cinnamon sugar butter mixture over the the dough.
  7. Allow the monkey bread dough to rest: Once you’ve poured the vegan butter mixture over the dough, cover the bundt pan with a clean dish towel again and place near the oven to rest while the oven preheats, about 40-60 minutes. Towards the end of the resting, you can preheat the oven to 350F.
  8. Bake the monkey bread: once the monkey bread has rested and the oven is fully preheated, bake the monkey bread for 30-35 minutes, or until the tops of the monkey bread dough balls are crispy and puffy. You can also stick a knife into the middle of the monkey bread (carefully): if it comes out nearly clean, the monkey bread is read; if it comes out slightly dough and gooey, then it needs more time.
  9. Make the glaze: remove the monkey bread from the oven and allow the pan to cool for 10 minutes while you make the glaze. Whisk together the powdered sugar with the dairy free milk until there are no more clumps, then set aside. To remove the monkey bread from the pan, use oven mitts to place a plate on the top of the pan (face down), and hold the plate with the oven mitts to the pan. Carefully flip the pan upside down, and the monkey bread should come out. Drizzle the glaze over the monkey bread and serve!


Please try to use a kitchen scale for the most accurate measurements! I recommend the OXO kitchen scale. If you are using US (cups), then please remember to spoon & level each flour to get the most accurate results. However, using metric (grams) will yield the best cinnamon rolls.

Millet flour: You can sub sorghum flour if you don’t have millet- HOWEVER, these will taste more like a whole wheat cinnamon roll.

Dairy free yogurt: Please feel free to use your favorite dairy free yogurt if you cannot have nuts. Soy milk yogurt or coconut yogurt have worked great here. Additionally, I have tried these with vegan Greek-style protein packed yogurt with great results!

Instant yeast: Please only use INSTANT yeast, NOT dry active yeast. Dry active yeast will take just too long to rise. Only for the OVERNIGHT option, however, you may use dry active yeast.

Make ahead/Overnight: To have these rolls close to first thing in the morning, please follow steps 1 through 7, stopping right before the proof. Cover tightly in plastic wrap and store the cinnamon rolls in the fridge overnight. An hour before you’d like to serve the rolls, take them out of the fridge and place them in a warm area to rise while the oven preheats, continuing onto step 8.

Please read the full blog post for all tips and tricks. There are also more extensive descriptions on possible ingredient substitutions.