Gooey Gluten-Free Monkey Bread with Caramel Sauce

Updated at: Mon, 25 Nov 2024 09:03:43 GMT

Step 1

Before you begin making the roux, turn oven to 200ºF. Start to make the roux, but turn it off once it reaches temperature. This will serve as an extra warm place for the bread to initially rise. Grease a nonstick 12-cup bundt cake pan. Set aside.

Step 2

As the oven is preheats, make the roux. Combine 4 tablespoons flour with milk and water in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from the heat and set aside.

Step 3

In a large mixing bowl of a stand mixer, combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt using a paddle attachment on low speed.

Step 4

Add the warm milk, egg, melted butter, and the roux. (I always forget this!) Combine on low speed until well blended. Increase to medium speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky.

Step 5

First, portion all the dough balls. You will need about 40 total. Grease a silicone baking mat or parchment paper with cooking spray and lay on a work surface. Spray the inside of a medium cookie scoop with nonstick cooking spray. Scoop about 1 ½ tablespoons of dough and transfer to the greased paper. You will have to respray the cookie scoop every few balls and may need to grease your hands with spray. I just scoop out all the dough and wait to roll into smooth balls in the next step.

Step 6

Once all the dough has been portioned, set up the dipping station. Melt the butter in a bowl. Combine the cinnamon and sugar in another bowl and grab the greased 12-cup bundt pan.

Step 7

With greased hands, take one of the dough balls and roll into a round ball (it doesn't have to be perfect). Dip in the butter and then roll in the cinnamon / sugar mixture. Arrange at the bottom of the bundt pan in a circle, close but not touching for the first layer. Repeat with remaining balls, stacking on top of each other and filling in spaces.

Step 8

Cover with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 350°F. Meanwhile, make the caramel sauce so it has time to cool.

Step 9

In a medium saucepan (so it has enough room to bubble up and stir without splattering), combine the brown sugar, chopped butter, heavy cream, and salt. Stir frequently over medium heat.

Step 10

Once it comes to a FULL BOIL, cook and stir constantly for 4 minutes, reducing the heat as necessary if the boil becomes too high. Remove from the heat and stir in the vanilla and optional pecans. Stir occasionally as it cools slightly.

Step 11

Pour 2/3 of the sauce over the top of the rolls, reserving the rest for later. Place the bundt pan on the middle rack. On the rack below it place a baking sheet lined with foil to catch any drips.

Step 12

Bake for 50-55 minutes. Although the top will look done sooner, it needs a longer bake time because of the deep baking pan. If the tops are becoming too brown, lightly tent a piece of foil over the top for about the last 15 minutes. To check if the rolls are done, gently lift one from the top layer and check one underneath.

Step 13

Cool in pan for 15 minutes. Run a knife around the outer and inner edges. Place a serving platter on top of the cake pan and then invert. Gently rewarm the remaining caramel sauce and drizzle over the top. Serve warm.

Step 14

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