Grain-Free Pull Apart Cinnamon Monkey Bread with Glaze

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Easter brunch is a tradition for many, and cinnamon baked goods are usually the center of attention. They are at our house anyway! When looking to recreate the inviting warm scent of cinnamon infused soft baked dough topped with gooey icing I immediately thought of a classic; monkey bread. Traditionally, monkey bread is made in a Bundt pan, topped with icing, and pulled apart one piece at a time to be enjoyed. In keeping with this tradition, my SCD monkey bread has all the same tasty and fun elements of this cinnamon treat, just without the use of grains or refined sugar. After several failed attempts at trying to use a Bundt pan I decided to use a bread pan instead, and the results were marvelous! 

If using a bread pan, I suggest using a smaller one so you can get three layers. Alternatively, if you want to use a full bread pan you could make the recipe one and a half times to get the three layer effect. Just know you will have to bake it a bit longer to fully cook through. If using a Bundt pan, be sure to line it with parchment and bake for 30-35 minutes.   

This recipe is entertainment, social gathering, or even Easter bunny worthy and will keep you coming back for more! Happy Easter brunching!          

Looking for more Easter brunch inspiration? Check out these other recipes: Butternut Squash Breakfast Hash, Grain-Free Quiche Lorraine, ‘White Chocolate Mocha Latte, Grain-Free Waffles with Cinnamon Butter, Banana Pancakes’, and Grain-Free Banana Bread Muffins with Walnuts.

                                                    

Grain-Free Pull Apart Cinnamon Monkey Bread with Glaze

Serves 8
Prep: 20 min
Cooking: 40 min
Total: 1 hour
Beginner

Ingredients:

For Monkey Bread: 

2 cups almond flour

½ cup coconut flour 

1 tsp. baking powder 

½ tsp. salt

3 eggs 

¼ cup butter or coconut oil, melted 

½ cup honey 

¼ cup almond milk, no thickeners

1 Tbsp. cinnamon

 

For Cinnamon ‘Sugar’ Goo: 

2 tsp. cinnamon  

¼ cup honey 

¼ cup butter, melted 

 

For Glaze: 

⅓ cup coconut butter, melted 

¼ cup honey 

4 Tbsp. almond milk, no thickeners 

  Method Of Prep:

  1. Gather and prep ingredients. Preheat your oven to 350°F.
  2. Line a bread pan or Bundt pan with parchment paper, set aside.
  3. In a large bowl add almond flour, coconut flour, baking powder, and salt. Whisk to evenly distribute.
  4. In a small bowl add eggs, melted butter, honey, and almond milk. Whisk to blend together.
  5. Slowly add your wet ingredient mixture to your dry until your dough comes together.
  6. Put a tablespoon of cinnamon into a shallow dish, set aside.
  7. Using a small cookie scoop, scoop out tablespoon portions and roll into a ball.
  8. Roll each ball into cinnamon before placing in your baking dish.
  9. Once all the dough has been rolled and placed in the baking dish, melt your ¼ cup butter and add to your teaspoon of cinnamon and ⅓ cup of honey.
  10. Pour this goo over the rolled dough balls, being sure it seeps down into the bottom.
  11. Bake for 40-45 minutes or until golden brown and baked through.
  12. Once bread is done, remove from the oven to cool.
  13. Let it cool until it is comfortable to touch and turn it out of the pan.
  14. Melt coconut butter and mix with honey and almond milk.
  15. Drizzle glaze over monkey bread, serve immediately and enjoy! Happy Easter friends!

                      

Nutrition Facts: 
Calories- 526 
Carbs- 48.2 g
Fat- 34.1 g
Protein- 10.5 g