Watch us make this gooey goodness here.

Dough

1 pkg Gluten-Free Heaven Sweet Roll Mix
Yeast packet (included with Sweet Roll mix)
1 ½ warm milk (or dairy-free milk)
6 Tbsp butter, softened (or dairy-free)
2 eggs (or egg replacer)
2 tsp pure vanilla extract

Topping

½ c. butter, melted (or dairy-free)
1 c. brown sugar
4 tsp cinnamon


Glaze

1 c. powdered sugar
1 Tbsp butter, melted (or dairy-free)
½ tsp pure vanilla extract
2 Tbsp very hot water


Using an electric mixer stir together milk, butter, eggs, vanilla extract and yeast. Add Gluten-Free Heaven Sweet Roll Mix to milk mixture. Beat on low speed until dough is smooth, approximately 3 minutes.
In a small bowl melt butter for topping. In a separate bowl, combine brown sugar and cinnamon.
Using a cookie scoop or two spoons, scoop dough by the tablespoon and gently roll in the melted butter. Remove dough ball with a fork to allow excess butter to drain off. Gently roll in cinnamon mixture until fully coated. Place dough ball in a well-greased Bundt pan or 8x8 baking pan. Repeat with all remaining dough.
Preheat oven to 350°F. Allow dough to rise on the counter while oven is preheating. Bake gluten-free monkey bread for 30-35 minutes. Remove from oven and allow monkey bread to cool in pan for 5 minutes. Invert pan onto a serving tray or plate and remove pan.
Combine all glaze ingredients and drizzle over monkey bread with a spoon. Serve warm.