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Gluten-free overnight monkey bread turned out of a bundt pan

Gluten-Free Overnight Monkey Bread

on Oct 07 2026
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    This is the long version of monkey bread, and it is the one worth making when you have the time.

    The dough is yeasted and rests overnight in the refrigerator, which is what gives it a bread texture rather than a biscuit one. Each piece is rolled by hand, dipped in butter, rolled in cinnamon sugar, and layered into a bundt pan in rings. It comes out tall, pull-apart, and closer to a bakery than anything you can make in an hour.

    It takes two days, loosely. About thirty minutes of work on day one, an overnight rest, and about an hour on day two. Most of that is waiting.

    Made with Pamela's Bread Mix, which includes a yeast packet. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

    Why This One Rests Overnight

    The refrigerator rest does two things, and skipping it is the main reason a gluten-free yeasted dough goes wrong.

    It firms the dough. A freshly risen gluten-free dough is slack and sticky and nearly impossible to roll into balls. Eight hours cold and it handles like a dough instead of a batter.

    It also develops flavor. The slow cold fermentation gives you the faintly tangy, bready depth that separates this from a quick version.

    Two hours is the minimum and the dough will still be very soft. Eight is better. Treat it gently either way and flour your hands.

    If You Want the Quick Version

    This recipe is a project, and some mornings are not project mornings.

    Our quick gluten-free monkey bread uses a drop biscuit mix instead of yeast. No rising, no overnight rest, no rolling. You pinch off pieces, toss them in cinnamon sugar, and bake. About an hour start to finish.

    It is a different texture, closer to a biscuit than a bread, and it is very good in its own right. This page is here for when you want the bread.

    Prep Time 45 minutes
    Cook Time 45 minutes
    Total Time 9 hours 30 minutes
    Yield 12
    Serving Size 1 serving

    Ingredients

    • 3/4 cup water
    • 1/2 cup milk
    • 5 tablespoons butter
    • 1 bag (19 oz, 3 1/2 cups) Pamela's Gluten-Free Bread Mix
    • 1 package (7 g) or 2 1/4 teaspoons active dry yeast
    • 1 tablespoon granulated sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 2 large eggs
    • 1 1/3 cups granulated sugar, for the cinnamon sugar
    • 2 tablespoons ground cinnamon, for the cinnamon sugar
    • 1/2 cup (1 stick) butter, for assembly
    • 1/2 cup Pamela's Bread Mix, for forming
    • Nonstick cooking spray
    Shop Gluten-Free Bread Mix, 19 oz.

    Directions

    1. Heat the water, milk, and butter together to about 110 degrees F, in a small pot or in the microwave. Keep warm.
    2. In the bowl of a stand mixer with the paddle attachment, whisk together the Bread Mix, yeast, sugar, cinnamon, and salt. With the mixer on low, add the eggs and the warm milk mixture and mix until well combined. Scrape down the sides, increase to medium, and beat 3 minutes.
    3. Spray a spatula with nonstick spray and scrape the dough down off the paddle and the sides. Smooth the top and spray lightly. Cover the bowl with plastic wrap and let rise in a warm, draft-free spot until doubled, about 60 minutes.
    4. Move the covered bowl to the refrigerator and chill at least 2 hours, preferably overnight for 8 hours. This rest is what makes the dough possible to handle.
    5. Combine the 1 1/3 cups sugar and 2 tablespoons cinnamon in a wide, shallow bowl.
    6. Line two 13x18-inch sheet pans with parchment. Lay down another sheet of parchment for rolling and sprinkle it lightly with extra Bread Mix.
    7. Take the dough from the refrigerator and lightly flour the top, a silicone spatula, and your hands. Remove a third of the dough and gently pat and shape it into a log about 14 inches long, being careful not to deflate it. Add flour bit by bit if it sticks. Lift the parchment to roll the log onto a lined pan. Repeat twice with the remaining dough.
    8. Cut each log into about 20 pieces. Cut the log in half, those halves in half, then each short log into 5. Roll each piece gently into a ball and place on the second lined pan, keeping track of which were rolled first. Rest 15 minutes in a warm, draft-free spot.
    9. Heat the oven to 350 degrees F with the rack in the center. Spray a bundt pan well. Melt 8 tablespoons of butter into a shallow bowl and set it beside the cinnamon sugar and the pan.
    10. Starting with the balls that rested longest, dip about a third of each into butter, then set it in the cinnamon sugar. Place dipped side down in the bundt pan, building a single ring in the deepest part with the sides touching. Dab butter on the bare backs and sprinkle with cinnamon sugar.
    11. For the next layer, make two rings, one around the outside and one around the inside, sides touching. Butter and sugar the bare backs again. Dip the remaining pieces and fill the center and any gaps. Drizzle any remaining butter over the top and sprinkle with the last of the cinnamon sugar.
    12. Bake 35 to 45 minutes, until a long skewer comes out clean. Check at 25 minutes and cover with foil if it is browning too fast.
    13. Let it sit in the pan 5 to 10 minutes, then loosen the sides and center and invert onto a large plate with a lip. Do not wait longer than 10 minutes or it will stick.
    14. Serve warm, once it is cool enough to handle. The cinnamon sugar holds heat and does burn, so be careful with children.
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    Gluten-Free Bread Mix, 19 oz.

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    $11.49

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    Size: 19 oz

    Pack Size

    Pamela's Gluten-Free Bread Mix bakes a soft, golden loaf that stays soft for days, with a yeast packet included right in the bag. GFCO-certified, dairy-free, egg-free, and soy-free, it's the bread that brings sandwiches back.

    One bag, a bakery's worth

    The loaf is just the start. The same mix makes dinner rolls, cinnamon rolls, bagels, pizza crust, and pie crust, and works for breading and gravy too. If your kitchen misses wheat flour, this is the mix that fills in.

    Sandwich-soft, days later

    Gluten-free bread has a reputation for going dry by day two. Pamela's bakes up golden brown with a tender crumb that stays sandwich-soft, so the end of the loaf is as good as the first slice.

    Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour, Evaporated Cane Sugar, Inulin, Millet Flour, Honey, Rice Bran, Sea Salt, Xanthan Gum, Yeast Packet (active dry yeast).

    Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.

    Recipe Tips & Notes

    Assembling the Night Before

    The whole thing can be assembled, covered with plastic wrap, refrigerated overnight, and baked in the morning.

    Remove the plastic wrap and let it come to room temperature for about 90 minutes before baking. The pan should not be cold going into the oven.

    Do not hold an assembled monkey bread longer than 16 hours. Past that it may deflate.

    This is the version to make for a holiday morning. The work happens the day before and the morning is just an oven.

    A Note on the Refrigerator Rest

    Letting the dough rest cold is important and it is not a step to shorten.

    At two hours the dough will still be very soft and hard to shape. Give it longer if you can, or handle it very gently and keep your hands floured.

    At eight hours it handles like a proper dough. Overnight is the right answer.

    The cold rest also builds flavor. A slow fermentation gives the bread a faint tang that a quick dough does not have.

    What This Contains

    This recipe contains milk and egg.

    Milk comes from the milk and butter in the dough and the butter used in assembly. The eggs are structural.

    Pamela's Bread Mix itself is dairy-free, egg-free, and nut-free, so the dairy and egg here come entirely from what you add.

    Everything from Pamela's is certified by the Gluten-Free Certification Organization and made in a certified gluten-free, peanut-free facility.

    Recipe FAQs

    It firms the dough enough to handle. A freshly risen gluten-free dough is slack and sticky and will not roll into balls. Two hours is the minimum and the dough will still be very soft. Eight hours, or overnight, is much better and it also builds flavor.

    Yes, and it is the best way to serve it for a holiday morning. Assemble it in the pan, cover with plastic wrap, and refrigerate. Let it come to room temperature for about 90 minutes before baking. Do not hold it longer than 16 hours or it may deflate.

    A long skewer or toothpick inserted into the center comes out clean. It takes 35 to 45 minutes at 350 degrees F. Check at 25 minutes and cover with foil if the top is browning before the inside is cooked.

    It sat too long. Loosen the sides and center and invert within 5 to 10 minutes of taking it out of the oven. The caramelized sugar sets as it cools and will glue the bread to the pan if you wait.

    Yes. Our quick gluten-free monkey bread uses a drop biscuit mix instead of yeast, with no rising and no overnight rest. You pinch off pieces, toss them in cinnamon sugar, and bake. It takes about an hour and the texture is closer to a biscuit than a bread.

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