Gooey, chewy, chocolatey toffee tasting monkey bread! And it’s all gluten and grain free! (Use a dairy-free margarine and no cow stuff either.) Indulge the sweet tooth!
Recipe adapted from Rachel Schultz on Homemaking
![](https://i0.wp.com/recipes.chebe.com/wp-content/uploads/tmbfeature.jpg?resize=141%2C150&ssl=1)
Gluten Free Toffee Monkey Bread
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course:
Dessert
Servings: 50 pieces
Ingredients
Dough
- 2 packages (7.5 oz) Chebe All Purpose Mix
- 4 large eggs, room temperature (or aquafaba*)
- 8 Tbsp liquid, room temperature (milk, milk substitute, or water)
- 4 Tbsp olive oil
Topping
- 1 cup brown sugar
- 2 tsp cinnamon
- 6 oz (5.4 each) chocolate toffee bars, chopped
- 3/4 cup butter, melted (may use dairy free margarine)
Instructions
-
Preheat oven to 400F.
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In a gallon plastic bag, mix together brown sugar, cinnamon and crushed toffee bits. Set aside.
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In a large bowl, blend the Chebe mix with the eggs and milk.
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Add the oil and mix thoroughly. Knead for a couple minutes until smooth and not sticky.
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Once the dough is smooth and well blended, divide the dough into about 50 pieces. Each ball should weigh about 1/2 oz.
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Toss each dough ball in cinnamon/sugar/toffee bits mixture.
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Place dough balls in greased bundt pan.
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Add melted butter to remaining brown sugar mixture and mix well.
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Pour mixture over dough balls.
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Bake 40 – 45 minutes.
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Allow to cool. Turn upside down to release bread from pan.
Recipe Notes
*For an egg-free version, use 12 Tbsp aquafaba.