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Cinnamon Sticky Bread

Hands-on time 21 mins
Total time 2 hrs, 21 mins
Yield Serves 16 (serving size: 1/16 of bread)
This sticky bread--also known as monkey bread, African coffee cake, or bubbleloaf--makes for a delicious breakfast.

Ingredients

  • 1 cup low-fat buttermilk
  • 5 tablespoons granulated sugar, divided
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 4.6 ounces brown rice flour (about 1 cup)
  • 4.2 ounces tapioca flour (about 1 cup)
  • 3.9 ounces white rice flour (about 3/4 cup)
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons xanthan gum
  • 3/4 teaspoon ground cinnamon, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup chopped pecans
  • Cooking spray
  • 2/3 cup packed brown sugar
  • 8 tablespoons butter, melted

Nutrition Information

  • calories 223
  • fat 10 g
  • satfat 4 g
  • monofat 3.8 g
  • polyfat 1.3 g
  • protein 2.8 g
  • carbohydrate 32 g
  • fiber 1.1 g
  • cholesterol 39 mg
  • iron 0.5 mg
  • sodium 248 mg
  • calcium 73 mg

How to Make It

  1. Combine buttermilk and 1 tablespoon granulated sugar in a small saucepan, stirring with a whisk. Cook over medium heat until thermometer registers 110°. Remove from heat. Dissolve yeast in buttermilk mixture; let stand 5 minutes.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, xanthan gum, 1/4 teaspoon cinnamon, baking soda, and salt in a large bowl; beat with a mixer at medium speed until blended. Add buttermilk mixture, oil, vanilla, and eggs, beating until a soft, sticky dough forms.

  3. Sprinkle pecans in bottom of a 10-inch Bundt pan coated with cooking spray. Combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a small bowl.

  4. Scoop dough using a 1 1/2-inch ice-cream scoop coated with cooking spray; roll dough ball in cinnamon-sugar mixture, and place in Bundt pan. Repeat procedure with remaining dough and cinnamon-sugar mixture. Cover pan loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 1/2 hours.

  5. Preheat oven to 350°.

  6. Combine brown sugar and melted butter, stirring until smooth. Pour evenly over dough balls in pan. Bake at 350° for 35 minutes or until top of bread is golden brown. Place a serving plate on top of pan; invert bread onto plate. Cool 15 minutes before serving.

Gluten-Free Baking