Monkey Bread

1. Begin by preheating the oven to 350ºF, and lining a loaf pan with unbleached parchment paper.
2.  Place 2 teaspoons of coconut sugar in 1 cup of warm water in a small bowl. Mix to combine.
3. Sprinkle on yeast (do not stir), and allow to dissolve for around 5 minutes.
4. In a large mixing bowl, combine 1 egg, melted coconut oil, and once dissolved, yeast mixture. Mix until combined.
5. Add in gluten free flour, and baking powder. 
6. Roll dough into medium-sized balls, and set aside. 

Cinnamon Sugar Glaze

1. Combined melted coconut oil or vegan butter, cinnamon, coconut sugar, and vanilla into a small bowl. Mix until well combined and coconut sugar has dissolved enough to form a thick paste. 
2. Split the Cinnamon Sugar Glaze into two bowls, leaving one uncontaminated from the raw dough for drizzling and dipping afterwards.
3. Dip and coat prepared dough balls in Cinnamon Sugar Glaze, and place in loaf pan.
4. Stack into a bread shape, and repeat until all dough is gone (mine made around 14 balls).
5. Place in the oven for 25-35 minutes, or until dough is turning a golden color (check at 25 minutes, and again at 30 minutes).
6. Remove from oven, and let cool. *While bread is in the oven, begin making your Cream Cheese Icing.

Cream Cheese Icing

1. Combine cream cheese and maple syrup. Mix until smooth and creamy. 
2. Once Monkey Bread has cooled, drizzle on top, and enjoy!