Gluten Free Monkey Bread

1 cup milk
1/2 cup butter
1/4 cup sugar
1 teaspoon salt
1 package dry yeast
3 1/2 cups All Purpose Gluten Free Flour (Bob's Red Mill)

 topping:
1/2 cup butter
1 1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans (I didn't add these because my son does not like nuts.)

icing:
1 1/2 powdered sugar
2 tablespoons of milk
1/2 teaspoon of vanilla extract

Combine first 4 ingredients in a saucepan; heat until butter melts.  Cool to 110 degrees.  Add yeast; stir until dissolved.  Let stand 5 minutes.  Combine flour and milk mixture in a large bowl; stir until blended.  Cover and let rise in a warm place (85 degrees), about 1 hour and 20 minutes.  Note: gluten-free flour will not rise the same as regular flour. Therefore, it will be more dense than regular flour.

Shape into 1 1/2" balls.  Mix brown sugar, cinnamon and pecans. Dip each in melted butter and then roll in brown sugar mixture.  Place in a 10" non-stick bundt pan.  Mix any left over butter with the sugar mixture and spoon over the top of dough. Cover for 45 minutes.  Bake at 375 degrees for 35 minutes.  Cool for 5 minutes and then dump out.  They will not stay in a nice ring, but will be more like donut holes.

Mix three ingediants for icing and spoon over top.  If you like the icing thicker add more sugar.  Keep the icing in the refrigerator after making.

ENJOY!