• In a mixing bowl, combine the gluten-free flour blend, xanthan gum (if needed), salt, sugar, and yeast.
• In a separate bowl, whisk together the melted butter, warm milk, eggs, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. The dough will be slightly sticky.
• Grease a bundt pan or a round cake pan.
• In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
• Pinch off small pieces of dough and roll them into balls, about 1 inch in diameter.
• Dip each ball into the melted butter, then roll it in the cinnamon-sugar mixture until coated.
• Place the coated dough balls into the prepared pan, layering them evenly.
• Cover the pan with a clean kitchen towel and let the dough rise in a warm place for about 30-45 minutes, until it doubles in size.

Baking the Monkey Bread:

• Preheat your oven to 350°F (175°C).
• Once the dough has risen, bake the monkey bread in the preheated oven for 30-35 minutes or until golden brown and cooked through.
• Remove the bread from the oven and let it cool in the pan for a few minutes.
• Carefully invert the pan onto a serving plate to release the monkey bread. Allow it to cool slightly before serving.