• Preheat your oven to 350°F. Line a standard 9-inch x 5-inch (or smaller) loaf pan with unbleached parchment paper, making sure that some of the paper extends over the edges of the pan. Set the pan aside.
• Alternatively, line a standard 12-cup muffin tin with liners and set it aside.

Make the pizza dough.

• In a large bowl, place the flour blend, xanthan gum, baking powder, and salt, and whisk to combine.
• Add the yogurt and 3 tablespoons of water, and mix until the dough holds together well.
• If necessary for the dough to clump and hold together easily, without feeling stiff to the touch, add another tablespoon of water and mix to combine.
• Turn the dough out onto a very lightly floured surface, sprinkle very lightly with more flour, and knead it with clean hands until it’s a bit smoother.
• Using a rolling pin, roll the dough into a rectangle about 1-inch thick.
• Using a small round cookie cutter about 1-inch in diameter, cut out rounds of dough, flouring the cutter as necessary to prevent sticking.
• Do not pack the dough or roll the pieces into a ball. Gather and reroll scraps and place the pieces aside as you work.

Roll the pieces of dough in cinnamon sugar.

• Place the granulated sugar, cinnamon and salt in a deep, small bowl, and mix to combine well.
• Place each of the pieces of dough in the melted butter, remove with the tines of a fork to allow excess butter to drip off and place in the bowl of cinnamon sugar.
• With a fork or spoon, toss to coat and place in the prepared loaf pan or the lined wells of your muffin tin.
• If using a loaf pan, create a single, even layer of prepared balls of dough on the bottom of the loaf pan, without packing them in, and build up until you reach the top of the loaf pan.
• You may have some dough left over, depending upon the size of your pan. Press down gently on the dough in the pan.
• If using a muffin tin, pile about 5 or 6 balls of dough in each well.

Bake the monkey bread.

• Place the loaf pan on a baking sheet in case any of the cinnamon-sugar mixture leaks out of the loaf pan.
• Place the pan (loaf pan or muffin tin) in the center of the preheated oven and bake until very lightly golden brown and the pieces feel firm to the touch.
• Baking should take about 25 minutes for the loaf pan, and about 20 minutes for the muffin tin.
• Remove from the oven and allow to cool for at least 30 minutes in the pan.

Make the glaze.

• In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk.
• Mix well, until a thick paste forms.
• Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
• Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
• Drizzle the glaze generously over the top of the bread and serve immediately.