First, make the dough. In the bowl of a stand mixer, add the gluten free bread flour, granualted sugar, instant yeast, salt, and baking powder. Stir together.

Then, add in the cream, lukewarm water, and eggs. Stir until a thick and sticky dough forms.

Scrape down the sides of the bowl with a spatula and form the dough into a ball. Place a kitchen towel over the bowl. Let it rise for 1 hour until it has almost doubled in size.

Preheat your oven to 350 degrees Fahrenheit. Generously spray a Bundt pan with nonstick spray. Pour 2 tablespoons of melted butter into the bottom of the pan.

In a shallow bowl, combine the sugar and cinnamon. Pour 4 tablespoons of melted butter in another shallow bowl.

Using your hands, roll the dough into 1 inch sized balls. Gently coat in a little melted butter, then roll in the cinnamon sugar.

Place inside the Bundt pan. Repeat for all of the dough. Pour the leftover melted butter over the top of everything.

Bake for 45 minutes, or until the dough has puffed up.

Finally, remove the pan from the oven. Allow the gluten free monkey bread to cool in the pan for 7 to 8 minutes.

While cooling, combine the powdered sugar and milk in a bowl. Stir until creamy.

Finally, invert the monkey bread onto a serving plate. Immediately glaze and serve!