In a small bowl, stir together the warm milk and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy.

In a large mixing bowl, whisk together gluten-free flour, sugar, salt, and baking powder.

Add the melted butter, yeast mixture, and the egg to the dry ingredients. Mix well until a dough forms.

Lightly grease a bowl and place the dough inside, covering it with a clean cloth. Let it rise in a warm spot for about 1 hour or until it doubles in size.

Preheat your oven to 350°F (175°C). Punch down the dough after it has risen. Tear off pieces of dough about the size of a golf ball and roll them into small balls.

In a separate bowl, mix the sugar and cinnamon for coating. Dip each dough ball into melted butter and then roll them in the cinnamon-sugar mixture.

Place the coated dough balls in a greased bundt pan, stacking them up to create a layered effect.

Cover the bundt pan with plastic wrap and let the dough rise again for about 15-20 minutes.

Bake in your preheated oven for 30-35 minutes or until golden brown. You may need to cover it with foil for the last 10 minutes to prevent over-browning.

Once baked, let the monkey bread cool in the pan for about 10 minutes. Then, flip it onto a serving platter and enjoy warm.