To prepare the bread, pour the mix and yeast into a large bowl and stir to blend. In another medium bowl, whisk together the 1 ¾ cup milk, eggs, melted butter, honey, vinegar and salt. Pour the liquids into the mix and combine. Using a heavy-duty mixer, beat on low speed for two minutes. Cover tightly, set in a warm place and let rise about 40 minutes, until the dough has doubled.
Preheat oven to 350.
Put the sugar and cinnamon into a medium mixing bowl and stir to blend.
One at a time, use a large spoon to break off pieces of dough about the size of a golf ball. Roll each piece in the sugar and pile them into a non-stick bundt pan, sprinkling the pecans in as you go.
In a small saucepan melt the 1cup butter and the brown sugar together, stirring until smooth. Pour over the monkey bread.
Bake 30-40 minutes until very brown on top.
Cool for 15 minutes before turning out onto a serving plate. To eat, simply pull apart.
Notes
Recipe provided by Glutino.
Recipe by Celtic Celiac at https://www.celticceliac.com/gluten-free-monkey-bread/