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

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

Scrape down the sides of the bowl and form the dough into a ball. Place a kitchen towel over the bowl. Let it rise for 60 minutes until it has almost doubled in size.

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

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

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

Place inside the Bundt pan. Repeat for the remaining 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 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.

Invert the monkey bread onto a serving plate. Immediately glaze and serve!