Vegan Caramel Monkey Bread
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Vegan Caramel Monkey Bread! Gooey, sweet, fluffy homemade pull apart bread with vegan caramel sauce. Let the dough rise overnight, then put it together quickly in the morning for a decadent breakfast.
Have you ever had Monkey Bread before? I’m not sure where it came from, but it’s also called “pull apart bread”, and it’s basically the most delicious thing ever. It’s like a giant cinnamon roll, except here, we are using vegan caramel!
I can totally see why it’s called Monkey Bread. When I made it the other week for my kids, the 3 of them (plus a few friends) where picking at it like little monkeys and eating it. So fun, and I definitely got the best mom ever award that day! They’ve been begging me to make it ever since.
How do you make Vegan Caramel Monkey Bread?
First, you make the sticky, sweet dough and let it rise. You can either let it rise in the fridge overnight, or for about 2 hours at room temperature.
Make your caramel sauce on the stove in 5 minutes, and then roll the dough into little balls. Layer it in a pan (I used a pie pan, but if you have a bundt pan, use that!).
Bake for 25-30 minutes, the balls should be a little golden brown on top. This is what it will look like out of the oven and before you invert it:
Now flip it over and invert it onto a serving plate large enough to hold it. This is what it will look like once you flip it over: Delicious, ooey, gooey caramel monkey bread!
You can either let everyone pick at it like I did, or cut off larger pieces and serve with more caramel sauce.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Recipe adapted from Sally’s Baking Addiction.
Vegan Caramel Monkey Bread
For the dough:
- Make the dough: In a mixing bowl, add the warm water and yeast. Let sit for 5 minutes, it should get a bit foamy on top. Now add the rest of the dough ingredients, and mix. Knead a little with your hands to combine. It should be sticky. Cover with a towel and set aside to rise for about 2 hours, then stick it in the fridge to cool.
- Make the caramel: Melt the vegan butter in a small pan over medium heat. Now add the coconut milk and brown sugar, and stir. Bring to a boil and stir constantly for 5 minutes. Remove from heat. Add a sprinkle of salt, if desired.
- Preheat the oven to 350 degrees F and lightly grease a bundt or pie pan.
- Assemble: Punch the cold dough gently to release the air bubbles. Pull apart and shape into 1 1/2 inch balls. In prepared pan, layer 1/4 cup caramel, dough balls, 1/4 cup caramel, dough balls and pour 1/4 more cup caramel on top. Reserve the remaining caramel.
- Bake for 25-30 minutes, or until the top pieces are starting to get golden. Cool for 5-10 minutes, and then invert carefully onto a serving plate. Drizzle extra caramel on top, if desired, and serve. Enjoy!
- Monkey bread will taste best the same day it's made.
- You can prep this the night before by allowing the dough to rise in the fridge overnight.
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