Vegan Monkey Bread
This Vegan Monkey Bread is just as fun to make as it is to eat! Coated in cinnamon brown sugar and a sweet vanilla glaze, it’s a fluffy, gooey, and soft treat that’s delicious for breakfast and dessert.
Servings: 12 servings
- 3/4 cup vegan butter, melted
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Prepare the dough
Place the soy milk in a microwave safe bowl or measuring glass cup and heat for 1 minute and 30 seconds, or until warm like bathwater.
In the bowl of a stand mixer (or other large bowl), add the warm milk, yeast and sugar. Stir.
Now add the melted vegan butter, 1 cup of flour and salt. Using the dough hook (or a large wooden spoon if you don't have a stand mixer), mix on low speed for about 30 seconds.
Scrape down the sides of the bowl, and add 3 more cups of flour, beating with the dough hook until the dough comes together and starts to pull away from the sides of the bowl. Touch the dough; if it's still quite wet and sticky, add an additional 1/2-1 cup of flour, until you have a slightly sticky dough. Don't add so much flour it becomes dry, a little bit of stickiness is good.
Knead the dough with the dough hook for another 2 minutes OR knead by hand on a lightly floured surface for 5 minutes.
Rise: Lightly grease a large bowl with nonstick spray and place the dough in the bowl. Cover with a tea towel and allow it to rise for about 1 hour, until double in size.
Meanwhile, prepare the coatings
In a small bowl, melt the vegan butter.
In another bowl stir together the sugars and cinnamon. Set aside.
Shape the dough and coat
Remove the dough form the bowl and press into a square, about 8 inches.
Now using a knife, cut the dough into about 50-60 pieces. It doesn't have to be perfect and they don't all have to be exactly the same. Just make them quite small, about 1 inch big.
Shape each piece into a ball, but again, they don't have to be perfect. Dip into melted butter then roll in sugar mixture. Place in the greased bundt pan, building layers of coated dough balls.
Cover the pan with the dough balls and preheat the oven to 350 degrees F.
Bake and make the icing
Uncover, place in the oven and bake for 30-35 minutes until bubbling around the edges. Cool for 5 minutes them invert onto a plate or platter. Don't let it sit for longer before removing from the pan or some will stick! Let cool 10 minutes before serving.
Make the icing: Whisk all of the glaze ingredients together in a bowl. Drizzle over the monkey bread. Serve and enjoy! We usually just let everyone pick off the pieces of bread themselves until it's gone, which doesn't take long!
Monkey bread is best served the same day, but it can still be enjoyed the next day, or up to 4 days if stored in the refrigerator covered well.
Make ahead: Follow the instructions until you have coated all the balls of monkey bread and placed them in the pan. Cover with plastic wrap and place in the refrigerator overnight. About an hour before you want to bake it, remove it from the refrigerator and let it warm at room temperature. Then bake as directed.
Freeze: You can freeze uncoated monkey bread balls for up to 3 months. Before baking, thaw in the refrigerator, coat and bake as directed.
I like using instant yeast because it makes the recipe faster, but regular yeast works, too. You will need to let it rise for about 2 hours with regular yeast.
Serving: 1of 12 servings | Calories: 460kcal | Carbohydrates: 78g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Sodium: 348mg | Potassium: 124mg | Fiber: 2g | Sugar: 45g | Vitamin A: 907IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg