Vegan Monkey Bread
Soft, gooey and sticky, this Vegan Monkey Bread recipe is an irresistible pull-apart treat that's perfect for weekend brunches and holidays!
Ingredients
For the Dough:
- 1 packet instant yeast about 2 ¼ teaspoons – 7g
- 2 cups warm vegan milk 100–120°F / 38–49°C, warm to the touch – 480mL
- 5 ¾ cups all-purpose flour 690g
- ¼ cup granulated sugar 50g
- ¼ cup vegan unsalted butter melted – 55g
- ¼ teaspoon sea salt 1.5g
To Assemble:
- 2 tablespoons softened vegan butter for greasing the pan – 30g
- 1 cup granulated sugar 200g
- 2 teaspoons ground cinnamon 5g
- 1 cup vegan unsalted butter melted (divided) – 226g
- ⅔ cup light brown sugar 135g
For the Glaze:
- 1 cup powdered sugar 120g
- 1-2 tablespoons vegan milk 30-45mL
- ½ teaspoon vanilla extract 2.5mL
Instructions
- In a large bowl, whisk together the warm vegan milk and yeast. Let sit for about 5 minutes until slightly foamy.
- Make the Dough: Add the sugar, melted vegan butter, and salt to the yeast mixture and stir. Gradually add in the flour, mixing until a dough forms. Turn onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
- Instructions for stand mixer: Add the sugar, melted vegan butter, and salt to the yeast mixture and stir to combine. Attach the dough hook to your stand mixer and gradually add the flour on low speed. Once the flour is incorporated, increase to medium speed and knead the dough for about 6–8 minutes, until it becomes smooth, soft, and elastic and pulls away cleanly from the sides of the bowl.
- Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Punch down the risen dough and roll it out into a large rectangle about 1 inch (2.5 cm) thick. Cut the dough into about 50 equal pieces, roughly 1 to 1½ inches (2.5–4 cm) each. Roll each piece into a small ball.
- In a small bowl, mix the granulated sugar and cinnamon. Melt ½ cup (113 grams) of the vegan butter and set aside. Dip each dough ball into the melted butter, then roll in the cinnamon-sugar mixture until fully coated.
- Generously grease a bundt pan with the softened vegan butter. Layer the coated dough balls evenly in the pan.
- Cover the pan and let rise in a warm place for about 30 minutes, until puffy. Preheat the oven to 350°F (175°C) while the bread is rising.
- Prepare the Brown Sugar Syrup: In a small saucepan, melt the remaining ½ cup (113 grams) vegan butter with the brown sugar over medium heat. Bring to a gentle boil and cook for 1 minute, stirring constantly. Pour the hot syrup evenly over the dough balls in the pan.
- Bake the monkey bread for 30–35 minutes, until deep golden brown and bubbling around the edges.
- Remove from the oven and let rest in the pan for 10 minutes. Carefully invert onto a serving plate while still warm.
- Whisk together the powdered sugar, vegan milk, and vanilla extract until smooth. Let the monkey bread cool slightly, then drizzle the glaze over the top before serving.
Notes
- Store: Leftovers of this monkey bread recipe can be stored covered at room temperature for 1 day, or refrigerated for up to 4 days.
- Freeze for later: Wrap the bread tightly and freeze it for up to 2 months; thaw in the fridge before reheating.
- Reheat: Warm individual portions in the microwave for 10–15 seconds or reheat larger portions in a 300°F oven until warmed through.
Nutrition
Calories: 690kcal | Carbohydrates: 109g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 4g | Sodium: 331mg | Potassium: 147mg | Fiber: 3g | Sugar: 53g | Vitamin A: 3IU | Vitamin C: 0.02mg | Calcium: 113mg | Iron: 4mg