Vegan Monkey Bread Recipe
User Reviews
5
Vegan Monkey Bread Recipe
Description
The Vegan Monkey Bread Recipe uses a yeast-raised dough that combines oat milk, vegan butter, maple syrup, and coconut sugar to create a moist and slightly sweet base. After allowing the dough to rise until doubled, small pieces are coated in a cinnamon-coconut sugar mixture, then layered into a greased pan. During baking, the sugars melt and caramelize around the pieces, forming sticky pockets of cinnamon sweetness. This results in a bread with a tender crumb inside and a sticky, flavorful surface that pulls apart easily.
The texture balances fluffiness from the proofed dough with a crunchy, caramelized coating thanks to the sugar and cinnamon mixture. It’s baked at 350°F until well browned and cooked through. An optional glaze made from powdered sugar, oat milk, vanilla extract, and a pinch of salt can be drizzled over for extra sweetness and moisture.
This bread works well as a sweet breakfast dish or dessert where guests can pull apart chunks by hand. It’s typically served warm for the best effect, allowing the sugars to be melty and inviting. The cinnamon sugar coating is key, lending aromatic spice and an indulgent surface that complements the vegan buttery dough.
Practical tips include using full-fat oat milk and Earth Balance vegan butter for the best texture and flavor. The dough can be proofed overnight in the refrigerator for convenience. Leftovers keep well covered at room temperature or chilled, and can be reheated to regain the sticky texture. Baking times vary slightly depending on the pan used and can range from 30 to 45 minutes.
Ingredients
The Dough:
- 1 ½ cups oat milk
- 1 instant yeast pack
- ¼ cup coconut sugar
- ¼ cup maple syrup real
- ⅓ cup vegan butter melted
- 1 teaspoon salt
- 4 ½ cups all-purpose flour spooned & leveled (+ more for dusting)
The Cinnamon Sugar Coating:
- ½ cup vegan butter melted
- 1 cup coconut sugar
- 1 tablespoon ground cinnamon
The Glaze (Optional):
- 1 cup powdered sugar
- 3 tablespoon oat milk
- 2 teaspoon vanilla extract
- Pinch salt
Instructions
Make Dough:
- In a large microwave-safe mixing bowl, add oat milk. Microwave in three 20-second increments so it is warm to about 110°F (not hot). Whisk and add instant yeast & coconut sugar. Then whisk in melted butter, maple syrup, and salt. Add one cup of flour and whisk until combined. Add 3 + ½ more cups of flour and mix with a rubber spatula or wooden spoon until all flour is incorporated.
- It will be sticky, but it should not be stuck to the bowl.
- Dust your surface with flour and knead the dough for 5 minutes until it can form a smoother ball.
Proof the Dough:
- Lightly oil a clean mixing bowl and place the dough ball into it. Cover with a dish towel and place somewhere relatively warm (I love the inside of the microwave). Let sit for an hour to rise, or until it doubles in size.
Make Coating:
- Preheat oven to 350° and lightly grease a bread tin or pie dish. While the oven is preheating, mix together melted butter, cinnamon, and coconut sugar in a bowl.
Make Monkey Bread:
- When done proofing, pull the dough apart and make 30 - 40 balls by rolling them together in your hand - do not overwork the dough. You can also just cut the dough pieces then roll by hand.
- Toss each ball in the coconut sugar coating and coat them really nicely.
- Layers coated dough balls on top of each other in greased dish. Drizzle any extra coconut sugar coating over the dough balls.
Bake:
- Bake monkey bread for 30 - 35 minutes, until puffed up, almost doubled and sugar is bubbly. Remove from oven and let rest for only 5 - 7 minutes before flipping out of dish (otherwise it will stick to the pan). Drizzle with glaze and enjoy!
Make Glaze or Dipping Sauce (Optional):
- In a bowl, mix together the glaze ingredients. For a tricker dip, reduce the amount of milk and add a little more powdered sugar. For a glaze drizzle, add a dash more oat milk.
Notes
- Use full-fat oat milk and a quality vegan butter like Earth Balance for best dough consistency and flavor.
- The dough can be proofed overnight in the refrigerator; bring to room temperature before baking.
- Adjust glaze thickness by adding more oat milk or powdered sugar according to preference.
- When baked in a bread tin, expect a longer baking time of 35 to 45 minutes.
- Store leftovers covered at room temperature for 1 day or refrigerated up to 4 days; reheat at 350°F to restore warmth and softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 2g | 100% |
| Sodium | 290mg | 12% |
| Potassium | 74mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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