Description
The most gooey and delicious vegan monkey bread made from scratch that tastes just like the classic! Super soft cinnamon roll bites baked in a gooey and sticky sweet caramel sauce for a dairy free vegan holiday breakfast!
Ingredients
Scale
Vegan Monkey Bread Dough:
- 4 1/4 cups (540 g) + 1 tbsp all-purpose flour, divided (plus more for flouring surface)
- 1 packet (8 g) activated yeast
- 1/2 cup (90 g) granulated sugar, divided
- 1 1/4 cup (270 mL) dairy-free milk, unsweetened, room temperature
- 1/4 cup (57 g) salted vegan butter, room temperature
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup (87 g) dairy free yogurt, room temperature
Cinnamon Sugar Coating:
- 1 cup (200g) granulated sugar
- 2 tbsp ground cinnamon
- 1/2 cup (113 g) vegan butter, melted
Toffee sauce:
- 1/2 cup (113 g) vegan butter
- 3/4 cup (150 g) light brown sugar
Instructions
- Please read through all instructions before beginning.
- Prep: Grease a large clean bowl with olive oil for the dough proofing. Gather all ingredients and measure them out. Grease a large bundt pan as well.
- Bloom the yeast: Add the heated dairy free milk and sugar to a large bowl. Stir and add in the yeast. Stir again and cover the bowl. Place the bowl in a warm area to activate for 10 minutes. The yeast should start to bubble, foam, and smell of yeast. If it hasn’t, then you’ll need to start over.
- Make the dough: Once the yeast is activated, pour the mixture into a large bowl or a stand mixer bowl with dough attachment. Add the dairy free yogurt, vanilla extract, and sea salt, and mix on medium (either with the stand mixer or using a large spoon) until it’s combined. Next, add in the flour, and mix until the dough is sticky but the flour is completely mixed in. Once all of the flour is added in, lightly flour a clean surface, and turn the stand mixer onto high speed (keeping an eye on any traveling stand mixers!) to knead for 2-4 minutes until a shaggy dough forms. Add in the room temperature vegan butter, and begin to mix again on medium speed until a slightly tacky dough ball forms, about 10 minutes. The dough will at first appear to come apart into what looks like thick cake batter once the butter is added, then it will reform into a dough ball. Patience!
- Proof the dough. Place the dough ball in the oiled bowl. Cover with a clean dish towel and place the dough in a warm area (at least 85F) to double in size (usually an hour).
- Once the dough is doubled in size: Make the toffee sauce right before you punch down the dough. In a medium saucepan, heat the vegan butter until melted on medium heat. Stir in the light brown sugar, and heat until the sugar is melted into the butter and bubbling, about 5 minutes. Continue stirring every so often until the sugar is melted and bubbling into a toffee sauce. Set aside.
- Make the cinnamon roll bites: Once the dough has risen, punch down the dough. Use a bench scraper or large knife to divide the dough in half then into quarters. Then divide the quarters even more: you’ll want to make about 50-60 dough balls from the dough. Divide the quarters into at least 10 dough balls each (about 1″-1.5″ in diameter), but you don’t need them to be even. Place the dough balls into a large clean bowl and IMMEDIATELY coat in the vegan butter. Toss with clean hands to evenly coat. Then sprinkle in the granulated sugar and cinnamon. Toss again to evenly coat.
- Assembling the monkey bread: Pour half of the toffee sauce onto the bottom of the prepared bundt pan. Then spoon the coated monkey bread bites on top. Finally, pour the remaining toffee sauce on top.
- Allow the monkey bread dough to rest again: Preheat the oven to 350F. Once you’ve poured the vegan butter mixture over the dough, cover the bundt pan with a clean dish towel again and place near the oven to rest while the oven preheats, about 20 minutes.
- Bake the monkey bread: once the monkey bread has rested and the oven is fully preheated, bake the monkey bread for 33-35 minutes, or until the tops of the monkey bread dough balls are crispy and puffy. You can also stick a knife into the middle of the monkey bread (carefully): if it comes out nearly clean, the monkey bread is read; if it comes out slightly dough and gooey, then it needs more time.
- Flip and serve: To remove the monkey bread from the pan, use oven mitts to place a plate on the top of the pan (face down), and hold the plate with the oven mitts to the pan. Carefully flip the pan upside down, and the monkey bread should come out. Allow the monkey bread to cool for 10 minutes then serve!
Notes
Gluten free option: Please use this gluten free vegan monkey bread recipe for a gluten free monkey bread!
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 19.6 g
- Sodium: 106.7 mg
- Fat: 4.7 g
- Saturated Fat: 0.8 g
- Carbohydrates: 45.6 g
- Fiber: 1.9 g
- Protein: 5.1 g
- Cholesterol: 0 mg