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.

Vegan Monkey Bread

soy milk, warmed

(2 1/4 tsp) instant yeast

sugar

vegan butter, melted

all purpose flour

salt

brown sugar

cinnamon

soy milk

vanilla extract

Generously grease a 10-12 cup bundt pan with nonstick spray.  Set aside.

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&#39;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&#39;s still quite wet and sticky, add an additional 1/2-1 cup of flour, until you have a slightly sticky dough. Don&#39;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.

Prepare the dough

In a small bowl, melt the vegan butter.

In another bowl stir together the sugars and cinnamon. Set aside.

Meanwhile, prepare the coatings

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&#39;t have to be perfect and they don&#39;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&#39;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.

Shape the dough and coat

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&#39;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&#39;s gone, which doesn&#39;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.

Bake and make the icing

Homemade Monkey Bread has bran cereal, dates and pecans with a drizzling of maple syrup all over the top. So friggin&#x27; good.

Homemade Monkey Bread

bran cereal - buds/crumbles

water

dairy-free butter, melted

whole wheat flour

yeast

coconut sugar

flaxseed meal

dates, chopped small

pecans, chopped

maple syrup

Have a candy thermometer on hand. Oil a 6 Cup bundt pan.

Mix the flaxseed meal and water and set aside so that it can gel a bit.

Boil the water and add the bran and mix. Set aside to let it settle to 125 degrees to 130 degrees.

In a large bowl mix 2 cups of the flour with the yeast, sugar and salt. Mix in the warm bran and water mixture.

Add the dates and enough flour to make a soft dough. You will probably use all the flour. Don&#x27;t worry if you don&#x27;t.

Turn the dough out onto a lightly floured surface and knead the dough until smooth and elastic.

Add a little bit of flour as you roll and knead if it is sticky. You will see some date pieces all over the dough and that is fine.

Make a ball with the dough, cover with a clean dish towel and let rest 10 minutes.

Divide the dough in half and then half again. Make 5 balls out of each of the 4 divisions so that you have 20 balls.

Dip each ball in the melted butter and place in the bundt pan. Place each ball around the bottom layer.

Sprinkle half of the chopped pecans on the balls. Deliberately build the next layer around the edge of the pan. This will keep the shape of the bundt pan.

Sprinkle the rest of the pecans. Cover the pan with a clean dish cloth and let rise in a warm area for 60 minutes.

Bake at 375 degrees for 35 to 40 minutes.

Remove from the oven and slowly pour the maple syrup all over the cake while it is still in the pan. Cool on a wire rack 15 minutes.

Remove from pan and let cool completely on the wire rack. You can pour more maple syrup over the top of the Monkey Bread but it is not necessary. It all depends on your sweet tooth. The syrup soaks in.

Top 2 vegan monkey bread recipes from across the web

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Vegan Monkey Bread

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Top 2 vegan monkey bread recipes from across the web

The most viewed vegan monkey bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Monkey Bread

Homemade Monkey Bread

The most viewed vegan monkey bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine