Vegan Monkey Bread

Tips:

It is OPTIONAL to melt ADDITIONAL butter, cinnamon, and sugar and pour it on top of each layer in between to make it super moist and “cinnamony.” HEAVY ON THE CINNAMON AND SUGAR BECAUSE WHY NOT? :)

Also, add in some nutmeg if you’d like because that’s your business :) Let your baking ancestors guide you for measurements on this additional mixture, because I did not measure.

Dough ingredients:

3 ½ - 4 cups cups all-purpose flour

1 cup almond milk (Any plant-based milk will work)

1/3 cup vegetable oil

Pinch of salt

1/2 cup warm water (CANNOT BE HOTTER THAN 115 DEGREES F)

1/2 cup organic sugar

1 package active dry yeast

Cinnamon sugar:

1- 1 ½ cup vegan butter (Earth Balance), melted

3 tbsp cinnamon

1 ½ - 2 cups coconut sugar

Tips:

It is OPTIONAL to melt ADDITIONAL butter, cinnamon, and sugar and pour it on top of each layer in between to make it super moist and “cinnamony.” HEAVY ON THE CINNAMON AND SUGAR BECAUSE WHY NOT? :)

Also, add in some nutmeg if you’d like because that’s your business :) Let your baking ancestors guide you for measurements on this additional mixture, because I did not measure.

1. In a large bowl combine water and yeast. You can let it sit until frothy if you’d like, but it is not necessary for ACTIVE dry yeast. If you are not using active yeast then let it sit for 10-15 mins until frothy.

2. Add in your flour 1 cup at a time. I added in the first 2 cups FIRST along with oil, milk, salt, and sugar. Mix until combined. It will be runny and that is okay. You will add in more flour. Now, add in more flour until the dough starts to come together. Remember one cup at a time.

3. On a floured surface, knead the dough until smooth. Usually takes about 5-10 minutes if kneaded by hand. Let it rise in a well oiled bowl covered for 1 hour. I like to keep my dough in a warm area to assist with the rising.

4. Once the dough has doubled in size, roll the dough into a flattened square or circle. Not too thin. Use a knife or pizza cutter to cut the dough into 50-60 pieces. You want as many pieces that you can get, but do not make them too small because if your dough balls are too small it won’t work. I did exactly 54 pieces.

5. Preheat the oven to 350 degrees F.

6. Melt the butter and place in a bowl. Combine the sugar and cinnamon in a separate bowl. Roll each piece of dough into a ball and dip into the butter then cinnamon sugar and then place it in an oiled bundt pan. I will insert a photo for reference on layering.

1. Cover again and let rise for another 25-30 minutes. Optional, but recommended.

2. Bake for 35 minutes.

Here's how it should look after baking for 35 minutes:

1. Let it cool for 10-12 minutes and then flip it over onto a plate. Drizzle icing on top (optional)

2. Enjoy!

Icing:

2 cups powdered sugar, 1 tbsp butter, 1 tsp maple syrup, 3-4 tbsp vegan milk.

Mix with a mixer until you reach an icing consistency. Not too thick and not too thin.