Vegan Monkey Bread

The best gooey homemade vegan monkey bread recipe made dairy-free with oat milk and vegan butter. Each dough ball is coated in a bubbly cinnamon sugar topping for the perfect sweet breakfast, brunch, or dessert. No canned biscuit dough in this easy recipe!

5 from 10 votes

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Prep Time 1

Cook Time 30

Total Time 1 30

Serving servings

Ingredients

The Dough:

1 ½ cups oat milk*
1 pack instant yeast
¼ cup coconut sugar
¼ cup real maple syrup
⅓ cup vegan butter*, melted
1 tsp 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 Tbsp ground cinnamon

The Glaze (Optional):

1 cup powdered sugar
3 Tbsp oat milk
2 tsp 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 + 1/2 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

Oat Milk: I used Oatly full-fat oat milk - I reccomend full-fat.

Vegan Butter: The best vegan butter for baking is Earth Balance. If you are not vegan, you can also use regular butter.

Glaze: Add more oat milk for a drizzle or up to ½ cup more powdered sugar for a thick glaze or dip.

Bread Tin: If you bake in a bread tin, cook time will increase to 35 - 45 minutes.

Overnight Proof: You can easily prove the dough overnight in the refrigerator. After you prepare the dough, place it into a greased bowl, cover it with plastic wrap, and place it into the fridge overnight. It should double in size. When you are ready to bake it, allow it to warm up to room temperature for about 30 minutes - one hour and proceed with assembly.

Storing: For best results, store leftover monkey bread in the original baking dish by covering it with aluminum foil or transferring it to an airtight container. Store at room temperature for 1 day or in the refrigerator for up to 4 days.

Reheating: Place the original baking dish in a preheated oven of 350°F and reheat for 10 - 15 minutes until warm and bubble again. For quick reheating, you can tear off sections and microwave for 45 - 60 seconds until warm.

Nutrition

Course Breakfast, Brunch, Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!