Vegan Monkey Bread Recipe

Homemade gooey, easy vegan monkey bread made dairy-free.

This easy vegan monkey bread is dairy-free and made from scratch with plant milk and vegan butter. Every dough ball gets coated in gooey cinnamon sugar, making it perfect for breakfast, brunch, or dessert. No canned dough and no eggs needed!

5 from 11 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, warmed to about 110°F
1 packet instant yeast
¼ cup brown sugar, (or coconut sugar for refined sugar free)
¼ cup real maple syrup
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 brown sugar, (or coconut sugar)
1 tablespoon ground cinnamon, (yes Tablespoon)

The Glaze (Optional):

1 cup powdered sugar
3 tablespoon oat milk
2 teaspoon vanilla extract
Pinch salt

Instructions

Make the dough. Warm the oat milk to about 110°F, warm like bathwater, not hot. Whisk in the yeast and brown sugar, then whisk in the melted butter, maple syrup, and salt. Add 1 cup of flour and whisk until combined, then add the remaining 3½ cups and mix until the dough comes together. It will be sticky but should not stick to the bowl.
Knead. Turn the dough onto a floured surface and knead for 5 minutes, until smooth.
Let it rise. Place the dough in a lightly oiled bowl, cover with a towel, and let it rest somewhere warm for about 1 hour, until doubled in size.
Make the coating. Preheat the oven to 350°F and grease a bundt pan generously. Melt the vegan butter in one bowl. In another, stir together the brown sugar and cinnamon.
Shape and coat. Pull the dough into 30 to 40 balls, about 1 inch each. Dip each ball in the melted butter, then roll it in the cinnamon sugar until coated. Layer the balls in the bundt pan, drizzling any leftover coating on top.
Bake. Bake for 30 to 35 minutes, until puffed and bubbly. Cool for 5 to 7 minutes, then invert onto a plate. Do not wait longer or it may stick.
Glaze and serve. Whisk the glaze ingredients together. Drizzle over the warm bread, then pull apart and enjoy.

Notes

Yeast: Use instant yeast, not active dry. The temperature of your milk matters most, too hot kills the yeast.

Refined sugar-free: Swap coconut sugar for the brown sugar in the dough and coating. Leave off the glaze or use a maple drizzle.

Make ahead: Assemble through step 7, cover, and refrigerate overnight. Bring to room temperature for about an hour before baking.

Storing: Room temperature for 1 day, or up to 4 days in the fridge. Reheat at 350°F for 10 to 15 minutes.

Vegan butter: Earth Balance works best for baking.

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!