Vegan Monkey Bread, every heard of it? If you haven’t then you’re missing out big time and let me explain why.
This Vegan Monkey Bread is like lots of baby cinnamon rolls stacked together. Each piece of dough rolled into a little ball, dipped into cinnamon sugar and then baked into a mountain of sticky, gooey, fluffy, tender and oh so delicious bread and to top it all off a drizzling of cinnamon icing. To eat, simply tear off the balls, kind of like how monkeys tear and pick at their own food.
Enjoy it over breakfast, mid afternoon snack, dessert, 2nd lunch, pre-dinner food, morning tea, pre-lunch…you get the idea.
I’ve taken my basic bread dough recipe that’s been tried and tested plenty of times, made a few alterations and this formed the base of the Vegan Monkey Bread. This bread needed to prove a lot longer than some of the other yeast based breads. So I left it in a warm oven for 1 – 2 hours and went away and did other things, like come up with the rest of this months content (you’re going to love what’s coming).
After it’s first proving stage, tip the dough on a bench, punch out the air and divide into lots of little balls, I’m talking like 40-45. After each ball has been rolled, dip it into some melted vegan butter, swirl it around the cinnamon sugar and place in a lined and greased bread tin.
Make sure to line the bottom of your bread tin with baking paper. I learnt the hard way as I decided not to and all the balls at the bottom got stuck to the tin…nightmare. So line, line line!
There are two options when allowing the dough to prove the second time.
- Place it in the fridge to slow down the proving and come back to it the next day (when ever you want) to finish the recipe. This means the work can be split into two days so if you want the bread at a particular time the next day, say breakfast, all the hard work is done the day before.
- Punch it out and have it all finished on the same day. Don’t put it in the fridge, instead a warm area like your oven, let it rise and and then bake and glaze it.
I’ve put both methods in my recipe so the choice is yours.
The smell of this bread as it cooks is incredible! Your house will smell like a Cinnabon factory. And when you bite into a ball, you’ll quickly realise that they taste very similar to one as well.
If you like spices, especially cinnamon check out these Coconut Sugar Cinnamon Pop Tarts, Simple Vegan Rock Cakes, Salted Caramel Apple Pie, Pumpkin Choc Chip Cookies and these Sticky Maple Pecan Buns.
….So what are you waiting for? Let’s get baking!
- - 3½ cups (500g) plain all-purpose flour
- - 1 teaspoon (6g) salt
- - 2 teaspoons (7g) instand dried yeast
- - ¼ cup (50g) vegan butter, melted
- - ¾ cup (200mL) lukewarm soy milk, optimal temperature between 37°- 45°C
- - 3 tablespoons (30g) Niulife Coconut Sugar
- - 3½ tablespoons (50mL) warm water
- - ½ cup (100g) vegan butter
- - ½ cup (75g) Niulife Coconut Sugar
- - 1 tablespoons (8g) ground cinnamon
- - ¾ cup (130g) icing sugar
- - 2 tablespoons (30mL) water
- - ¼ teaspoon vanilla extract
- - ⅛ teaspoon ground cinnamon
- Make the dough first, by activating the yeast. Mix the warm milk, yeast and 1 teaspoon of the coconut sugar together in a jug. Leave to rest for 10 minutes. It should turn foamy in this time, if it hasn't, leave if for longer or check the use by date on your yeast.
- In the mixing bowl of a stand mixer, mix together the flour, salt and the rest of the sugar. On low speed with the dough hook attached, add in the melted butter, activated yeast mixture and warm water. Mix to form a dough. Knead for 5 minutes. It should be smooth and elastic in texture and bounce back when lightly pressed. You can knead it with your hands if you don't own a mixer.
- Transfer to a greased large bowl, cover with a tea towel and place in a warm area to double in size for 1 - 2 hours. Here's what I do. Preheat my oven to 40°C, turn it off and place the bowl in there with the oven door closed.
- Make the coating. Melt the butter in a bowl. In a seperate bowl, mix together the coconut sugar and cinnamon.
- Assemble bread. Line and lightly grease a bread tin. After the dough has doubled in size, place on a lightly floured surface and knead a few times to knock out the air. Divide the dough into 40 - 45 small balls about the size of a large cherry. Dip each ball into the melted butter to coat it and then toss in the cinnamon sugar. Place in the greased bread tin.
- Cover the bread tin with a tea towel and place in a warm area for 1 - 2 hours or until doubled in size. See notes for overnight proving.
- Preheat the oven to 200°C / 392°F fan forced. Bake bread for 23-27 minutes, covering the top with aluminium foil for the last 10 minutes. Remove from oven, leave for 5 minutes before inverting onto a plate. Drizzle with cinnamon icing.
- To make icing mix all the ingredients together to form a smooth paste.
Prep time also includes both proving stages.
Store covered in the fridge for up to 3 days. Best served fresh.