This homemade vegan monkey bread recipe is made with a simple homemade dough coated with lots of cinnamon and sugar! The buttery brown sugar topping is added to create a spiced, sweet pull apart bread baked in a bundt pan. Sweet pieces of yeast bread can be pulled one bite at a time and as a favorite morning meal, but you can enjoy it any time of day!
Believe it or not, Monkey Bread is mostly an American fetish. So many delicious foods can be traced back to other countries, but not this one. If there’s one things we can be proud of, it’s Monkey Bread!
Why is it called Monkey Bread?
If you’re not familiar with monkey bread, it’s a sweet, gooey pull-apart bread that you make by breaking the dough into little balls, rolling them in sugar, and baking them in a bundt pan. It’s eaten by pulling off the bite-size pieces, thereby picking it apart bit by bit.
Monkey bread has a reputation as a breakfast food, but you can have it for brunch, a snack, or even dessert! It’s a delicious finger food any time of the day!
I knew I had to find a way to make this into a monkey bread vegan recipe, and I did!
How to Make Monkey Bread from Scratch
This easy vegan monkey bread begins with a homemade dough. Of course, many monkey bread recipes use canned biscuits, and there are many of those that are vegan these days so if you’re short for time, it’s perfectly ok to sub that if you want.
However, you can also make the dough the night before so you can wake up, roll the dough balls in the sugar, sprinkle with cinnamon, and bake.
Here are the ingredients for this sweet vegan monkey bread recipe:
- active dry yeast
- brown sugar
- olive oil
- all-purpose flour
- whole wheat flour
- granulated sugar
Preparing the dough takes only a few steps. I like to use a little whole wheat flour to add some fiber to those recipe, however, you have to be careful not to add too much. Whole wheat flour can impede the rise of a yeast dough, so we use just a bit in this recipe.
The step that takes the longest, is giving it time to rise, about an hour. Of course, you don’t have to be present for this step. Just cover the dough and walk away. And as I mentioned above, you can make the dough the night before.
Then you’ll pinch off pieces of the dough, roll it into balls and roll them in sugar. Make sure you’ve got that ground cinnamon handy so you can sprinkle that across the dough as you place it in the bundt pan too.
Once the dough is all rolled up and in the bundt pan, you’re ready to bake the best vegan monkey bread recipe. This recipe needs to bake about 40 – 50 minutes, until the crust is golden.
I could freeze the extra dough for a future pizza. That would have been very Martha Stewart of me. I could see me now, apron neatly tied around my waist, pulling the perfectly packed ball of frozen dough from the freezer, letting it thaw, and rolling it out into a perfect pizza for the family.
Sounds so…perfect! Problem is, this is SO not like me!
More than likely that ball of frozen pizza dough would end up in the back of the freezer to be discovered at some future point in time when ice crystals permeate each and every frozen particle of the dough’s surface.
No, I had to think of something to do immediately with that dough. At that, my friend, is when Monkey Bread came to mind.
I’ve been wanting to try this for some time now. Every time we’ve made Monkey Bread, it used canned biscuit as the dough. They make neat little pieces, but I knew there had to be a better, healthier way. The recipes I’ve seen also call for a ton of butter. I don’t know about you, but I like to be able to get up and walk away from a meal. That’s something butter never allowed me to do very well.
I don’t eat butter any more. I would like to say I gave it up because I was vegan and cared about animals.
I am vegan. And I do care about animals.
But I gave up butter because it made me feel awful. I don’t feel awful anymore.
If you love vegan cinnamon recipes, be sure to check out my Vegan Cinnamon Bread. It’s the best!
So, I kept the sugar in the monkey bread itself relatively minimal. That’s so I could be sure to drizzle this sweet glaze over the top.
In fact, I liked it so much, I drizzled some more.
This Cinnamon Sugar Monkey Bread got a thumbs up from my hubby. That’s a sure-fire sign it’s a winner.
So use the recipe below to make your own batch of Vegan Pizza, but just make only one.
Then you can use the rest to make a treat for breakfast the next day. Pizza for dinner. Monkey Bread for breakfast. Sounds like a vegan paradise!
Vegan Monkey Bread
- 4 1/2 teaspoons active dry yeast
- 1/2 cup brown sugar, packed
- 2 cups warm water
- 1/2 cup olive oil, divided
- 5 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 3 tablespoons vanilla soy milk
For the Bread:
- Combine yeast, brown sugar, and water in a small bowl. Let sit 3 minutes until frothy. Add 1⁄4 cup olive oil and stir slightly.
- In a large bowl stir together all-purpose flour and salt. Pour yeast mixture into flour mixture and stir well. Dough should be slightly sticky.
- Turn dough onto a clean, well-floured surface and knead in whole- wheat flour, about 5 minutes until dough is no longer sticky.
- Place dough in a large well-oiled bowl and cover with a cloth. Let dough rise in a warm place 1 hour until doubled in size.
- Preheat oven to 350°F. Prepare a 12-cup Bundt pan by pouring remaining 1⁄4 cup oil in bottom and using your fingers to run it up the sides and in pan crevices.
- Place granulated sugar on a large plate. Punch down dough and tear off in small pieces, shaping into balls. Roll balls in sugar and then drop into Bundt pan. Repeat until there’s a layer of dough at bottom of pan. Sprinkle with 1⁄2 tablespoon cinnamon. Repeat dough and cinnamon layers until 3⁄4 of pan is full.
- Bake 30 minutes until golden on top. Once done, set aside to cool about 10 minutes. Use oven mitts to invert pan onto a large serving dish.
For the Glaze:
- Combine powdered sugar with milk. Drizzle glaze over top of monkey bread.
- Store entire loaf or broken-up sections in large sealed containers in refrigerator up to 7 days or freezer up to 2 months. If frozen, let sit on counter 10 minutes to defrost before serving. To serve, preheat oven to 300°F and bake 10 minutes on an ungreased baking sheet.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.