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A loaf of Vegan Monkey Bread sits on a plate with lots of frosting drizzled over the top.

Vegan Monkey Bread

Enjoy this vegan monkey bread, made with a simple homemade dough and coated with lots of cinnamon and sugar! Sweet pieces of yeast bread can be pulled one bite at a time and as a favorite morning treat!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings 16
Calories 344kcal


  • 4 ½ teaspoons active dry yeast (2 packets)
  • ½ cup brown sugar, packed
  • 2 cups warm water
  • ½ cup olive oil, divided
  • 5 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon

For the Glaze


For the Bread:

  • Combine yeast, brown sugar, and water in a small bowl. Let sit for 3 minutes until frothy. Add ¼ cup olive oil and stir slightly.
  • In a large bowl stir together all-purpose flour and salt. Pour yeast mixture into the flour mixture and stir well. The dough should be slightly sticky.
  • Turn dough onto a clean, well-floured surface and knead in whole- wheat flour, about 5 minutes until the 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 for 1 hour until doubled in size.
  • Preheat oven to 350°F/180°C. Prepare a 12-cup Bundt pan by pouring the remaining 1⁄4 cup oil in the 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 it off in small pieces, shaping it into balls. Roll balls in sugar and then drop into Bundt pan. Repeat until there’s a layer of dough at bottom of the pan. Sprinkle with ½ tablespoon cinnamon. Repeat dough and cinnamon layers until ¾ of the pan is full.
  •  Bake 30 minutes until golden on top. Once done, set aside to cool for about 10 minutes. Use oven mitts to invert the 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 the counter for 10 minutes to defrost before serving. To serve, preheat the oven to 300°F/150°C and bake for 10 minutes on an ungreased baking sheet.


Quick Monkey Bread:
Here are some tips for making your monkey bread faster:
  • Use this recipe, but raise the dough in a fraction of the time in the microwave. You can use your microwave's defrost setting to raise the dough quickly. To do this, heat a cup of water in the microwave until hot and steaming (to add moisture), then turn the power setting down to 10%, then heat the dough for 3 minutes. Let the dough rest in the microwave for 3 minutes and repeat this process one more time. Your dough should be fully risen at this point. Amazing!
  • Substitute 2 cans of vegan biscuits for the dough (see my tips of accidentally vegan products) or use a known vegan brand such as Annies.
  • Use frozen bread dough in place of the bread dough in this recipe. I've had good luck with frozen bread dough, although I don't think it's quite as good as homemade. Follow the instructions on the bread dough package to defrost it and then use it in this recipe.


Calories: 344kcal | Carbohydrates: 63g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 226mg | Potassium: 114mg | Fiber: 3g | Sugar: 26g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 2.3mg