Dairy Free Monkey Bread

Total time2 hr 40 min

Prep time30 min

Cook time40 min

Pull-apart soft dough balls get rolled in warm cinnamon and sugar, then layered into a Bundt pan and blanketed with a rich brown sugar-vanilla glaze that bubbles down into every crevice as it bakes. The dough itself comes together the classic way, kneaded until smooth and tacky before its first rise, so you still get that pillowy, tender bite in every piece. Once baked, the top turns deep golden and the middle stays gooey and caramelized, ready to be pulled apart by hand while it's still warm. Inverting it out of the pan lets every drop of that glossy glaze cascade down over the top, so no piece is left dry. It's a hands-on, share-the-pan kind of treat that works beautifully for a dairy free brunch table, and it's a solid pick to keep in your regular baking rotation.

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Ingredients

10 servings

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 large eggs, room temperature
4 tbsp unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the cinnamon sugar coating

¾ cup granulated sugar
2 tsp ground cinnamon
6 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the caramel glaze

¾ cup packed light brown sugar
6 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ tsp ground cinnamon
¼ tsp fine salt
1 tsp pure vanilla extract

For the pan

nonstick cooking spray

Instructions

1
Combine the warm milk, yeast, and 1 tsp of the granulated sugar (taken from the dough's 1/4 cup) in the bowl of a stand mixer. Let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start again with fresh yeast.
2
Add the remaining granulated sugar, flour, salt, eggs, and melted butter to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, about 2 minutes, then increase to medium speed and knead until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl, about 8–10 minutes.

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