Vegan Monkey Bread
Warm, gooey, and impossible to stop pulling apart, this pull-apart treat is pure comfort food at its best — and it serves a crowd of 10 without breaking a sweat. Every dough ball gets rolled in cinnamon sugar and layered over a rich brown sugar caramel glaze made entirely with vegan butter, so there's no dairy needed to get that deeply sticky, glossy finish. The dough itself comes together with plant-based milk and a straightforward yeast rise, giving you soft, pillowy bites that taste like they came from a bakery that definitely does not have your dietary needs in mind. Monkey bread has a reputation for being indulgent and fussy, but this version proves it's neither — just a little patience during the two short rises and you're rewarded with something genuinely spectacular. The caramel seeps down through every layer as it bakes, so each pull-apart piece is coated in that buttery, vanilla-scented glaze from top to bottom. The five-minute cooling window before inverting is the one step you really cannot skip — it's what keeps the caramel flowing and the whole gorgeous loaf intact on the plate. Serve it warm straight from the pan and watch it disappear faster than you'd expect from a table of ten.
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Learn more →Ingredients
10 servings
For the dough
- ¾ cup warm plant-based milk (110°f / 43°c)
- 2 ¼ tsp active dry yeast (one ¼-oz packet)
- 3 tbsp organic cane sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 4 tbsp vegan butter, melted
For the cinnamon coating
- ½ cup organic cane sugar
- 2 tsp ground cinnamon
For the caramel glaze
- ½ cup vegan butter
- ¾ cup packed organic brown sugar
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Combine the warm plant-based milk, 1 tbsp of the organic cane sugar, and the yeast in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the remaining 2 tbsp organic cane sugar, the melted vegan butter, and the fine salt to the yeast mixture and stir to combine. Add the flour and mix with the dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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