Best Vegan Monkey Bread (Easy + Indulgent) Recipe
This Best Vegan Monkey Bread recipe is an easy, indulgent, and crowd-pleasing dessert made with soft all-purpose refrigerator dough coated in cinnamon sugar, baked with a luscious brown sugar sauce, and finished with a creamy vegan glaze. Perfect for a cozy brunch or dessert, this pull-apart bread is both comforting and dairy-free.
- Prep Time: 15 minutes (plus 40 minutes proofing time)
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dough
- 1 1/2 pounds all purpose refrigerator dough (approximately the size of a melon)
Cinnamon Sugar Coating
- 1/3 cup white sugar
- 1 teaspoon cinnamon (more to taste)
- 1 tablespoon non-dairy butter, melted
Brown Sugar Sauce
- 1/2 cup vegan butter or margarine, melted
- 1 cup light brown sugar
- 1 tablespoon cinnamon (more to taste)
- Pinch of salt
- 1 tablespoon non-dairy butter, softened
Vegan Glaze
- 1 cup confectioners sugar (icing sugar)
- 2 tablespoons dairy-free milk (almond or oat milk)
- 1/2 teaspoon lemon extract or vanilla extract
- Lemon zest (optional)
Instructions
- Prepare Dough: Use about 1 1/2 pounds of your all-purpose refrigerator dough, prepared at least 2 hours ahead or up to 14 days in advance.
- Grease Pan: Generously grease a 9-inch round baking dish or bundt pan with vegan butter or non-stick spray to prevent sticking.
- Make Cinnamon Sugar Coating: Melt 1 to 1 1/2 tablespoons non-dairy butter in a large measuring cup. In a medium bowl, mix the granulated sugar and 1 teaspoon cinnamon.
- Shape Dough Balls: Pinch or cut approximately 30 pieces of dough, each about the size of a ping pong ball. Lightly butter your hands if dough is sticky, and roll pieces into 1 to 1 1/4-inch balls.
- Coat Dough Balls: Dip each dough ball in melted butter to lightly coat, then roll them in the cinnamon sugar mixture. Place the coated balls in a single layer in the prepared pan, adding any extras in a second layer.
- Proof Dough: Cover the dish with plastic wrap or a kitchen towel and let the dough balls proof in a warm spot for about 40 minutes until puffy, while preheating the oven.
- Preheat Oven: Preheat the oven to 350ºF (175ºC), placing the oven rack in the middle.
- Make Brown Sugar Sauce: While oven preheats, melt the vegan butter and whisk in brown sugar, cinnamon, and a pinch of salt until fully combined.
- Add Sauce & Bake: Once proofed, drizzle the brown sugar sauce evenly over the dough balls. Place the baking dish in the oven, set a baking sheet on a lower rack to catch drips, and bake for about 35 minutes until edges bubble and the top turns deep golden brown. Cover loosely with foil if browning too fast.
- Cool Bread: Remove monkey bread from oven and transfer to a cooling rack; let cool about 10 minutes before glazing.
- Prepare Vegan Glaze: While monkey bread bakes, whisk together confectioners sugar, dairy-free milk, lemon or vanilla extract, and optional lemon zest until smooth.
- Serve: Drizzle the glaze over the warm monkey bread. Serve by letting guests pull apart pieces and dip them into the glaze. Enjoy immediately!
Notes
- Using refrigerator dough saves time, but homemade vegan dough can be substituted.
- For extra flavor, adjust cinnamon quantities to your taste.
- Placing a baking sheet on the oven’s lower rack catches any sticky drips for easy cleanup.
- If dough is sticky during shaping, lightly butter hands to prevent sticking.
- Allow the monkey bread to cool slightly before glazing so the glaze doesn’t melt off entirely.
- This recipe serves 8 as a dessert or brunch treat.
