Monkey Bread

Monkey Bread

Monkey Bread a.k.a Pull-Apart Bread, delish, allergy friendly

Have ever eaten monkey bread? You may have actually had it before but by a different name such as cinnamon roll bread, pull-apart rolls, or monkey balls, just to name a few.  If you haven’t had this bread before, then you are in for a treat.  It is like having a HUGE Cinnabon for breakfast, lunch or dessert.  Warm and gooey sweet bread rolls, coated in cinnamon sugar, layered then baked in a bundt cake pan, then drizzled (or drenched) in a layer of icing.  Sounds pretty amazing, right? 

Unfortunately, a craving for such would either send me to the mall or a bakery and both of those options only make the traditional “unsafe” versions. Of course I could cheat if I really wanted to, but I just couldn’t sit there and eat something that my son wouldn’t be able to have.  Soooooo, my desire for these “Finger-lickin” bites had to wait, and wait, and wait.  That is until I decided to just make them myself using only ingredients that were safe {Dairy, egg & nut free}.

MonkeyBread2


I am so glad I didn’t wait any longer. I just never realized just how simple making this delightful bread would be until I got started.  It’s like making pizza dough, but topping it with sweetness instead of savory. Wow! If only I would have tried this sooner.

Now, keep in mind that if you are in a rush, there are a few options to speed up the process like using premade, refrigerated biscuit rolls or pizza dough. I cannot tell you with certainty how this will turn out, but I have seen many other blogs that use this approach and it seems to work for them.  I, however, always lean towards baking from scratch and if you have a little extra time the night before, simply make the dough and refrigerate until the next morning.  That alone will save you time and all you then have to do is roll the dough in the cinnamon mix, layer and bake.  And I promise you, making your own dough is well worth a few extra minutes if you have it. Especially when its topped with sweet and sticky goodness.

Monkey Bread

Prep

Cook

Total

Yield 12 -15

Classic monkey bread with a Vegan twist, made from homemade sweet dough, rolled in cinnamon then drizzled in sugary goodness.

Ingredients

  • BISQUITS:
  • 6 C. unbleached flour
  • 6 tsp. baking powder
  • 1 tsp salt
  • 1 1/2 C. dairy free butter (Earth Balance)
  • 2 1/4 C. coconut milk (or almond milk will also do)
  • CINNAMON COATING:
  • 4 TB cinnamon
  • 1 C. evaporated cane juice sugar
  • 2/3 C. brown sugar
  • 3/4 C. dairy free butter, melted
  • VANILLA GLAZE
  • 1 C. confectioner's sugar
  • 2 TB. coconut milk (or other non-dairy milk)
  • 1/2 tsp. vanilla extract

Instructions

  1. Preheat oven to 350.
  2. Make The Dough:
  3. Using a stand mixer, combine the flour, baking powder and salt on low.
  4. Add in the butter a little at a time until soft dough starts to form.
  5. Add coconut milk and beat on medium speed approx 20 seconds, so the dough is soft. Set aside.
  6. Make The Cinnamon Coating:
  7. Melt the 1/2 C. of the butter in a small bowl.
  8. In a small bowl, mix the cinnamon and cane sugar. You will use the brown sugar and addt'l butter later.
  9. Lightly spray your bundt pan with non-stick spray.
  10. On a lightly floured surface, roll the dough into 1" thick square. Cut into smaller squares and form each square into moderate size dough balls (should have around 40-45 total).
  11. Dip each ball, one by one, into melted butter and then into cinnamon sugar mix until evenly coated. Place each ball into the bundt pan, arranging in even layers, working up the sides of the pan.
  12. Melt the remaining 1/4 cup of butter and whisk in the brown sugar until combined. Pour the buttery mixture over the cinnamon sugar bisquits. Bake for 35-40 minutes or until golden brown on top. Cool for 5-10 minutes and invert onto a large serving plate to release the Monkey Bread.
  13. MAKE THE GLAZE:
  14. Whisk the confectioner's sugar. coconut milk and vanilla and drizzle over the cooled Monkey Bread before serving.

Notes

Will last approximately 3 days but tastes best on Day 1.

Courses Breakfast

Can’t wait for you to try this for breakfast. Be sure to take a pic and tag #xanderfriendlyfoods when you share it.

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See you soon!

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