Classic monkey bread with a Vegan twist, made from homemade sweet dough, rolled in cinnamon then drizzled in sugary goodness.
This recipe is called the BEST monkey bread because there really is no comparison to this homemade gooey, sweet, decadent VEGAN monkey bread.
What is monkey bread?
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?
Monkey Bread from Scratch
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 that wouldn’t be right. 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 & recently gluten-free}.
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.
Although making monkey bread from scratch takes a little more time to make than using canned dough, you will be quickly thanking yourself for going the homemade route! Once you smell the warm cinnamon sugar swirling out of the oven, youβll know you it was well worth it!
From start to finish, this monkey bread takes about 60 minutes, and isnβt at all fussy. Anyone can make it.
No yeast, no waiting, no dough to roll, no rising, and so so easy.
And if you’re short on time, just make the dough the night before and refrigerate until the next day. You can do that, right?
The next morning, set aside 10-15 minutes to roll the dough into balls, coat in cinnamon-sugar, layer and bake. And don’t be skimpy on that cinnamon sugar! The heavier the cinnamon-sugar coating, the gooey-er your monkey bread will be…which is what you and everyone else wants. Trust me!
Youβll be licking your fingers clean and fighting off your kids over each bite-sized ball of of cinnamon sugar goodness.
Homemade Monkey Bread
Classic monkey bread with a Vegan twist, made from homemade sweet dough, rolled in cinnamon then drizzled in sugary goodness.
Ingredients
BISQUITS:
- 6 C. 1-1 gluten-free flour blend (we like Bob's Red Mill)
- 6 tsp. baking powder
- 1 tsp salt
- 1 1/2 C. dairy free butter (Earth Balance)
- 2 1/4 C. dairy-free milk (we love Good Karma Flax Milk)
CINNAMON COATING:
- 4 TB cinnamon
- 1 C. 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
-
Preheat oven to 350°.
Make The Dough:
- Using a stand mixer, combine the flour, baking powder and salt on low.
- Add in the butter a little at a time until soft dough starts to form.
- Add dairy-free milk and beat on medium speed approx 20 seconds, so the dough is soft. Set aside.
Make The Cinnamon Coating:
- Melt the 1/2 C. of the butter in a small bowl.
- In a small bowl, mix the cinnamon and cane sugar. You will use the brown sugar and additional butter later.
- Lightly spray your bundt pan with non-stick spray.
- 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).
- 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.
- Melt the remaining 1/4 cup of butter and whisk in the brown sugar until combined. Pour the buttery mixture over the cinnamon sugar biscuits. 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.
MAKE THE GLAZE:
- 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.
- If using GF flour, be sure to check if Xanthan Gum is required then add as recommended.
- You can also make this using all-purpose flour.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 520Total Fat: 36gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 95mgSodium: 739mgCarbohydrates: 49gFiber: 2gSugar: 36gProtein: 3g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
This post has been updated with new photos and a few revisions since it’s original posting in 2015. ENJOY!
Craving More? Check out these sweet breakfast recipes.
Great post.
what about gluten free???!! that is an allergy as well!
When I first posted this recipe a few years ago, it was to fit my son’s life threatening allergies which were to dairy, eggs & nuts. Since then, I have remade it using Bob’s Red Mill (1-to-1 gluten-free) and it turned out great as an easy wheat replacement. Many of my recipes now show GF or show a substitute if I’ve tried it with good results however, I give gluten it’s own category because gluten allergy is a misleading term. Medically it is either a “wheat allergy”, “gluten intolerance” or “Celiacs” so I let it stand on its own since it covers several major health concerns.
Oh my heavens Nicole, this is a show-stopping treat! I was just thinking about monkey bread the other day, but didn’t dream of making it gluten-free AND top allergy-free. Wow.
Then it must have been meant to be! Hope you find some time to make it soon.
I don’t think I’ve ever had monkey bread! I love cinnamon rolls though, so I’m in! Since I don’t have kids, I get the whole thing all for me!
Oh Dianne, you shouldn’t wait any longer!!!!
How many people can this feed?
We always have leftovers with our family of 5. It yields enough to feed 10-12.
Oh, my. This is amazing. Looks like a fun treat to make for my kids over winter break!
Thanks Kim! The kids will love this special treat over winter break
do you think i could make them ahead of time like the day before then bake the next morning for prime freshness??
I think so. I’d just let it rise in the refrigerator and then bring to room temp before baking.
My daughter was SO excited to make these..they were an instant hit, even with my boys who dont have allergies! I so appreciate your blog and all the wonderful recipes
Vicki I am thrilled to hear this!!!! Thank you for sharing and so glad your boys enjoyed this as well.
Mmm, I cannot wait to try this! we have a brunch coming up, THIS is what I am bringing!! thank you!
This monkey bread looks so delicious! Homemade is the way to go for special treats like this!
I will click on any recipe for monkey bread (a huge hit with the family)! THIS one is beautiful – so so allergy friendly and seems well worth the effort! Thanks for sharing your recipe!
I’ve been wanting to make monkey bread again–it’s like you read my mind. This looks amazing!
It must be destiny then π
Monkey Bread is one of my favorites! It is a staple in our house. Can’t wait to try.
We must have similar households π
These are devine! I added some vanilla essence to the dough and replaced the sugar with coconut sugar to make it refined sugar free. I also used rice malt syrup instead of brown sugar and skipped the vanilla glaze but OH MY GOODNESS!! Absolutely amazing! Thank you for sharing!
That’s awesome! I like to sub out sugar with coconut sugar as well when I’m doing refined-sugar free. I love that you added vanilla essence to the dough…that’s something I’ll have to try myself.
good golly miss molly this is HEAVEN! Nicole, I’ve never had Monkey Bread! Your test kitchen must be SUCH a treat.
What attachment do you recommend for the stand mixer?
I like to use my paddle attachment for this. You could whisk at the beginning and switch to a dough hook, but thats not necessary.
OMG this would be such a hit for Christmas morning! I’ve never made monkey bread but this recipe makes me want to try π
So fun for Christmas morning, but itβs also great for any time youβre having friends over. Fun to pick at and eat.
If I use all purpose flour would I still use 6 Cups?
Yes you sure would!
Do you add Xanthan gun If itβs gluten free (red hill) flour? And new to cooking and allergies if I use a hand mixer will the dough still turn out okay?
It depends on the type of GF flour you use. Bob’s 1-1 doesn’t need it (it’s already in there) but the regular GF flour does require it. As for using a hand mixer, you can use it in the beginning to mix your liquids and then add the flour in 1-2 cups at a time and mix with a wooden spoon. Then knead on floured surface until its a shiny ball. You’ll build great arm muscles this way too π
So. Good. I made this on Christmas morning and my family loved it. And I love that itβs vegan!
Awesome Sugeaomma! So glad ya’ll loved it. Hope you had a wonderful Christmas.
I can’t thank you enough for creating and posting this recipe. We just made it and it is better than delicious. My daughter who has severe food allergies is over the moon! This may become our new Christmas tradition. Thank you again!
Elizabeth, I am so glad to hear that! I love that your daughter loves this special treat.
Making this for a vegan friend this weekend. The biscuit recipe calls for dairy free flax milk, but the instructions section says to add coconut milk and beat. Is that a typo or does the dough for the biscuits require coconut milk not df flax. Sorry, but completely new to vegan cooking.
Thanks Chris for finding that. No, just use whatever dairy-free milk you like. I originally used coconut milk but have since switched to Flax Milk. My kids like it better but feel free to use your fav. I did make the change on the recipe! Can’t wait to hear how your friend likes it. (OH, and use AP flour if you don’t need it to be gluten-free).
If I wanted to make this with all purpose flour what would change about the recipe? Planning on making this for a dinner party this evening.
You don’t have to change anything at all. I usually make this with AP flour and then with a 1:1 GF blend to see the comparison.
Can this recipe be made in the instant pot?
I havenβt tried that but if you have success with baking in an IP, then Iβd go for it then let me know. I just started using mine but have t tried it with desserts
Hi Nicole!
I tried the recipe today cut in half for a small plain pie tin, subbing in bob’s all purpose flour. I swapped the butter in the dough for 2 mashed bananas and used vegan melted butter for rolling everything in. Skipped on the icing and topped with just a little drizzle of honey. It turned out beautifully! Thanks for a great recipe.
Awesome Mary Jane! Love how your substitutions worked
This recipe sounds delicious! I have Celiac Disease but no other food allergies. Do you think the recipe would work with gluten-free flour, real butter and whole milk?
I’ve testing this using Bob’s 1:1 GF flour and it worked great. I don’t see why it wouldn’t work with real butter or dairy. It should be great!
Thanks, Iβll let you know how it turns out!
Itβs A-M-A-Z-I-N-G! I used Cup4Cup gluten-free flour, whole milk and regular butter. Will definitely make it again!
Hi Nicole, I don’t have a stand mixer. Would I be able to bake this cake by mixing without a stand mixer? Thank you!
You should also be able to use a hand mixer. It may get a little sticky, which at that point it may be easier to stir with a wooden spoon. So still doeable.
This looks very yummy. I don’t have all 6C of gluten free flour on hand, but I have some gluten free blend, some tapioca starch and some white rice flour. Would a mix of all of those work well? Thanks
If you have a gf blend, then you’d just need to add in xanthan gum based off of their recommendation (should be on the flour package).
Hi! This looks great and I’m looking forward to trying the recipe for Christmas morning. What kind of bundt pan is pictured…is it a stone or ceramic ware? And if so, what brand is it? Thanks so much!
Itβs a Nordicware silver coated pan that I ordered on Amazon. You can get something similar at a home store. I also use a ceramic Bundt so either would work but the Noric is my fav because of its look
Does the dough have to rise at all? or do you roll the balls and let them rise once coated in the pan before baking?
They only have to rise once as a ball in the pan.
Hi Nicole,
I must say i LOVE your recipes and convert them into european suitable ones ( in gram ) to work with here in germany. For this one I was wondering if it can be frozen rather before or after baking or at all? Did you try that?
Thank you!
Maike
Hi Maike! So glad to hear you’ve been able to convert the ingredients to your measurements. As for freezing, I cannot say that I have tried but I have heard from a few readers that baked Monkey Bread freezes well. Just allow the bread to cool completely, then wrap well in plastic wrap followed by foil. Freeze up to 3 months then thaw in the fridge when ready to eat.
Absolutely delicious!!!
Thank you!
Ours didnt turn out at all. We followed directions just like it called for. They were falling apart and had a biscuit taste. So disappointed. We wasted our time and ingredients. We were so happy to make this but mad we had to throw it all out. Tasted so bad.
I’m sorry to hear these didn’t turn out for you and I’m wondering what happened? Did you use the gluten free flour or an all purpose blend?