Monkey Bread

Nut-free option, Soy-free option

Satisfy your sugar cravings with just one bite of this pull-apart, melt-in-your-mouth monkey bread. The bite-sized pieces are buttery, sweet and reminiscent of cinnamon-sugar donut holes. This recipe requires a 12-cup (2.8-L) Bundt pan, so make sure you have one on hand before you start baking.

Monkey Bread invites us into a world of irresistible warmth and gooey sweetness, where every pull-apart piece promises a moment of pure delight. This whimsical treat, with its quirky name and comforting flavors, has earned its place as a beloved classic in the realm of baked goodies.

At its heart, Monkey Bread is a celebration of simple ingredients coming together in a harmonious symphony of taste and texture. The process begins with a soft and pillowy dough, brought to life by the magic of active dry yeast. Warm nondairy milk, a sprinkle of granulated sugar, and a touch of patience coax the yeast into action, resulting in a foamy mixture that promises the gentle rise of the dough.

The dough, tenderly kissed by vegan butter, is meticulously kneaded and shaped into an ensemble of bite-sized balls. These dough balls then embark on a delightful journey of transformation, as they are first coated in melted vegan butter and then adorned with a fragrant dusting of cinnamon and sugar. This step adds layers of flavor and charm, setting the stage for the ultimate monkey bread experience.

Nestled in a Bundt pan, the dough balls rise once more, creating a landscape of anticipation. As they expand, the distinct aroma of cinnamon swirls in the air, signaling the impending magic that awaits within the oven’s embrace.

While the dough bakes to a glorious golden hue, a luscious caramel concoction takes shape on the stovetop. Vegan butter and brown sugar harmonize in a dance of sweetness, creating a velvety caramel that will infuse the finished creation with gooey goodness.

As the timer chimes and the oven door opens, the fully baked Monkey Bread emerges, a masterpiece of golden perfection. Each piece glistens with the caramel’s embrace, promising a delightful stickiness that is both irresistible and utterly satisfying.

Monkey Bread’s enchantment lies not only in its taste but also in the joy of sharing. The bread’s playful nature encourages us to gather around, pulling apart pieces and indulging in the sweet, sticky layers. It’s a treat to be enjoyed with loved ones, whether at a brunch table or during cozy afternoons.

In its simple yet captivating way, Monkey Bread brings a touch of magic to our kitchens and hearts. As we savor its comforting sweetness and share moments of laughter and connection, we’re reminded that the most cherished recipes are those that evoke a sense of joy and togetherness.

PREP TIME: 40 minutes, plus inactive time for rising

COOK TIME: 36 to 42 minutes

YIELD: 40 pull-apart bites

INGREDIENTS:

BREAD

• 1¼ cups (300 ml) warm nondairy milk (heated to 100 to 110°F [38 to 43°C]) (nut-free and/or soy-free if needed)
• 4 tbsp (50 g) granulated sugar, divided
• 2¼ tsp (1 [7-g] packet) active dry yeast
• 3½ to 4 cups (437 to 500 g) all-purpose flour (spooned and leveled or weighed)
• 1½ tsp (9 g) salt
• 2 tbsp (¼ stick [28 g]) vegan butter, cut into 4 pieces, at room temperature, plus more for Bundt pan (nut-free and/or soy-free if needed)
• 1½ tsp (7 ml) canola oil

BUTTER COATING

• ½ cup (1 stick [113 g]) vegan butter (nut-free and/or soy-free if needed)

CINNAMON SUGAR COATING 

• 1 cup (200 g) granulated sugar
• 1 tbsp (8 g) ground cinnamon

CARAMEL

• ½ cup (1 stick [113 g]) vegan butter (nut-free and/or soy-free if needed)
• 1 cup (220 g) packed light brown sugar

INSTRUCTIONS:

1. In a small bowl, whisk together warm nondairy milk and 1 tablespoon (12 g) of granulated sugar. Sprinkle the yeast on top and whisk until mostly dissolved. Set aside for 5 to 10 minutes, until foamy.
2. In a stand mixer with the hook attachment or a large bowl, stir together 3½ cups (437 g) of flour, salt, and 3 tablespoons (36 g) of granulated sugar. Add the butter and beat to incorporate. Add the foamy yeast mixture and beat on low speed or stir until you have a soft dough. Add more flour as needed, up to ½ cup (62 g), to ensure the dough isn’t too sticky.
3. Either knead the dough in the stand mixer for 5 to 7 minutes or knead by hand on a floured surface for the same time. Form the dough into a ball and place it in an oiled bowl. Cover with a towel and let it double in size, about 1 hour.
4. Butter a Bundt pan. Prepare the coatings: melt the butter and stir together granulated sugar and cinnamon in separate bowls.
5. Punch down the risen dough and divide it into small balls. Coat each ball with butter, then with cinnamon sugar. Arrange the coated balls in the Bundt pan in layers.
6. Let the dough rise again until doubled, 30 minutes to an hour. Preheat the oven to 350°F (180°C).
7. Make the caramel by melting butter and whisking in brown sugar over medium-low heat until mostly dissolved.
8. Pour the caramel over the dough in the pan. Bake for 35 to 40 minutes, until golden brown. Let it cool for 5 to 10 minutes in the pan, then flip onto a serving plate and lift up the pan to release the monkey bread. Enjoy warm or at room temperature.