Vegan Monkey Bread
A sweet pull apart bread with cinnamon sugar and covered in homeade caramel
Servings 10
Calories 297kcal
Ingredients
- 3 cup whole wheat pastry flour plus more for kneading and rolling
- 1 pkg instant yeast or about 2 1/4 tsp
- 1/4 cup plus 1 tbsp coconut sugar
- 1/4 cup lakanto golden monk fruit sweetener or coconut sugar
- 1 cup unsweetened oat milk
- 1/3 cup vegan sour cream
- 4 tbsp vegan melted butter
- 1 tsp salt
For Rolling
- 3/4 cup lakanto golden monk fruit sweetener or coconut sugar
- 2 tbsp cinnamon
- 4 tbsp vegan butter melted
Caramel
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
- 2 tbsp coconut cream melted
- 2 tbsp cookie butter
Instructions
- In a glass bowl or measuring cup warm the oat milk so it is about 105-115 degrees or until it feels like bath water
- Add in 1 tbsp of coconut sugar and yeast and gently stir. Let sit for 5-10 minutes until yeast is bubbly or foaming. (If that does not happen the yeast is dead and you need to try again)
- In a separate large mixing bowl combine flour, salt, and 1/4 cup sugar of choice and set aside
- In a smaller mixing bowl combine sour cream, melted butter, and the coconut sugar. Once the yeast mixture is foaming add it to the wet ingredients and stir to combine
- Slowly fold in the wet ingredients into the dry ingredients until well combined and dough becomes sticky
- Now on the counter spread some flour and pour the dough on top. Knead dough for 5-10 minutes adding a little bit of flour at a time if the dough is sticky. Once finished form the dough into a ball and place in a greased mixing bowl covered with plastic wrap. Let the dough rise for at least an hour or until it doubles in size in a warm place. I put it the oven on 375 and let the dough sit on top of the stove to rise
- While the dough rises, mix the cinnamon sugar in a separate mixing bowl and melt the butter
- Once the dough is done rising, grease a loaf pan. Roll the dough into balls about a tbsp each or cookie dough size. And place in a separate bowl
- Once you have all the dough rolled then pour the butter over the dough balls and gently coat them. Then roll each individual ball in the cinnamon sugar and place in the loaf pan making layers of the rolled dough.
- Pour any additional butter over the top and cover the loaf pan with plastic wrap. Let rise in a warm place for 1-2 hours or until doubled in size. Or place in the fridge overnight to rise. After the second rise preheat the oven to 350 and bake the loaf 40-45 min on a center rack until dough is cooked through
- While the dough cooks, combine all the caramel ingredients together in a jar. Once bread is warm out of the oven, drizzle caramel over the top. You can also drizzle more over when serving
- Best served when hot, but will keep in an air tight container for 3-4 days. Keep additional caramel in fridge for up to two weeks.
Notes
If letting the dough rise in the fridge, be sure to allow the dough to come to room temperature before placing in the oven.
Nutrition Facts calculated without caramel
Nutrition
Serving: 1g | Calories: 297kcal | Carbohydrates: 74g | Protein: 6g | Fat: 8g