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This monkey bread is like lots of baby cinnamon rolls stacked together. Each piece of dough is rolled into a little ball, dipped into cinnamon sugar, and then baked into a mountain of sticky, gooey, fluffy, tender, and oh-so-delicious bread and to top it all off a drizzling of cinnamon icing. To eat, simply tear off the balls, kind of like how monkeys tear and pick at their own food. The smell of this bread, as it cooks, is incredible as the fragrance of cinnamon drifts through the kitchen.

Monkey Bread Cinnamon Rolls [Vegan]

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Ingredients You Need for Monkey Bread Cinnamon Rolls [Vegan]

For the Dough:
  • 3 1/2 cups plain all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons instant dried yeast
  • 1/4 cup vegan butter, melted
  • 3/4 cup lukewarm soy milk
  • 3 tablespoons coconut sugar
  • 3 1/2 tablespoons warm water

For the Coating:

  • 1/2 cup vegan butter
  • 1/2 cup coconut sugar
  • 1 tablespoon ground cinnamon

For the Glaze:

  • 3/4 cup icing sugar
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon

How to Prepare Monkey Bread Cinnamon Rolls [Vegan]

  1. Make the dough first by activating the yeast. Mix the warm milk, yeast, and 1 teaspoon of coconut sugar in a jug. Leave to rest for 10 minutes. It should turn foamy in this time; if it hasn't, leave it for longer or check the use-by date on your yeast.
  2. In the mixing bowl of a stand mixer, mix the flour, salt, and the rest of the sugar. At low speed, with the dough hook attached, add in the melted butter, activated yeast mixture, and warm water. Mix to form a dough.
  3. Knead for 5 minutes. It should be smooth and elastic in texture and bounce back when lightly pressed. You can knead it with your hands if you don't own a mixer.
  4. Transfer to a greased large bowl, cover with a tea towel and place in a warm area to double in size for 1 - 2 hours. Here's what I do. Preheat my oven to 104°F, turn it off, and place the bowl in there with the oven door closed.
  5. Make the coating. Melt the butter in a bowl. In a separate bowl, mix the coconut sugar and cinnamon. Assemble bread. Line and lightly grease a bread tin. After the dough has doubled in size, place it on a lightly floured surface and knead a few times to knock out the air.
  6. Divide the dough into 40 - 45 small balls about the size of a large cherry. Dip each ball into the melted butter to coat it, and then toss in the cinnamon sugar. Place in the greased bread tin.
  7. Cover the bread tin with a tea towel and place in a warm area for 1-2 hours or until doubled in size. See notes for overnight proving.
  8. Preheat the oven to 392°F fan-forced. Bake bread for 23-27 minutes, covering the top with aluminum foil for the last 10 minutes.
  9. Remove from oven, leave for 5 minutes before inverting onto a plate. Drizzle with cinnamon icing.
  10. To make the icing, mix all the ingredients to form a smooth paste.
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Nutritional Information

Calories: 523 | Carbs: 85g | Fat: 16g | Protein: 9g | Sugar: 16g | Sodium: 501mg

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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