Cinnamon-y, sweet, and delicious, this fluffy pull-apart treat is the dessert that's been missing from your life! This monkey bread make the perfect desert or sweet treat that you can share with family and friends…or have all to yourself.
Monkey Bread [Vegan]
For the dough
- 2 tablespoons Vegan Butter room temperature
- 3 cups Flour + 4 tbsp
- 1/4 cup Sugar
- 7 g Instant Dry Yeast
- 1/8 teaspoon Salt
- 1 tablespoon Vanilla Extract
For the Vegan Buttermilk
- 1 cups plant-based Milk
- 1 tablespoon Apple Cider Vinegar
For the Icing
- 1 cup Powdered Sugar
- 1-2 tablespoons plant-based Milk
For the Coating
- 1 stick plant-based Butter melted
- 1/2 cup Sugar
- 1 tablespoon Cinnamon Powder
Start with making the vegan buttermilk: Mix together the milk and the apple cider vinegar. Set aside for 10 minutes. After 10 minutes, mix together the vegan buttermilk and the rest of the ingredients.
Knead for about 4 minutes (use an electric mixing machine or your hands). The dough should be slightly sticky.
Take a large bowl and coat it with some oil: bottom and sides. Transfer the dough into the coated bowl and cover with some plastic wrap. Set aside and let it rise for 1-2 hours or until doubled in size.
When the dough has doubled in size, take it out of the bowl and put it on a flat surface, that is coated with some flour. Punch the dough down and start kneading it with your hands. Add 2-4 tbsp flour to it while you knead. The dough should be slightly tacky.
Preheat the oven to 345 F°.
Put some butter (room temperature) on a paper towel and coat the complete inside of the pound cake pan. Melt the butter stick in a bowl. In another bowl mix together sugar and cinnamon.
Cut the dough into 32 equally sized pieces. Roll each dough piece into a ball. They don't need to be perfect.
Now dip each of them into the melted butter, coat them completely.
Let the remaining butter drain, then take the dough ball to the sugar cinnamon mix and roll it around until it is completely covered with it. Repeat with the remaining dough balls.
Put the dough pieces into the pound cake pan. Distribute them evenly. When the whole pound cake pan is filled, press down the dough balls on the surface until you have a flat base. Don't use too much pressure. If you don't flatten them, the cake won't have a flat base.
Transfer to the oven and bake for about 50 minutes, until golden brown.
This is important: When the monkey bread is done, immediately take the cake out of the pan. If you wait too long, you won't be able to get the monkey bread out of the pan anymore.
While the monkey bread is still warm, mix together the powdered sugar and the plant-based milk. Combine well. Take a spoon and drizzle the icing over the monkey bread.
Eat while warm (or wait until it has cooled).
DONE! You can store it in an airtight container. Eat within 4 days.