If you’ve ever savored that sticky, sweet pull-apart goodness of monkey bread but thought you’d miss out because of a vegan diet, let me share something that’s nothing short of magical. This Vegan Caramel Monkey Bread Recipe is exactly what you need to wow your taste buds and your guests. Trust me, it’s fan-freaking-tastic—the kind of treat that’s both comforting and indulgent, with rich caramel that’s totally plant-based. Stick with me, and I’ll walk you through exactly how to get this right in your kitchen!
Why You’ll Love This Recipe
- It’s Comforting and Classic: All the nostalgia of monkey bread, but fully vegan without sacrificing taste or gooey texture.
- Perfect for Sharing: This recipe makes enough to feed a crowd, making it ideal for brunches, holidays, or casual get-togethers.
- Made with Simple Ingredients: Ingredients you probably have or can easily find, no complicated vegan substitutes needed.
- So Fun to Make: The process of rolling dough balls and layering caramel is kind of therapeutic—and yes, very rewarding.
Ingredients You’ll Need
This Vegan Caramel Monkey Bread Recipe combines basic pantry staples in a way that gives you that classic gooey pull-apart bread, but with a vegan twist. A good-quality vegan butter and thick coconut milk make all the difference in getting that luscious caramel flavor and texture.
- Dry active yeast: Make sure it’s fresh and active for a good rise, which is key for that soft, fluffy dough.
- Granulated sugar: Feeds the yeast and adds just a touch of sweetness to the dough.
- Soy milk: Rich and creamy plant milk that helps keep the dough tender.
- Vegan butter: I love Earth Balance because it melts perfectly and tastes buttery without dairy.
- All-purpose flour: The backbone of the dough—measure carefully for proper texture.
- Salt: Enhances flavor and balances sweetness.
- Full fat coconut milk (thick part): This is the secret to that creamy, dreamy vegan caramel sauce.
- Brown sugar: Gives the caramel its rich, deep sweetness and beautiful color.
- Pinch of salt (optional): Helps cut through the sweetness in the caramel for balance.
Variations
While I stick to the classic version most times, you can absolutely make this Vegan Caramel Monkey Bread Recipe your own. Feel free to tweak ingredients or add extras that suit your vibe or occasion.
- Add nuts: My family loves chopped pecans or walnuts mixed between the dough balls for a crunchy surprise.
- Spices: I sometimes sprinkle cinnamon or pumpkin pie spice into the dough or caramel for a warm, cozy twist.
- Fruit additions: Diced apples or raisins can get folded into the dough balls for a fruity contrast that’s just heavenly.
- Gluten-free option: I’ve experimented with gluten-free flour blends, though the texture is a bit denser—still tasty but different.
How to Make Vegan Caramel Monkey Bread Recipe
Step 1: Activate the yeast and make the dough
Start by mixing the warm water with the dry active yeast and a pinch of sugar in a bowl. Let it sit for about 5 minutes until it gets foamy on top—that’s your sign the yeast is alive and ready to work. Once bubbly, add the soy milk, melted vegan butter, salt, and flour. Mix it together and then knead a little by hand until just combined; it’ll feel sticky, and that’s exactly what you want. Cover it with a towel and let it rise at room temperature for about 2 hours until it doubles in size. Then pop it in the fridge to chill and rest—this slow ferment adds flavor and makes handling easier later.
Step 2: Whip up the vegan caramel sauce
While your dough is resting, melt the vegan butter in a small saucepan over medium heat. Stir in the thick part of the coconut milk and brown sugar. Bring it to a boil, then stir constantly for about 5 minutes until it thickens and gets glossy. Remove from heat, and if you like, add a pinch of salt to offset the sweetness. This caramel is the heart and soul of the recipe—it’s so rich and delicious, you’ll want to save a little extra for drizzling.
Step 3: Shape, layer, and bake
Preheat your oven to 350°F and grease your bundt pan or pie dish lightly. Take the chilled dough, punch it gently to release air, and pull it apart into 1 1/2-inch balls. Now comes the fun part: layer a bit of caramel in the bottom of the pan, then add a handful of dough balls, then more caramel, and dough balls again. Finish by pouring some caramel right on top. Bake for 25-30 minutes, or until the top edges start to turn golden and the caramel bubbles invitingly. Let it cool for 5-10 minutes before flipping it out gently onto a plate—prepare for some sticky, sweet magic!
Pro Tips for Making Vegan Caramel Monkey Bread Recipe
- Use Thick Coconut Cream: I learned that skimming the thick part off a chilled can of full-fat coconut milk makes the caramel unbelievably rich and creamy.
- Don’t Skip the Chill: Letting the dough rest in the fridge really helps with handling and improves flavor—it’s a game-changer.
- Grease Your Pan Well: I once had my bread stick, and it’s not fun—don’t be shy with the vegan butter or non-stick spray.
- Timing the Bake: Keep an eye after 25 minutes; pulling it out too late can dry the dough, but too soon and the center might be doughy.
How to Serve Vegan Caramel Monkey Bread Recipe
Garnishes
I usually keep it simple with a drizzle of any reserved caramel sauce I made, sometimes dusting a tiny bit of powdered sugar right before serving for extra sweetness and extra charm. For a festive touch, toasted chopped pecans sprinkled on top add crunch and a nutty note that complements the caramel perfectly.
Side Dishes
Because this monkey bread is quite rich, I like pairing it with fresh fruit or a bright citrus salad to cut through the sweetness. A cup of robust coffee or vanilla almond milk is my go-to drink to accompany it, balancing the flavors beautifully.
Creative Ways to Present
I once made this for a brunch by placing mini versions in muffin tins so everyone got their own pull-apart treat—talk about a crowd-pleaser! You can also serve it warm right from the pan covered with a festive cloth for rustic charm that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
I store leftover monkey bread in an airtight container at room temperature, but honestly, it’s best enjoyed fresh the same day. That said, if you have leftovers, they keep well for up to 2 days without losing their moistness or caramel joy.
Freezing
Freezing works surprisingly well! I wrap pieces individually in plastic wrap and then pop them into a freezer-safe bag. Thaw overnight in the fridge and then warm up gently—it’s a lifesaver for busy mornings or unexpected guests.
Reheating
To reheat, I recommend popping a slice or two in a 300°F oven for 5-7 minutes, just long enough to warm through and revive that caramel stickiness without drying it out. Microwave works in a pinch but can make the texture a little chewy.
FAQs
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Can I use any plant milk for this Vegan Caramel Monkey Bread Recipe?
You absolutely can! I recommend using a creamy plant milk like soy, oat, or almond for the best texture, but avoid watery nut milks that might make the dough too loose.
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Do I have to use the thick part of coconut milk for the caramel?
Using the thick, creamy part of full-fat coconut milk is key for richness and the ideal caramel consistency, but if you can’t find it, you can try using canned coconut cream or whisk regular coconut milk on medium heat until thickened beforehand.
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Can I prepare the dough in advance?
Yes! You can let the dough rise in the fridge overnight to develop flavor and convenience, then assemble and bake when ready. It makes morning prep so much easier.
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Is this recipe nut-free?
Yes, the base recipe is nut-free as long as you use nut-free plant milk and vegan butter. Just skip adding nuts if you’re serving someone with allergies.
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How do I know when the monkey bread is done baking?
Look for golden brown tops and bubbling caramel at the edges. It should spring back slightly when you press it gently. If you have a kitchen thermometer, the internal temperature should be around 190°F for fully baked bread.
Final Thoughts
I absolutely love how this Vegan Caramel Monkey Bread Recipe turns out every single time—it’s become a favorite in my home and a happy surprise for friends who didn’t even know vegan caramel monkey bread was possible. It’s comforting, shareable, and decadently sweet without dairy or eggs. Whether you’re making it for a special occasion or a lazy weekend brunch, I hope you enjoy the process and the sticky, delicious reward just as much as I do. Give it a try—I promise you’ll be glad you did!
Print
Vegan Caramel Monkey Bread Recipe
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Caramel Monkey Bread is a delightful plant-based twist on the classic pull-apart treat, featuring fluffy yeast dough balls coated in a rich, gooey vegan caramel sauce made from coconut milk and brown sugar. Perfect for sharing, this sweet and indulgent bread is baked to golden perfection and drizzled with extra caramel for a crowd-pleasing dessert or breakfast.
Ingredients
For the Dough:
- 1/4 cup warm water
- 2 1/4 teaspoons dry active yeast (1 packet)
- 1/4 cup granulated sugar
- 1 cup soy milk
- 2 tablespoons vegan butter, melted (e.g., Earth Balance)
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
For the Vegan Caramel:
- 1/2 cup vegan butter
- 1/2 cup full fat coconut milk (the thick white part)
- 1 1/2 cups brown sugar
- Pinch of salt (optional)
Instructions
- Make the dough: In a mixing bowl, combine the warm water and dry active yeast. Let it sit undisturbed for 5 minutes until it becomes foamy, indicating the yeast is activated. Add the granulated sugar, soy milk, melted vegan butter, all-purpose flour, and salt to the yeast mixture. Mix until combined, then knead the dough gently by hand until it’s sticky and cohesive. Cover the bowl with a towel and set it aside to rise for about 2 hours at room temperature. After rising, place the dough in the refrigerator to cool.
- Make the vegan caramel: In a small saucepan over medium heat, melt the vegan butter. Add the thick white part of the coconut milk and brown sugar to the melted butter, stirring continuously. Bring the mixture to a gentle boil and continue to stir constantly for 5 minutes to thicken the caramel. Remove from heat and optionally add a pinch of salt to balance the sweetness.
- Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Lightly grease a bundt pan or pie dish to prevent sticking and ensure easy removal of the monkey bread.
- Assemble the monkey bread: Retrieve the chilled dough and gently punch it down to release air bubbles. Tear off pieces and shape them into approximately 1 1/2 inch balls. In the greased pan, layer about 1/4 cup of the prepared caramel evenly at the bottom. Place a layer of dough balls over the caramel, followed by another 1/4 cup layer of caramel, then another layer of dough balls. Pour the remaining 1/4 cup of caramel over the top. Reserve any leftover caramel for drizzling after baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes or until the top pieces of dough are golden brown and cooked through.
- Cool and serve: Allow the monkey bread to cool in the pan for 5-10 minutes. Carefully invert the pan onto a serving plate to release the bread. Drizzle reserved caramel on top if desired, then serve warm and enjoy this sweet, gooey treat.
Notes
- Monkey bread is best enjoyed the same day it is made for optimal freshness and texture.
- You can prepare the dough the night before by letting it rise in the refrigerator overnight for convenience.
Nutrition
- Serving Size: 1 slice (about 1/10 of the bread)
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg
