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Vegan Caramel Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 612 reviews
  • Author: Villerius
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://emilyscook.com/vegan-caramel-monkey-bread-recipe/