This delicious vegan monkey bread is made with store-bought vegan biscuits, covered in a cinnamon sugar coating, then baked in brown sugar and melted vegan butter. This is the perfect Christmas morning breakfast my family looks forward to every year.
I love anything cinnamon roll related but I don’t always want to take the time to make cinnamon rolls.
That’s where this sweet pull-apart bread comes in.
This is a sweet breakfast, however, I don’t feel like it is as sweet as cinnamon rolls are.
The topping you make for this is almost like a caramel sauce that caramelizes on the sticky bread.
Do you have a recipe that you look forward to all year but only make it once a year?
This classic monkey bread is that recipe for me.
When I was making this recipe for the blog it felt weird making it not on Christmas morning.
If I’m being 100% honest my mother-in-law actually makes this every year.
I usually make the savory dish which varies from year to year.
Sometimes we have breakfast burritos, vegan sausage rolls, I’ve even done a savory monkey bread.
I always think it’s so fun to have traditions to look forward to. And I hope when my kids think of them they have fond memories when they have these delicious foods.
Anyways, back to the recipe.
This isn’t the healthiest dish in the world but it’s darn tasty.
In my recipe I have cut back on a few things to try and lighten it up to a slightly healthier version, but like I said not health food.
But that’s not why you’re here looking at this delish recipe, right?
I like to make my icing/ frosting with a little cinnamon in it so you get another little dose of cinnamon.
If you don’t want that dose of cinnamon then feel free to leave it out.
I kind of prefer the look of the icing without the cinnamon, but I prefer the flavor with it.
Also, let’s talk about ginger. I think it’s fun to add another element of flavor, if you don’t like ginger then feel free to sub it for more cinnamon.
Can I prepare this easy vegan monkey bread recipe the night before?
Yes, I’ve always had good results doing so. I prep everything but the melted vegan butter/ sugar combo. So, put your cinnamon and sugar balls in the bundt pan, cover with plastic wrap, and put it in the fridge.
Then the next morning melt your vegan butter and mix the brown sugar.
Let the precooked monkey bread sit on the counter while the oven is preheating then add the vegan melted butter mixture and pour it over and bake.
This may make the baking process about 10 minutes or more longer if it’s pretty chilly still from the fridge.
Are all store-bought biscuits vegan?
No, you always have to check for vegan ingredients. My favorite is Annie’s Ready to Bake Flakey Biscuits. But if you can’t find those then these Pillsbury biscuits happen to be accidentally vegan; Southern Homestyle Original, Flakey layers Buttermilk and the Southern Homestyle Buttermilk.
There are also some store-bought brands that have accidentally vegan biscuit options as well.
Keep in mind companies often change the recipes so make sure to check it out before purchasing.
I’ve made that mistake more than once, unfortunately.
I’ve also heard of people using Rhodes Rolls, I personally prefer the biscuit feel, but do what works for you.
Can you make this gluten free?
I don’t personally know of any store-bought vegan and gluten-free biscuits. However, you could make homemade monkey bread using a homemade sweet dough recipe and sub a gluten-free all-purpose flour. But I bet someone out there has an already amazing vegan gluten-free monkey bread on their site, I just haven’t tried any to vouch for the recipe.
Why is this called monkey bread?
Well, ya know how monkeys eat right? They are constantly picking at each other eating little bits (we won’t mention of what). But constantly picking and eating together. So eating these little balls of dough are like what little monkeys do.
At least, that’s the explanation I’ve come up with in my head.
Maybe, I should have googled that first.
How do I store this?
If you have any leftovers I would store this in an airtight container on the counter. You can reheat it in the microwave or eat it at room temperature.
What do I need for this vegan easy monkey bread recipe?
- vegan biscuits *store-bought
- white sugar
- brown sugar
- vegan butter, melted (113g)
- non-dairy milk (soy milk, almond milk, oat milk, coconut milk, whatever dairy free milk)
- powdered sugar
- vanilla extract
How do you make the best monkey bread vegan style?
Start by preheating your oven to 350 degrees Fahrenheit.
Grease a bundt cake pan with cooking spray and set it aside.
Get a gallon zip lop bag or medium bowl and place the dry ingredients- 1/2 cup white cane sugar, 1/4 cup brown sugar, cinnamon, ginger, and nutmeg, close the bag and shake to combine, and set aside.
Take your biscuits out and cut each biscuit into 4 even pieces to make dough balls, when they are all cut throw all the small balls into the sugar mixture zip lock bag and shake away.
Try to separate the bits of dough if you need to, to fully coat each piece.
Once everything is coated go ahead and pour the bag evenly in the prepared large bundt pan.
Take a medium liquid measuring cup and melt your vegan butter then add your brown sugar, and non-dairy milk (you can also take out the milk and add more vegan melted butter) if using and stir until combined.
Pour this mixture evenly over the monkey bread loaf.
Bake in the preheated oven for 30-45 minutes until the biscuits are done, make sure to dig a toothpick in there to make sure it’s actually cooked.
If it starts browning too soon for your taste you can throw some foil over it, it should be golden brown.
Once it’s cooked let it sit in the pan for about 15- 20 minutes before flipping it onto a large plate or platter.
Make your cinnamon vanilla icing by taking a separate small bowl and combining your icing ingredients and stirring until combined.
Drizzle this over the monkey bread, you can save some and drizzle it over each serving.
Want some other vegan Christmas morning or whenever breakfast recipes?
- 3 cans vegan biscuits
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1.5 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1 stick vegan butter, melted (113g)
- 1/2 cup brown sugar
- 1/4 cup non-dairy milk or extra vegan butter
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 2-3 TB non-dairy milk
- Start by preheating your oven to 350 degrees. Grease a bundt pan with cooking spray and set it aside.
- Get a gallon zip lop bag or medium bowl and place 1/2 cup white sugar, 1/4 cup brown sugar, cinnamon, ginger, and nutmeg, close the bag and shake to combine, and set aside.
- Take your biscuits out and cut each biscuit into 4 even pieces, when they are all cut throw all the pieces into the sugar mixture zip lock bag and shake away. Try to separate pieces if you need to, to fully coat each piece.
- Once everything is coated go ahead and pour the bag evenly in the prepared bundt pan.
- Take a medium liquid measuring cup and melt your vegan butter then add your brown sugar, and milk if using and stir until combined.
- Pour this mixture evenly over into the bundt pan. Bake in the preheated oven for 30-45 minutes until the biscuits are done, make sure to dig a toothpick in there to make sure it's actually cooked. If it starts browning too soon for your taste you can throw some foil for it.
- Once it's cooked let it sit in the pan for about 15- 20 minutes before flipping it onto a plate.
- Make your cinnamon icing by combining your icing ingredients and stirring until combined. Drizzle this over the monkey bread, you can save some and drizzle it over each serving.
See post for recipe Q&A
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 193mgCarbohydrates: 32gFiber: 0gSugar: 24gProtein: 2g
The calories are computer generated and may not be 100% accurate.