Dairy-Free Cinnamon Roll Monkey Bread

July 5, 2019

This Dairy-Free Cinnamon Roll Monkey Bread is by far the best version of a classic pull apart bread! If you’re a lover of cinnamon rolls and monkey bread, then this killer combo is one that you can’t resist. Coated with a healthy dose of sugar, this monkey bread is a sure crowd-pleaser and the perfect sweet treat on any given day.

Dairy-Free Cinnamon Roll Monkey Bread

When it comes to recipes, I truly get the most excited when I’m able to share a classic Southern creation with you! This Monkey Bread is SO good! I couldn’t help but make it perfectly dairy-free for those of us who can’t have (or have been trying to minimize) dairy in our daily diet.

Trust me—this recipe is a favorite for adults and children, so it’s a must try!

If you’ve been an avid reader of Orchids + Sweet Tea, then you know that I’ve created some great Southern-inspired dairy-free/vegan sweets for you to experiment with.

Dairy-Free Cinnamon Roll Monkey Bread

When it comes to these Dairy-Free Chocolate Chip Pecan Cookies, there isn’t much that can be said–they are JUST PERFECT! Super soft, crumbles in your mouth, extremely easy to make, and completely dairy-free; these cookies make for a great sweet treat for those early mornings where you can’t help yourself to something sweet before breakfast, or after lunch or dinner. 

These Easy Dairy-Free Blueberry French Toast are perfect for breakfast or a nice brunch. These French Toasts are thick, delicious, uses a handful of ingredients, and completely dairy-free. Fully laced with classic cinnamon flavor, these french toast come covered with a lightly sweet blueberry compote that will have you going for a second round. Vegan option available.

These Dairy-Free Almond Blueberry Pancakes are fluffy, thick, healthy, and completely dairy-free. The perfect way to begin your day. Fully stacked and bursting with almond flavor, these pancakes come covered with a lightly sweet blueberry compote that will have you going for a second round. Whipped together in just 25 minutes. 

Dairy-Free Cinnamon Roll Monkey Bread

When it comes to these Perfect Dairy-Free Chocolate Chip Cookies, there isn’t much that can be said–they are JUST PERFECT! Super soft, chewy, and completely dairy-free, these cookies make for a great sweet treat for breakfast, lunch, or dinner. 

Of course, if you’re looking for more Vegan options, our Vegan Bites Archives are the best place to browse through. So many delicious foods to choose from.

 

Tips/Hacks to Making Monkey Bread Perfect!

When it comes to making monkey bread, the process is fairly easy/intermediate (depending on your baking level). The beginning phase (dough making) is very simple, however, the baking phase can be a little intimidating if you aren’t super familiar with tackling this intricate dessert.

While Monkey Bread is known for being baked in a Bundt Pan, it’s super important to understand that because this is the case, the baking process might get a little complicated due to the little “crevices” within a bundt pan. Rest assured, there’s always a tip/hack to make things easier. After a TON of trial and errors with Monkey Bread, I’ve gathered a few helpful steps to make your life MUCH easier:

Tip #1: Choose the Right Pan

Ensuring that you choose the perfect bundt pan is important. As you may know, bundt pans come in all shapes and forms, however, understanding that the most intricately designed bundt pan will equate to a longer bake time is important. Therefore, the best option is using a standard bundt pan or an angel cake pan for even greater ease.

Tip #2: Never Over Fill!

As tempting as it might be to over-fill your pan with dough (for more goodness of course!), it’s never a good idea. I’ve learned (the hard way) that over-filling just causes the dough to fall over during baking since it all rises or whatever. Such a disaster. So, try to keep things 3/4 full, leaving the remainder for “growth” as it all bakes.

Tip #3: Place Baking Pan atop a Baking Sheet during baking.

Personally, I’ve found that the baking process of Monkey Bread can get a bit messy. Therefore, placing your Monkey Bread pan atop a baking sheet (or foil paper) during the process helps to keep all oil from the butter and other messy goodness from making a huge mess in your oven (which means a major clean later! Haha).

Tip #4: Bake, Bake, Bake!

When it comes to baking Monkey Bread, patience is absolute key. Unlike other desserts, you have to ensure that the edges aren’t the only thing fully cooked through. I’ve learned the hard way that crisp edges don’t equate to a cooked inside. Therefore, baking on a decently low heat and using a cake tester (a small “poker” to ensure that everything is cooked perfectly) or a small toothpick helps greatly! I usually just poke small holes throughout the dough to ensure that everything gets cooked through. Rest assured, just baking for a little extra time does the ultimate trick!

Tip #5: The Rise Matters!

Most people actually take a complete shortcut with Monkey Bread by using refrigerated biscuits by Pillsbury, etc. However, since I enjoy making things from scratch, I opt in for the entire process. Much like cinnamon rolls, making Monkey Bread requires that it rises for an hour or two after the dough is kneaded. This step is super important, not only for more dough to be present, but for extremely soft pull apartness! More importantly, much like cinnamon rolls, there is a second rise that is just as important! NO SKIPPING!

Dairy-Free Cinnamon Roll Monkey Bread

OK, let’s dig right into this recipe, shall we?

For the Dough:

Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm milk-butter mixture, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It’ll become foamy when done right!).

Add eggs, one at a time and continue mixing on low speed until well combined (using the whisk attachment).

Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and cinnamon together by whisking and add them to the wet ingredients and mix on low-speed (using a paddle attachment) until well combined. 

Change “mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!

Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 to 2 hours.

Coating + Assembly:

Meanwhile, prep the coating by: whisking together the melted butter + vanilla in a medium bowl and in a separate bowl, combining the cinnamon, nutmeg, ginger and brown sugar and setting everything aside.

Once dough has fully risen, pinch it slightly to “release the air”. Using your hands, take small pieces of dough and roll into balls (about 1-1.5 inches in diameter), giving you about 40-45 balls in total.

One by one, dip each ball (lightly) in the melted butter and then roll it in the brown sugar-cinnamon mixture and then begin packing it in the bundt pan. Repeat until all balls are used OR the bundt pan is filled 3/4 of the way full (See Tips in Post for details).

Once done, cover the bundt pan with plastic wrap and allow dough balls to rise AGAIN for another 20 minutes.

Meanwhile, Preheat your oven to 350 degrees Fahrenheit and adjust your oven rack to be low for a more thorough cooking of dough.

Bake for 35-45 minutes OR until monkey bread’s center and bottom doughs are fully cooked through. **NOTE: I use a cake tester or toothpick to poke small holes throughout doughs to help it better cook. You can do so or check dough gradually using those tools to ensure that they cook through.**

Remove form oven and let cool, around 10-15 minutes or so.

Invert (placing upside down) monkey bread onto a cake stand or serving dish to remove it from bundt pan.

For the Vanilla Icing:

Whisk all ingredients together in a medium bowl and once cooled, drizzle icing onto the top on monkey bread.

To serve, cut bread into slices or pick apart using your fingers.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make this Dairy-Free Cinnamon Roll Monkey Bread or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Dairy-Free Cinnamon Roll Monkey Bread
Dairy-Free Cinnamon Roll Monkey Bread

Dairy-Free Cinnamon Roll Monkey Bread

Prep Time: 10 mins
Cook Time: 45 mins
Rise Time: 2 hrs 20 mins
Total Time: 55 mins
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Ingredients

For the Dough:

  • 2 cups Organic All-purpose flour (I used Bob's Red Mill)
  • 3 cups Organic Artisan Bread flour (I used Bob's Red Mill)
  • 1 packet Rapid Rise Yeast (That's 2 1/4 tsps; See Notes!)
  • 1/4 cup Organic brown sugar + 1 Tbsp (I used Sugar in the Raw!)
  • 1 1/2 cups Almond milk  (I used Califia Farms; You can also use your own favorite plant-based milk, if preferred)
  • 1/4 cup vegan butter (That's 4 Tbsps!)
  • 2 large eggs, room temp.
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt

Coating:

  • 3/4 cup vegan butter, melted
  • 1 tsp vanilla extract
  • 1 1/4 cups Organic brown sugar + more if needed! (I used Sugar in the Raw!)
  • 1 Tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

For the Vanilla Icing:

  • 1 cup organic powdered sugar
  • 2-3 Tbsps Almond milk  (I used Califia Farms; You can also use your own favorite plant-based milk, if preferred)
  • 1/2 tsp vanilla extract

Instructions

For Dough:

  • Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm milk-butter mixture, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It’ll become foamy when done right!).
  • Add eggs, one at a time and continue mixing on low speed until well combined (using the whisk attachment).
  • Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and cinnamon together by whisking and add them to the wet ingredients and mix on low-speed (using a paddle attachment) until well combined. 
  • Change “mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
  • Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 to 2 hours.

Coating + Assembly:

  • Meanwhile, prep the coating by: whisking together the melted butter + vanilla in a medium bowl and in a separate bowl, combining the cinnamon, nutmeg, ginger and brown sugar and setting everything aside.
  • Once dough has fully risen, pinch it slightly to "release the air". Using your hands, take small pieces of dough and roll into balls (about 1-1.5 inches in diameter), giving you about 40-45 balls in total.
  • One by one, dip each ball (lightly) in the melted butter and then roll it in the brown sugar-cinnamon mixture and then begin packing it in the bundt pan. Repeat until all balls are used OR the bundt pan is filled 3/4 of the way full (See Tips in Post for details).
  • Once done, cover the bundt pan with plastic wrap and allow dough balls to rise AGAIN for another 20 minutes.
  • Meanwhile, Preheat your oven to 350 degrees Fahrenheit and adjust your oven rack to be low for a more thorough cooking of dough.
  • Bake for 35-45 minutes OR until monkey bread's center and bottom doughs are fully cooked through. **NOTE: I use a cake tester or toothpick to poke small holes throughout doughs to help it better cook. You can do so or check dough gradually using those tools to ensure that they cook through.**
  • Remove form oven and let cool, around 10-15 minutes or so.
  • Invert (placing upside down) monkey bread onto a cake stand or serving dish to remove it from bundt pan.

For the Vanilla Icing:

  • Whisk all ingredients together in a medium bowl and once cooled, drizzle icing onto the top on monkey bread.
  • To serve, cut bread into slices or pick apart using your fingers.
  • Bon Appetite!

Tips & Tricks

STORAGE: Monkey Bread is best if eaten within the same day. However, leftovers can be kept fresh at room temperature when tightly wrapped or sealed for up to 1 day. Fresh for up to 3-4 days in the Refrigerator. 
OVERNIGHT PREP: If you don’t want to make your Monkey Bread on the same day, you can simply follow all steps leading up to the 1st initial rise. just cover prepped dough ball tightly (using foil paper of plastic wrap) and refrigerate it overnight or for 8-12 hours instead. In the morning, simply remove the dough and let site at room temperature for at least an hour and just continue to Step 6.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
TIPS/HACKS FOR PERFECT MONKEY BREAD: See my top 5 tips for making the perfect Monkey Bread in the actual post!

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    • Hi Teenie! Actually, there isn’t any butter in the icing, however, i did see my typo for the butter in the ‘coating’ which I’ve updated to Vegan butter. Thanks for catching that! 🙂

  1. This recipe is going to be perfect the next time I have house guests. I can’t wait to try it! I’ve never made Monkey Bread before so this should be fun! Thank you!

  2. I can’t believe I’ve never tried Monkey Bread before! One of the disadvantages of living in Canada! This looks like a perfect recipe for brunch and would be the centerpiece of a fabulous get together. Thanks for all the insider tips for this newbie.

  3. This looks like a cinnamon roll on steriods lol. I want one- I can only imagine how amazing your house smells when it’s baking!

  4. Mmmm this looks and sounds so delicious, Shanika – I can only imagine how lovely the kitchen smells when this is baking in the oven! Thanks for all the tips on how to make it. I can’t wait to try it out!!

  5. Oh, this looks so good! My oven has been broken for the last week and I’d just about give my right arm for something fresh baked from the oven. I am going through withdrawal.