Dairy-Free Cinnamon Roll Monkey Bread
5 from 6 votes
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Dairy-Free Cinnamon Roll Monkey Bread

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.

Course: Dessert
Keyword baked, bites, bread, brioche, bundt cake, cinnamon, cinnamon rolls, dairy-free, dessert, monkey bread, southern, sweet
Prep Time: 10 minutes
Cook Time: 45 minutes
Rise Time: 2 hours 20 minutes
Total Time: 55 minutes
Servings: 12 servings
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

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:

  1. 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!).

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

  3. 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. 

  4. 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!

  5. 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:

  1. 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.

  2. 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.

  3. 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).

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

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

  6. 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.**

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

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

For the Vanilla Icing:

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

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

  3. Bon Appetite!

Tips | Notes:

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!