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Vegan Monkey Bread Muffins

 

 

 

 

 

 

Let’s talk brunch!

 

When it comes to breads, I love something sweet on the weekends. Cinnamon rolls are typically what people go for, but I promise you, Monkey Bread is just as good, if not better, and so much easier! In all honesty I had always heard about Monkey Brea, yet I never saw the appeal in it. Once I gave it a go though, it made 100% sense after the first bite. I’m a true cinnamon roll gal, but today I’m not so sure, as these were just that good.

So what the heck is Monkey Bread? 

Cinnamon rolls you have to roll it out, spread the filling, slice them and pray they don’t fall apart, hope that they cook through the middle, but don’t burn the tops and the list goes on. However, with monkey bread, all you have to do is simply allow it to proof, roll into balls and throw in a bundt cake mold or muffin tin. And just like that, you have the perfect weekend indulgence! Cinnamon rolls you also have to throw on icing to make them impactful. There isn’t enough sweet in the bread or the filling. With Monkey Bread though, you don’t even need icing! 

 


 

What’s fab about this recipe? Everything! These are made in just an hour, light, fluffy, have minimal proofing time that’s cut in half, require no eggs, are packed with flavor, have notes of cinnamon, they don’t even need frosting, they are vegan, you can make them into a cake or muffins, you can make them small or make a jumbo size, the double yeast makes for a fluffier bread, you can make these overnight if desired and they’ll pack even more flavor, these are perfect for any season, have a crispy outer edge but a buttery soft inside, and are just amazing with a cup of coffee!

 


 

If you love the staple cinnamon roll, you have to try these NEW vegan Monkey Bread Muffins!

 

 

 

 

Why this recipe is great: 

 

Quick

Easy

Dairy free

Packed with flavor

Buttery Soft

No frosting needed

Perfect for any season!

 

 

 

 

 

Print
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Vegan Monkey Bread Muffins


  • Author: Gabrielle
  • Total Time: 45 mins
  • Yield: 6 large, 12 small 1x

Ingredients

Units Scale

 

Dough:

  • 2 cups almond milk
  • 1/2 cup granulated sugar
  • 2 packs yeast, (can use quick rise, but not required)
  • 1/2 cup vegan butter, melted
  • 4 1/2 cups flour, plus more

Topping: 

Coating: 

 


Instructions

  1. Preheat oven to 200 degrees. (for proofing)
  2. Place almond milk in the microwave for 1 minute or until warm like bath water. If it’s too hot it will kill the yeast.
  3. In a large bowl combine the almond milk, yeast and sugar. Allow it to activated for at least 5 minutes until it becomes foamy on top.
  4. To the yeast add the melted vegan butter, salt, and the flour. Stir with a spoon or your hands until it comes together. Add flour about 1/3 cup at a time until it becomes less sticky and pulls away from the bowl.
  5. Knead the dough on a floured surface for about 4 minutes. Place in a greased bowl and cover with a towel. Place the dough in the preheated oven with door open for about 20 minutes or until doubled in size.
  6. Combine the cinnamon and sugar in a bowl and set aside.
  7. Preheat the oven to 350. Punch the dough down and roll the dough into balls with slightly floured hands. Dip into the cinnamon mixture coating the entire piece of dough and then place in the muffin cavities. You should get at least 4 to 5 in each. Fill 2/3 the way full.
  8. Combine the melted butter and brown sugar. Pour over the monkey bread muffins, but ensurer that you don’t over fill. If you do it will pour out into your oven lol.
  9. Bake for 20 minutes, allow to slightly cooled then remove from muffin tins. Cover and store in a cake stand. You can dip in additional cinnamon and brown sugar post baking for more aesthetic appeal.
  • Prep Time: 25 mins
  • Cook Time: 20 mins

 

 

 

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