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:
- 1/2 cup vegan butter, melted
- 2/3 cup brown sugar
Coating:
- 1/2 cup white sugar
- 2 tsps ground cinnamon
Instructions
- Preheat oven to 200 degrees. (for proofing)
- 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.
- 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.
- 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.
- 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.
- Combine the cinnamon and sugar in a bowl and set aside.
- 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.
- 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.
- 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