Vegan Monkey Bread

  • Author: Deryn Macey
  • Prep Time: 3 hours
  • Cook Time: 40 mins
  • Total Time: 3 hours 40 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

This easy recipe for vegan monkey bread uses a simple vegan bread dough that is baked and topped with cinnamon brown sugar and glaze that makes the most delicious and decadent pull-apart bread. This sweet treat is much loved by all and perfect for holidays and special occasions!



For the Dough

  • 2 tbsp melted vegan butter (30 g) 
  • 1 1/3 cup warmed dairy-free milk (325 ml, unsweetened almond, soy or cashew)
  • 1/4 cup cane sugar (60 g) 
  • 2 1/4 tsp quick rise yeast (8 g) 
  • 3 1/2 cups all-purpose unbleached flour, sifted (580 g)
  • 2 tsp salt (10 g) 

For the Cinnamon Sugar Coating

  • 1 tbsp cinnamon (15 g)  
  • 1/2 cup brown sugar  (75 g)
  • 1/2 cup cane sugar (60 g) 
  • 1/2 cup melted vegan butter or coconut oil (120 g)

For the Glaze

  • 1 cup icing sugar (125 g) 
  • 2 tbsp dairy-free milk (30 ml)


  1. Grease a 10-inch bundt pan with non-stick cooking spray and set aside for later.
  2. In a small bowl mix together the melted butter, warmed milk, sugar and yeast and set aside. 
  3. Add the sifted flour and salt in a medium bowl and mix together, then create a “well” in the centre. Pour in the melted butter and mix mixture liquid. Using a wooden spoon, slowly start incorporating flour in with the liquid, continue to mix until the flour is almost fully combined. Empty the bowl onto a floured surface and continue to knead until a ball has formed and the dough feels silky, usually about 3-5 minutes. 
  4. If using a stand mixer follow in similar steps, using a dough hook, place flour mixture in bowl and slowly incorporate liquid on speed 1, once dough has started to from turn speed up to 5 and mix for 3-5 minutes. 
  5. Place the ball of dough in a large, lightly-greased greased mixing bowl and cover with a tea towel. Place the bowl in a warm, draft-free area in your kitchen and allow dough to rest and double in size, roughly 1 hour.
  6. While the dough is resting, prepare your coating. In a small bowl mix together the brown sugar, cane sugar and cinnamon. In a separate small bowl have your melted butter ready. Set aside for later. 
  7. Once the dough has rested, turn it out onto a floured surface and roll it out into an 8-inch square. Use a knife to cut the square into 1-inch square pieces. Roll each square into a ball. One by one, dip each ball in the melted butter, dripping all the excess butter back into the bowl, then roll in sugar mixture. Place in the greased bundt pan building upwards in a circular motion. 
  8. When bundt pan is full, cover with saran wrap and place in the same draft-free corner of your kitchen for an additional hour.
  9. When it’s getting close to an hour, preheat the oven to 350 degrees F.
  10. Once the dough has risen, place in the preheated oven for 35-40 minutes. The balls should be golden brown when they are ready. Remove from the oven and allow to rest for 5 minutes but no longer or the sugar could over harden in the pan making it difficult to remove. 
  11. While the bread rests for a few minutes, mix together the dairy-free milk and sugar until the consistency is smooth and shiny. 
  12. Turn the bread out upside down onto a plate and let cool for an additional 5 minutes.
  13. Drizzle with icing and enjoy right away.


Monkey bread is best to enjoy the day of but will last up to 3 days in a sealed container at room temperature. Let cool completely before storing.


  • Serving Size: 1
  • Calories: 454
  • Fat: 8 g
  • Carbohydrates: 90 g
  • Fiber: 2 g
  • Protein: 7 g

Keywords: vegan monkey bread, vegan pull apart bread