Vegan Monkey Bread
Ah, monkey bread. I have fond memories of this sugary confection. My mom mostly made this as a special treat for my friends and I the morning after a sleepover. It's a crowd-pleaser.
For anyone who's unfamiliar with the glory that is monkey bread, it's bits of dough that are rolled in cinnamon sugar and then layered in a bundt pan. It's then drenched in a mixture of melted butter and brown sugar before being baked to gooey perfection. There are also sometimes nuts thrown in, and occasionally raisins (except, not here, because yuck). So, basically it's a giant sticky bun. Every bite is like the center of a cinnamon roll. Which we all know is the best damn part.
This would be absolutely perfect for Christmas morning. It's warm, sweet, cinnamon-y, and delicious. It also requires very minimal ingredients and comes together very quickly thanks to a shortcut, canned biscuits.
Fun fact, there are a lot of canned biscuits out there that are accidentally vegan. I used the brand Immaculate Baking Company to make this recipe, but even some store-brands and some from more well-known brands are accidentally vegan. If for some reason you can't find canned biscuits, or of you're just feeling froggy, use this recipe from the Minimalist Baker. Two batches should work great. I've made her recipe a million times and it's perfection. <3
Now, before anyone says anything about the amount of sugar and butter in this recipe... I never said it was healthy. I'm not recommending anyone eat it all the time. It's a special occasion kind of recipe. So, just shhhh, enjoy it. 'Kay? 'Kay. I'll also be posting a slightly less indulgent Christmas breakfast recipe on Saturday for anyone who's not into super sweet breakfasts. So, stay tuned.
Also, I’d like to note, you can prep this in advance. Just get it ready to go into the oven, but don’t bake it. Store it in the refrigerator overnight, then just pop it in the oven in the morning. Easy peasy.
Now, recipe time! If you make this recipe, please tag me on Instagram ♥️ #BitchyBaker or @Bitchy_Baker
Vegan Monkey Bread
You can find a printable version of the recipe here.
Serves: About 8
Time: 1 hour + 15 minutes (45 minutes of inactive baking time)
2 16oz cans of vegan biscuits (see note)
1/2 cup granulated sugar
1 heaping tablespoon ground cinnamon
3/4 cup (1.5 sticks) vegan butter
6 tablespoons dark brown sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup powdered sugar
1 teaspoon of vanilla
2 teaspoons non-dairy milk
Prep: Grease a bundt pan very well with non-stick baking spray. Preheat oven to 350 F. Open your canned biscuits and cut each biscuit into four even pieces. In a a bowl or large ziploc bag, mix together the sugar and cinnamon. Add your biscuit pieces and toss to combine. Set aside until ready to use. In a small sauce pan, melt the vegan butter. Add the brown sugar and vanilla. Heat over medium until the mixture begins bubbling slightly. Remove from heat and set aside.
Assemble: Sprinkle half the pecans over the bottom of the bundt pan. Layer half of the biscuit pieces into the pan. Sprinkle the remaining pecans over the biscuit pieces. Pour over half of the brown sugar and butter mixture. Layer the remaining biscuit pieces into the pan. Discard any extra cinnamon sugar. Pour the remaining brown sugar and butter mixture over the biscuit pieces.
Bake: Bake the monkey bread at 350 F for 35-45 minutes, or until the edges have become a medium golden brown and the monkey bread is baked through. Remove from the oven and allow to cool for about 15 minutes.
Make the icing: Whisk together the powdered sugar, vanilla, and milk until combined. Set aside until ready to use.
Unmold: Lay a plate over the bundt pan. Carefully turn the pan over onto the plate to unmold the bread. Drizzle with the icing. Serve warm.