How to Make the Best Gooey Vegan Monkey Bread (From Scratch!)

If you’ve been searching for a show-stopping vegan treat that’s just as fun to make as it is to devour, you’ve found it. This Vegan Monkey Bread is the ultimate pull-apart bread, featuring pillowy soft dough balls rolled in cinnamon sugar, baked into a gooey masterpiece, and drizzled with a sweet vanilla glaze.

It has all the nostalgic comfort of a classic cinnamon roll but with a playful, interactive twist that’s perfect for sharing with family and friends. Making bread from scratch might seem daunting, but this recipe is designed for success, even if you’re new to baking with yeast.

We’ll walk you through every step, from activating the yeast to achieving that perfect, fluffy rise. The result is a warm, sticky, and utterly irresistible treat that will fill your home with the most incredible aroma.

It’s the perfect centerpiece for a holiday brunch, a lazy weekend breakfast, or a decadent dessert. Let’s get baking!

What on Earth is Monkey Bread Anyway?

Also known as “pull-apart bread” or “bubble loaf,” monkey bread is a sweet, sticky pastry made from soft pieces of dough baked together in a pan. The magic happens after baking, when the entire loaf is inverted onto a platter and served warm.

The name is thought to come from the playful way it’s eaten: guests use their fingers to pick off individual pieces of the bread, mimicking the way a monkey might groom and pick at its food. It’s a communal, fun, and delightfully messy experience that makes it a favorite at gatherings.

Traditionally made with a rich, buttery dough, our vegan version sacrifices none of the flavor or texture. We use simple plant-based ingredients to create a dough that is just as soft and a cinnamon-sugar coating that is just as gooey and caramelized.

The Right Tools for the Job

While you don’t need a professional bakery setup, a few key tools will make this process much smoother and ensure you get that classic monkey bread shape and texture.

• 10 or 12-cup Bundt Pan: This is the star player for achieving the iconic ring shape. The center cone helps the bread cook evenly all the way through. If you don’t have one, a 9×13 inch baking pan or two 9-inch loaf pans can also work.
• Stand Mixer (Optional but Recommended): A stand mixer fitted with a dough hook makes kneading effortless. However, you can absolutely make this recipe by hand with a large bowl, a wooden spoon, and some elbow grease!
• Large Bowl: You’ll need this for letting the dough rise. A glass or ceramic bowl often works best as it retains heat well.
• Small Bowls: You will need at least two: one for the melted vegan butter and one for the cinnamon-sugar mixture for easy dipping and coating.
• Rolling Pin & Knife or Pizza Cutter: For shaping and cutting the dough into uniform pieces.

Let’s Talk About the Key Ingredients

The magic of this recipe lies in simple ingredients working together perfectly. Understanding their roles will help you nail the recipe every time.

• Instant Yeast: This is the powerhouse that makes the dough rise. Instant yeast (or rapid-rise yeast) can be mixed directly with dry ingredients, making it quicker than active dry yeast which often requires proofing. The key is to activate it with a liquid that’s the right temperature. As advised by baking experts at King Arthur Baking, the ideal temperature is between 105°F and 115°F (40°C – 46°C). Too cold, and the yeast won’t wake up; too hot (above 140°F or 60°C), and you risk killing it. “Bathwater warm” is a perfect description.
• Plant-Based Milk: Any unsweetened dairy-free milk like soy, almond, or oat milk works beautifully. The warmth of the milk helps activate the yeast, and its proteins and sugars contribute to a soft crumb and a golden-brown crust.
• All-Purpose Flour: This provides the structure. When mixed with liquid and kneaded, proteins in the flour (glutenin and gliadin) form gluten. Kneading develops these gluten strands, creating an elastic network that traps the gas produced by the yeast, which is what causes the dough to rise and gives it its signature chewy texture.
• Vegan Butter: Used in both the dough and the coating, vegan butter provides richness, flavor, and moisture. In the coating, it helps the cinnamon sugar adhere to the dough balls and creates that irresistible gooey, caramelized sauce at the bottom of the pan. Melted coconut oil can also be used for the coating.

A Simple Step-by-Step Guide to Making Monkey Bread

We’ve broken down the process into simple, manageable stages. This approach removes the guesswork and makes it easy to follow along.

1. Activate the Yeast & Mix the Dough: Start by warming your plant-based milk until it feels like warm bathwater. In your stand mixer bowl, combine the warm milk, yeast, and a little sugar. This gives the yeast a head start. After a few minutes, add the melted vegan butter, salt, and flour.
2. Knead to Develop Gluten: Using the dough hook, knead on low speed for about 5-7 minutes. If kneading by hand, do so on a lightly floured surface for about 8-10 minutes. The goal is a smooth, elastic dough that is still slightly sticky to the touch. This stickiness is a good thing—it leads to a moister final product.
3. First Rise (Bulk Fermentation): Place the dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free spot for about 1-2 hours, or until it has doubled in size. This fermentation process is where the yeast works its magic, creating flavor and a light texture.
4. Shape & Coat the Dough Balls: Gently punch down the risen dough and divide it into 50-60 small, roughly equal pieces. Roll each piece into a ball. Set up your dipping station: one bowl with melted vegan butter and another with the cinnamon-sugar mixture. Dip each ball first in butter, then roll it generously in the cinnamon sugar.
5. Assemble & Bake: Layer the coated dough balls in your generously greased bundt pan. Don’t pack them too tightly. Let the assembled bread rest while your oven preheats. Bake at 350°F (175°C) for 30-35 minutes, until the top is deep golden brown and the edges are bubbling.

Troubleshooting: What to Do When Things Go Wrong

Even the best recipes can sometimes go awry. Baking is a science, and small variables can have a big impact. Here’s how to fix the most common monkey bread mishaps.

• My dough didn’t rise.
  • The Cause: Your yeast may have been old, or the liquid was too hot or too cold. The room might also be too chilly.
  • The Fix: Always check the expiration date on your yeast. Use a thermometer to ensure your milk is between 105-115°F. If your kitchen is cold, place the dough bowl in a turned-off oven with the light on to create a warm, cozy environment for the yeast to thrive.
• My monkey bread is tough and dense.
  • The Cause: This is almost always due to adding too much flour. A dough that is too dry can’t rise properly, resulting in a dense texture. Over-kneading can also contribute, but under-kneading is more common.
  • The Fix: Measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag. Resist the urge to add extra flour during kneading; a slightly sticky dough is what you want.
• The bread stuck to the pan.
  • The Cause: The pan wasn’t greased thoroughly enough, or you let it cool in the pan for too long, allowing the molten sugar to solidify and act like glue.
  • The Fix: Be meticulous when greasing the bundt pan. Use vegan butter or a good quality baking spray, getting into every nook and cranny. Once out of the oven, let the bread rest for ONLY 5-10 minutes before you carefully invert it onto a serving platter. This gives it enough time to set slightly but not so long that the sugar hardens.

Pro Tips for Pillowy, Gooey Perfection

A few baker’s secrets can take your monkey bread from great to absolutely unforgettable.

• Don’t Make the Dough Balls Too Perfect: There’s no need to meticulously weigh or shape each ball. The rustic, slightly uneven nature of the pieces is part of monkey bread’s charm. Aim for roughly 1-inch pieces.
• Embrace the Make-Ahead Method: This recipe is perfect for preparing the night before. Simply assemble the coated dough balls in the bundt pan, cover it tightly with plastic wrap, and refrigerate overnight. The next morning, take it out of the fridge for at least 1 hour to come to room temperature before baking. This cold fermentation can even enhance the flavor.
• Let It Rest Before Glazing: Wait about 10 minutes after you’ve inverted the bread onto the platter before drizzling the glaze. If the bread is piping hot, the glaze will melt and slide right off. Letting it cool slightly allows the glaze to set beautifully on top.
• Use Packed Brown Sugar: For the coating, make sure you pack the brown sugar into the measuring cup. This ensures you have the right amount of sugar and moisture to create that delicious, syrupy sauce at the bottom.

How to Serve and Store Your Monkey Bread

While incredible on its own, you can easily elevate your monkey bread with some creative pairings. For a decadent brunch, serve it alongside a fresh fruit salad and a savory vegan omelette to balance the sweetness. It’s also the perfect companion to a hot cup of coffee or a creamy oat milk latte. For dessert, take it over the top by serving warm pieces with a scoop of vegan vanilla bean ice cream or another treat like this creamy vegan chocolate pudding.

How to Store and Reheat Leftovers

Monkey bread is definitely best enjoyed fresh and warm from the oven. However, if you have leftovers, they can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days, following USDA food safety guidelines. To reheat, place individual portions on a plate and microwave for 15-20 seconds, or wrap the bread in foil and warm it in a 350°F (175°C) oven for 5-10 minutes, until soft and gooey again.

Your Questions, Answered

Here are answers to some of the most common questions about making vegan monkey bread.

Do I have to use a bundt pan?

Nope! A bundt pan gives it the classic look, but you can bake it in a 9×13 inch pan, a 10-inch tube pan, or even two 9-inch loaf pans. Just be sure to watch the baking time, as it may vary slightly depending on the pan you use.

Can I make this recipe gluten-free?

Baking with gluten-free flour is complex, and this recipe has not been tested with it. A 1:1 gluten-free all-purpose flour blend might work, but the texture will likely be different, and the rise may not be as significant. The results cannot be guaranteed without specific testing.

What’s the difference between instant yeast and active dry yeast?

Instant yeast has finer granules and can be mixed directly with dry ingredients, typically leading to a faster rise. Active dry yeast has larger granules and usually needs to be “proofed” or dissolved in warm liquid first to activate it. If you only have active dry yeast, you can still use it. Just dissolve it in the warm milk with a pinch of sugar and let it sit for 5-10 minutes until it becomes foamy before proceeding with the recipe. The rise time might also be slightly longer.

Can I freeze monkey bread?

Yes! It’s best to freeze the uncoated dough balls. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag for up to 3 months. When you’re ready to bake, let them thaw in the refrigerator overnight. Then, dip them in butter, coat them in cinnamon sugar, assemble, and bake as directed.

Conclusion

Making this Vegan Monkey Bread is more than just baking; it’s creating a warm, joyful experience meant to be shared. From the satisfying process of working the dough to the incredible aroma that fills your kitchen, it’s a recipe that brings people together. Don’t be intimidated by the steps—each one is simple, and the end result of a gooey, cinnamon-sugar-coated masterpiece is incredibly rewarding. Whether for a holiday breakfast, a lazy weekend brunch, or a special dessert, this pull-apart bread is guaranteed to be a hit. Happy baking!