If you adore sticky, gooey treats that everyone can enjoy, then this Vegan Caramel Monkey Bread Recipe is absolutely for you. It’s one of those dishes I keep coming back to because it’s irresistibly tender, packed with caramel goodness, and 100% plant-based—plus it’s easier than you’d think. Whether you’re whipping it up for brunch, dessert, or a fun party snack, this monkey bread will quickly become one of your favorites. Let me walk you through every step so you can nail it perfectly!
Why You’ll Love This Recipe
- Totally Vegan: You get all the rich flavors without any dairy or eggs, perfect for everyone at the table.
- Ultimate Gooey Caramel: The homemade caramel is creamy and luscious, giving every bite that perfect sticky sweetness.
- Fun & Shareable: It’s a hands-on, pull-apart bread that gets people chatting and smiling as they dig in.
- Impressively Simple: Despite the fancy look, it’s surprisingly straightforward to make—even if you don’t bake often.
Ingredients You’ll Need
Each ingredient in this Vegan Caramel Monkey Bread Recipe plays a special role, from that pillowy dough to the sticky-sweet caramel sauce. I always recommend using fresh yeast and good-quality vegan butter for the best results—your bread will thank you!
- Dry active yeast: This is the magic that makes your dough rise beautifully and get fluffy.
- Granulated sugar: Helps activate the yeast and adds a touch of sweetness to the dough.
- Soy milk: Creamy and mild, it adds moisture while keeping it completely vegan.
- Vegan butter: I personally love using Earth Balance; it melts into the dough for richness and helps the caramel sauce stay silky smooth.
- All-purpose flour: Provides the structure—if you want extra softness, you can swap a bit for bread flour.
- Salt: Just a pinch to balance all the sweetness and warm up those flavors.
- Full-fat coconut milk: Use the thick white part from a chilled can; it gives the caramel a luscious creamy texture.
- Brown sugar: Packed with molasses flavor, this is key for that deep caramel taste everyone loves.
- Pinch of salt (optional): Enhances the caramel’s richness—totally worth adding if you like a bit of contrast.
Variations
I love playing around with this Vegan Caramel Monkey Bread Recipe depending on the season or who I’m sharing it with. Don’t hesitate to tweak it to your taste—you can’t really go wrong!
- Add some nuts: I often sprinkle chopped pecans or walnuts between the dough balls for a delightful crunch that pairs beautifully with the caramel.
- Use different plant milks: Almond or oat milk work just as well if you don’t have soy milk on hand, though the flavor will be slightly different.
- Spice it up: Adding a dash of cinnamon or pumpkin pie spice into the caramel makes it perfect for cozy fall vibes.
- Mini versions: Make smaller dough balls and bake in a muffin tin for individual monkey bread bites—great for parties or kid’s lunches.
How to Make Vegan Caramel Monkey Bread Recipe
Step 1: Let The Yeast Work Its Magic
Start by stirring the dry active yeast into warm water—make sure it’s around 100°F, not hotter, or you’ll kill your yeast. After about 5 minutes, you should see a nice foam bubbling on top. This tells you the yeast is alive and kicking. If it doesn’t foam, don’t worry—try again with fresh yeast. This little step really helps ensure your dough rises perfectly fluffy.
Step 2: Mix and Knead Your Dough
Once the yeast is ready, add the sugar, soy milk, melted vegan butter, flour, and salt. Mix until everything comes together. The dough will be sticky, and that’s totally normal! I like to knead it gently by hand for a few minutes—it feels therapeutic—and helps develop the texture you want. Then cover the bowl with a towel and let it rise for about 2 hours. I usually place it near a warm spot, but not hot, and after rising, pop it in the fridge to chill and make it easier to handle later.
Step 3: Whip Up That Luscious Vegan Caramel
While the dough is rising, melt the vegan butter over medium heat in a small pan. Then add the thick part of the coconut milk and brown sugar. Stir everything together and bring it to a boil. Keep stirring constantly for about 5 minutes—that’s the tricky part—to make sure it thickens and doesn’t burn. When it’s done, remove from heat and add a pinch of salt if you like. I always taste here, and sometimes add just a tiny bit more brown sugar if I want it sweeter. It smells incredible!
Step 4: Assemble Your Monkey Bread
Preheat your oven to 350°F and grease a bundt or pie pan generously—those caramel drips are sticky, so you don’t want your bread to stick! Take your chilled dough and punch it gently to release the air. Pinch off pieces about 1½ inches in diameter and roll them into balls. In your pan, pour a quarter cup of caramel, then layer half the dough balls evenly. Add another quarter cup of caramel, then the rest of the dough balls, and pour the rest of the caramel on top. Save a bit to drizzle after baking if you want extra ooey-gooeyness.
Step 5: Bake and Serve
Bake the monkey bread for about 25 to 30 minutes, until the top pieces start turning golden and the caramel is bubbling deliciously. Let it cool in the pan for 5 to 10 minutes—this is crucial to allow the caramel to set slightly. Then, carefully flip the pan onto a serving plate. Sometimes, a little caramel might dribble out, but hey, that’s part of the fun! Drizzle with any reserved caramel you saved and get ready for oozy, dreamy bites.
Pro Tips for Making Vegan Caramel Monkey Bread Recipe
- Use Warm Water for Yeast: Yeast loves warmth but too hot water kills it—test with your wrist to keep it comfy.
- Don’t Skip the Chill: Letting the dough cool in the fridge makes cutting and shaping much easier and helps develop flavor.
- Keep Stirring the Caramel: That constant attention while boiling prevents burning and guarantees a smooth, rich sauce.
- Invert Carefully: Cooling just enough prevents your gooey masterpiece from falling apart—patience pays off!
How to Serve Vegan Caramel Monkey Bread Recipe
Garnishes
I usually keep the garnishes simple—extra caramel drizzle is a must for me, and sometimes a light sprinkle of flaky sea salt to highlight the sweetness. A dusting of powdered sugar looks pretty too if you’re serving this for a brunch or special occasion.
Side Dishes
This is perfect alongside a cup of coffee or tea, and I love pairing it with fresh fruit like sliced berries or a tangy fruit compote to balance the richness. Vegan whipped cream is another dreamy addition that adds fluff and lifts the whole experience.
Creative Ways to Present
For a festive look, I’ve baked this monkey bread in mini muffin tins to create cute, individual pull-apart bites—great for holiday parties or sharing with kids. You can also pop some edible flowers or chopped nuts on top before baking for a stunning touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Monkey bread is absolutely best the day you make it, but if you have leftovers, I store them in an airtight container at room temperature for up to two days. It’s still delicious, just maybe less gooey as the caramel firms up.
Freezing
I’ve frozen whole monkey bread before, wrapped tightly in foil and plastic wrap. When you’re ready to enjoy, thaw overnight in the fridge and warm it gently—this helps keep the texture and gooeyness revive beautifully after freezing.
Reheating
To reheat your Vegan Caramel Monkey Bread Recipe, I recommend warming it in a 300°F oven for 8-10 minutes. This keeps the outside crisp while melting the caramel inside. Avoid microwaves—they tend to make it soggy or too chewy.
FAQs
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Can I make this Vegan Caramel Monkey Bread Recipe gluten-free?
Great question! You can try substituting with a gluten-free all-purpose flour blend, but results may vary since yeast dough needs gluten to rise well. I’d suggest adding a bit of xanthan gum if your blend doesn’t already contain it, and expect a denser texture.
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What if I don’t have full-fat coconut milk?
The full-fat part adds creaminess to the vegan caramel that’s hard to replace. If you only have light coconut milk, the caramel might be thinner and less rich. Alternatively, use another creamy plant milk with a tablespoon of vegan butter for some richness.
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Can I prepare the dough the night before?
Absolutely! In fact, I often let the dough rise overnight in the fridge. It not only fits a busy schedule better but also develops deeper flavors. Just take it out 30 minutes before shaping so it’s easier to handle.
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My monkey bread stuck to the pan—how can I avoid that?
Make sure to grease your pan really well, especially if using a bundt tin with lots of grooves. I like to use a generous coat of vegan butter plus a light dusting of flour or non-stick spray. Letting it cool 5-10 minutes before flipping also helps it release cleanly.
Final Thoughts
This Vegan Caramel Monkey Bread Recipe has become one of my absolute go-tos when I want something that feels indulgent yet is totally plant-based and approachable. It’s always a crowd pleaser, and I love how bringing it out instantly brightens up the room. I can’t wait for you to try it—you’re going to love pulling those sticky, warm pieces apart with your friends and family. Trust me, once you make this, it’ll become a sweet staple in your kitchen!
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Vegan Caramel Monkey Bread Recipe
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan American
- Diet: Vegan
Description
This Vegan Caramel Monkey Bread is a delicious, pull-apart treat perfect for sharing. Soft and fluffy vegan dough balls are layered with rich, homemade vegan caramel sauce, then baked until golden and gooey. The monkey bread is dairy-free, egg-free, and uses plant-based ingredients, making it ideal for vegan diets while satisfying any sweet tooth craving.
Ingredients
For the Dough:
- 1/4 cup warm water
- 2 1/4 teaspoons dry active yeast (1 packet)
- 1/4 cup granulated sugar
- 1 cup soy milk
- 2 tablespoons vegan butter, melted (e.g. Earth Balance)
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons salt
For the Vegan Caramel:
- 1/2 cup vegan butter
- 1/2 cup full fat coconut milk (the thick white part)
- 1 1/2 cups brown sugar
- Pinch of salt (optional)
Instructions
- Prepare the Dough: In a mixing bowl, combine the warm water and dry active yeast. Let sit for 5 minutes until the mixture becomes foamy. Add granulated sugar, soy milk, melted vegan butter, all purpose flour, and salt. Mix thoroughly, then knead gently by hand until the dough becomes slightly sticky. Cover with a towel and let it rise at room temperature for about 2 hours. After rising, place the dough in the refrigerator to chill.
- Make the Vegan Caramel: In a small pan over medium heat, melt the vegan butter. Stir in the thick white part of the coconut milk and brown sugar. Bring the mixture to a boil and continue stirring constantly for 5 minutes until it thickens. Remove from heat and optionally add a pinch of salt to enhance flavor.
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a bundt or pie pan to prevent sticking.
- Assemble the Monkey Bread: Gently punch down the chilled dough to release air bubbles. Break off pieces and shape into approximately 1 1/2 inch balls. In the prepared pan, layer 1/4 cup of caramel, then a layer of dough balls, followed by another 1/4 cup of caramel, more dough balls, and finish by pouring 1/4 cup of caramel on top. Reserve the remaining caramel for serving.
- Bake: Place the assembled pan in the preheated oven and bake for 25-30 minutes, until the top pieces are golden brown and cooked through.
- Cool and Serve: Allow the monkey bread to cool for 5-10 minutes in the pan. Carefully invert it onto a serving plate. Drizzle with the reserved caramel sauce if desired. Serve warm and enjoy this sweet, sticky treat!
Notes
- Monkey bread tastes best the same day it’s made for optimal freshness and texture.
- You can prepare the dough the night before by allowing it to rise overnight in the refrigerator.
- Use a bundt pan for classic shape and even baking; a pie pan can be used as an alternative but may affect final presentation.
- Make sure to use full fat coconut milk’s thick cream part for best caramel consistency.
- If you prefer a less sweet version, reduce the brown sugar slightly in the caramel recipe.
Nutrition
- Serving Size: 1 slice (around 1/10 of monkey bread)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
