This Cinnamon Sugar Monkey Bread is not your mamma’s canned biscuit, heart-attack served on a plate kind of recipe. Sweet pieces of yeast bread can be pulled one bite at a time and dipped in a sugary glaze or eaten as is. It’s a favorite morning meal, but you can enjoy it any time of day!
Believe it or not, Monkey Bread is mostly an American fetish. So many delicious foods can be traced back to other countries, but not this one. If there’s one things we can be proud of, it’s Monkey Bread!
The inspiration for Monkey Bread actually began when we decided to make homemade pizza for dinner. With so much of my days spent being sedentary behind a computer, it’s nice to have some time moving around in the kitchen. But yesterday I got a late start on starting the family dinner. My pizza dough recipe makes enough for two pizzas, but I wasn’t having that. It was a one-pizza night.
The thing is, I didn’t think of that until after the dough started rising. Darn you extra dough in the bowl!
I could freeze the extra dough for a future pizza. That would have been very Martha Stewart of me. I could see me now, apron neatly tied around my waist, pulling the perfectly packed ball of frozen dough from the freezer, letting it thaw, and rolling it out into a perfect pizza for the family.
Sounds so…perfect! Problem is, this is SO not like me!
More than likely that ball of frozen pizza dough would end up in the back of the freezer to be discovered at some future point in time when ice crystals permeate each and every frozen particle of the dough’s surface.
No, I had to think of something to do immediately with that dough. At that, my friend, is when Monkey Bread came to mind.
I’ve been wanting to try this for some time now. Every time we’ve made Monkey Bread, it used canned biscuit as the dough. They make neat little pieces, but I knew there had to be a better, healthier way. The recipes I’ve seen also call for a ton of butter. I don’t know about you, but I like to be able to get up and walk away from a meal. That’s something butter never allowed me to do very well.
I don’t eat butter any more. I would like to say I gave it up because I was vegan and cared about animals.
I am vegan. And I do care about animals.
But I gave up butter because it made me feel awful. I don’t feel awful anymore.
If you can eat food like this and not feel awful? Well, that’s what I’m talking about!
So, I kept the sugar in the monkey bread itself relatively minimal. That’s so I could be sure to drizzle this sweet glaze over the top.
In fact, I liked it so much, I drizzled some more.
This Cinnamon Sugar Monkey Bread got a thumbs up from my hubby. That’s a sure-fire sign it’s a winner.
So use the recipe below to make your own batch of Vegan Pizza, but just make only one.
Then you can use the rest to make a treat for breakfast the next day. Pizza for dinner. Monkey Bread for breakfast. Sounds like a vegan paradise!
Cinnamon Sugar Monkey Bread
- 4 ½ teaspoons active dry yeast (2 packages)
- ½ cup brown sugar
- 2 cups warm water (I use the finger dipping method – when you dip your finger in the water and it’s just slightly warm, the temperature is just right)
- ½ cup olive oil
- 1.5 teaspoon salt
- 5 – 6 cups all-purpose flour (2.5 regular, I use approx. 1/3 whole wheat)
- 1/4 cup oil
- 1 cup granulated sugar
- 1 – 2 tablespoons of cinnamon
- Glaze (1 cup of powdered sugar combined with 2 – 3 tablespoons of soy milk)
- Proof your yeast by combining the yeast, brown sugar, and warm water in a small bowl. Let it sit for about 10 minutes until it becomes frothy. Then add the olive oil and stir slightly.
- In a large bowl combine the 4 cups of flour and salt. Stir until well combined.
- Pour the yeast mixture into the flour mixture and stir well. The dough should be slightly sticky.
- Turn the dough onto a clean, well-floured surface, and knead in more flour for about 3 – 5 minutes, or until the dough is no longer sticky.
- Place the dough in a well-oiled bowl, and cover with a cloth. Let the dough rise in a warm place until double; this should take about 1 hour.
- Punch down the dough and then prepare for the baking. (Here is where you can use 1/2 this dough for your favorite pizza recipe, and the remaining half for your monkey bread. Or for a full batch of monkey bread, proceed to the next step).
- Prepare a bunt pan by lightly oiling the bottom and sides.
- Heat your oven to 350 F.
- Place the cup of granulated sugar on a plate.
- Now, tear of small pieces of the dough. Shape the dough into a ball and roll in the sugar and then plop it into your well-oiled bunt pan.
- Repeat that step until you have a layer of dough at the bottom of the bunt pan and then sprinkle that layer with some cinnamon. You can sprinkle just a tad bit of oil over that layer if you’d like as well. and then move on to make the next layer. Be sure to top each layer with a little bit of cinnamon and a little bit of oil. Continue until you’ve reached about 3/4 of the pan. If you’re using just half of the dough here (because you’ve used the other half for a yummy pizza), then you probably won’t make it to 3/4 of the pan. In fact, I made barely half way which was just perfect for us. If you want to go for broke and fill the pan all the way, proceed at your own risk (and you might want to be prepared just in case there’s overflow in the oven).
- Bake for 25 – 30 minutes.
- Once your Monkey Bread is done, remove it from the oven and set aside to cool.
- I let mine sit for about 10 minutes and then used oven mitts to invert the pan onto a serving dish.
- Drizzle with Glaze before serving. Or have that glaze sitting nearby for dunking! Yes, it will be messy, but that’s life sometimes. Messy, but delicious!