Monkey Bread Minis | Vegan

So many sweets have a nostalgic charm to them, and Monkey Bread is certainly one of them.

Originating in the 1950s, this classic treat has been a beloved fixture on brunch tables and dessert spreads for generations. But what if we took this timeless recipe and gave it a modern twist? These Monkey Bread Minis offer the pillowy soft and gooey goodness of the original, all in a personal-sized package. And yes, they're vegan.

If you're a germaphobe who doesn't like a bunch of people's fingers picking from the same dessert, this is for you. Or, if you just love cute mini versions of things, this is also for you! They're especially perfect for lazy weekend mornings, brunches, and coffee dates at home with friends and family.

Warning: They are highly addicting!

Monkey Bread Minis Recipe

Makes about 10

Ingredients

Dough

• 1 1/4 cup (300ml) warm dairy-free milk (about 105 to 110 degrees F)

• 1/4 cup (50g) caster sugar

• 18g fresh yeast or 6g instant yeast

• 1/4 cup (60g) salted dairy-free butter, melted but not hot

• 1 1/2 teaspoons vanilla extract or paste

• 1/2 teaspoon salt

• 3 1/2 cups (435g) all-purpose flour, sifted (plus more for flouring the surface). If you’re using a stand mixer and won’t knead by hand, use 3 1/2 cups all-purpose flour.

Cinnamon Sugar Coating

• 1/3 cup (75g) caster sugar

• 1 tablespoon ground cinnamon

• 1/4 cup (60g) salted dairy-free butter, melted but not hot

Salted Caramel Topping

• Optional: 80g pecans, roughly chopped

• 1/2 cup (115g) salted dairy-free butter

• 1/2 cup (120ml) dairy-free heavy cream

• 1/2 cup (100g) brown sugar, packed

• 1/2 teaspoon sea salt

• 1 teaspoon vanilla extract or paste

Method

1. When using fresh yeast, technically you don’t have to let it bloom, but I do it to test if the yeast is nice and active. So in a large bowl, combine the warm milk, caster sugar, and yeast. Gently mix and let sit for 5 minutes. If the yeast is all bubbly, then it’s alive and ready to go!

2. Mix in the melted butter and vanilla, salt, then slowly add in the sifted flour as you mix. If you’re using a stand mixer, use the dough hook attachment let it knead for about 5-7 minutes (make sure your stand mixer stays put and doesn’t move). If you’re kneading by hand, flour your hands and work surface and knead for 8-10 minutes. Add a little more flour as you go if the dough is too sticky. When you’re done, the dough should be more firm and no longer sticking to your hands or your work surface.

3. Place the dough ball in a large, lightly-greased bowl. Flip the dough ball around until the surface is lightly coated all around. Place a damp tea towel over the bowl and let proof for 1 hour (in the warmest spot in your house) or until doubled in size.

4. In the meantime, let’s make the Cinnamon Sugar Coating. In a small/medium bowl, mix the caster sugar and cinnamon together until well-combined. Set aside.

5. When the dough is done proofing, pinch off about a bottle cap-sized amount of dough (about 5 grams). Gently roll into a mini ball in your hands and continue until the dough has been used up.

6. In a lightly-greased donut pan, muffin pan, or mini bundt pan, optionally place an even layer of chopped pecans at the bottom of each mold. If you choose to skip the pecans, go right to the next step.

7. Drop each mini dough ball in the melted dairy-free butter, followed by the cinnamon-sugar mixture one by one, tossing it to coat. As you go, place the dough balls around the bottom of each mold and build up until you reach the top of each.

8. Cover with a damp tea towel and let proof in a warm area for another 20-30 minutes as you make your Salted Caramel Topping and your oven preheats.

9. Preheat your oven to 350 F or 180 C.

10. In a small saucepan on medium heat, add in all of the Salted Caramel Topping ingredients except the vanilla. Mix to combine. Once it starts to bubble, lower the heat and whisk occasionally for about 5-7 minutes, then whisk in the vanilla. The mixture should have a maple syrup consistency (it doesn't need to thicken more than that, since it will continue to reduce in the oven).

11. When the dough balls are done proofing, pour about 2 tablespoons of the Salted Caramel Topping onto each mold (you should have some leftover to add on top when ready to serve).

12. Place the donut/muffin/mini bundt pan on a parchment-lined baking sheet in case the Monkey Bread Minis bubble over as they cook.

13. Bake for about 20-25 minutes, or until golden on top and cooked through but not dry.

14. When ready and removed from the oven, let it sit for 5-10 minutes, then flip the pan over a cooling rack or platter. Serve with a drizzle more of the Salted Caramel Topping and enjoy!