This recipe is perfect for those who want a simple, but satisfying sweet tooth fix. I’ve put a fall flavor twist on the typical monkey bread recipe and made it vegan – both easy additions that step this recipe up a bit. Though I can’t recall seeing monkey bread offered at any Thanksgiving or Christmas dinners, I’m convinced this recipe would be a great addition. And honestly, who ever complains about adding another dessert to the table?
- 3 1/2 cup all-purpose flour
- 1/4 cup + 1 separated tbsp granulated sugar
- 1 tsp salt
- 1 packet (1/4 ounce) of active dry yeast
- 1 cup cashew milk (or soy, almond)
- 2 tbsp butter (I use Earth Balance)
- 1/3 cup warm water
- 2 tsp cinnamon
- 3/4 cup sugar
- 1/2 cup butter (Earth Balance again)
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup butter
- 2 cups apple cider
- 1 tsp salt
- 3 tbsp full fat coconut cream
- 1/4 tsp cinnamon
- Heat the milk, 1/4 cup of sugar, salt and butter together in a saucepan and warm on low til butter melts. Remove from heat and let cool til warm.
- Combine warm water, 1 tbsp of sugar and yeast. Stir momentarily and then set aside for 10 minutes. The yeast should double in size. If not, restart and be sure to have the water at a warm temperature.
- Now merge together the melted butter mixture and yeast mixture. Mix for 1 minute and then add 2 cups of flour. Mix for about 2 minutes and then add remaining flour. Mix completely and then remove dough to a floured surface.
- Knead the dough for about 2 minutes by hand. Add flour if you find it's too sticky. Grease a bowl and roll it around inside to ensure no parts will stick to the bowl. Cover with a cloth and set in a warm place to rise for about 1 hour.
- Before the dough finishes rising, prepare the cinnamon and sugar coating by melting the butter into one bowl and combining the sugar and cinnamon in another.
- Begin making the apple cinnamon caramel by boiling the apple cider until half is left. Stir in the coconut cream, butter, salt, cinnamon, brown sugar and granulated sugar.
- Cook for 9-10 minutes until you get a dark brown color, then let it cool for about 5 minutes. Afterwards pour a little less than half the mixture into the prepared Bundt pan.
- Now lay the risen dough on a floured surface and flatten it into a square. Cut the dough into 1 inch by 1 inch pieces.
- Mold each piece into a ball and dip in butter, then roll in cinnamon and sugar mixture. Layer pieces evenly throughout the Bundt pan. Pour half of the remaining caramel mixture into the pan when you've just passed half full. Leave the rest for extra garnish if desired.
- Cover with a cloth once more and let the dough rise for 40 minutes. Meanwhile preheat the oven to 350 degrees F.
- Bake for 30 minutes, until the top is golden-brown in color.
- Remove from the oven and let it cool for a few minutes, then invert the pan onto a platter.
- The apple cinnamon caramel recipe makes a little more than needed, but some people have more of a sweet tooth than others. This recipe doesn't use all the caramel in baking, but leaves some aside for use as a drizzled garnish if desired.
Flatten the dough out by hand into a square shape.
Cut it into four smaller squares equal in size.
Then measure out pieces about 1 inch by 1 inch and cut along the lines you created. Flipping anything made inside a Bundt pan is always kind of stressful, but with this recipe the apple cinnamon caramel helps to keep it all together. I chose not to grease the pan I baked it in and had no problems flipping it and getting it out. I never knew about this recipe until a friend of mine randomly decided to make it with me. Pretty much anything made with cinnamon becomes an instant obsession of mine and I was in love. If you’re needing a quicker monkey bread fix, try a recipe that uses pre-made dough, then add the apple cinnamon caramel. Let me know how this recipe worked for you and if you’ll be trying it out for the holidays!