Monkey Bread Recipe

This vegan Monkey Bread Recipe is pillowy soft, sticky in the best kind of way, and full of sweet cinnamon brown sugar flavour. It’s perfect for holiday breakfasts and brunch get-togethers because this pull-apart bread is always a hit!

If you follow along with my blog, you know I love to bake bread! There’s something so satisfying about the process of making something from scratch that most people buy—and that isn’t always vegan! This vegan monkey bread recipe is the perfect example. Normally, it’s made with enriched dough (kind of like Vegan Cinnamon Rolls ), which means egg, butter, and milk. This plant-based version swaps those out, but it’s still a soft, tender pull-apart bread bathed in a buttery brown sugar and cinnamon mixture. Such a treat!

Why This Recipe Is the Perfect Addition to Your Next Brunch

If you’re looking for a show-stopping brunch recipe, this vegan monkey bread is it . Each sticky, gooey bite-sized dough ball is absolutely divine!

• Cozy flavour. Sweet cinnamon, a sticky caramelised glaze, and soft dough create the coziest breakfast treat.
• Perfect for sharing. This pull-apart bread is fun for sharing with friends and family, and kids especially love it! (It’s also easier to serve than regular bread—no slicing needed!)
• Simple ingredients. There’s nothing fancy or hard-to-find here! You might even have everything in your kitchen already.

Notes on Ingredients

Here are the ingredients you’ll need for this vegan monkey bread recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Dough:

• Instant yeast – Learn more: Is Yeast Vegan?
• Vegan milk – Make sure it’s unsweetened and unflavoured.
• All-purpose flour
• Granulated sugar
• Vegan unsalted butter – You can use store-bought or Homemade Vegan Butter .
• Sea salt

To Assemble:

• Vegan butter – You’ll soften some of this to grease the pan and melt the rest.
• Sugar – You’ll need granulated sugar and light brown sugar.
• Ground cinnamon

For the Glaze :

• Powdered sugar – Don’t have it on hand? Here’s how to make Homemade Powdered Sugar .
• Vegan milk
• Vanilla extract – You can use vanilla bean paste if you want little flecks of vanilla bean in the glaze.

How to Make Vegan Monkey Bread

There’s nothing intimidating about this monkey bread recipe! Here’s a step-by-step guide to show you how it’s done.

Combine the milk and yeast.

• Activate the yeast. Whisk the warm vegan milk and yeast; rest until the mixture is foamy.
• Make the dough. Add the sugar, melted butter, and salt to the yeast mixture, then stir in the flour and knead until smooth.

Let the dough rise.

• First rise. Transfer the dough to a greased bowl, cover, and let rise until doubled in bulk.
• Cut and shape. Roll the dough into a rectangle and cut it into 50 pieces; shape each piece into a ball.

Roll into balls and coat with cinnamon sugar.

• Coat the dough. Dip each ball of dough in the melted butter, then roll in the cinnamon sugar.
• Second rise. Grease a bundt pan and layer in the dough balls. Cover and let the monkey bread rise until puffy.

Make the caramel.

• Make the syrup. Melt the butter with the brown sugar; boil briefly, then pour this mixture over the dough.
• Bake. Bake the monkey bread at 350°F for 30 to 35 minutes, or until golden and bubbling.

Bake and rest.

• Cool and invert. Rest for 10 minutes, then flip the bread onto a serving plate.
• Glaze. Whisk the glaze ingredients and drizzle over the warm monkey bread before serving.

Tips and Variations

• Don’t use hot vegan milk. If it’s too hot, it could kill the yeast. It’s always better to err on the side of cooler because cooler milk will simply slow the yeast, while hot water will kill it.
• Watch the dough, not the clock . You always want to look at the dough to make sure it’s rising, rather than setting a timer and going by that. If your kitchen is cooler (or warmer), it can affect the rise time. Sometimes I even take a picture of the dough before the rise so I have a better idea of when it’s doubled!
• Add some nuts. Sprinkle chopped pecans or walnuts between the layers of dough balls for crunch.

Serving Suggestions

Although I could definitely make a meal out of this monkey bread recipe alone, it’s best paired with something a little more substantive! If I’m making it for a holiday or brunch party, I’ll serve it with my Overnight Breakfast Strata Recipe or Biscuits and Gravy Casserole , along with a side of Hash Browns .

How to Store and Reheat Leftovers

• Store: Leftovers of this monkey bread recipe can be stored covered at room temperature for 1 day, or refrigerated for up to 4 days.
• Freeze for later: Wrap the bread tightly and freeze it for up to 2 months; thaw in the fridge before reheating.
• Reheat: Warm individual portions in the microwave for 10 to 15 seconds or reheat larger portions in a 300°F oven until warmed through.

More Vegan Bread Recipes

• Gluten-Free Sandwich Bread
• Garlic and Rosemary Focaccia Bread
• Olive Bread
• Gluten-Free Dinner Rolls

Ingredients

For the Dough:

• 1 packet instant yeast , about 2 ¼ teaspoons – 7 g
• 2 cups warm vegan milk , 100–120°F / 38–49°C, warm to the touch – 480 mL
• 5 ¾ cups all-purpose flour , 690 g
• ¼ cup granulated sugar , 50 g
• ¼ cup vegan unsalted butter , melted – 55 g
• ¼ teaspoon sea salt , 1.5 g

To Assemble:

• 2 tablespoons softened vegan butter , for greasing the pan – 30 g
• 1 cup granulated sugar , 200 g
• 2 teaspoons ground cinnamon , 5 g
• 1 cup vegan unsalted butter , melted (divided) – 226 g
• ⅔ cup light brown sugar , 135 g

For the Glaze:

• 1 cup powdered sugar , 120 g
• 1-2 tablespoons vegan milk , 30 – 45 mL
• ½ teaspoon vanilla extract , 2.5 mL

Instructions

• In a large bowl, whisk together the warm vegan milk and yeast. Let sit for about 5 minutes until slightly foamy.
• Make the Dough : Add the sugar, melted vegan butter, and salt to the yeast mixture and stir. Gradually add in the flour, mixing until a dough forms. Turn onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
• Instructions for stand mixer : Add the sugar, melted vegan butter, and salt to the yeast mixture and stir to combine. Attach the dough hook to your stand mixer and gradually add the flour on low speed. Once the flour is incorporated, increase to medium speed and knead the dough for about 6–8 minutes, until it becomes smooth, soft, and elastic and pulls away cleanly from the sides of the bowl.
• Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
• Punch down the risen dough and roll it out into a large rectangle about 1 inch (2.5 cm) thick. Cut the dough into about 50 equal pieces, roughly 1 to 1½ inches (2.5–4 cm) each. Roll each piece into a small ball.
• In a small bowl, mix the granulated sugar and cinnamon. Melt ½ cup (113 grams) of the vegan butter and set aside. Dip each dough ball into the melted butter, then roll in the cinnamon-sugar mixture until fully coated.
• Generously grease a bundt pan with the softened vegan butter. Layer the coated dough balls evenly in the pan.
• Cover the pan and let rise in a warm place for about 30 minutes, until puffy. Preheat the oven to 350°F (175°C) while the bread is rising.
• Prepare the Brown Sugar Syrup: In a small saucepan, melt the remaining ½ cup (113 grams) vegan butter with the brown sugar over medium heat. Bring to a gentle boil and cook for 1 minute, stirring constantly. Pour the hot syrup evenly over the dough balls in the pan.
• Bake the monkey bread for 30–35 minutes, until deep golden brown and bubbling around the edges.
• Remove from the oven and let rest in the pan for 10 minutes. Carefully invert onto a serving plate while still warm.
• Whisk together the powdered sugar, vegan milk, and vanilla extract until smooth. Let the monkey bread cool slightly, then drizzle the glaze over the top before serving.

Notes

• Store: Leftovers of this monkey bread recipe can be stored covered at room temperature for 1 day, or refrigerated for up to 4 days.
• Freeze for later: Wrap the bread tightly and freeze it for up to 2 months; thaw in the fridge before reheating.
• Reheat: Warm individual portions in the microwave for 10–15 seconds or reheat larger portions in a 300°F oven until warmed through.

Vegan Monkey Bread

Ingredients

For the Dough:

• 1 packet instant yeast about 2 ¼ teaspoons – 7 g
• 2 cups warm vegan milk 100–120°F / 38–49°C, warm to the touch – 480 mL
• 5 ¾ cups all-purpose flour 690 g
• ¼ cup granulated sugar 50 g
• ¼ cup vegan unsalted butter melted – 55 g
• ¼ teaspoon sea salt 1.5 g

To Assemble:

• 2 tablespoons softened vegan butter for greasing the pan – 30 g
• 1 cup granulated sugar 200 g
• 2 teaspoons ground cinnamon 5 g
• 1 cup vegan unsalted butter melted (divided) – 226 g
• ⅔ cup light brown sugar 135 g

For the Glaze:

• 1 cup powdered sugar 120 g
• 1-2 tablespoons vegan milk 30 - 45 mL
• ½ teaspoon vanilla extract 2.5 mL

Instructions

• In a large bowl, whisk together the warm vegan milk and yeast. Let sit for about 5 minutes until slightly foamy.
• Make the Dough : Add the sugar, melted vegan butter, and salt to the yeast mixture and stir. Gradually add in the flour, mixing until a dough forms. Turn onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
• Instructions for stand mixer : Add the sugar, melted vegan butter, and salt to the yeast mixture and stir to combine. Attach the dough hook to your stand mixer and gradually add the flour on low speed. Once the flour is incorporated, increase to medium speed and knead the dough for about 6–8 minutes, until it becomes smooth, soft, and elastic and pulls away cleanly from the sides of the bowl.
• Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
• Punch down the risen dough and roll it out into a large rectangle about 1 inch (2.5 cm) thick. Cut the dough into about 50 equal pieces, roughly 1 to 1½ inches (2.5–4 cm) each. Roll each piece into a small ball.
• In a small bowl, mix the granulated sugar and cinnamon. Melt ½ cup (113 grams) of the vegan butter and set aside. Dip each dough ball into the melted butter, then roll in the cinnamon-sugar mixture until fully coated.
• Generously grease a bundt pan with the softened vegan butter. Layer the coated dough balls evenly in the pan.
• Cover the pan and let rise in a warm place for about 30 minutes, until puffy. Preheat the oven to 350°F (175°C) while the bread is rising.
• Prepare the Brown Sugar Syrup: In a small saucepan, melt the remaining ½ cup (113 grams) vegan butter with the brown sugar over medium heat. Bring to a gentle boil and cook for 1 minute, stirring constantly. Pour the hot syrup evenly over the dough balls in the pan.
• Bake the monkey bread for 30–35 minutes, until deep golden brown and bubbling around the edges.
• Remove from the oven and let rest in the pan for 10 minutes. Carefully invert onto a serving plate while still warm.
• Whisk together the powdered sugar, vegan milk, and vanilla extract until smooth. Let the monkey bread cool slightly, then drizzle the glaze over the top before serving.

Notes

• Store: Leftovers of this monkey bread recipe can be stored covered at room temperature for 1 day, or refrigerated for up to 4 days.
• Freeze for later: Wrap the bread tightly and freeze it for up to 2 months; thaw in the fridge before reheating.
• Reheat: Warm individual portions in the microwave for 10–15 seconds or reheat larger portions in a 300°F oven until warmed through.

Nutrition

Vegan Monkey Bread https://jessicainthekitchen.com/monkey-bread-recipe/ December 19, 2025

A rich cashew-based sauce makes this vegan Creamed Spinach Recipe velvety, smooth, and absolutely delicious! It’s easy enough to make for a weeknight dinner, but impressive enough to scale up for a holiday celebration.

When I was working on this vegan Creamed Spinach Recipe, I played around with a few different options for the cream sauce. After a few rounds of testing, the winner was clear: Cashew Cream ! It makes this creamed spinach luscious, silky, and positively decadent. I also love that cashews add just a touch of sweetness, balancing the savoury flavours in the dish. This is a side you’ll make again and again!

Why This Creamed Spinach Is the Easy Side You Need in Your Life

Easy side dishes are a dime a dozen. But easy fancy side dishes? Those are a little harder to find! This creamed spinach recipe is simple to make but sure to impress.

• Ultra-creamy texture. A blend of cashews and plant-based milk creates a smooth, silky sauce that’s so rich, you’ll totally forget it’s dairy-free.
• Easy to make. Frozen spinach minimises your prep work and the cooking time! (My Vegan Creamed Corn and Creamed Onions are easy too.)
• Versatile. Scale this recipe up for an amazing make-ahead holiday side dish, or make the recipe as-is for a weeknight.

Notes on Ingredients

Here are the ingredients you’ll need for this creamed spinach recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Vegan butter – I used my Homemade Vegan Butter , but store-bought is fine too.
• Onion and garlic – These create a savoury base of flavour. For a slightly different spin on this recipe, swap the fresh garlic for a head of Roasted Garlic .
• Spinach – I share options for frozen or fresh spinach below.
• Cashews – Make sure they are raw, unsalted cashews, which blend up more smoothly than roasted.
• Plant-based milk – Use unflavoured and unsweetened. (You don’t want vanilla flavoured spinach!)
• Vegan Parmesan cheese – Although I do love my homemade Vegan Parmesan Cheese , this is a recipe where store-bought vegan Parm grated off the block works better, as it melts smoothly into the sauce. Nutritional yeast also works for a more budget-friendly option.
• Seasonings – Nutmeg, salt, and black pepper.

How to Make Vegan Creamed Spinach

This recipe is easy as can be! Let’s break it down step by step. (If you’re using fresh spinach, those instructions are in the printable recipe card.)

Sauté the aromatics.

• Prepare the cashew cream. Blend the soaked cashews with the plant milk until the mixture is smooth.
• Cook the aromatics. Sauté the onion in the vegan butter for 3 to 4 minutes, then add the garlic and cook 1 minute more.
• Add the spinach. Stir in the spinach and cook for 2 to 3 minutes.
• Make it creamy. Pour in the cashew cream and simmer until thickened.

Add seasonings and Parmesan.

• Season. Add the nutmeg, salt, black pepper, and vegan Parmesan and stir until the cheese melts into the sauce.
• Serve. Season to taste and serve.

Tips and Variation Ideas

• Make it spicy. You know I love a little extra heat! You can stir in a pinch (or two) of crushed red pepper flakes with the garlic for a kick.
• Swap in kale. Chopped lacinato kale makes a hearty alternative to spinach. You’ll just need to cook it a bit longer to soften it.
• Drain the spinach well . This is key! If it’s too soggy, it’ll make your cream sauce watery.
• Get a head start . Creamed spinach is a fantastic make-ahead holiday side because it reheats quickly. Just note that you might have to add a splash of plant milk because the sauce can thicken in the fridge.

Serving Suggestions

We’ve been loving this creamed spinach recipe on top of Vegan Mashed Potatoes instead of gravy. It’s such a comfort food dinner! It also pairs well with sides like Cornbread Stuffing and Baked Vegan Mac and Cheese . Or if you’re making it for a holiday, serve it with a main dish like Vegan Wellington or Tourtière .

How to Store and Reheat Leftovers

• To store: Store leftovers in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cashew cream can become grainy.
• Reheat: Warm this creamed spinach recipe on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a splash of plant milk.

More Vegan Side Dish Ideas

• Corn Soufflé
• Grilled Maple Mustard Brussels Sprouts
• Balsamic Roasted Vegetables
• Garlic Roasted Potatoes

Ingredients

• 2 tablespoons vegan butter , 28 g
• 1 small onion , finely chopped – 100 g
• 1 clove garlic
• 1 pound frozen chopped spinach , thawed and squeezed dry (or 2 pounds fresh spinach, cooked and squeezed) – 450 g (or 900 g fresh)
• ⅔ cup raw cashews , soaked in hot water for 20 minutes, then drained – 45 g
• 1 ¼ cup unsweetened plant-based milk , almond, soy, or oat – 180 mL
• 1 cup vegan parmesan cheese , 100 g
• ¼ teaspoon ground nutmeg , 0.5 g
• ½ teaspoon sea salt , or to taste – 3 g
• ¼ teaspoon freshly ground black pepper , 1 g

Instructions

To Use Fresh Spinach:

• Rinse 2 pounds (900 grams) of spinach thoroughly in cold water, swishing to remove dirt. Drain well and repeat if needed.
• Remove any thick stems or damaged leaves. Baby spinach can be left as is.
• Bring a large pot of salted water to a boil. Add spinach and cook for 30–45 seconds, just until wilted and bright green.
• Immediately transfer to a bowl of ice water (or just very cold water) to stop cooking and preserve color.
• Drain the spinach and squeeze out as much water as possible using your hands or a clean towel.
• Roughly chop the spinach into small pieces — you’ll have about 1 pound (450 grams) cooked spinach ready to use.
• Prepare Cashew Cream : In a blender , combine soaked cashews and plant-based milk. Blend until completely smooth and creamy. Set aside.
• In a large skillet, melt vegan butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
• Stir in the thawed (and well-drained) frozen spinach, or pre-cooked fresh spinach. Cook for 2–3 minutes, stirring to combine with the onions.
• Pour in the cashew cream. Stir well and let simmer for 2–3 minutes until thickened.
• Add nutmeg, salt, and black pepper. Stir in vegan parmesan cheese until melted and smooth.
• Taste and adjust seasonings if needed. Serve hot as a side dish with roasted vegetables, mashed potatoes, or a main course.

Notes

• To store: Store leftovers in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cashew cream can become grainy.
• Reheat: Warm this creamed spinach recipe on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a splash of plant milk.