Vegan Monkey Bread with Chocolate and Pecans
Monkey bread is a pull-apart coffee cake made from small dough balls tossed in cinnamon sugar, stacked in a bundt pan, and baked until golden and caramelized. This vegan version replaces dairy with plant-based milk and margarine while keeping the showstopping presentation intact. The combination of warm cinnamon, melted chocolate chunks, and toasted pecans creates layers of flavor and texture that make each pull satisfying. The dough is soft and slightly sweet, the exterior develops a crispy-caramelized coating, and hidden pockets of chocolate add richness. Perfect for weekend breakfasts, brunch gatherings, or holiday mornings, this bread impresses guests while remaining completely plant-based. What sets this version apart is the careful balance of spices in both the dough and coating, plus the dark chocolate and pecan garnish that enhances it beyond basic cinnamon-sugar versions.
Ingredients
- 3 cups bread flour, sifted
- ½ oz fresh yeast, crumbledinstant yeast0.33:1none
drying agents may vary
- ¼ cups lukewarm water
- ½ cups plant-based milkdairy milk1:1dairy
adds milk
- 3 ½ tbsp melted margarine
- ⅛ cups light brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.0 oz salt
- 7 tbsp melted margarine, for coating
- ⅓ cups brown sugar
- ⅓ cups light brown sugar
- 2 tbsp ground cinnamon
- 1 ¾ oz dark chocolate, chopped
- roasted pecans, handful
- 0.1 cups powdered sugar
- ⅛ cups plant-based milk, for glazedairy milk1:1dairy
adds milk
Instructions
- 1
Dissolve the yeast in lukewarm water, stirring until completely dissolved.
- 2
Mix the melted margarine with sugar and vanilla extract in a bowl and set aside.
- 3
Combine flour, cinnamon, and salt in a large mixing bowl.
- 4
Gradually add the yeast mixture and milk to the flour, stirring with a spoon. Add the margarine-sugar mixture and stir until dough begins to form.
- 5
Transfer to a lightly floured work surface and knead by hand for 5-10 minutes until smooth and elastic.
- 6
Shape into a ball and place in a lightly buttered bowl. Cover with a clean cloth and let rise for 45 minutes in a warm, draft-free place until doubled in volume.
- 7
While dough rises, prepare the coating: pour melted margarine into one bowl and mix brown sugar, light sugar, and cinnamon in another. Chop chocolate into pieces.
- 8
Generously grease a bundt pan.
- 9
Once dough has doubled, transfer to floured surface. Fold dough in half twice, then form into a ball and cut in half. Cut each half in half again, continuing until you have about forty small pieces. Roll each piece into a ball without overworking.
- 10
Dip each ball into melted margarine, then roll in the cinnamon-sugar mixture until fully coated.
- 11
Layer the coated balls criss-cross in the bundt pan in irregular layers, garnishing with chocolate pieces between layers. Cover with a towel and let rise for 30 minutes.
- 12
Preheat oven to 350°F.
- 13
Bake in the center of the oven for 35-40 minutes until well risen and caramelized.
- 14
Remove from oven and let cool for 10 minutes. Invert onto a serving plate to remove from pan. Cool for a few more minutes.
- 15
Make glaze by mixing powdered sugar and plant-based milk. Drizzle over cake and garnish with toasted pecans.
Tips
When rolling dough balls, keep handling minimal to maintain airiness. Overworking the dough after the first rise will deflate it and result in dense bread instead of the characteristic light, fluffy texture that makes monkey bread special.
Layer dough balls irregularly rather than in neat rows. This ensures even heat distribution in the oven and creates pockets where the cinnamon sugar and chocolate can caramelize into crispy, flavorful clusters.
Invert the bread onto a serving plate while still warm so the caramelized sugar coating stays on the exterior. Waiting too long risks the bottom sticking to the pan.
Good to Know
Keep in an airtight container at room temperature for up to 2 days. Reheat gently in a 160°C oven for 10-15 minutes to restore softness.
Prepare through the first rise, refrigerate overnight, and bring to room temperature before the second rise. You can also freeze the shaped, coated balls before the final rise; thaw and let rise as directed.
Serve warm on a platter so guests can pull apart individual balls. Pairs well with coffee, hot chocolate, or fresh fruit.
Common Mistakes
Overknead the dough after the first rise to avoid dense, tough bread.
Skip the irregular layering to avoid uneven baking and dry spots.
Use only cinnamon-sugar without chocolate to avoid missing the depth of flavor.
Substitutions
Dairy-Free Swaps
adds milk
General Alternatives
FAQ
Can I use instant yeast instead of fresh yeast?
Yes. Use approximately one-third the weight of instant yeast (about 5g). Instant yeast is more concentrated. Dissolve it the same way in lukewarm water. Rise times may be slightly shorter, so watch for doubling rather than relying strictly on the 45-minute mark.
What if I don't have a bundt pan?
Use a round cake pan, springform pan, or loaf pan, adjusting layers accordingly. The shape affects baking time slightly; start checking at 30 minutes. A bundt pan's center hole aids even heat distribution, so a solid pan may need an extra 5 minutes.
Can I freeze monkey bread after baking?
Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to three months. Reheat from frozen in a 160°C oven for 20-25 minutes covered with foil to prevent drying. Add glaze and pecans after reheating for best appearance.