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
21g fresh yeast or 7g instant yeast
1/4 cup (60g) salted dairy-free butter, melted but not hot (plus more for greasing the pan)
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
3 1/4 cups (390g) 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 cup (200g) caster sugar
1 tablespoon ground cinnamon
1/2 cup dairy-free milk
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
1/8 teaspoon sea salt
1/2 teaspoon vanilla extract
Ingredients
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!
Mix in the melted butter and vanilla extract, 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 8 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 too sticky. When you’re done, the dough should be more firm and no longer sticky.
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.
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.
Preheat oven to 350 F or 180 C.
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.
Lightly grease a donut pan, muffin pan, or mini bundt pan with softened/melted dairy-free butter. Optional: place an even layer of chopped pecans at the bottom of each mold.
Drop each mini dough ball in the dairy-free milk followed by the cinnamon-sugar mixture one by one, tossing it to coat. As you go, place the mini sugared dough balls around the bottom of each mold and build up until you teach the top of each mold. Continue until all molds are filled to the top.
Cover with a damp tea towel and let proof in a warm area for another 30-40 minutes as you make your Caramel Topping.
In a small/medium pot, on medium heat, add in all Caramel Topping ingredients except the vanilla. Mix to combine. Once starting to bubble, lower the heat and whisk occasionally for a about 5-7 minutes, then whisk in the vanilla extract. The mixture should be like maple syrup (doesn’t need to thicken more than that).
When the mini dough balls are done proofing, pour about 2 tablespoons of the Caramel Topping onto each mold (you should have some leftover Caramel Topping to add on top when ready to serve).
Place the donut/muffin/mini bundt pan on a parchment-lined baking sheet in case the Monkey Bread Minis bubble over as they cook.
Bake for about 25 minutes, or until golden on top and cooked through but not dry.
Let sit for 5-10 minutes, then flip the pan over a cooling rack or platter. Serve warm with a drizzle more of the Caramel Topping and enjoy!
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