Woo! So excited for brunch this Sunday! Bring on the pancakes, pastries, omelets, and mimosas! Flowers are blooming and the weather’s getting warmer, but I think my favorite part about Spring is that every other weekend is some new excuse to celebrate with Brunch! (Easter? Mom’s Day?? Wedding Showers??). Mom – totally excited to celebrate your awesomeness on Mother’s Day. But I’m kind of really excited to celebrate that all-you-can-eat brunch buffet too…
Andddd I know you are too. Stop giving me that look! I get my passion for food from my mom – she is an AMAZING cook and the most fabulous party thrower I know (remember that bridal shower I showed you guys the other week??), so the best way to communicate how much I love her is always through some kick butt food. So for Mother’s Day I like to pull out all the tricks – including this absolutely addicting Vegan Cinnamon Pull Apart Bread; or as we call it at my house, Monkey Bread!
I can’t think of a better way for her to wake up Mother’s Day morning then with the whole house smelling like a warm cinnamon roll. The aroma is SO delicious while this is baking up in the oven. I bake my monkey bread from scratch – including the dough, and I swear it is SO worth it! This sweet dough is one of my favorites to play around with. I posted it for the first time last year with these incredible Ooey Gooey Cinnamon Rolls. So for Mother’s Day I decided to take that same dough and instead, pull it into little pieces, dip it in warm melty vegan butter, and roll it in sweet cinnamon sugar. When this bakes up in the oven the warm buttery cinnamon sugar thickens into this addicting syrup that covers each of the pieces. SO. GOOD.
This might be one of my favorites on the blog guys! And I definitely owe part of the credit to Domino Sugar, I don’t know why, but I swear they’re brown sugar is always moister than the other brands at the grocery store. Does anyone else notice that? It drives my family nuts that I’m so picky… but that’s why I’m making you this awesome brunch mom… :)
Last thing I’m going to plug about the Monkey Bread (can you tell I almost ate half the batch??), this isn’t just vegan, it’s also lower cal than traditional Monkey Bread! Traditional Monkey Bread has around 550 calories and 13 grams of saturated fat per serving… not the best way to show your momma you love her. My version has no dairy, no eggs, and drops comes in around 240 calories per serving.
Have a great week guys!
Yields 16 servings
- 1 cup plain light soymilk
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/2 teaspoon salt
- 8 tablespoons vegan margarine (I like Earth Balance)
- 1 teaspoon pure vanilla extract
- 1/4 cup warm water, about 110 degrees
- 1 envelope active dry yeast
- 4 1/2 cups all-purpose flour, plus extra for rolling
- 1/2 cup Domino Certified Organic granulated sugar
- 1/2 cup packed vegan brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons plain light soy milk
- 2 tablespoons vegan margarine, melted
- Heat the soy milk, 1/2 cup sugar, salt, and margarine in a small saucepan over low heat until the margarine is just melted. Remove from heat and add vanilla; set aside to cool until warm to the touch.
- While butter is cooling, place the warm water, 1 tablespoon sugar, and yeast in a 1-cup glass measuring cup. Stir for a couple seconds and then set aside for 10 minutes. The yeast will double in size and should reach the 3/4 cup line. If it doesn’t, either the yeast was dead or the water was not the correct temperature – you will need to try again before continuing on to the next step.
- In a standing mixer with the whisk attachment, combine margarine mixture with the yeast and beat at medium speed for 2 minutes. Reduce to low speed and add 2 1/2 cups flour. Mix for about 2 minutes and then add 2 more cups of flour. Beat for 1 more minute. Remove dough from mixing bowl and place on a lightly floured surface. The dough will be a little wet and sticky – knead about 2 minutes with your hands.
- Place dough in a large bowl sprayed with cooking spray and roll around dough so it is covered in spray (this will keep it from sticking to the bowl while it rises). Cover with plastic wrap and set aside in a warm place until is has doubled in size – about 1 1/2 hours.
- Once risen, punch in the center so that the dough deflates. Take dough our of bowl and place on a floured surface to let rest an additional 10 minutes.
- Preheat oven to 350 degrees F. Spray a 12-cup Bundt pan with cooking spray.
- Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. In another shallow dish, whisk together the melted butter and soy milk.
- Divide dough into 4 equal portions. Working one portion at a time (cover remaining dough to prevent drying), gently roll and stretch the dough into a long rope with about a 1-inch diameter. Cut each rope into 1-inch portions, shaping each piece into small balls (you should have approximately 10-12 pieces per rope).
- Dip each ball into the melted butter mixture and then roll in the cinnamon sugar mixture. Layer balls in Bundt pan. If you have any extra sugar at the end, sprinkle over top. Bake for 25 minutes or until lightly golden. Cool 5 minutes on rack. Serve either directly from the Bundt pan or place a plate on the top of the Bundt pan, and carefully invert onto the plate to serve.
Nutrition Information; Calories: 242, Fat: 7 grams