This Vegan Mini Monkey Bread recipe uses store-bought biscuits to make a quick and delicious breakfast treat! They are super soft, and packed with cinnamon sugar and so easy to make!
I love a quick breakfast baked good! And lately I've been obsessed with all things cinnamon and pumpkin. Last weekend I whipped up a batch of my Vegan Pumpkin Pancakes and Vegan Pumpkin Muffins in celebration of September. And they were so good.
But, I feel like I need to cool it on the pumpkin this early in the season. And, I'm not ready to put the cinnamon down, so I made this Vegan Mini Monkey Bread! This is the perfect recipe to make if you are craving Vegan Cinnamon Rolls, but don't want to wait four hours to have them. They are soft, moist, and packed with cinnamon. And pulling them apart makes me feel like a kid!
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Why You'll Love This Recipe
- You only need 7 simple, easy-to-find ingredients to make this recipe!
- And just 30 minutes from start to finish.
- This recipe is super easy, so it's great for beginner bakers.
- And this Mini Monkey Bread is vegan, dairy-free and eggless, so anyone can enjoy it.
- Most importantly, they are absolutely delicious!
Ingredient Notes
Refrigerated Biscuit Dough: I recommend Pillsbury Grands Southern Buttermilk Biscuits. They are easy to find, bake up light and tender and are accidentally vegan!
Unsalted Vegan Butter: I recommend finding an unsalted vegan butter like Country Crock Unsalted Plant Butter, if you can. The biscuits are quite salty on their own!
Ground Cinnamon: I love adding cinnamon to cakes, scones and muffins like my Banana Carrot Muffins. And cinnamon is the main flavor in this Mini Vegan Monkey Bread recipe. So make sure it's relatively fresh for the most flavor!
Step-by-Step Instructions
Step 1. Fisrt, using a sharp knife, cut the refrigerated biscuits into 6 equal triangles.
Step 2. Then, working 4-5 pieces at a time, place dough pieces into melted vegan butter.
Step 3. Pick the pieces up and shake off excess butter, them place them into a bowl of cinnamon sugar.
Step 4. Place the pieces into a lined muffin tin. Each liner should get 4-5 pieces of cinnamon sugar coated dough. You will get 10 Mini Vegan Monkey Breads.
Step 5. Bake in a 350* F oven for 18-20 minutes or until the monkey bread is lightly golden on top.
Step 6. While the monkey bread is baking, combine powdered sugar, non-dairy milk and vanilla in a medium bowl. Whisk until no lumps remain. Glaze the breads while warm and serve.
Recipe FAQs
Place the leftover monkey bread into an airtight container and leave at room temperature for up to 2 days.
Yes! In fact, you should. It is best eaten warm. You can pop it into a toaster oven for 5 minutes or microwave it for about 30 seconds to reheat.
Because you pick it apart with your hands!
Expert Recipe Tips
Make the glaze while the Vegan Mini Monkey Bread is in the oven! That way you can quickly glaze and serve them. They are best eaten warm from the oven.
You can use another brand of biscuit dough, just be sure it is about a 1 pound container.
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📖 Recipe
Vegan Mini Monkey Bread
Equipment
- 1 Cutting Board
- 1 Chefs Knife
- 2 Medium Bowls
- 1 Muffin Tin
- 10 Paper Muffin Liners
Ingredients
- 16.3 oz Container of Refrigerated Biscuit Dough See Note
- 1 Cup Granulated Sugar
- 2 ¼ teaspoon Ground Cinnamon
- 6 tablespoon Unsalted Vegan Butter, melted and cooled See Note
For the Glaze
- ⅔ Cup Powdered Sugar
- 1 tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
Instructions
Make the Monkey Bread
- Preheat oven to 350* F. Line a muffin tin with 10 paper liners.
- Place the biscuits onto a cutting board. Use a chefs knife to cut each biscuit into 6 even triangle.16.3 oz Container of Refrigerated Biscuit Dough
- In a medium bowl, combine the granulated sugar and cinnamon. Stir to combine. Pour the melted vegan butter into another medium bowl.1 Cup Granulated Sugar, 2 ¼ teaspoon Ground Cinnamon, 6 tablespoon Unsalted Vegan Butter, melted and cooled
- Working 4-5 pieces at a time, place biscuit pieces into the vegan butter, then take them out and shake off the excess and place them into the cinnamon sugar. Toss to coat the pieces in cinnamon sugar, and place them into the lined muffin tin. You will put 4-5 pieces in each liner. Repeat until you have no more biscuit pieces left.
- Bake in a 350* F oven for 18-20 minutes, or until the tops of the monkey bread just start to get golden. Remove from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack that is fitted over a baking sheet to glaze them.
Make the Glaze
- In a medium bowl, combine powdered sugar, non-dairy milk and vanilla. Whisk until no lumps remain.⅔ Cup Powdered Sugar, 1 tablespoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
- Use a spoon to drizzle the glaze over the warm mini monkey bread and serve warm!
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