This vegan pull apart cinnamon bread is wonderfully soft and sweet and makes the perfect weekend breakfast treat. It's without a doubt one of my favourite recipes of the moment. It's very easy to do, and quite therapeutic too. I make it early in the morning so we can enjoy these for breakfast but they are equally good for brunch or in the afternoon.
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Sometimes known as monkey bread, there's nothing like a tear and share bread to bring the family together and even my teenager gets out of bed in the morning to enjoy these warm out of the oven - she is a big fan of a sweet breakfast! Think of the breakfast table with these in the middle, fresh coffee brewing and the Sunday papers strewn about and you'll have some idea of my perfect weekend morning. Make these and you will know why this is my favorite pull apart bread recipe too. This bread is very similar to cinnamon rolls but without the faff of rolling and spreading the filling so it is a really easy recipe to make.
I also think that these are definitely a recipe that you can't tell is vegan. Make these cinnamon pull aparts for your weekend guests and they'll have no idea that they don't contain real butter.
I always make the dough for these the night before and leave it to rise slowly overnight in the fridge, it just makes for less waiting time in the morning - I am very impatient when I'm hungry! I also don't mind the rolling and dipping of the little balls of dough when I have a coffee in hand and Sunday morning TV on! When it starts to cook it fills the house with the most amazing smell - it must be heaven for everyone else to wake up to!
Ingredients
You will only need simple ingredients for this delicious vegan monkey bread and if you are into baking I imagine you will have all of this in your cupboard already.
For the bread
- strong white bread flour
- strong wholemeal bread flour
- easy bake yeast (instant yeast)
- salt
- plant based milk (I use a mix of oat and coconut milk)
- lukewarm water
- maple syrup
- vegan butter / dairy free butter
- caster sugar (brown sugar works well)
- ground cinnamon
For the icing
- icing sugar
- vanilla extract
- plant-based milk
For exact quantities see the recipe card below.
Instructions
To make the bread dough
Warm the milk until it is a warm body temperature either in a saucepan or in the microwave.
Mix together the warm milk, yeast and maple syrup, stir and let sit for 5 minutes.
Mix together the bread flours and the salt in a large bowl and make a well in the middle.
Add the milk mixture and water and mix into a dough. If it is too sticky add more flour, and it is too dry add more water. Scrape down the sides of the bowl with a wooden spoon.
Knead for 5 minutes. I do this for a minute or two in the bowl of a stand mixer with a dough hook attachment.
Place in a bowl and cover with a clean tea towel to rise. This first rise can be for two hours in a warm spot in your house or overnight in the fridge.
When you are ready to make the bread line a baking tray with greaseproof paper, parchment paper or a silicone liner. (I used a large rectangle 35x25 tray which was slightly too big.) Pre-heat the oven to 180 degrees celsius.
Melt the butter so it is runny but not hot.
Mix the sugar and cinnamon together in a separate small bowl.
Roll the dough into equal pieces (small balls) on a lightly floured surface - golf ball sized dough balls and dip them in the melted butter and then roll them in the cinnamon sugar and place in the baking tray, placing the balls next to each other but not packing them in too close as they will need space for the second dough rise.
Pour over any remaining butter and sprinkle with the remaining cinnamon sugar mixture.
Cover the baking tray with a clean tea towel or plastic wrap and leave it in a warm place to rise for 30 minutes to an hour depending on whether the mixture has been in the fridge. If it has been in the fridge it will need a longer rising time to bring it to room temperature.
Pre-heat the oven to 180 degrees celsius.
Once the dough has rested and risen, pop it in the preheated oven and cook for 25 minutes.
Once cooked and golden brown, remove the pull-apart bread from the oven and leave to cool. When they are cool to touch they are ready to ice.
To make the icing
Sieve the icing sugar (powdered sugar) and mix with the vanilla extract and a splash of plant based milk in a medium bowl and stir until you get the desired consistency for drizzling. Be careful not to add too much milk!
Drizzle the icing over the top of the bread - the best way is to drizzle the cinnamon bread whilst it is still warm - they are at their absolute best when eaten straight away.
Print📖 Recipe
Vegan Pull Apart Cinnamon Bread
- Total Time: 2 hours 55 minutes
- Yield: 16 1x
- Diet: Vegan
Description
This vegan pull apart cinnamon bread is wonderfully soft and sweet and makes the perfect weekend breakfast treat. It's without a doubt one of my favourite recipes of the moment. It's very easy to do, and quite therapeutic too. I make it early in the morning so we can enjoy these for breakfast but they are equally good for brunch or in the afternoon.
Ingredients
For the bread
- 300 g strong white bread flour
- 250 g strong wholemeal bread flour
- 1 Tbsp easy bake yeast
- 2 Tsp salt
- 240 ml plant based milk (I use a mix of oat and coconut milk)
- 120 ml water
- 60 ml maple syrup
- 70 g dairy free butter
- 100 g caster sugar
- 2 Tbsp cinnamon
For the icing
- 150 g icing sugar
- ½ Tsp vanilla extract
- 1 Tbsp plant based milk
Instructions
To make the bread
- Warm the milk until it is a warm body temperature.
- Mix together the warm milk, yeast and maple syrup, stir and let sit for 5 minutes.
- Mix together the bread flours and the salt and make a well in the middle.
- Add the milk mixture and water and mix into a dough. If it is too sticky add more flour, and it is too dry add more water.
- Knead for 5 minutes. I do this for a minute or two in a mixer with a dough hook attachment.
- Place in a bowl and cover with a clean tea towel to rise. This can be for two hours in a warm spot in your house or overnight in the fridge.
- When you are ready to make the bread line a baking tray with greaseproof paper. (I used a 35x25 tray which was slightly too big.) Pre-heat the oven to 180 degrees celsius.
- Melt the butter so it is runny but not hot.
- Mix the sugar and cinnamon together in a separate bowl.
- Roll the dough into gold ball sized balls and dip them in the butter and then roll them in the cinnamon sugar and place in the baking tray, placing the balls next to each other but not packing them in too close as they will need space to rise.
- Pour over any remaining butter and sprinkle with the remaining cinnamon sugar.
- Cover the baking tray with a clean tea towel and leave it in a warm place to rise for 30 minutes to an hour depending on whether the mixture has been in the fridge. If it has been in the fridge it will need a longer rising time to bring it to room temperature.
- Once the dough has rested and risen, pop it in the oven and cook for 25 minutes.
- Once cooked, remove from the oven and leave to cool. When they are warm to touch they are ready to ice.
To make the icing
- Sieve the icing sugar and mix with the vanilla extract and a splash of plant based milk and stir until you get the desired consistency for drizzling. Be careful not to add too much milk!
- Drizzle the icing over the warm cinnamon bread and serve whilst warm.
Nutrition
- Calories: 173
This vegan pull apart cinnamon bread is so delicious, it's really moreish and the children love it just as much as me! We often this vegan monkey bread up in tupperware and take it on a walk to have with a flask of coffee or hot chocolate.
Variations and substitutions for this vegan monkey bread recipe
I usually use a combination of oat milk and coconut milk but you could use any plant based milk. Non-dairy milk such as soy milk or almond milk work well too.
If you don't have bread flour then all purpose flour will work too.
FAQ's
How to store pull apart cinnamon bread
This cinnamon bread can be stored at room temperature or in a cool place in an airtight container for 2-3 days.
How long does cinnamon bread keep for?
It's best eaten the same day, and rarely lasts longer in our house but it will keep for a couple of days, just pop it in the oven for a couple of minutes or a few seconds in the microwave to warm it through, although of course it is still delicious cold the next morning!
If you make this sweet bread recipe please let me know in the comments below or tag me on Instagram @wemadethisvegan with the hashtag #wemadethisvegan. I'd love to see a picture of your classic monkey bread!
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Stainless steel baking tray set
Buy Now →If you liked this vegan pull apart cinnamon bread recipe you might also like some of my other bread recipes...
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The BEST Vegan Chocolate Chip Zucchini Bread Recipe
Feel free to share this vegan monkey bread recipe with your friends and Pin the recipe for later.
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Rhonda Albom says
This looks like a fantastic and easy treat to make. I get cravings for cinnamon buns a lot and I think these would hit the spot.
Dannii says
I love any kind of cinnamon dessert and this looks epic. Great that it's a vegan version too!
anniesnomsbloga says
These look fabulous! I'm currently going dairy free as it does not agree with me, so to see that I can still enjoy cinnamon rolls is fantastic! Thank you for sharing this delicious recipe, I need these gorgeous rolls in my life!
Cathy says
Hello to yum!!!!!!! OMGOODNESS these look fabulous!! Making them in the morning!!
Kate says
Omg these sound amazing. I feel like I can smell them now ?
Zee says
I'm so hungry right now, I can even hear your cinnamon buns calling (especially the icing) - lol
Nickki says
Cinnamon buns are my absolute favourite treat! They look so wonderful!