Can I make this recipe ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Assemble and bake when ready to serve.

What can I use instead of coconut oil?

You can substitute with any other vegetable oil or vegan butter for similar results.

Absolutely! Feel free to add nutmeg or cardamom for additional warmth and complexity.

A sticky, sweet, and cinnamon-laced pull-apart bread made entirely vegan. Perfect for breakfast, brunch, or dessert.

Scale

In a large bowl, combine warm almond milk, sugar, and active dry yeast. Let sit 5 minutes until frothy.
Add melted coconut oil, vanilla extract, and salt. Stir to combine.
Gradually add flour, one cup at a time, and mix until dough forms. Knead for 5–7 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–2 hours or until doubled.
Preheat oven to 350°F (175°C) and grease a Bundt pan with coconut oil.
Mix 1/2 cup sugar and 1 tbsp cinnamon in a small bowl.
Punch down dough and divide into walnut-sized balls.
Roll each ball in the cinnamon-sugar mixture. Press in nuts or dried fruit if using.
Layer coated balls into the Bundt pan.
In a saucepan, melt 1/2 cup coconut oil with 1/2 cup brown sugar. Pour over the dough in the pan.
Bake for 30–35 minutes or until golden brown.
Cool for 10 minutes in pan, then invert onto a plate and serve warm.

Ensure almond milk is warm (not hot) to activate yeast properly. Avoid overfilling the Bundt pan to allow even cooking.

Keywords: vegan monkey bread, plant-based dessert, cinnamon pull-apart bread, vegan baking