Description

Homemade Monkey Bread with Cinnamon and Walnuts is a warm, gooey, and irresistibly sweet pull-apart treat featuring soft, fluffy dough coated in cinnamon sugar and crunchy walnuts. This plant-based recipe is perfect for cozy mornings or family gatherings and fills your kitchen with an inviting aroma.

Ingredients

Scale

Dough

3 cups all-purpose gluten-free flour blend (with xanthan gum)
2 tsp active dry yeast
1 cup warm almond milk (plant-based)
1 tbsp apple cider vinegar (natural)
2 tbsp granulated sugar (natural, vegan-friendly)
1/4 cup vegetable oil
1/2 tsp salt

Cinnamon Sugar Coating

1/2 cup brown sugar (natural)
2 tsp cinnamon (natural)
Vegetable oil for dipping

Topping and Sauce

1 cup chopped walnuts
2 tbsp brown sugar (natural)
1 tbsp apple cider vinegar (natural)
1 tsp natural gelling agent
Optional: 1/4 cup smoked turkey bacon, finely chopped

Garnishes and Serving

Powdered sugar (plant-based) for dusting (optional)
Grape juice (natural) reduction glaze (optional)
Extra chopped walnuts for topping (optional)

Instructions

Prepare the Dough: Activate the active dry yeast in warm almond milk mixed with apple cider vinegar. Let it sit for 5 minutes until frothy. In a bowl, mix the yeast mixture with gluten-free flour blend, granulated sugar, vegetable oil, and salt. Knead until smooth and elastic. Cover and let rise in a warm place until doubled in size, about 1 hour.
Shape the Dough Balls: Punch down the risen dough gently. Tear into small pieces about the size of a walnut. Roll each piece lightly to form smooth balls for individual monkey bread bites.
Coat with Cinnamon Sugar and Walnuts: Mix cinnamon and brown sugar in a shallow dish. Dip each dough ball in melted vegetable oil, then roll thoroughly in the cinnamon sugar mixture. Sprinkle chopped walnuts on the bottom and sides of the greased baking pan. Arrange the coated dough balls snugly in layers on top.
Add the Natural Gelling Agent Mixture and Bake: In a small saucepan, prepare a sticky caramel-like sauce with brown sugar, apple cider vinegar, and natural gelling agent. Pour this evenly over the dough balls. Bake at 350°F (175°C) for 30-35 minutes until golden brown and bubbling.
Cool Slightly and Serve: Let the monkey bread cool in the pan for 10 minutes to set the caramelized topping. Invert onto a serving platter and serve warm.

Notes

Use warm almond milk (not hot) to activate yeast effectively.
Allow dough to rise fully to achieve soft, fluffy texture.
Roll each dough ball thoroughly in cinnamon sugar for consistent flavor.
Lightly grease the baking pan to prevent sticking and for easy release.
Bake until golden and bubbly; avoid overbaking to keep moist inside.
Store leftovers in an airtight container at room temperature for up to two days.
Freeze wrapped tightly for up to three months; thaw overnight before reheating.
Reheat in a preheated oven at 300°F (150°C) for 10-15 minutes; avoid microwave to keep crust crisp.

Prep Time: 1 hour 15 minutes
Cook Time: 30-35 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece (approximate)
Calories: 280
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1.2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: monkey bread, cinnamon sugar, walnuts, gluten free, plant-based, pull-apart bread, homemade, sweet treat