Every Christmas my mother would make cinnamon rolls for breakfast and we would snack on their sugary, gooeyness while opening gifts on the living room floor. Recently I have either have to make my own from scratch which can be a two day process or buy some that are vegan. This year my mom bought some online from someplace and they were actually pretty awesome. Some company she saw on Shark Tank I guess. However, I was looking for an easier option that I didn’t need to ship in for $100 or make for days. I am a lazy mom of a new infant and all my time is taken up either cooking, cleaning, burping, feeding, changing, or working. I barely sleep. So when I came across a Pillsbury recipe for monkey bread I thought oooooh I can veganize this. AND. I. DID. Bam!
It was amazing, the whole thing was eaten by 4 people in a gluttonous feast that lasted less than an hour. We were gross I know, but it was that good. Enjoy!
Vegan Monkey Bread
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INGREDIENTS:
- (4) Tubes of Pillsbury Crescent Rolls
- Brown Sugar
- Cinnamon
- Soy Creamer
- Pam Canola Cooking Spray
- (1) Earth Balance Buttery Stick
- Optional: Nuts
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- Preheat oven to 350 degrees.
- In a bundt cake pan, spray with cooking spray and then start pulling apart crescent roll dough and balling it up and dropping it into the pan.
- After each tube sprinkle a layer of brown sugar and cinnamon very lightly over the dough balls, then continue balling up the next tube worth of dough. The balls should be small about 1/2 to 1 inch in diameter. I also sprinkled in walnuts at this point but any nut will do like pecans, walnuts, etc.
- After all dough is in the pan and everything is sprinkled, get a sauce pan and place the stick of earth balance butter in it to melt down over medium heat.
- Once melted add 1 cup of brown sugar and 1/2 cup of creamer. Stir until combined into a soupy caramel sauce. I sometimes add a pinch of salt as well.
- Pour sauce evenly over the entire bundt pan of dough balls. I try going around the circle from the outside in to make sure I get some on everything.
- Note that the bundt pan will not be filled completely but will bake all the way tot he top once the dough rises in the oven.
- Place in oven and bake for 45-50 minutes.
- When it comes out i used a plastic spatula around the edges of the bundt cake pan first before I tipped it over onto the plate in order to serve it. Otherwise the caramel sticks and it won’t come out of the pan.
- Serve hot. Pick apart and enjoy!
Serves 8-16. Or 4 if you are my family 😉
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Food is Love.
The Hippie Gypsy.
The Hippie Gypsy 