This is a healthier twist on classic monkey bread - soft and delicious pull apart bread. They’re also extremely versatile since they can be baked and enjoyed immediately, or prepped the night before to be baked fresh in the morning. These are made healthier by using apple sauce instead of butter. A delicious treat for special occasions and holiday breakfast!
In a stand mixer bowl with the dough hook attached, combine the flours and yeast.
Pour in the warm milk, apple sauce (or melted butter), and salt.
Mix on low speed until combined until the dough forms and leaves the side of the bowl, about 1-2 minutes total. Increase to medium speed and mix for 5-6 more minutes, until smooth and elastic. Alternatively, knead the dough by hand for 6-8 minutes. If the dough is wet, add in 1-2 Tbsp flour.
Cover with plastic wrap, two clean kitchen towels, a lid, or aluminum foil; and allow the dough to rest at room temperature until doubled, about 1 hour, depending on your yeast and room temperature.
Meanwhile, in a large bowl, combine the applesauce, sugar, maple syrup, cinnamon, vanilla, and raisins or pecans (if using).
Grease a Bundt cake pan or tube cake pan with coconut oil, vegan butter, or avocado oil.
When the dough has doubled in size, transfer the dough to a floured surface. Divide it into quarters, then divide each quarter into 16 balls, totaling 64 balls. See the pictorial).
Toss the dough balls gently in the bowl with the sugary apple sauce mixture until evenly coated.
Transfer the coated dough balls to the Bundt pan. Pour any remaining cinnamon sauce over top and cover with plastic wrap, two clean kitchen towels, a lid, or aluminum foil.
Options:
Bake Now.
Allow the dough to rise until doubled, about 45-50 minutes. Adjust the oven rack to the lowest position and preheat the oven to 350° F. Once the oven has reached temperature and the monkey bread has doubled in size and almost reach the top of the pan. Remove the cover and bake for 30-35 minutes, or until golden brown. Cover loosely with foil if the top is browning too quickly.
Overnight Proofing.
If you want to bake the monkey bread in the morning, immediately place the covered Bundt pan in the refrigerator to rise overnight. When you’re ready to bake the monkey bread in the morning, take the pan out of the refrigerator. Adjust the oven rack to the lowest position and preheat the oven to 350° F. Once the oven has reached temperature, bake for 30-35 minutes, or until golden brown. Cover loosely with foil if the top is browning too quickly.
While baking, make the sugar glaze, if using. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Set aside.
Remove the bundt pan from the oven and allow to cool on a wire rack for 5 minutes, then invert onto a serving plate or cake stand and allow to cool 5-10 minutes. Drizzle the icing over the monkey bread and serve warm.
To enjoy, slice or pull the pieces off, as desired.
These are best enjoyed the same morning/day they are made. Store any remaining monkey bread in an air-tight container in the refrigerator or on the counter for 3 days.
Notes
* I like using King Arthur 1½ cups white whole wheat flour and 1½ cups all-purpose flour; but feel free to use any whole grain flour or all-purpose flour. If you use different flours, you may need to use less/more milk.** I use SAF instant yeast. This recipe uses one packet or 2¼ tsp instant yeast. If you can’t find it in your local grocery store, you can use rapid-rise or order yeast on Amazon via subscribe and save. I keep a small portion of yeast in the refrigerator; the rest is stored in a freezer bag or jar in the freezer. Yeast stores and keeps extremely well in the freezer.*** You can substitute vegan butter for the apple sauce if you prefer.**** For a great variation, mix in ½ cup raisins or chopped pecans into the sugary applesauce and cinnamon mixture.