Monkey Bread

Microwave the plant milk for 60-90 seconds until it's warm like bathwater.

• plant milk: 1 ½ cup

Combine the plant milk, yeast, and granulated sugar in a stand mixer and whisk to combine.

• yeast: 2 ¼ tsp
• granulated sugar: ¼ cup

Add all-purpose flour, melted butter, and salt into the stand mixer and mix on low until combined.

• all-purpose flour: 1 cup
• melted butter: ⅓ cup
• salt: 1 tsp

Add all-purpose flour into the stand mixer, starting with just 3 cups, only adding more as needed. Mix until it clears the sides of the bowl. You want the dough to be tacky but workable.

• all-purpose flour: 3-4 cup

Knead using the stand mixer for another 2 minutes .

Place the dough in a large bowl (greased) and cover with plastic wrap.

Let rise for 1-2 hours .

Preheat the oven to 350 ºF.

Spray your cooking pan with non-stick spray. The traditional shape uses a bundt pan, but cake pans or oven-safe glass bowls are other good options.

Whisk the dark brown sugar, granulated sugar, and cinnamon in a small bowl.

• dark brown sugar: 1 cup
• granulated sugar: ¾ cup
• cinnamon: 1 tbsp

Put the melted butter in another small bowl.

• melted butter: ¾ cup

Roll the dough out into a square that's about 1 " thick. Then, cut the dough into roughly 64 pieces (AKA an 8x8 grid, hence the square). If the pieces are different sizes or you have less than 64, that’s ok.

For each piece: Roughly roll it into a ball, coat in butter, coat in sugar, place in your pan.

(If preparing ahead of time, stop here and place your pan in the fridge overnight. Before baking, let it warm to room temperature.)

If you have any remaining melted butter, feel free to drizzle it over everything.

If your pan is looking pretty full, I highly recommend placing it on a baking sheet before putting it in the oven. This will rise quite a bit, which may cause hot sugar to spill out.

Bake for 30-35 minutes .

Let sit for 10-15 minutes .

Before serving, turn it upside down onto a serving plate. Enjoy!