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Impress your loved ones with this delicious, vegan cinnamon sugar-filled Snowflake Pull-Apart Monkey Bread this holiday season.
8 ingredients you’ll need to make Snowflake Pull-Apart Monkey Bread:
- plain flour
- salted vegan butter
- non-dairy milk
- fast-action dried yeast
- caster sugar
- ground cinnamon
- icing sugar
How to make Snowflake Pull-Apart Monkey Bread:
- Combine your yeast with caster sugar and lukewarm oat milk. Set aside until foamy.
- In another bowl, add your plain flour. Then pour your foamy oat milk on top. Mix until a dough forms.
- Transfer your dough onto a lightly floured surface and kneed for 10 minutes or until you’re dough is soft.
- Transfer your dough into a well-greased bowl, brush a little more vegan butter on the top of your dough. Cover with a tea towel and set aside until doubled in size – around 1 hour.
- Punch out the air in your dough and divide into 4.
- Roll out all 4 sections into a 10-inch circle.
- Assemble your snowflake bread in this order – dough – vegan butter – cinnamon sugar mix – dough – vegan butter – cinnamon sugar mix – dough – vegan butter – cinnamon sugar – dough.
- Place a glass in the middle of your dough and make an indentation, from the indentation create 16 sections. (If you need a visual explanation check out my Pesto Tarte Soleil video recipe)
- Using both your hands, twist two sections the opposite ways 2-3 times and press the ends together making a point. Repeat until you have 8 sections.
- Brush a little vegan butter on your star bread and sprinkle 1 tbsp of your cinnamon sugar mix.
- Cover your bread with a tea towel, and set aside until doubled in size – around 1 hour.
- Preheat your oven.
- Bake your Snowflake Bread for 30 minutes.
- Dust a little icing sugar on top and enjoy warm!
What to do with the dough trimmings:
Okay, I’m not a fan of wasting food so with the dough trimmings I simply, used a star cookie cutter and cut of a bunch of little stars. I brushed them with a little vegan butter, sprinkled some cinnamon sugar mix and sandwiched them together.
How to store:
Store in an air-tight container for 2-3 days.
More vegan recipes you’ll love:
- tahini chocolate chip cookies
- triple almond cinnamon rolls
- classic stuffing
- crispy roasted potatoes with garlic and thyme
- vanilla crescent cookies
Units
Scale
Ingredients
Snowflake Bread Dough
- 1/2 tbsp caster sugar
- 7 g fast action dried yeast
- 180 ml lukewarm non-dairy milk (I used Oat milk)
- 60 g salted vegan butter (melted )
- 320 g plain flour
Filling
- 57 g salted vegan butter (softened )
- 3–4 tbsp caster sugar
- 2–3 tsp ground cinnamon
Dusting
- icing sugar
Instructions
Snowflake Bread Dough
- In a bowl, combine your lukewarm non-dairy milk, caster sugar and instant yeast. Set aside for 5-10 minutes or until foamy.
- Mix in your melted vegan butter, then pour over your plain flour.
- Mix until everything is well combined, then transfer your dough onto a pre-floured surface. Knead for 10 minutes or until your dough is soft.
- Transfer your dough into a well-greased bowl, and grease the top of your dough with a little more vegan butter. Cover and set aside until doubled in size – around 1 hour.
Prepare Filling
- In a bowl, combine your cinnamon and sugar.
Assemble the Bread:
- Punch out the air in your dough, then divide your dough into 4.
- Roll your first section directly onto some parchment paper. To make it a perfect circle, just pop a 10-inch plate over your dough and trim off the excess.
- Leaving a slight border, spread around 1 tbsp of your vegan butter over that first layer, then sprinkle slightly more than 1 tbsp of the cinnamon-sugar mix.
- Roll out another piece of dough into a 10-inch circle on a lightly floured surface with a floured rolling pin. Transfer the dough by placing your rolling pin in the middle and folding over your dough, lift and place over your first layer. If your dough isn't a perfect just trim off the edges. *check this blog post to see how I used all the excess dough.
- Spread your vegan butter and a little cinnamon sugar mix on top.
- Roll out the next dough piece, transfer, add vegan butter and cinnamon sugar mix.
- For the fourth dough, roll it out and transfer it the same way. But don't add your cinnamon sugar mix yet. (You should only have 1-2 tbsp of cinnamon sugar mix remaining and no vegan butter leftover).
- Using a cup, make a dent in the centre of your dough. Now from the dent, cut into 16 sections. (If you need a visual explanation check out my Pesto Tarte Soleil video recipe)
- Using both hands, pick up two sections and twist 2-3 times away from each other. Then press the ends together to make a point. Repeat until you have no sections left. Your star bread should have 8 sections.
- Brush 7g of melted vegan butter on your star bread, and sprinkle the remaining 1 tbsp of the cinnamon-sugar mix on top (focusing on the centre of your star bread). Cover your star bread with a tea towel, and set aside until doubled in size – around 1 hour.
Bake
- Preheat your oven to 180C/160C fan.
- Place your star bread into your oven and bake for 30-35 minutes or until golden.
- Dust a little icing sugar on top and enjoy warm!
Nutrition
- Calories: 350
