This homemade Ginger Molasses Monkey Bread is super easy to make vegan of course and way better than the store bought artificial salt loaded biscuit!
Sooo yeah I haven’t even done a traditional plain monkey bread for the blog yet (it’s on my list) but I wanted to spice things up a little bit and make a ginger molasses flavored monkey bread! I mean it IS the holiday season and we need warming comforting smells and flavors going on in the kitchen right?!
RECIPE RUNDOWN on this Ginger Molasses Monkey Bread:
Flavor- sweet and sugary with a warm ginger and molasses under notes of flavor! Totally comforting.
Texture- dense but moist, sugar-y exterior and dough interior.
Ease of making- SIMPLE! … yes it requires a couple steps but I mead they are really easyyy, you make a dough, pull it apart and roll it in sugar, and add a buttery good-ness mixture over the top!
Ease of clean up- I’ll be honest a little more clean up than normal for recipes on this blog, there’s a few bowls but nothing major and no scrubbing or elbow grease required!
TIPS for making: when rolling into little balls, damp hands are your best friend, it keeps the dough from sticking on your hands and it also makes nice smooth round balls instead of scaly looking balls from sticking to your hands!
Customization: you could totally make my “Best Caramel Sauce” to pour over the top instead of the traditional icing.
Additional notes: These Ginger Molasses Monkey Bread little bites of pure joy are totally worth it, I know you will love this recipe, it’s definitely a keeper and stay tuned for a traditional monkey bread recipe coming in the near future!
More Recipes like this:
- Apple Cider Donuts (more warming fall flavors)
- Chewy Apple Cider Cookies (FAVORITE! And same as above!!!)
- Apple Cider Muffins (ditto above!)
Ginger Molasses Monkey Bread
This homemade Ginger Molasses Monkey Bread is super easy to make vegan of course and way better than the store bought artificial salt loaded biscuit!
- Prep Time: 15
- Cook Time: 29
- Total Time: 44 minutes
- Yield: 6 1x
- Category: dessert
- Method: baking
Ingredients
WET INGREDIENTS:
⅔ cup nondairy milk // I use SILK unsweetened almond
1 TBSP molasses
¼ cup plain pumpkin puree
2 TBSP melted vegan butter // I use Earth Balance in the red tub
1 TBSP packed brown sugar
DRY INGREDIENTS:
2 cups -1 tablespoon unbleached AP flour
Pinch of sea salt
2 tsp baking powder
1 tsp ginger
ROLL IN MIXTURE:
1-2 tsp cinnamon
½ cup vegan cane sugar
POUR ON MIXTURE:
⅓ cup plus 1 tablespoon packed brown sugar
3.5 tablespoon melted vegan butter
ICING:
1 cup confections sugar
2 TBSP water
Instructions
Pre-heat the oven to 375˚F
Spray a pie pan with non-stick spray or line it with parchment paper
- In a large mixing bowl add the butter and melt it in the microwave, then add the rest of the wet ingredients and mix well.
- Add in the dry ingredients to the wet and mix well.
- Mix up the cinnamon sugar mixture in a small bowl.
- Get you pan and pull apart small pieces of dough (slightly wet hands helps to avoid sticking) roll them into balls and roll in the cinnamon sugar mixture and place in pan, repeat until dough ball is all used up.
- Make the POUR mixture by melting the butter in a small bowl, add the brown sugar and mix, using a spoon drizzle/pour the mixture over the dough balls in the pan.
- Bake for 29 minutes, poke a tooth pick into a dough ball just to make sure it’s fully cooked before removing.
- Make the ICING mixture by mixing the confectioners sugar and water in a small bowl, drizzle over the top of the monkey bread!
Notes
Store in a sealed container for 3 days
Keywords: monkey bread, ginger, molasses, dessert, baking, homemade, easy, vegan
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