Dairy Free Easter Monkey Bread
Dairy Free Easter Monkey Bread
Be the first to rate this
![Servings]()
PortionsPortions 12
Ingredients
Ingredients
- 2 cans vegan biscuit dough
- 1 cup granulated sugar
- 1 tablespoon cinnamon
-
1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil
![avocado sticks]()
For the glaze
- 1 cup powdered sugar
-
2 tablespoons Country Crock® Plant Cream
![]()
- 1/2 teaspoon vanilla extract
- vegan chocolate eggs
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 350 degrees F.
- Using a pastry brush, prepare the bundt pan by greasing the inside with about 1 tbsp melted Country Crock Plant Butter.
- Cut each biscuit into quarters and roll into balls. In a bowl, combine 1 cup granulated sugar and 1 tbsp cinnamon.
- Dip the dough balls into the remaining melted Country Crock Plant Butter, then roll each dough ball into the mixture until fully coated.
- In a separate bowl, combine 1 cup granulated sugar, melted Country Crock Plant Butter, and vanilla extract. Dunk each coated dough ball into the mixture to fully coat.
- Add each piece of covered dough into the prepared bundt pan. Bake for 30-35 minutes or until the top is golden brown and the biscuits are cooked through.
- While the monkey bread is baking, prepare the glaze by mixing the powdered sugar, Plant Cream, vanilla extract and a pinch of salt until smooth.
- Allow monkey bread to cool before flipping it onto a plate. Cool a little longer before adding the glaze and vegan chocolate eggs.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
