You know how when you eat a cinnamon roll the bready part is really just a vessel to transport the gooey insides to your belly? For us it is. So we amped up the gooey goodness by making a bunch of mini cinnamon rolls filled with spiced caramel, smushing them together, then covering them in even more caramel.
These guys are quite decadent, so obviously it wouldn't be the healthiest to eat half the batch, BUT, they are significantly healthier than the average cinnamon roll, so you can feel good eating this.
If you're not really a baker, we suggest you become one just for this. For real.
We're giving away a copy of Veganish: The Omnivore's Guide to Plant-Based Cooking, a super cool cookbook by Mielle Chenier-Cowan Rose, who is a vegan chef and advocate for natural living. Veganish features over 100 vegan recipes that great for both vegans and omnivores that are trying to eat healthier. Plus, she includes instruction on cooking techniques and advice on buying quality ingredients. It may not sing or dance, but this cookbook is definitely a triple-threat.
To receive an additional entries:
- Repost our Instagram photo of this monkey bread, mention the giveaway and tag us, and use the hashtag #hungrycurious.
- Retweet our tweet about this recipe and giveaway.
- Share our photo on Facebook, using the hashtag #hungrycurious.
Enter below, then get baking!
Spiced Caramel Cinnamon Roll Monkey Bread
yields one 8" round loaf
1 packet yeast (about 2 1/4 tsp)
1 cup unsweetened almond milk
2 tbsp coconut oil, melted
1/4 tsp sea salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tbsp raw sugar
1/3 cup pumpkin purée (not pumpkin pie filling!)
2 3/4 - 3 1/4 cup unbleached all purpose flour
Filling + Topping
1 cup spiced caramel sauce, divided (recipe below)
2 tbsp + 1/2 tbsp coconut oil, melted and divided
In a small sauce pan, gently heat the milk and 2 tbsp coconut oil until it is just barely hot (the original recipe says to get it to 110 degrees, but we just heated it until it was almost too hot to touch). Pour into a large bowl, then sprinkle on the yeast. Let the yeast activate for 10 minutes, then stir in the salt, pumpkin pie spice, cinnamon, and sugar. Wait two minutes, then stir in pumpkin purée.
Add in flour 1/2 cup at a time, stirring after each addition, until the dough is still slightly sticky, but won't completely cover your hands. Transfer to a lightly floured surface, and knead an additional couple minutes. You may need to add a bit more flour at this point. Once you can form a loose ball with the dough, transfer it to a lightly oiled large bowl. Cover it in plastic wrap and store in a warm place for it to rise, about 1 hour or until doubled in size.
While you are waiting for the dough to rise, make the spiced caramel sauce (recipe below). Preheat oven to 350 degrees Fahrenheit, and oil an 8" cake pan, or any other similarly sized pan with tall sides.
Once the dough has fully risen, transfer again to a lightly floured surface, and roll out into a long rectangle that is about 1/4" thick. Brush on 2 tbsp melted coconut oil, then drizzle with 1/2 cup caramel sauce. Roll the dough tightly, taking one long edge and rolling towards the other long side (you want a long, skinny log). Cut into rounds about 3/4" - 1" thick.
Place cinnamon rolls flat side down in a single layer in your oiled pan, then cover with a second layer. You should have enough rolls to be able to snuggly form two layers. Optionally, you may brush the top with 1/2 tbsp melted coconut oil (we skipped this).
Bake for 30-40 minutes, or until the tops are hard. If you don't brush with coconut oil before baking, they won't get very golden brown. Run a knife around the edge of the pan, then gently remove the rolls onto a plate. They should come out all together like one big cinnamon roll loaf. Flip over, so the top layer is back on top, then drizzle with remaining 1/2 cup caramel sauce. Eat immediately!
Spiced Caramel Sauce
yields about 1 cup
2/3 cup unsalted creamy almond butter
2/3 cup maple syrup
2 tbsp coconut oil
2 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
Whisk together all ingredients in a pan over medium heat until everything is fully combined and the edges start to bubble. Continue to whisk for two minutes, then remove from heat. Transfer to a bowl or jar until ready to use.