Monkey Bread is absolutely DELICIOUS, and I could think of nothing more fitting for the king of swingers, the jungle VIP– King Louie.

(sadly, I forgot to take pictures as I was baking this time)

For this recipe, you will need:

• 1 1/2 cups soy milk
• 2 1/4 teaspoons yeast
• 1/4 cup coconut sugar or light brown sugar
• 1/4 cup maple syrup
• 1/3 cup vegan butter, melted
• 1 tsp salt
• 4 1/2 cups flour
• 1/2 cup vegan butter, melted
• 1 cup brown sugar
• 1 TBS cinnamon
• 1 cup powdered sugar
• 4 TBS soy milk
• 2 tsp vanilla extract
• a pinch of salt.

I recommend that if you have a bread maker, you utilize it for this recipe. Personally, I typically struggle with getting my dough to rise, and a bread maker ensures a warm environment for proofing. If you are using a bread maker, add the following ingredients in the order recommended by your manufacturer:

• 1 1/2 cups soy milk
• 2 1/4 tsp yeast
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/3 cup melted vegan butter
• 1 tsp salt
• 4 1/2 cups flour.

If you do NOT have a bread maker, heat up your milk so that it is warm, but not hot. Add the yeast and sugar, and let the yeast bloom before adding the next set of ingredients.

Once your yeast has bloomed, whisk in the melted butter, maple syrup, and salt. Then, add 1 cup of flour and whisk until it just combines. Add the remaining flour and stir the dough with a wooden spoon until all the flour is incorporated. It should be sticky, but not stuck to the bowl.

On a clean work surface, knead the dough lightly until it forms a smoother ball, then let it rise in a clean bowl somewhere warm for about an hour, or until it doubles in size.

While the dough is rising, either in the bread maker or in the bowl, preheat the oven to 350F, and lightly grease a bundt pan. In a small bowl, mix together 1/2 cup melted vegan butter, 1 cup brown sugar, and 1 TBS cinnamon. Once your dough is done proofing, tear it into pieces and roll each piece into a small ball– you should have 30-40 pieces. Roll each piece in the brown sugar mix and layer them on top of each other in the bundt pan. Drizzle any of your leftover coating in the pan, and bake it for 30-35 minutes.

Let it cool, but only briefly, about 5-7 minutes, before taking it out of the pan. Mix together the glaze ingredients, and once the bread has cooled, drizzle it with the glaze. Enjoy!