This Monkey Bread Casserole is an easy, fun breakfast recipe made with healthier ingredients than traditional monkey bread. The 2-ingredient yogurt dough is super easy to put together. It’s oil free, yeast-free, and requires less than 20 minutes to prepare for a crazy-quick week-end breakfast.
I love making my Banana Monkey Bread because the dough is so easy to make, but I gave myself the challenge of making an even easier version of the dough with only 2 ingredients! It’s a simple dough similar to the inspiration for my Yogurt Buns or Air Fryer Donut Holes.
Ingredients and Substitutions
The dough only requires 2 ingredients, plus another two for the coating and one more for the drizzle.
- Self-Rising Flour – Self-rising flour is a pre-mixed combination of all-purpose flour and baking powder. I didn’t try gluten-free flour, and I don’t think it would work for this recipe. Almond flour and coconut flour won’t work either at all.
- Plain Yogurt – You can use any plant-based yogurt that you want, from soy yogurt to almond yogurt. They pretty much all just work.
- Brown Sugar – You can use any unrefined sugar, like brown sugar or coconut sugar. Sugar-free alternatives also work if you need to cut down on sugar.
- Cinnamon – This is used to make the cinnamon sugar as well as the cinnamon coating.
- Maple Syrup – Maple syrup is added to cinnamon sugar to make the coating. You can swap it for coconut nectar, agave syrup, or brown rice syrup.
How to Make Monkey Bread Casserole
This recipe is relatively easy to make, there are no complex steps or tricky part. I’ve included below pictures of the main steps followed by a few tips. The full recipe card is further down.
Stir the yogurt and flour together in a bowl.
Form a large dough ball that is a bit sticky. Don’t over-flour.
Split the large dough ball into 18 small balls.
Combine the cinnamon and sugar in a bowl.
Roll the dough balls in the cinnamon sugar.
Place the rolled balls in a ceramic or tin pan lined with parchment paper.
Press the slightly in the pan.
Add maple syrup to the bowl with what remains of the cinnamon sugar and combine the coating.
Drizzle the coating over the Monkey Bread dough balls.
Bake them and let them cool down on a chopping board.
Expert Tips
To make them as perfect as possible, I’ve included below my best tips:
- The dough is sticky. Don’t add too much extra flour or the dough will be dense. Grease or oil your hands to work the dough with ease.
- Line the dough balls in a single layer. Don’t overlap them.
- Skip the sauce to cut down on sugar if you prefer. The sauce is oil-free and crisps in the oven creating a crispy cinnamon sugar on top of each ball.
- If you used all the cinnamon sugar to coat the dough ball, make the sauce by stirring 4 tablespoons of maple syrup with 2 teaspoons of cinnamon and 3 tablespoons of coconut sugar.
- To cut down calories and sugar use a zero-calorie sugar-free sweetener like brown erythritol.
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Monkey Bread Casserole
Ingredients
2-Ingredient Dough
- 2 ¾ cups Self-Rising Flour - (note 1)
- 1 ½ cup Plant-Based Yogurt - (note 2)
To coat
- ¼ cup Brown Sugar - or coconut sugar
- 1 tablespoon Cinnamon
To drizzle
- 1 batch Cinnamon Sugar - made just before
- 3-4 tablespoons Maple Syrup
Instructions
- Preheat the oven to 350 °F (180 °C). Line an 8-inch square pan with parchment paper, keeping some pieces hanging over the sides so you can easily lift out the monkey bread from the pan to serve on a board. Slightly oil the pan and set it aside.
- In a large mixing bowl, add self-rising flour and yogurt.
- Stir with a silicone spatula at first, then oil your hands generously with melted plant-based butter or coconut oil and knead the dough until it forms a soft and elastic ball.
- Divide the dough into 18 small golf-sized balls. The dough is sticky and that's normal. Oil your hands to work the dough if too sticky.
- Meanwhile, fill a bowl with sugar and cinnamon. Roll each dough ball into the cinnamon sugar. It should lightly coat each ball, and some of the cinnamon sugar should remain to make the sauce in the next step.
- Place each ball of dough into the prepared pan next to each other, in a single layer. They won't touch each other, so press the top to flatten the balls a little and make each piece of dough touch each other.
- In the bowl with the remaining cinnamon sugar, add 3-4 tablespoons of maple syrup to form a sauce and drizzle all over the pan.
- Bake the monkey bread casserole on the center rack of an oven preheated to 350 °F (180 °C) for 35 to 40 minutes until a toothpick inserted in the center of one of the dough balls comes out clean.
- Let it cool down for 15 minutes in the pan, then serve it in the pan or release it on a wooden board, lifting the hanging pieces of parchment paper on the sides of the pan.
- Drizzle the icing sugar on top of the cooled monkey bread before serving. If the monkey bread is warm, the icing melts in – not recommended!
Is the yogurt you mentioned dairy free?
Yes!
Have you tried using dairy free yogurt?
I only use dairy-free yogurt!! Coconut in the case of this recipe!
So freaking good. It’s delicious, just as good as your other monkey bread I also made the other day!
Thank you!!!
Perfect — thanks