Monkey Bread Cupcakes

By raklisa2020

Ingredients

• FOR THE DOUGH:
• 2 tablespoons Earth Balance Buttery Spread, melted
• 3/4 cup Warmed Earth Balance Soymilk, vanilla
• 1/4 cup Warmed Water
• 1/4 cup Granulated Sugar
• 1 Packet Active Dry Yeast
• 3 1/4 cups All Purpose Flour
• 1 teaspoon Salt
• FOR THE TOPPING:
• 1 cup Brown Sugar
• 1 1/2 teaspoons Cinnamon
• 1/2 cup Earth Balance Buttery Spread, melted
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 2 tablespoons Earth Balance Soymilk, vanilla

Details

Servings 20
Preparation time 110mins
Cooking time 135mins
Adapted from mjr.earthbalancenatural.com

Preparation

Step 1

Directions

1. Place cupcake liners in a standard muffin tin.

2. To make the dough: In a small bowl, mix warm water, warm soymilk, buttery spread, sugar, and yeast together and let sit until foamy.

3. In a large bowl, stir together flour and salt.

4. Once yeast mixture is foamy, add to flour and knead for 5 minutes. If the dough is too sticky, sprinkle flour as needed until you get a nice soft dough.

5. Place dough in an oiled bowl and roll the dough to get completely covered with oil. Cover and let rest for 30 minutes in a warm place.

7. To prepare the topping: Place the melted buttery spread in a small bowl. In another bowl stir together the brown sugar and cinnamon.

8. Roll each piece of dough into melted buttery spread then roll in the cinnamon sugar mixture.

10. Preheat your oven to 350 degrees. Bake cupcakes for 15 – 20 minutes or until golden brown.

11. To make glaze: In a small bowl, combine soymilk and powdered sugar until creamy. Drizzle over slightly cooled cupcakes and enjoy!