• All purpose refrigerator dough: (make a minimum of 2 hours up to 14 days in advance). I used ~1 ½ pounds (a piece about the size of a melon) for this recipe.
• Prepare baking dish or bundt pan: Generously grease with butter or non-stick baking spray.
• Prepare the cinnamon sugar coating: Melt 1-1 ½ tablespoons butter (in a large measuring cup). In a medium bowl stir together the granulated sugar and cinnamon.
• Shape the dough balls: Pinch off or slice ~ 30 pieces of dough (roughly the size of ping pong balls) for a 9" round baking dish. If your dough is too sticky, rub a bit of butter on your hands while shaping. Roll the dough pieces into 1 - 1 ¼" balls. They don't have to be perfect!
• Dip the balls into the melted butter to lightly coat them, then roll in the cinnamon sugar. Arrange in the prepared baking dish in a single layer. Any extras can be piled in a second layer (see photo).
• Cover the dish with plastic wrap or a clean kitchen towel and let proof in a warm spot until puffy (~40 minutes) while the oven is preheating.
• Preheat the oven to 350º F with rack in middle position.

Brown Sugar Sauce and Baking

• While the oven is preheating, make the brown sugar sauce. Melt the butter (microwave or stove), whisk in the brown sugar, cinnamon, and a pinch of salt until well incorporated.
• Once the dough balls are puffy, drizzle the brown sugar sauce evenly over the top. Pop into the oven for ~35 minutes* until the edges are bubbling and the top is deep golden. *Place a baking sheet on lower oven shelf to catch any drips.
• If the top is browning too quickly, cover loosely with a sheet of foil.
• Remove from oven to a cooling rack.

Vegan Frosting/Glaze

• While the monkey bread is baking, whisk together all the glaze ingredients.

To Serve

• Let the monkey bread cool for about 10 minutes then drizzle the frosting/glaze over top. Scoop onto plates or give everyone a fork and gather around the kitchen table while everyone picks off their own pieces and dunks them into frosting. Enjoy!