This easy-to-make recipe is a kid-friendly finger food that they’ll love. Sugar-free, dairy-free, and vegan-friendly, this dessert will satisfy all dietary requirements in your house!
3 Packets of Pillsbury Country Biscuits (accidentally vegan)
1/2 cup Lakanto Classic
2 tsp cinnamon
1/2 cup vegan butter
3/4 cup Lakanto Golden
1 tsp vanilla
1 cup Lakanto Powered
3 tbsp. almond milk
1/2 tsp vanilla
Preheat your oven to 350F and generously grease a 12-cup fluted tube pan with a cooking spray of choice.
In a large plastic bag, combine your Lakanto Classic and cinnamon, set aside.
Melt the butter and combine it with Lakanto Golden to form a delicious paste. Pour the mixture into the fluted pan and bake for 35-40 minutes or until golden and the dough is completely cooked through.
Use a spatula to loosen the edges. Place a plate to the top of the fluted pan and turn it upside down onto the serving plate. Don’t panic if any pieces have stuck, simply grab and reposition.
Whip up the icing by adding all the ingredients to a medium-sized bowl till well combined. Drizzle on top of the Monkey Bread and enjoy warm!
MAKE AHEAD: To make this recipe ahead, complete up to step 1 and add the biscuits to the generously greased fluted tube pan. Cover with foil or wax paper and refrigerate for up to 1 hour. To bake, prepare the butter and sugar mixture. Simple!
Have fun with the ingredients! Don’t fancy cinnamon sugar? Try pumpkin spice or cacao!
If you don’t fancy icing, try a chocolate glaze! Add walnuts or raisins! Let this be fun!