Microwave Monkey Bread Recipes

EASY MONKEY BREAD (MICROWAVE MONKEY BREAD RECIPE)

Steps:

• Lightly butter a microwave-safe pie pan with a ramekin in the center or spray with nonstick spray. Set aside.
• In a medium microwave-safe bowl, combine the brown sugar and the butter. Melt them in the microwave for about 45-60 seconds. Remove from the microwave and stir together. Set aside.
• In a medium bowl, whisk together the sugar and cinnamon. Roll each piece of the biscuit in the sugar mixture, making sure it is completely covered. You may coat 2 or 3 pieces at a time.
• Place each dipped piece into the prepared pie pan. Surround the ramekin with the coated biscuits. Continue coating pieces until all of them are covered.
• Drizzle the melted butter mixture over the pieces of dough, trying to cover as much of the bread as possible. Sprinkle with chopped pecans, reserving 1 tablespoon of the pecans to top the bread before pulling them apart.
• Place the pie pan in the microwave and cook on high for 5-6 minutes. The bread will rise just a little bit while cooking. Remove from the microwave oven and allow the bread to cool for about two minutes.
• Before serving, place a plate over the pie pan and then flip it over onto the plate. Sprinkle the reserved pecans over the top of the bread and then use a large fork to spread the bites around the plate for easier serving.

MICROWAVABLE MONKEY BREAD

Steps:

• Place the butter, water, brown sugar and cinnamon in a glass pan and microwave for 2 minutes.
• Put biscuits into pan with mixture and stir everything (gently!) so the biscuits are completely coated.
• Microwave for 5 mins at 70% power or until done.

MICROWAVE MONKEY BREAD

Steps:

• Combine brown sugar, butter and cinnamon in a small microwavable dish.
• Microwave on medium-high for approximately 2 minutes or until the butter melts. Stir.
• Spread 1/2 of mixture over the bottom of a greased Bundt pan.
• Cut biscuits into quarters and spread half over the sugar mixture.
• Drizzle over the remaining sugar mixture and top with the rest of the biscuits.
• Microwave, uncovered, on 70% power for 5 minutes or until the biscuits are firm and no longer doughy.
• Remove from microwave and let stand 2 minutes.
• Invert onto serving plate.

MONKEY BREAD IN THE MICROWAVE

Steps:

• In a microwave bowl, place butter and microwave on high for about 45 seconds or until melted, mix in sugar, brown sugar and cinnamon
• Cut biscuit dough into squares and place in a microwave safe bundt pan
• Pour butter and sugar mixture over biscuit squares and mix to coat all of them evenly
• Microwave on high for 5 minutes, remove, flip out onto a plate and let cool
• Enjoy!

CARAMEL MONKEY BREAD

Steps:

• Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes.
• Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
• Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature.
• Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan.
• Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes.
• Meanwhile, preheat the oven to 350˚ F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.

HOMEMADE MONKEY BREAD IN A MUG

Steps:

• Grease a microwave-safe mug.
• Mix flour, butter, and baking powder in a bowl with a fork until crumbly. Add milk and knead into a dough, adding more flour if dough is too sticky.
• Place 1 tablespoon butter in a small microwave-safe bowl. Heat until melted, about 10 seconds.
• Mix white sugar and 1/4 teaspoon cinnamon together in a small bowl to make cinnamon sugar.
• Break off quarter-size balls of dough. Dip each ball in melted butter; coat with cinnamon sugar. Place dough balls into prepared mug.
• Place 2 tablespoons butter in a small microwave-safe bowl. Heat until melted, about 20 seconds. Stir in brown sugar and 1 teaspoon cinnamon. Drizzle over dough balls. Microwave until golden brown, about 1 minute. Let cool before serving.

MICROWAVE BREAKFAST RING

Steps:

• Mix brown sugar, water, butter, and cinnamon together in a microwave-safe bowl; heat in microwave until the butter melts, about 2 minutes.
• Stir biscuit dough and apple with the sugar mixture to coat dough pieces completely. Spread the mixture evenly around the ring of a microwave-safe tube pan (such as Bundt®).
• Cook in microwave oven on High for 3 minutes. Let rolls finish cooking as they rest at room temperature for 5 minutes. Invert onto a serving platter.