EASY MONKEY BREAD (MICROWAVE MONKEY BREAD RECIPE)
This easy to make Microwave Monkey Bread is sticky, doughy, and almost too good to be true! It takes under 20 minutes to whip up from start to finish, and it's so delicious that no one will ever believe it was cooked in the microwave.
Provided by Becky Hardin - Easy Dessert Recipes
Categories Dessert
Time 16m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 544 kcal, Carbohydrate 74 g, Protein 6 g, Fat 27 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 21 mg, Sodium 720 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 18 g, ServingSize 1 serving
MONKEY BREAD IN THE MICROWAVE
Monkey bread is something I grew up eating as a treat. It took time to prepare, especially when making the dough from scratch and was doused in the most delicious cinnamon sugar mixture. I'd like to say we all have time to do that, but the reality is, we don't! Instead, learn how to make this quick microwaved monkey bread recipe that is done in under 10 minutes.
Provided by Steamy Kitchen Team
Time 10m
Number Of Ingredients 5
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!
Nutrition Facts : ServingSize 4 g, Calories 415 kcal, Carbohydrate 55 g, Protein 1 g, Fat 23 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 61 mg, Sodium 211 mg, Fiber 2 g, Sugar 52 g
MICROWAVE MONKEY BREAD
This recipe is super simple and super yummy! I use this as a special treat for the students in my high school foods class after they take their safety and sanitation test! You can make a microwavable Bundt pan by turning a custard cup upside down in a glass bowl.
Provided by Meg P
Categories Breads
Time 12m
Yield 24 rolls, 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 442.6, Fat 21.1, SaturatedFat 8.6, Cholesterol 22.9, Sodium 1090.8, Carbohydrate 58.3, Fiber 1.4, Sugar 24.6, Protein 5.8
MICROWAVABLE MONKEY BREAD
I love monkey bread, but it usually takes so long to make. This recipe is a lot easier, and can give you a quick monkey bread fix without all the time and effort you would normally put into making it. Nothing beats hot monkey bread right out of the oven, but this will do!
Provided by jconway520
Categories Quick Breads
Time 10m
Yield 5 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 477.8, Fat 23.6, SaturatedFat 8.8, Cholesterol 21.4, Sodium 646.9, Carbohydrate 60.1, Fiber 1.8, Sugar 16.3, Protein 7.2
EASY MONKEY BREAD
Make and share this Easy Monkey Bread recipe from Food.com.
Provided by tbean1
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut each biscuit in quarters and shake in mixture of sugar and cinnamon.
- Drop into a bundt pan or angel food cake that has been sprayed with a non stick coating.
- In a small pan combine topping ingredients and bring to a boil. Pour over biscuits in the pan and bake at 350 degrees for 40 to 45 minutes.
- Turn out onto a plate when done.
Nutrition Facts : Calories 818.8, Fat 38.1, SaturatedFat 16.2, Cholesterol 45.8, Sodium 1826.6, Carbohydrate 111.8, Fiber 2.7, Sugar 55.3, Protein 9.7
EASY YEAST ROLLS (OR MONKEY BREAD)
This is a wonderful recipe to do with children. I have done with kids as young as 3 and as old as 9. This is also a good recipe for anyone who is intimidated by yeast breads. The recipe originated with Jane Zukin's Dairy-Free Cookbook, which helped me not panic when we figured out that my daughter is severely allergic to milk protein. Monkey Bread is somewhat traditional in the South. It is called Monkey Bread because you eat it like monkeys - tearing off chunks to eat.
Provided by Katie in Atlanta
Categories Yeast Breads
Time 1h30m
Yield 16 rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the water to between 105 and 115 degrees F.
- If working with kids, explain that this temperature will wake up the yeast but not kill it.
- Dissolve the yeast in the water in a large bowl.
- Stir in the sugar, oil, salt and egg.
- Stir in 1 cup of flour until smooth.
- This is officially known as a"sponge" since it does not have all the flour of the final dough.
- Cover with a dishcloth and set in a warm place (over a bowl of warm water, in a slightly warm oven, in the microwave beside a cup of warm water, etc.).
- Let rise for 15 minutes. NOTE: If the sponge is not bubbly and increased in volume, either the yeast was bad, the water was too hot, or the water was too cold). THROW IT AWAY - it will not make palatable bread! If you are sure that the water was the correct temperature (and you did not set the bowl to rise in a hot oven (smile)) get some new yeast.
- This is useful time for cleanup and setting up for kneading.
- Grease a square 9 inch pan.
- If you want to make monkey bread, use a ring pan or a bundt pan and do not grease it.
- Stir down the sponge (ooh and aah over how much it has grown first!) and add 1 1/2 cups flour.
- Blend until well mixed.
- Turn out onto a floured surface.
- Knead 3 minutes adding flour if the dough is sticky.
- If using the square pan, divide the dough into 16 pieces (good math exercise!), and shape quickly into balls.
- If making monkey bread, divide the dough into 32 pieces (more math) and shape quickly into balls.
- For the square pan, arrange the balls in the pan and smear tops with softened margarine.
- For the monkey bread, roll each ball in melted margarine before arranging the balls in the ring or bundt pan.
- Cover the pan with the dishcloth and set back in the warm place (described above).
- Let rise for 25 minutes (depending on the timing with kids, I have been successful with as little as 20 minutes and as long as 30.) Preheat oven to 425°F (move the pan first if that is where the dough is rising, of course).
- Bake 12 to 15 minutes or until light brown.
- Remove from pan to a rack or plate to cool.
- To make them even better (and more fattening), brush the tops with melted butter.
- If you made monkey bread, eat the bread like a monkey by pulling off chunks.
- The monkey bread is also excellent if you roll each dough ball in cinnamon sugar after rolling in margarine and before placing in the pan.
- This makes a good breakfast bread.
EASY MONKEY BREAD
Kids will love this and big kids too. This is also fantastic with bread dough, your own or the frozen one.
Provided by Sageca
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray with Pam one 9 or 10 inch tube/Bundt® pan.
- 2. Mix Splenda and cinnamon in a plastic bag.
- Cut biscuits into quarters.
- Shake 6 to 8 biscuit pieces in the splenda cinnamon mix.
- Arrange pieces in the bottom of the prepared pan.
- Continue until all biscuits are coated and placed in pan. If using nuts and craisins, arrange them in and among the biscuit pieces as you go along.
- In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
- Bake at 350 degrees for 35 minutes.
- Let bread cool in pan for 10 minutes, then turn out onto a plate.
- Do not cut! The bread just pulls apart and eat with your finger. Might need a fork to start because it is hot and sticky good!
Nutrition Facts : Calories 455.4, Fat 9.7, SaturatedFat 1.8, Sodium 1211.1, Carbohydrate 85.4, Fiber 2.4, Sugar 34.7, Protein 8.1
MONKEY BREAD MADE EASY
No more mushy centers! Perfectly portioned monkey bread in half the time.
Provided by Kathleen
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
- In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
- Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
- Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 56.7 g, Cholesterol 31 mg, Fat 18.8 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 9.2 g, Sodium 617.7 mg, Sugar 36.1 g
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