Mug Monkey Bread

One of my favorite indulgences is monkey bread, but it is so extremely indulgent that I usually reserve it only for Christmas.

However, temptation got the better of me and I decided to try to find a single serve monkey bread recipe.

I found this one on World Kitchen, but it left a little to be desired.

Frankly, nothing is ever going to be as good as monkey bread made in the over.

The sugar doesn’t caramelize and there isn’t a crust.

However, my new and improved version is still enjoyable! Perhaps next I’ll try popping it in the broiler or making a toaster oven version.

Kid Approved!

My kids tried the batch pictured and it was a hit! But then, you can’t go wrong with butter and sugar, can you?

This is probably a little too generous for a single serving–two adults of three kids would find it just right.

You might also like my Cracker Toffee in a Mug

Mug Monkey Bread
Serves 2
A smaller, faster version of the classic cinnamon bread.
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Prep Time
2 min
Cook Time
4 min
Total Time
6 min
Prep Time
2 min
Cook Time
4 min
Total Time
6 min
Ingredients
  1. 1/4 c. Butter
  2. 1/4 cup brown sugar
  3. 1 t. Cinnamon
  4. Salt and vanilla to taste
  5. 1-2 T chopped nuts (optional)
  6. 3 frozen buttermilk biscuits
Instructions
  1. Combine all ingredients except the nuts and biscuits.
  2. Microwave 20 seconds; stir to combine. Microwave another 40 seconds.
  3. Partially thaw biscuits if necessary, 20-30 seconds in microwave. (It will be easier if they're still a bit firm.)
  4. Cut biscuits into small pieces.
  5. Combine nuts (if using) and biscuits with sauce. Microwave for about three minutes.
  6. Remove with a potholder--it might be hot! Try to let it cool down a bit before eating it. 🙂
Adapted from World Kitchen
Adapted from World Kitchen
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