Microwave Monkey Bread Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 6

Total Time: 16

Servings: people

Calories: 544kcal

Author: Becky Hardin

Quick, gooey microwave monkey bread made with biscuit dough, butter, brown sugar, and cinnamon. Ready in under 20 minutes—perfect for breakfast, dessert, or sharing!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Pie Pan

Ingredients

16 ounces flaky or buttermilk biscuits (1 can)
⅔ cup brown sugar
¼ cup unsalted butter (½ stick)
⅓ cup granulated sugar
2 teaspoons ground cinnamon
½ cup chopped pecans optional*

Instructions

Lightly butter a microwave-safe pie pan with a ramekin in the center or spray with nonstick spray. Set aside.
16 ounces flaky or buttermilk biscuits
Cut each biscuit into quarters.
In a medium microwave-safe bowl, combine the brown sugar and the butter.
⅔ cup brown sugar, ¼ cup unsalted 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.
⅓ cup granulated sugar, 2 teaspoons ground 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.
½ cup chopped pecans
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.

Video

Notes

*Toasted coconut, chopped chocolate, or dried fruit can replace pecans for added flavor and texture.

Tips:

Cold biscuits can take longer to cook and may not absorb the sugar-butter mixture as evenly. Let them sit at room temperature for 5-10 minutes before cutting.
After rolling in cinnamon sugar, gently press the sugar onto each piece to help it stick better and prevent sugar from pooling in the pan.
Rotate the pie pan halfway through cooking if your microwave has uneven heating or doesn't have a rotating plate. This ensures the monkey bread cooks evenly without dry spots.
All microwaves are a little bit different. Start checking on your monkey bread at 4:30, especially if using flaky biscuits (they tend to cook faster). If you notice that the monkey bread has risen just a little bit, it's most likely all done!
Even if it's finished at 5 minutes and you let it cook to 6, though, it should still be delicious. Just don't allow it to cook for over 6 minutes, or you risk the monkey bread drying out.
Let the bread cool for about 2 minutes before you flip it onto a pie plate! The plate will be very hot coming out of the microwave, so be careful not to burn your hands.
Use a fork to gently pull apart pieces instead of trying to separate with your hands; it keeps the gooey interior intact.

Alternative Cooking Methods:

Air Fryer: Layer coated biscuit quarters in a greased bundt pan, drizzle with butter and brown sugar, and air fry at 320°F for 12-15 minutes, or until golden and gooey.
Oven: Layer coated biscuit quarters in a greased bundt pan, drizzle with butter and brown sugar, and bake at 350°F for 20-25 minutes , or until golden and gooey.

Make-Ahead: You can prep the coated biscuit pieces ahead of time, cover, and refrigerate for a few hours. Microwave just before serving for a fresh-baked taste.

Storage: Store microwave monkey bread in an airtight container or Ziplock bag for up to 3 days. Re-warm before eating.

Nutrition