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Microwave Monkey Bread

1 can refrigerator biscuits
4 tbsp. butter
1/4 c. firmly packed brown sugar
1/2 tsp. cinnamon

Place butter in round cake dish. Microwave 1 minute, 30 seconds on high until butter is melted. Stir in brown sugar and cinnamon. Cut biscuits in 4 quarters and coat in mixture. Arrange biscuits evenly in dish. Microwave 4 to 56 minute son high or until biscuits are slightly firm to touch.

Microwavable Monkey Bread #2
5 servings 10 min 5 min prep

3 tablespoons butter
1 tablespoon water
1/3 cup brown sugar
1 teaspoon cinnamon
1 (18 ounce) can biscuits, cut into quarters

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.

Microwavable Monkey Bread #3
1/2 c. firmly packed brown sugar
3 tbsp. butter
1 tbsp. water
1 (8 oz.) can refrigerated biscuits
Cinnamon-sugar mixture (1 tbsp. sugar & 1 tsp. cinnamon)
Nuts & maraschino cherries (optional)

In shallow 1 quart round casserole dish combine brown sugar, butter and water. Cook in microwave about 1 minute. If nuts or maraschino cherries are desired, add to casserole dish now.
Place glass in center of dish; this helps biscuits cook evenly. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters. Roll each biscuit piece in cinnamon and sugar. Place biscuits in casserole dish. Stir to coat each piece. Cook uncovered 2 minutes and 30 seconds or until biscuits are no longer doughy. Let stand 2 minutes. Turn upside down on serving plate and serve.


Pat in Colorado

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