One Hour Homemade Monkey Bread – With this recipe, you can have homemade Monkey bread made from scratch in no time! Oozing with it’s warm, sweet sauce, it’s simply irresistible.
The secret to the recipe is using a microwave to rise the dough.
Imagine, homemade monkey bread just one hour! I don’t mean with packaged, or store-bought dough – I mean homemade. I know this is dangerous because you’ll want to make it all the time, but with my quick rise dough method, you can indeed have homemade monkey bread in less than an hour!
I made this for a friend’s birthday. Her favorite thing in the world is sticky buns so I thought this would make the perfect birthday cake for her. I made it and she picked it up to serve to her family after her birthday dinner.
Meanwhile, in my house when my six-year-old son finished his dinner he promptly asked for a piece of sticky bun cake for dessert. Crap! Cinnamon buns and sticky buns are also my son’s very favorite things in the world. What was I thinking? Why didn’t I make two? When I explained that I made it for my friend’s birthday and not in honor of her birthday and that I already gave it to her, he broke out in tears, went to his room and hid under the covers in heartbreak! Luckily, I was able to make another batch in less than an hour and made my son one happy boy!
You may have seen my recipe for Quick Rise Cinnamon Rolls where I use a microwave to rise the dough. If so, you already know how I do it. If you haven’t. here’s how.
NOTE: Before attempting this method, please see the baker’s tip at the bottom of this post for a microwave test. I wouldn’t want you to ruin dough you spent a lot of time on in a microwave that won’t rise dough.
I made the dough as I always do, but instead of leaving the dough to rise in a warm place, I put it in a bowl, covered it in plastic wrap, and set it aside while I put a mug full of hot water in the microwave on high for 3 minutes (just to add some moisture to the oven).
This is what the dough looked like before I started.
Then I put the microwave on the lowest possible setting (10% power) and put the bowl with the dough in it in for 3 minutes (this is a good time to start the sauce for the monkey bread). After the 3 minutes, I left the dough to rest without touching it in the microwave for another 3 minutes. This is what it looked like after that…
I was pretty impressed.
I then repeated the process, but this time I left the dough to rest for 5 minutes. and this is what it looked like after that…
Pretty amazing right?
Next, punch down the dough. I know after all the trouble of getting the dough to rise, this may seem absurd, but go ahead and punch it down.
Pour a little of the sauce into the bottom of a bundt pan.
Form dough into approximately 1 inch balls and layer to cover the bottom of the pan using ½ of the dough mixture.
Pour over ½ of the remaining sauce. Continue to layer 1 inch balls of dough until it is gone. Pour remaining sauce over the mixture.
Place on a baking sheet to catch any overflow of topping and bake for 35 minutes or until golden brown.
Remove from oven and wait 5 minutes to turn out onto a large plate and serve.
- I highly recommend checking your microwave owner’s manual to see if proofing is recommended. If you don’t have your manual handy, just do the following test before trying it on the dough you spent a lot of time on: Place two tablespoons of cold, stick margarine in a glass cup in the center of the microwave (don’t use corn oil spread or shortening sticks). Cook uncovered on 10% power (low) for 4 minutes. If the margarine doesn’t completely melt, your microwave can proof yeast dough. If it does melt then your microwave is just too powerful and will kill the yeast and make your dough rock hard.
UPDATE NOTES: This recipe was originally published in April of 2015, but was republished with information on how to test your microwave before making the recipe.
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Let's Make One Hour Homemade Monkey Bread
For the dough:
- 1¼ cups hot milk about 110F/ 43C
- 1 package active dry yeast 2-¼ teaspoons
- ¼ cup granulated sugar
- 1 large egg at room temperature
- ¼ cup butter melted
- 4 cups all-purpose flour
- 1 teaspoon salt
For the sauce:
- 1 tablespoon cinnamon
- 1 cup brown sugar packed
- 1 cup butter melted
- In a small bowl, dissolve yeast in a ¼ cup of the hot milk and set aside.
- In a large bowl mix milk, sugar, melted butter, salt and egg.
- Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on a lightly floured surface for 5 minutes. Place in a bowl, cover with plastic wrap and set aside.
- Place an 8-ounce cup of hot water into the microwave and heat on high for 3 minutes to moisten the oven.
- Remove the mug and place the bowl with the dough into the microwave and heat on its lowest setting (10% power) for 3 minutes.
- Meanwhile, make the sauce by melting the butter then add the cinnamon and sugar. Set aside.
- Then let the dough rest in the microwave for 3 minutes.
- Heat the dough (still on its lowest setting) for another 3 minutes.
- Then let the dough rest in the microwave for 5 minutes.
- Preheat the oven to 375F/180C
- When doubled in size, punch down dough.
- Stir the sauce to make sure it's fully combined. Pour a little of the sauce into the bottom of a bundt pan.
- Form dough into approximately 1-inch balls and layer to cover the bottom of the pan using ½ of the dough mixture.
- Pour over ½ of the remaining sauce. Continue to layer 1-inch balls of dough until it is gone. Pour remaining sauce over the mixture.
- Place on a baking sheet to catch any overflow of topping and bake for 35 minutes or until golden brown.
- Remove from oven and wait 5 minutes to turn out on a large plate and serve.
Tips + Notes
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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