Single Serve Monkey Bread
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Because you’re soooooo craving monkey bread but you don’t want to eat 12 servings of it.
That’s why you should make this Single Serve Monkey Bread.
Of course, yesterday I talk about how I’m falling off the proverbial “eating well” wagon, and today I post monkey bread.
It’s a hard job, my friends, but someone has to do it. Also? I get to work in my PJs. Jealous much?
Speaking of working in PJs, have you seen this article about working from home? It’s pretty hilarious and right on the ticket. The dog is always one step behind me, I hardly ever talk to anyone, my office parties are all thrown by me (that’s a plus; I don’t have to share the wine or cookies), and no one actually thinks I work. Anyway, it’s a funny read if you can relate. 🙂
Since I work from home, I can pretty much eat what I want whenever I want it. That’s good and bad, which is why single-serve recipes are my new favorite thing. Especially when they’re breakfast. (Ahem, single serve coffee cake.)
Now I’ve turned Monkey Bread into a single-serving recipe. #sorrynotsorry
You all know by now that Jordan is O.B.S.E.S.S.E.D. with monkey bread. Like…she wants it all the time. But I’m not going to make a huge crockpot full of the stuff if she’s the only one eating it. She’s been sick this past week and to try and cheer her up, I decided to make her her favorite breakfast…single serve style.
I know, right?
I promise you, I don’t work for Rhodes. I just cannot resist buying bag after bag of the rolls!
(Hmmm…maybe my next foray should be making my own?? #challengeaccepted)
Anyway, this mug monkey bread is way too easy. It does require some time, because the rolls have to defrost and rise, but if you make them in the evening you just have to bake them in the morning. They’ll be hot and ready before your kids eyes are open.
I used two rolls for one serving. Each roll is sliced into 6 pieces, rolled in cinnamon sugar, and placed in a small ramekin. A small amount of butter is melted and mixed with brown sugar and poured over the pieces. Once they’ve sat on the counter an hour (or in the fridge overnight), you bake it.
Then, almost by magic, you get monkey bread. For one. It’s almost too good to be true.
But it’s not. It is true. I proved it. See?
The end result is a not-too-sweet monkey bread. Perfect for when you don’t want a sugar buzz but you want a little sweetness in the morning. And it won’t completely derail your diet. Single-serve breakfasts and desserts are perfect for portion control. Which is something I need, especially when I make things like this.
Single Serve Monkey Bread Recipe
- 2 frozen dinner rolls — such as Rhodes
- 1 teaspoon granulated sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon butter — melted
- 1/2 teaspoon packed brown sugar
- Place rolls on a plate and cover loosely with plastic wrap. Allow to thaw for about 2 hours (don’t let them rise, just let them defrost). Cut each roll into 6 pieces.
- Spray an oven safe container or ramekin (mine was a 7 ounce ramekin) with nonstick cooking spray.
- Stir together granulated sugar and cinnamon. Roll each piece of dough in the cinnamon sugar and place in the ramekin. Stir melted butter and brown sugar, pour over dough.
- You now have two options: one, let it sit at room temperature for about one hour, then continue to the next step to bake. Or two, cover with plastic wrap and refrigerate overnight.
- When ready to bake, preheat oven to 350°F. Remove ramekin from the refrigerator and let come to room temperature while the oven preheats. Bake for 15-18 minutes, until the dough is cooked through. Cool slightly before eating.