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Everyone Will go Bananas for Monkey Bread in a Jar

By bellalimento |

Monkey Bread Baked in a Mason Jar

Baking in mason jars is all the rage right now. There are cakes, cupcakes, and the like around the blogosphere. So I thought why not make bread in a jar? Better yet, why not monkey bread in a jar.

I love the idea of having individual servings so I baked mine in 8 ounce mason jars. I am a canner, so I have mason jars around the house, if you do not, you can easily pick them up at your local big box store {like Walmart, etc.}  A few tips: You’ll want to be sure that the jars have been thoroughly cleaned prior to using and that you spray them well with cooking spray so the monkey bread easily comes out. Also do NOT overfill the jars or they will overflow.

These take minutes to prepare and are a fun way to get the kids involved in cooking their own special breakfast or dessert treats!

Monkey Bread {baked in 8 ounce mason jars} Makes 4 servings
What you’ll need:
10 refrigerated biscuits – cut into quarters
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon

What to do:
1. Preheat oven to 350 degrees. Spray mason jars with cooking spray and place them into a deep sided baking tray.

2. Into a bowl, add: sugars, and cinnamon. Whisk together to combine. Place cut biscuits pieces into sugar mixture. Toss to combine and coat well.

3. Evenly distribute coated biscuit pieces between the jars. Adding a little extra of the sugar mixture as  you go. Fill only 3/4 of the way up the jar {to allow for bread to rise and not overflow}

4. Bake for approximately 10-15 minutes until monkey bread has risen and is golden and bubbly. Allow jars to cool slightly prior to serving.


For even more great desserts in a jar check out our slideshow: “Contain Yourself! 15 beyond-exciting dessert in a jar recipes.”

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About bellalimento

bellalimento

bellalimento

Paula Jones started her blog, Bell'alimento, in 2009 as a place to share her recipes with her friends and family. Along with her delicious recipes being a staple on Babble's Food channel, Jones has been featured on sites such as: Saveur, CNN’s Eatocracy, The Cooking Channel, and The Washington Post.

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38 thoughts on “Everyone Will go Bananas for Monkey Bread in a Jar

  1. Kristen says:

    Such a great idea for monkey bread. Love it!

  2. Brian @ A Thought For Food says:

    I’ve seen pie in a jar and now this… it’s just such a cute idea!!!!

  3. gina says:

    I just love mason jars!! I bet this is delicious!!

  4. hayley says:

    this is new to me and i’m reading about it. does this need to be baked in a water bath? this is what i read: “Mason jars are meant to be used in hot water baths or pressure canners and can’t be placed in a dry oven without a water bath. Place Mason jars in a tall-sided roasting pan or baking dish and fill pan or dish with hot water. “

  5. bellalimento says:

    Hi Hayley, please take the precautions that you are comfortable with, however, I personally didn’t experience any problems with not using a water bath. Since I haven’t tried it with a water bath, I’m not sure what the results would be, if you happen to try it that way, please let us know how they turned out. Thanks much!

  6. Kristie Warnick says:

    Oh my gosh, this looks dangerous! I can’t wait to try it!

  7. Whitney says:

    Would these keep if left unrefrigerated? I’d like to send some to a soldier in Afghanistan.

  8. Jellybean8 says:

    How many mason jars? 4? 1 per serving?

  9. bellalimento says:

    Hi JELLYBEAN8, yes it’s 4 – 8 ounce mason jars, 1 jar = 1 serving. Thanks much.

  10. foodies at home says:

    Fun idea! And makes you stop eating after one jar….that’s always my problem with monkey bread…can’t stop chowing down on the stuff!

  11. Linda says:

    I have been making Monkey bread for years. This is such a new and exciting way to present this great dessert. I like to have friends over for dinner they will love this. Thank you for sharing!

  12. Amanda Bowyer says:

    Hello, I am a Food Safety Advisor/Volunteer with the University Of Idaho. I’m sorry but this is an unsafe practice. When I first saw this idea in a magazine several years ago, I thought it was a great idea, and I was going to make it for Christmas gifts for my family. After I took the classes they showed us this publication and some others about this practice and I decided it wasn’t worth the risk of making my family sick. Here is a publication that explains in more detail.
    Thank you… and have a great day…
    http://www.uga.edu/nchfp/publications/uga/uga_can_breads.pdf

  13. Linda Myers says:

    I’m curious too….does anyone know how long this would be safe in the jar. It is a Geat idea to send to a soldier and also as a sweet gift to friends and family! Thanks for the idea! Looking forward to more!

  14. Pamela says:

    I wonder how they’d turn out if you put little tiny dollops of butter between some of the layers, or maybe even a butter spray….

  15. Fran Chastain says:

    Whitney, I’m not sure about the monkey bread, but I’ve made banana nut bread and spicy pumpkin bread and kept them in my pantry. I’ve been told they’ll last up to 6 months in a dark location, but mine never lasted that long!! I can’t wait to try this one!

  16. Rebecca says:

    I have the same question as Whitney…. would this keep fresh in a jar long enough to send to the troops?

  17. bellalimento says:

    Hi Rebecca, Whitney, Linda: I’ve only made them to serve at the same time {they wouldn’t last any longer in my house ; ) }, so I wouldn’t be able to answer that for you.

  18. Paula says:

    I have been making cakes in a jar for a few years now, the trick is to be sure the lids seal- after you take them out of the oven – place the canning lid and ring around the jars – you will hear them pop to know they are sealed and they can then be frozen or kept in a pantry for up to 6 months as long as they stay sealed – but who can keep them that long they are so good.

  19. Erin says:

    Whitney and Rebecca…I have made my husband cake in a jar and sent it to him overseas ( I pack a can of frosting seperately) You boil the jars and lids first (keeping them clean ofterwards of course!), just as you would for canning. Once your cakes ..or monkeybread…are out of the oven, you lid them like you would when doing any type of canning. You screw the lids down somewhat lightly at first, and then tightenas they cool. As long as the little “button” goes down, you are sealed! Wrap in bubble wrap to make sure the jars don’t break durring transport.

  20. Ginger Nix says:

    I love canning, have never tried this…sounds like fun! To those of you who want to know how long it will keep. It should keep several weeks if you do the following: Sterilize the jars (dishwasher is fine), Heat the flats that come with jars in simmering water. As soon as you remove the baked goods from the oven, wipe the rim with a damp cloth, top with hot flat lid, hand tighten the ring (also with jars). Let them stand at room temp. until they cool and you hear a pop (which means they sealed). If any do not seal, the flat pops when depressed with your finger, eat right away. **Make sure to use very good oven mitts to protect hands when handling the hot jars and lids** I do this for jelly, salsa, chowchow, apple pie filling….so I think it will keep at least 8 – 12 weeks with all the sugar.

  21. Amanda Bowyer says:

    I had a friend get one of these cakes/breads for a gift and she did what they said about keeping it on the shelf for a few months. She went back to get it and it had food poisoning growing inside the jar, she threw the whole thing away. Please don’t do this…http://www.uga.edu/nchfp/publications/uga/uga_can_breads.pdf

  22. jane thompson says:

    I’m a very experienced cook and i
    t seems that putting the lid on these cakes/breads as soon as they come out of the oven would cause them to be wet and soggy from the steam off the hot breads. I love the idea of baking and serving immediately but leaving them to sit for days doesn’t seem practical to me at all.

  23. Judy Porter says:

    I have a recipe for bread baked in jars, and it keeps for 1 year. I have done it and everything is safe, and it does not spoil. So thinking the monkey bread will work also

  24. Ashley says:

    I have these in the oven right now and I have had them in there for over 15 minutes and they don’t seem to be baking. Any suggestions??

  25. Ronda says:

    I have made the monkey bread for years, only I dip the biscuts in melted butter first and then into the cinnamon and sugar, also some times I add chopped pecans too!

  26. Brittany Hart says:

    If you seal the lids properly you can send them overseas! Thats what I did for my husband’s birthday when he was deployed, HUGE HIT! I also included store bought icing :o )

  27. Ashley says:

    I’m having the same issue where I’ve had mine in the oven and they dont seem to be baking. Can anyone shed some light on what I may need to do please? Thanks!

  28. janette says:

    Hello! Sounds fun but can you tell me what I am looking for when you say 10 refrigerated biscuits, cut quarterly? I am not sure if that means cookies or bread stix??
    Thank you :)

  29. Julie says:

    Janette you are looking for the canned refrigerated biscuits (the American breakfast bread, not the british ‘cookie’)…cut each into fourths.

  30. CK Bakery Shop says:

    How long does the monkey bread last. I didn’t see a shelf life. I have read some of the comments about the safety of the cakes in jars. I sell jar cakes and breads. I have never had a problem with the cakes getting soggy, or having anyone get food poisoning. I have about 150 service members who will back that statement up. I can see this happening if the seal is not good. I also make it a point to keep an eye on the cakes and breads. I don’t put them in a closet and forget about them for a few months. I know a lot of people use cake mixes or regular cake recipes. I use recipes specifically for jars. The only problem I have come across is using artificial sweetener. Low sugar cakes only have about a 2 week shelf life.

    http://www.ckbakeryshop.com

  31. Calliope says:

    I love the little cakes in jars idea, and most of the recipes listed in this set seem both fun and plausible, but I’m really dubious about this… There’s no bread dough in this recipe, no yeast, no baking agent… Could you explain exactly how they’re going to “rise”? It seems like this is more a recipe of biscuit bits with sticky cinnamon sauce – a great treat in its own right, but not really monkey bread! ;)

  32. Kris says:

    what an awesome idea to make monkey bread 1 serving size (i can’t stop when i eat it, either!)

    While I would make these to eat the same day, or even 1 day later if placed in the fridge, i would not attempt to can this for any kind of storage.

    Amanda Bowyer – please keep that in mind when you keep re-posting your warning. Your link is in reference to long term storage (which i agree, is not safe for the home canning to do with breads)… but for those making it for same day eating, this should be perfectly fine.

  33. julie says:

    Amanda Bowyer: I’ve read your multiple postings and I read the link. At the end of the link this is what was said:

    “Given that no reliable, safe recipes for baking and sealing cakes or breads in jars for room temperature storage are available to the home cook, it is best to say these products are not recommended at this time.”

    It is solely speaking to the saftey of long-term storage at room temperature. I think that if one were to make these to eat within a day or two and/or stored them in the fridge, that the saftey issue mentioned there would be irrelevant.

  34. Megan Gore says:

    so the raw canned biscuit dough, the sticky non cooked type, not the frozen bags of them. Hm, sounds interesting because the sugar would bake into it as it rises and becomes porous. And you wouldn’t need yeast or anything because its already in the premade dough.
    Also keep in mind, some people you just cant warn enough about things like storing them for a long time. It doesn’t sink in when some people think they know better. Like the few who were lucky not to get sick after posting “yeah i ate one a year later i was fine” you may not get lucky next time. Keep it to a couple weeks tops…. Probably why the recipe makes so few, they arent made to sit around that long. If you dont eat 4 jars of it in 6 months, i doubt you like it as much as the idea of making something in a jar.

  35. Megan Gore says:

    Also I’m going to cross reference this with a Halloween recipe I have for Spooky Monkey Bread, maybe it adds some more fall flavors I could toss in. ….. Ah this one involves some of the Cook and Serve Butterscotch Pudding mix thrown in with it, could be interesting to experiment with. Also if giving it as a gift you could find some cuts of cloth that match the season, (orange for halloween, green cloth with red ribbon embelishments or vice versa for christmas, so on and so forth)

  36. Nancy says:

    Mine didn’t cook right, bottom was raw top over done. Had to leave them in at least 20 min before it even looked like they were starting to bake.

  37. Summer says:

    So I’m completely new to baking in jars, and I figured this would be a simple start. I had doubled the recipe though, and put a little (okay, maybe a lot…) of extra sugar in the jars. It ended up not really turning to syrup, just stayed sugary. My mom suggested to either put some butter between the pieces of dough in the jar OR roll the dough in butter, then in the sugar. I’ll definitely be trying it again soon though!

  38. Joyce Fountaine says:

    This looks like fun and I am looking for creative ways to use my Mason jars. My grand daughters are coming up tomorrow so I think we’ll be trying this one. It looks so easy!

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