Saturday, March 22, 2014

Monkey Bread Muffins

I A-D-O-R-E making anything with canned biscuits.  The results are always fluffy and tasty. This recipe calls for SIX ingredients too!

This recipe was no exception.  That buttery, cinnamon-y, nutty sweet sauce just makes everything better, every.single.time!

I've had this recipe in my drafts for umpteen months...and have seen many adaptions of this recipe, but can't recall where I found it.  

Just take my word for it, these will make your hungry family very very happy!!

Snatch up some of those buttermilk biscuits when they're on sale and you'll be ready to whip these yummies up quickly. 

Enjoy for breakfast or dessert...bedtime sounds perfect to me too.  =)



Simple Monkey Bread Muffins

2 or 3 tsp. ground cinnamon
1/2 c. sugar
1/4 c. butter (1/2  stick)
1/2  c.  brown sugar
1/4 c. chopped nuts, optional
2 tubes (10 count each) refrigerated buttermilk biscuits

 Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.

 Cut the biscuits in half and roll the dough into balls.

Combine the cinnamon and sugar in medium sized ziploc bag. Toss the balls in the sugar/cinnamon mixture, shaking bag to coat well. Fill each muffin cup with four balls. 

Melt the butter and brown sugar together. Stir until melted and bubbly. Add nuts.   (I make half the amount of sauce). 

Pour the gooey sauce over the muffins.
Bake for 10-12 minutes.

Cool for a minute in pan. Remove muffins from pan and enjoy.

(If you prefer to make monkey bread in a bundt pan, layer the balls and pour sauce over top.  Bake 30 - 35 minutes or until golden brown.)  OR...
if you want to make more muffins, use 3 biscuits for each. 

Yield: 10 muffins 


If this recipe makes your mouth water, how about trying this amazing
Blueberry & Caramel Coffee Cake  using canned biscuits...