Beazell's Cook Book

Monkey Bread Muffins

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(Adapted from The Kitchenarian)

1 Teaspoons Cinnamon
1/4 Cup Sugar
1 (16 ounce) Can Refrigerated Biscuit Dough, 8 big biscuits, I used Pillsbury Grands! Homestyle
1/2 Cup Brown Sugar
3 Tablespoons Butter, Unsalted
1 Teaspoons Water
1/2 Teaspoon Vanilla
1/2 Teaspoon Cinnamon

Preheat the oven to 375. Grease muffin cups of a standard muffin pan or fill with paper liners.
Mix the white sugar and cinnamon together in a small bowl and set aside.

Cut each biscuit into quarters. Roll each piece in the cinnamon sugar and place three in each muffin cup. Continue until all 10 cups are full. Scatter the remaining dough pieces in the muffin pans. You will not have the same number of biscuit pieces in each muffin.

In a saucepan, melt the brown sugar, butter and water until bubbly. Add the vanilla and 1/2 teaspoon cinnamon. Make sure the sugar has melted and the consistency is smooth.

Spoon the brown sugar sauce over each muffin cup. I put about 1 teaspoon of sauce on each muffin. I reserved a small amount of this sauce to drizzle over the muffins when they came out of the oven.

Bake for 10 to 12 minutes. Let stand 5 minutes before taking out of muffin pan. They will stay together better this way.
Spoon more sauce on the muffins while still hot.
Enjoy hot, or microwave the muffin for 10 seconds to reheat!

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