I recently made a version of Monkey Bread (recipe courtesy of Pillsbury) that creates individual portions instead of one big pan of the gooey treat. I think these would be perfect for serving on Christmas morning or for any other celebratory brunch. Next time I make them, I'll add a bit more cinnamon. I also might experiment with placing fewer than 10 pieces of dough in each muffin cup to make slightly smaller portions. At the current size, I felt guilty eating two but one wasn't quite enough.
Definitely check the oven after 10 minutes, if you like your Monkey Bread slightly gooey, you won't need 15 minutes in the oven. Add a giant bowl of fresh fruit, a pot of coffee and some juice and you have a complete brunch. Enjoy!
Monkey Bread Muffins
1/2 cup butter or margarine, melted
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1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) Pillsbury refrigerated biscuits
Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
Bake at 350-degrees for 12 to 15 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.
Courtesy of Pillsbury