Monday, June 27, 2011
Monkey Bread Minis
Can you believe that I had never had monkey bread? Never even heard of it until a few weeks ago. Now it seems I am being stalked by recipe after recipe for this delicious breakfast fare. After giving this recipe a try, I've realized that I have been missing out.
I can't believe how crazy delicious this stuff is. It's all carby and caramely. Just this shy of addictive. Thankfully I have 5 other people to share the 12 mini bites of heaven with. I hate to think what would have happened if they were held over at tennis lesson or got a flat tire. I could have eaten them all!
This recipe came from a recipe book that was included in a swag bag from Box Top University. I love that just by making this a couple of times a month I can contribute a few extra box tops to my kids school:
You only need 5 ingredients to get started on your journey to monkey bread heaven:
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tsp ground cinnamon
2 cans (7.05 oz each) Pillsbury refrigerated biscuits
Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 Tbsp of mixture into each muffin cup.
Separate dough into 20 biscuits. Cut each biscuit into 6 pieces.
Mix granulated sugar and cinnamon in 1-gallon bag. Shake pieces in the bag to coat with cinnamon/sugar mixture.
Place 10 pieces in each muffin cup and bake at 350 degrees for 12 to 15 minutes or until golden brown.
Cool 1 minute, then turn upside down. Serve Warm.
FYI: I used Grand's as it was the type of biscuit I had on hand. They were a bit to big. I had dough left over even after a little smooshing to get more to fit into each muffin cup. And when they came out of the oven, I had to do a bit more smooshing to get them sopping up all that delicious caramel. I am a big fan of use what you have, but if you are buying ingredients for this recipe stick with the small biscuits. I bet they will work out a lot better with no waste.