Monkey Bread Muffins

Monkey bread is a family favorite, but some days we just don't have the hour of time it takes to make the full version. These mini monkey bread muffins bake so quickly and they're easy to grab and go!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 13

Total Time 23

Servings muffins

Calories 283kcal

Author Karly Campbell

Ingredients

1 can Grand’s Original Biscuits
1/3 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter
½ cup brown sugar
1/3 cup powdered sugar
2 teaspoons milk

Instructions

Preheat oven to 350 degrees. Spray 10 muffin wells in a muffin tin with non-stick cooking spray.
Open the can of biscuits and separate cut each biscuit into 12 pieces.
In a medium bowl, combine the sugar and cinnamon. Toss each biscuit piece in the sugar mixture to coat. Alternately, place the cinnamon and sugar in a zip top bag, add the biscuit pieces, and shake to coat.
Place 9 pieces of biscuit in each of the 10 muffin wells.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and whisk constantly until it just begins to boil. Do not overcook.
Remove from the heat and drizzle the caramel mixture evenly over each muffin.
Bake for 13-15 minutes or until the biscuits are golden and cooked through.
Let biscuits cool in the pan for 5 minutes. Carefully remove the muffins from the pan to a cooling rack set over parchment paper.
Add ¼ cup of powdered sugar to a measuring cup. Stir in the milk until well combined. Drizzle the glaze over each of the muffins.
Serve immediately.

Video

Notes

For a thicker glaze, use 1/2 cup of powdered sugar.

Nutrition