That’s right. I’m saying that beginning sometime around midnight this evening, I will have reached the deep woods, away from everything, including all internet and cell phone usage.
I hope you all have a wonderful holiday weekend, and I wanted to give you these as a little treat to start things off right.
Since we’re all in a rush to leave (or have already left?) for the holiday, I’ll skip the usual long commentary and just say this instead:
Make these monkey bread muffins.
You’ll get a chance to relive my personal memory of an elementary school cooking project, wherein the teacher made something similar and I just had to get my mom to find the recipe, they were so good.
Do it for my old college roommate who, no matter how long it’s been since her last visit, always has to run to the store when she drops by, to grab frozen bread dough and cinnamon.
When you take this ordinary monkey bread and make it in muffin cups rather than a bundt pan, it’s even more delicious, more addictive. You and your friends won’t be able to stop pulling away pieces from the little cups, holding ribbons of gooey bread between your fingers, sugar all over your hands.
Go ahead and try them. You’ll quickly be able to see for yourself what a perfect recipe this is to start the long weekend off right. And it’s so easy to make, with just a few simple ingredients.Print
These monkey bread muffins are the best breakfast treat to wake up to. The soft, cinnamon and sugar coated biscuit dough is pure heaven.
- Cooking oil spray
- 3 cans buttermilk biscuits (about 16 oz each, not the flaky kind)
- 1 cup granulated sugar
- 2–3 tsp ground cinnamon
- 1/2 cup packed light brown sugar
- 2 sticks (16 Tbsp) unsalted butter
- Preheat oven to 350˚F. Line two large rimmed baking sheets with aluminum foil. Lightly grease two 12-cup muffin tins with cooking oil spray.
- Pop open cans and cut each biscuit into four equal pieces. Pour granulated sugar and cinnamon into a large zip-top bag and put all the biscuit pieces inside; seal it and shake to coat the dough completely.
- Place biscuit pieces inside muffin cups, filling each about ⅔ of the way full.
- In a small saucepan over medium heat, combine brown sugar and butter. Allow the butter to melt completely. Using a spoon, pour about two tablespoons of liquid over each muffin cup.
- Place in the oven and place the lined baking sheet on the rack below to catch any overflow from the butter. Bake about 20 minutes, until tops are golden brown.
- Remove from oven and cool in the pan for 5 minutes before removing. Serve warm.
Adapted from Honey and Jam.
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
Keywords: monkey bread, buttermilk biscuits, cinnamon sugar, brunch
Cooking By the Numbers…
Step 1 – Measure Out All Ingredients
Measure out all of the ingredients for the recipe.
Line two large rimmed baking sheets with aluminum foil. You’ll use these to catch anything that drips over from the muffin cups, and then the foil can be removed and thrown away for easy cleanup.
Lightly grease two 12-cup muffin tins with cooking oil spray.
Preheat your oven to 350˚F.
Step 2 – Prepare Dough
Remove the biscuits from their cans. Cut each biscuit into four pieces.
Seal the bag and shake to coat the dough well.
Add the biscuit pieces to the muffin cups, filling each about 2/3 of the way full.
Step 3 – Make Topping
Add the butter and brown sugar to a small saucepan over medium heat. Once it has melted, give it a stir to combine the mixture thoroughly.
Your brown sugar shouldn’t have any lumps remaining.
Pour about 2 tablespoons of the butter mixture over each muffin cup.
Step 4 – Bake
Place the muffin tins in the oven. Place the lined baking sheets on the rack just below the muffin tin.
Bake for 20 minutes, until the tops are golden brown.
Remove from the oven and let cool in the pans for about 5 minutes. Serve warm.
Try a Bundt Pan for Something a Little Different
I love the simplicity of these handheld breakfast treats. But if you’re in the mood for something a little different that will make a beautiful presentation on the table, you can use a bundt pan instead and it will turn out beautifully.
Be sure to grease the bundt pan with cooking spray, then add the cinnamon and sugar coated biscuit pieces to the pan in an even layer.
Pour the brown sugar and butter mixture evenly over the top, and bake for 40 minutes until puffy and golden brown. Remove from the oven and allow to cool in the pan for a few minutes before removing from the pan, slicing, and serving.
For more muffins to nosh on for breakfast, give these versions a try:
What occasion will you make this recipe for – a lazy weekend morning, or maybe a holiday? Tell us in the comments below, and be sure to rate the recipe as soon as you try it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 3, 2009. Last updated: July 4, 2019 at 10:19 am. With additional writing and editing by Meghan Yager and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.