Monkey Bread Muffins: Craziness in the Palm of Your Hand

Tomorrow’s the Fourth of July, which means fireworks, outdoor grilling, red-white-and-blue decorations and, for some of us, road trips through the night to the family cabin. That’s right: I’m saying that beginning sometime around midnight this evening, I will have reached the deep woods, away from everything, including Internet and cell phone usage.

Golden, soft and gooey monkey bread still warm from the oven.

Anyway, I hope you all have a wonderful weekend and, I wanted to give you these. Since we’re all about to leave (or have already left?) for holiday, I’ll neglect the usual long commentary in our visits here and just say this instead: Make these monkey breads.

Do it for the memory of my elementary school cooking projects, where the teacher made one and I had to have Mom find the recipe. Do it for my old college roommate who, no matter how long it’s been since she last visited, always has to run to the store when she drops by, grabbing frozen bread dough and cinnamon.

A tray of of delicious bread on top of a wooden table.

Do it because 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, so that 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 hand.

Just make these. I’ll see you soon.

Monkey Breads
Adapted from Hannah of Honey and Jam

Ingredients:
3 cans buttermilk biscuits (I think mine were 18.5 ounces each and not the flaky kind)
1 cup sugar
2 to 3 teaspoons cinnamon
1/2 cup brown sugar
2 sticks butter

Directions:
Pop open cans and cut each of the biscuits into four equal pieces. Pour sugar and cinnamon into a large Ziploc bag and put all the biscuit pieces inside; seal it and shake to cover all the biscuits completely.

Place biscuit pieces inside muffin cups, filling each about 2/3*.

Over the stove, combine brown sugar and butter over medium heat, melting the butter completely. Using a spoon, pour about two Tablespoons of liquid over each muffin cup.

Bake about 20 minutes, until tops are golden brown.

*Alternate option: Place biscuits inside bundt pan, pour sugar-butter mixture on top and bake for 40 minutes.

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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.

15 thoughts on “Monkey Bread Muffins: Craziness in the Palm of Your Hand”

  1. love these!! used to crave and make them all the time!! look at all that butter used. WHEW 🙂 i bet Lil ManD would love them!! i need to go get me a can a biscuits!!!!

  2. Oh! Mah! Gah! Only my favorite of all things, bread dough and cinnamon, and do these ever look GOOOOOOD. I will definitely be making these. Who would thunk? Monkey rolls!

  3. I love monkey bread. I made some around Christmas this past year and my BFF and I ate almost the whole bread. Her boyfriend looked at us with such disgust, LOL

  4. Monkey bread totally reminds me of my childhood and I’ve been meaning to find a good recipe for it. I love how these are individual servings. Perfect!

  5. Oh these are the d’bomb!!! I’ve made them numerous times! They are fantastic with pecans on them along with the caramel and then topped with vanilla ice cream. Talk about insane!

    Happy 4th!
    ~ingrid

  6. Just wanting to know what buttermilk canned biscuits are. I live in Australia, and I’ve never ever heard of biscuits in a can!! Biscuits to us are . . . well, cookies. And they come in packets! Heh. These just look absolutely delicious and want to know if there is a way to make these without canned biscuits.

    Drita

  7. Rae – I wanted to tell you that even though this calls for two sticks of butter, which is what I used to make the gooey topping, I did not use all of the mixture. In fact, I probably only used half of it, mainly because I was worried about spillage in the oven (and it still spilled regardless of my conservative estimates). Hope that makes you feel a little better?

    Kathi D – Thanks for your kind comment and for coming back to tell us what you thought! So glad you enjoyed them!

    Maris – Did her BF TRY them?? I can’t imagine stopping after I’ve had a little – so addictive!

    Sues – I know! The individual servings really help you think you’re eating less – or more, depending on how you look at it. I’m a huge fan.

    postcollegecook – Thank you! No spotlight, just a window to the left that is a little higher than the table.

    Ingrid! I have no words but YUM.

    Thank you, Jess! It was a lovely weekend away but I’m growing more used to being back. Nice comments like yours help. 🙂

    Thanks, Kim!

    Drita – Oh, no! I didn’t even think of that! Here’s a link to what I’m talking about here in the States… I suppose any refrigerated/frozen bread dough would work, though: http://www.pillsbury.com/products/biscuits/frozen/Grands-Frozen-Biscuits.htm

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