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Horizontal image of golden brown monkey bread muffins on a piece of parchment paper with a glass of milk, with a striped red and white straw stuck into the beverage, on a blue-gray surface.

Monkey Bread Muffins

  • Author: Shanna Mallon
  • Total Time: 30 minutes
  • Yield: 24 muffins 1x


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
  • 23 tsp ground cinnamon
  • 1/2 cup packed light brown sugar
  • 2 sticks (16 Tbsp) unsalted butter


  1. 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.
  2. 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.
  3. Place biscuit pieces inside muffin cups, filling each about ⅔ of the way full.
  4. 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.
  5. 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.
  6. Remove from oven and cool in the pan for 5 minutes before removing. Serve warm.


Adapted from Honey and Jam.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Breakfast

Keywords: monkey bread, buttermilk biscuits, cinnamon sugar, brunch