Monkeying with Monkey Bread

Cooking for two is hard. More leftovers than anyone can possibly stand and I hate to see food go to waste! This morning I tried cutting a traditional monkey break recipe in half and baking it in a muffin tin. Success! My teenage son loved it. The little monkeys were puffy, crispy and gooey in all the right places.

This was quick enough for weekday morning. Total time was only 30 minutes. Assemble everything the night before for even quicker prep time!Use liners for the tins because they were pretty sticky the first time even though I used plenty of non-stick spray.



4 large refrigerator biscuit dough, cut into 8 pieces (I used one half of a Grand’s tube, I used the other half to make another batch.). Just store unused biscuit dough in a sealed baggy, it will keep for about a week).

  • 1/2 stick butter, melted
  • 2 teaspoons cinnamon
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar

Preheat oven to 350. Melt butter in a large glass bowl or measuring cup. Mix cinnamon and sugars in a large baggy. Grease muffin tin, sprinkle cinnamon sugar to cover the bottoms, then drizzle a small amount of butter on top. Cut biscuit dough and drop pieces in the remaining butter to coat. Add dough to the baggy of cinnamon sugar and shake to coat thoroughly. Arrange pieces evenly in muffin tin. Bake until puffy and golden (about 20 minutes).IMG_2246.JPG








About Lisa Du Bois Low

Digital Fanatic; High Ed Web developer and SM Community Manager; Crisis Communications Student; Google Analytics Addict.
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