Short And Sweet. Monkey Bread Muffins.

This is pretty sweet.

Monkey Bread, that addictive combination of cinnamon-sugar coated bits of dough drizzled with a healthy dose of caramel, gets the mini treatment here in muffin form. Sticky, gooey and really not too sweet (really!), these make any morning better.

The recipe takes less than 1 hour from start to finish. Now that’s really sweet!

Monkey Bread Muffins

Ingredients:

1 teaspoon cinnamon
1/4 cup sugar
1 (16 ounce) can refrigerated biscuit dough (I used Pillsbury Grands Homestyle which contains 8 big biscuits)
1/2 cup brown sugar
3 tablespoons unsalted butter
1 teaspoon water
1/2 teaspoon vanilla

Directions:

1. Preheat the oven to 375℉. Grease muffin cups of a standard muffin pan or fill with paper liners.

2. Mix the white sugar and cinnamon together in a small bowl and set aside.

3. Cut each biscuit into quarters. Roll each piece in the cinnamon sugar and place three in 8 muffin cups and 4 each in the remaining two muffin cups.

4. In a saucepan, melt the brown sugar, butter and water until bubbly. Add the vanilla and stir until smooth.

5. Spoon about 1 tablespoon of the brown sugar sauce over each muffin cup. Reserve a small amount of the sauce to drizzle over the muffins when they came out of the oven.

6. Bake for 10 to 12 minutes. (There was a point at the 8 minute mark when some smoke started coming out of oven. The rising biscuits had caused some of the brown sugar syrup to bubble up onto the muffin pan.) Let stand 5 minutes before taking out of muffin pan.