Mini-Monkey Breads


This week it is my responsibility to bring breakfast for our Sunday School class. I decided that I was going to make this crockpot pumpkin bread because I had all the ingredients at home. Well, long story short, I couldn’t do it because my loaf pan wouldn’t fit in my crockpot. So I searched my pins on Pinterest and found this recipe I looked and I had all the ingredients at home (Score!). Thank you, Blue Eyed Bakers for the recipe!

This recipe is very simple, all you need is:

3 cans of buttermilk biscuit dough
1 cup sugar
1 tablespoon cinnamon
3/4 cups (1 1/12 sticks) butter
1/2 cup brown sugar

Preheat the oven to 350 F. Place muffin liners in each cup and set aside.

Remove all of the biscuit dough from the containers and divide each biscuit into sixths and shape into rough balls.

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In a large resealable plastic bag or a large bowl, combine sugar and cinnamon. Stir or shake to combine.

Place all of the dough balls in the plastic bag and shake until all balls are evenly coated with the cinnamon sugar mixture. If you’re using a bowl, just move the biscuit dough around with your hands until evenly coated. Set aside.

In a small saucepan, melt together butter and brown sugar over medium heat, stirring frequently, until sugar is just dissolved, about 5 minutes. Drop a spoonful of butter/sugar mixture into each muffin cup. Take 5 coated dough balls (assuming you divided the biscuits into sixths) and place them in a muffin cup on top of the butter/sugar (you need to kind of squish them in there!). Repeat, filling each muffin cup with remaining dough. Spoon an additional spoonful or butter/sugar over each muffin and bake for 15 minutes, until puffed and bubbly.

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Muffins can also be made ahead and reheated in a 300 F oven, covered with foil, for 10 minutes.

This was a super easy recipe and I cannot wait to try it tomorrow morning! They smell amazing and now my kitchen smells like cinnamon. 🙂

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Try it for yourself. Would you change anything to it?

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