Tuesday, April 5, 2011

From our kitchen to yours : Mini Monkey Bread

Yum ! This is childhood right here :) Mom use to make this every so often on a saturday morning ... so easy, and so delicious.  When you make the original monkey bread, as you can see from the picture above, you need a hungry army to share it with you (leftovers are OK but not nearly as good as the fresh, warm, goodness you see).  So for me and Charles, I modified the recipe :)

One can of refridgerated biscuits (el cheapos or expensive ones, i've never tried a flakey layer but i'm sure it would work... be creative, you're going to want to make this more than once) about a 8-10 pack
melted butter - about 1/2 a stick
cinnamon sugar - about a cup to 1 1/2 cups
two cereal bowls
large muffin tins - texas size

Heat oven to 400
Take biscuits out of tube and but into quarters.
Dip quarters in melted butter, shake off excess butter.
Toss and lightly cover quarters in cinnamon sugar.
Place into greased muffin tin, fill about 1/2 to 3/4 of the way.

Any extra cinnamon sugar and butter can be mixed together and poured into tins for extra goodness!  You can also add nuts or raisins but I like mine plain and simple.

Bake at 400 for 8-10 minutes

Place a plate onto cooked biscuits.  Flip muffin tin over so the mini monkey breads fall onto the plate.  Separate and serve with a nice cold glass of milk and maybe a size of bacon or fresh fruit :)

                                                                            Enjoy !


  1. Kim, we make this often in our house! One trick to save money/spread it out is to make your own refrigerator dough (super easy) and use half for monkey bread and half for fresh rolls with dinner the rest of the week :)

  2. Oh fun! I need this dough recipe :)