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Muffin Tin Monkey Bread is super easy to make using refrigerated biscuits! No need to break out the big pans for these little muffins!
MUFFIN TIN MONKEY BREAD
The first time I ever tried Monkey Bread, I approached the situation with some trepidation. I mean, the name kind of implies that there may be some ingredients on the endangered species list. At least for me, it did. My brother was hosting the family for the holidays at his place in California, and before we ventured to SoCal, he told me he would be making monkey bread for breakfast on Christmas. It was one of those statements that just flew past me, and then for the next couple of days, I kept thinking “what in the hell is MONKEY BREAD?” It was before the days of unlimited data on cell phone plans, and I just assumed that his intentions were pure, so I didn’t bother looking it up, and just rolled with it. I am glad I did! The sweet surprise that awaited on Christmas morning was mind-blowing! Cinnamon, butter, biscuits…sugar?!?! It was like all my favorite morning food groups in one bundt pan! This recipe is more of a single serving size version of the amazingness that will forever conjure up memories of that Southern California Christmas.
RELATED: Apple Cinnamon Monkey Bread
WHAT IS MONKEY BREAD?
Monkey bread is a soft, gooey, sticky-sweet pastry. It is made with biscuits and is a pull-apart style bread covered in cinnamon and sugar. Muffin Tin Monkey Bread is a smaller, cupcake-sized, version of the same thing.
WHAT DO THESE MONKEY BREAD MUFFINS TASTE LIKE?
Monkey bread is a very sweet, doughy, breakfast food. Since there are only a few ingredients in this recipe, you pretty much taste all of them. You get the brown sugar and additional sweetness from the plain granulated sugar. There is a cinnamon kick, and if you use salted butter, you get a savory note in there as well.
MUFFIN TIN MONKEY BREAD INGREDIENTS
- Granulated sugar – 1/4 cup
- Ground cinnamon – 1 1/2 teaspoons
- Pillsbury Grands! biscuits – 1 can (16.3 oz)
- Butter – 1/4 cup
- Light brown sugar – 2/3 cup firmly packed
- Water – 2 teaspoons
HOW TO MAKE THIS MUFFIN TIN MONKEY BREAD RECIPE
If you can cut up some raw biscuits and shake them up in a bag of sugar, then you have already won half the battle! This monkey bread recipe is super easy and quick.
- Preheat oven to 375°F.
- Coat 12 regular-size muffin cups of a tin with nonstick cooking spray.
- Separate dough into eight biscuits; cut each biscuit into six smaller pieces.
- In a small saucepan, combine melted butter and brown sugar, and water, stir constantly until boiling and brown sugar has completely dissolved. Pour a few tablespoons of mixture into each muffin tin cup. Set aside 3 tablespoons for drizzling after baking.
- In a one-gallon size Ziploc bag, mix granulated sugar and ground cinnamon. Add biscuit pieces and shake until completely coated.
- Place 4 pieces of biscuit dough in each muffin cup. Bake for 8 to 11 minutes, or until golden brown. Remove from oven and drizzle with remaining caramel mixture.
- Serve hot and enjoy.
CAN YOU MAKE MONKEY BREAD MUFFINS AHEAD OF TIME?
Yes, you can make monkey bread ahead of time! However, if you are going to let it sit for a while it is best to cover it with aluminum foil or put it in a sealed container. The biscuits can get a little too hard if left exposed to the elements for too long.
RELATED: Meal Prep Timesavers
CAN YOU FREEZE MONKEY BREAD?
You can freeze these muffins, that is if there are any leftovers to freeze. When reheating them just cover them with a paper towel and microwave them for no more than 1 minute. Any longer than that and they will be hard as stone.
WHAT TO SERVE WITH MONKEY BREAD?
Monkey Bread can either be enjoyed on its own or as part of a larger breakfast or brunch spread. Because it is so filling, I tend to like a side of fresh fruit with it, and coffee of course. If you really want to “wow the table”, include a tray of Berries & Cream Breakfast Biscuit Bake.
WHAT KITCHEN TOOLS DO I NEED TO MAKE MONKEY BREAD MUFFINS?
1. A sharp knife
2. Gallon Ziploc bag
3. Small saucepan
4. 12 cup muffin pan
5. Measuring cup
6. Measuring spoons
Equipment
- Oven
Ingredients
- ¼ cup granulated sugar
- 1½ tsp ground cinnamon
- 1 can Pillsbury Grands Biscuits
- ¼ cup butter
- ⅔ cup light brown sugar packed
- 2 tsp water
Instructions
- Preheat oven to 375°F.
- Coat 12 regular-size muffin cups of a tin with nonstick cooking spray.
- Separate dough into eight biscuits; cut each biscuit into six smaller pieces.
- In a small saucepan, combine melted butter and brown sugar, and water, stir constantly until boiling and brown sugar has completely dissolved. Pour a few tablespoons of mixture into each muffin tin cup. Set aside 3 tablespoons for drizzling after baking.
- In a one-gallon size Ziploc bag, mix granulated sugar and ground cinnamon. Add biscuit pieces and shake until completely coated.
- Place 4 pieces of biscuit dough in each muffin cup. Bake for 8 to 11 minutes, or until golden brown. Remove from oven and drizzle with remaining caramel mixture.
- Serve hot and enjoy.
