Mini Hazelnut-Cocoa Monkey Breads

Blogger Paula Jones from Bell'alimento shares a creative recipe for mini monkey breads.

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Servings 6

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ingredients 6
Prep Time 15 min
Total Time 30 min

Ingredients

1/4: cup unsalted butter

3: tablespoons packed brown sugar

1: tablespoon hazelnut spread with cocoa (from 13-oz jar)

1/4: cup granulated sugar

2: teaspoons ground cinnamon

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

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Directions

1 Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.
2 In 1-quart saucepan, heat butter, brown sugar and hazelnut spread over medium heat, stirring with whisk until melted and well combined. Spoon about 1 tablespoon mixture into each muffin cup. Reserve remaining mixture.
3 In large bowl, stir together granulated sugar and cinnamon; set aside.
4 Remove dough from can; cut into 48 equal pieces. Place each piece of dough into sugar-cinnamon mixture; toss gently to coat. Place 8 coated dough pieces in each muffin cup.
5 Bake 12 to 15 minutes or until golden brown. Cool on pan 1 minute. Turn pan upside down onto serving plate; turn mini breads right side up. Drizzle reserved hazelnut spread mixture over tops.