Mini Hazelnut-Cocoa Monkey Breads

(1)
1 reviews.
  • 15 min prep time
  • 30 min total time
  • 6 ingredients
  • 6 servings

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

Directions

  1. 1 Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.
  2. 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. 3 In large bowl, stir together granulated sugar and cinnamon; set aside.
  4. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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