Monkey Bread Muffins

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe for Monkey Bread Muffins. Perfect for breakfast, afternoon snacks or dessert! Pillsbury® Grands!® Flaky Layers Refrigerated Biscuits are baked into muffins, coated in cinnamon and caramel, and served up hot.

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Servings 6

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( 21 ) Ratings

21 Ratings

5 Stars 15%

4 Stars 27%

3 Stars 12%

2 Stars 12%

1 Stars

Member Reviews ( 16 )

113082c3-30c3-4879-b24d-021a22aca3d2

ingredients 6
Prep Time 15 min
Total Time 30 min

Ingredients

1/4: cup granulated sugar

1 1/2: teaspoons ground cinnamon

1: can Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1/4: cup butter

2/3: cup packed brown sugar

2: teaspoons water

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Directions

1 Heat oven to 375°F. Spray 6 regular-size muffin cups with cooking spray.
2 In small bowl, stir together granulated sugar and cinnamon. Separate dough into 8 biscuits; cut each into 6 pieces. Roll biscuits pieces in sugar-cinnamon mixture. Place 8 biscuit pieces in each muffin cup.
3 In 1-quart saucepan, heat butter, brown sugar and water to boiling, stirring constantly. Cook and stir about 2 minutes or until brown sugar is completely dissolved.
4 Reserve 2 to 3 tablespoons caramel mixture for drizzling after baking. Spoon remaining caramel mixture over biscuit pieces in muffin cups.
5 Bake 8 to 11 minutes or just until biscuit pieces are golden brown. Remove from muffin cups; drizzle with reserved caramel mixture. Serve warm.

EXPERT TIPS

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Expert Tips

To make Mini Monkey Bread Muffins, cut each biscuit into 12 small pieces. Make recipe as directed above using mini muffin cups. Bake 6 to 8 minutes or just until golden brown. So cute!

Try using Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits for extra butter flavor!

Nutrition Information

Review & Comments

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ROO2272

report Posted May. 15, 2013 5:47 AM

we have made these for years,,, we cut the biscuits in 4 pieces not 6 and we only but 4 to 6 pieces in each muffin. The covering of sugar brown sugar pour more towards the middle and not the edges this will cut down on the over flow but not totally. So an over liner is a good thought.

dnjhsrk7

report Posted Apr. 17, 2013 9:41 AM

I cannot find a printer friendly command box.

kindredspirit026

report Posted Jan. 27, 2013 4:18 PM

I tried these today and they were great! I saw the reviews that said the caramel had cooked over, so I put mine in a popover pan instead...it worked perfectly! To remove them from the pan, I just turned the pan upside down over a cookie sheet...they came out perfectly.

Reda199

report Posted Jan. 10, 2013 1:42 PM

I made the muffins but have a questions... Its said to cook the brown sugar, water and brown sugar for 2 minutes or until the brown sugar disolved. I cooked it several minutes and didn't see to me it disolved completely... I put it on the bisquits as instructed but it while cooking it ran out on my space between the muffins... They were good but thought maybe someone had a solution to my problem...

kdc1962

report Posted Sep. 21, 2012 1:00 AM

These were easy and good but I agree with others. I would put fewer pieces in each tin and I would put the muffins in muffin papers. It was hard to get the muffins out of the tins without them pulling apart. The glaze overflowed all over the bottom of the oven, so I would line the bottom with foil or have an oven liner.