Monkey Bread Muffins

Pillsbury™ Biscuits are baked into muffins, coated in cinnamon and caramel, and served up hot. MORE+ LESS-

Brooke McLay

October 4, 2016

1/4

cup granulated sugar

1 1/2

teaspoons ground cinnamon

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

1/4

cup butter

2/3

cup packed brown sugar

teaspoons water

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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.

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 refrigerated Butter Tastin™ biscuits for extra butter flavor!