We can all agree that mini food is tastier, cuter, and totally more fun than its full-sized counterpart, right? These little Monkey Bread Muffins totally fit that bill.
My little monkeys love a big ol’ serving of monkey bread in the morning, but it just ends up being such a waste in my house. My husband leaves for work at o’dark thirty, so it’s just the three of us here for breakfast. Try as we might, we can never finish off a full Bundt pan’s worth of monkey bread.
These little muffins are the perfect fix for that problem! I used Grands! Original biscuits to make just 8 monkey muffins and it was the perfect amount for the three of us. My teenager ate three, my daughter ate two, and throughout the day, I ate the rest, picking a piece off each time I walked through the kitchen. (*burp*)
Let’s do this, shall we?
Cut yo’ biscuits up. Each biscuit gets hacked into 6 little chunks. My daughter loves doing this part, because, as she says, “Chopping is the best part of cooking!”
Next up, you grab a pretty bowl and dump in some sugar and cinnamon. Roll your biscuit chunks around in there and say a word of thanks for all the delicious things in life.
Stick 6 of those little bites of goodness in 8 well-greased muffin wells.
Time for the best part, y’all! Whip up this simple caramel sauce with just a bit of butter and some brown sugar. Don’t freak out either, because this is the easiest caramel ever ... if you can melt butter, you can do this.
Drizzle it over your biscuit pieces and pop the whole thang in the oven. Things are about to start smelling real good.
Ah, perfection in just 13 minutes.
Pop those suckers out of the muffin tin and place them on a rack. Stick a sheet of parchment paper, wax paper, or foil under there to catch the drips, because things are about to get delicious. Whip up a simple powdered sugar icing and drizzle it over your monkey bread muffins.
Then get busy shoveling them in yo’ face.