Imagine biting into a warm, gooey, cinnamon-sugar coated morsel that melts in your mouth and fills your kitchen with an irresistible aroma. These Cini Mini Monkey Breads are not just a recipe; they're a breakfast revolution that will transform your morning routine from mundane to magical! Perfect for weekend brunches, surprise family breakfasts, or when you simply want to indulge in a delightful pastry that's as fun to make as it is to eat.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 1 cup sugar
- 3 teaspoons cinnamon
- 1/2 cup butter, melted
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cup muffin tin with butter or non-stick cooking spray to prevent sticking.
- In a medium mixing bowl, combine the white sugar and ground cinnamon. Mix thoroughly until the cinnamon is evenly distributed throughout the sugar.
- Open the refrigerated biscuit dough and separate each biscuit. Using clean hands or a knife, cut each biscuit into quarters to create small, bite-sized pieces.
- Roll each biscuit piece in the cinnamon-sugar mixture, ensuring each piece is completely coated. This will create a sweet, spicy exterior for each bite.
- Arrange the coated biscuit pieces into the prepared muffin tin, filling each cup about 2/3 full. The pieces can be loosely packed, as they will expand during baking.
- In a separate small bowl, mix the melted butter with brown sugar until well combined. This will create a rich, caramel-like sauce.
- Drizzle the butter and brown sugar mixture evenly over the biscuit pieces in each muffin cup. The sauce will help create a gooey, caramelized texture.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the dough is fully cooked.
- Remove from the oven and let the monkey breads cool in the tin for 5 minutes. This will allow the caramel sauce to set slightly.
- Carefully invert the muffin tin onto a serving platter or cutting board to release the monkey breads. If any pieces stick, use a spoon to scoop them out.
- Serve warm and enjoy immediately. These monkey breads are best consumed on the day they are made, while still slightly warm and gooey.
Tips
- Use fresh, cold refrigerated biscuit dough for the best texture and rise.
- Don't overfill the muffin cups - leave some room for the dough to expand.
- For extra decadence, sprinkle some chopped nuts like pecans over the top before baking.
- Ensure your oven is fully preheated to get an even, golden-brown color.
- Let the monkey breads rest for a few minutes after baking to allow the caramel sauce to set.
- Serve immediately for the most enjoyable, warm and gooey experience.
- For a make-ahead option, you can prepare the unbaked monkey breads the night before and refrigerate, then bake in the morning.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
