Mini Monkey Bread
Individual portions of pull-apart cinnamon monkey bread baked in muffin tins. Made with refrigerated biscuits, coated in cinnamon sugar, and drizzled with a caramel glaze. Perfect for brunch or gatherings.
Ingredients
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 Tbsp ground cinnamon use fresh for best flavor
Biscuit Pieces
- 2 cans refrigerated Grand Biscuits 8 count, homestyle or buttermilk
Butter Mixture
- 1/2 cup unsalted butter melted and slightly cooled
- 3/4 cup brown sugar light or dark, packed
Glaze
- 1/2 cup powdered sugar
- 1-2 Tbsp whole milk adjust for desired consistency
Instructions
- Preheat the oven to 350°F. Generously spray a 12-cup muffin tin with cooking spray, or line with cupcake liners.
- In a gallon-sized plastic bag, combine the granulated sugar and cinnamon. Seal and shake to mix well.
- Open the biscuit cans and spread all 16 biscuits on a cutting board. Using kitchen scissors, cut each biscuit into 8 pieces (cut in half, then quarters, then eighths).
- Drop 8-10 biscuit pieces into the cinnamon sugar bag. Seal and shake until completely coated. Place exactly 8 coated pieces into each muffin cup. Repeat until all pieces are coated and distributed.
- In a microwave-safe bowl, melt the butter in 30-second intervals. Stir in the brown sugar until smooth and well combined.
- Drizzle about 2 tablespoons of the butter-brown sugar mixture over each muffin cup, allowing it to seep between the biscuit pieces.
- Bake for 15-20 minutes, until the tops are golden brown and slightly puffed. Check at the 15-minute mark through the oven window.
- While baking, make the glaze by whisking together the powdered sugar and 1 tablespoon of milk. Add more milk by the teaspoon until desired drizzling consistency is reached.
- Remove from oven immediately and let cool in the pan for 5 minutes. Run a butter knife around edges if needed, then transfer to a wire cooling rack.
- While still warm, drizzle the powdered sugar glaze over each portion using a fork. Let the glaze set slightly before serving.
Notes
Variations: Add 1/3 cup chopped pecans or walnuts to the cinnamon sugar. Press 3 mini chocolate chips into the center of each portion before baking. Replace half the cinnamon with pumpkin pie spice for fall flavors.
Storage: Store in an airtight container at room temperature for 2 days or refrigerated for up to 4 days. Reheat individual portions in the microwave for 15-20 seconds.
Freezing: Wrap individually in plastic wrap and freeze in a freezer bag for up to 2 months. Thaw overnight in refrigerator before reheating.
Tips: Let melted butter cool for 2 minutes before mixing with brown sugar. Pack brown sugar firmly when measuring. Work quickly with cut biscuits to keep them cold.