Sunday, April 11, 2010

Monkey Bread...what's not to love?

First and foremost, if you are going to worry about the fat or calorie content of this's probably best to stop reading now. This is NOT healthy...but we only have them once in a while!

I don't know about everyone else, but I love Monkey Bread! What I don't love, is how long it takes to bake and that more often than not, the biscuits in the very center are still doughy. So, I decided to try making it in a muffin pan, and guess what? I'll never make it any other way again! These are perfect for when you have guests for breakfast/brunch because it is easy to portion.
You can easily adapt this to your favorite Monkey Bread recipe. Here's mine:

In one container, mix 3/4 cup white sugar with 1 TBS cinnamon. In a second container, combine 1 stick of butter with 1/2 cup brown sugar and 1 TBS cinnamon. This also requires two, 7.5 oz cans of biscuits.

Preheat your oven to 400 degrees. Place a muffin pan on a foil lined cookie sheet (to catch drips). Spray the muffin pan with cooking spray.

Cut each biscuit into quarters. Separate the pieces and roll them in the white sugar/cinnamon mixture.

Place enough pieces in each cup to just reach the top of the muffin pan. Two cans of biscuits yields 8 monkey bread muffins.

Next, melt the butter with the brown sugar and cinnamon (about 1 min in the microwave). Spoon this mixture over each cup of biscuits.

Place this pan of sticky goodness into the pre-heated oven. Bake for about 20 minutes, or until the tops are brown and crunchy.

Allow to cool for a few minutes before removing from the pan. Yum!!

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