I found this recipe during a blog linky party one day and thought it made more sense to make them this way instead of one big monkey bread. I also thought it was a very fitting breakfast for us ‘monkeys’. Thanks to A Southern Fairytale for posting it on her blog! Since there are only three people in our family that would be eating this breakfast, I decided to half the recipe. If you have lots of people eating, then you might want to follow her recipe.
Mini Monkey Bread
1 10 count can of buttermilk biscuits
1 cup sugar (you could probably even use less)
1 T cinnamon
1 stick of butter
1/4 cup brown sugar
Preheat oven to 350 degrees F.
Spray muffin tin with cooking spray.
Cut each biscuit into quarters.
Place 1 cup of sugar and 1 T of cinnamon in a ziploc bag and mix. Add the biscuit pieces and shake well.
Place 5 or 6 biscuit pieces in each muffin cup. (We put 5 pieces in each one, making 8 mini breads.)
Melt 1 stick of butter, 1 T vanilla and 1/4 cup brown sugar over low-medium heat until fully melted; stirring often. (I did this in the microwave instead of on the stove…it worked okay but the stove is probably better.)
Pour the butter mixture over the biscuit pieces until the muffin tin is about 3/4 full.
Put in preheated oven and back for 25 minutes.
Remove from oven and quickly turn over onto a plate/platter so the butter sugar mixture will cover the mini monkey breads.
Enjoy! We eat these while they are still quite warm. They seem to be best that way!
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