As I mentioned in my Chelsea, America post, I made these monkey bread muffins for a herd of hungry family members last weekend. I don’t know about you, but when I get hungry I get CRANKY, and I just can’t wait 45 minutes for a bundt pan full of monkey bread to come out of the oven. This version bakes in less than 20 minutes.
I first made monkey bread when I was in middle school with my grandma. Back then I only used white sugar and cinnamon; my recipe has evolved a little bit since then. Because of its simplicity, this dish is great for any changes or substitutions you want to make. Occasionally I throw maple syrup into the mix, nuts, raisins – the sky’s the limit! The recipe below has come to be my favorite:
Printer friendly version here.
Serves 6 (ish)
- 2 cans biscuits (I use the big Pillsbury Grands – 8 to a can)
- 3/4 cup white sugar
- 3/4 brown sugar
- 1 Tbsp. + 1 tsp. cinnamon
- 3/4 cup unsalted butter (1 1/2 sticks) melted
- 2 tsp. vanilla
- Pecans (optional)
Preheat oven to 350. Mix together your sugars and cinnamon in a large Ziploc bag.
Cut each biscuit into quarters.
Melt your butter. Add 2 tsp. vanilla to your butter bowl, and give it a good stir.
Drop each biscuit quarter into the melted butter, and then into your Ziploc bag. I do about 8 quarters at a time. Now shake it! Place the quarters into your muffin pan, about 3-4 per muffin (I used 4). Option: sprinkle pecans in between your pieces. Drizzle a little leftover butter over each muffin.
Tip: Sometimes the ooey-gooey cinnamon sugar goodness will bake its way out of your pan. You can place a baking sheet on the rack directly below your muffin pan, but depending on your oven, it might increase your bake time.
Bake for 15-19 minutes until the muffins have a nice crust on the outside, but are soft in the middle.
This might not be a bowl of fresh greens, but a little splurge every now and then is good for the soul!