Gooey monkey bread muffins are an easy spin on this delicious classic recipe - but no bundt pan is required! With just 5 ingredients, you'll have the perfect individual sweet that everyone will love.
If you know my husband, you know that he is a sweets lover! And there are just some things that he can eat so much of that it's mildly impressive/disturbing/you're not sure where it all goes! lol
His family made monkey bread growing up on Christmas morning every year and now it has become a continued tradition with us as we have gotten married (along with my family's tradition of creamy buttery southern grits and either breakfast casserole or biscuits and gravy - bless it!).
This year I wanted to put a fun new twist on them and make them mini. Because who doesn't love mini things?! So gooey monkey bread muffins are what's on the menu for brunch this weekend (or Christmas morning) and I know you will love them!
You just need 5 ingredients for this recipe (plus 3 for the icing that is extra but sends it over the edge and is a must-have)! And bonus?! Because we are making these in a muffin pan and not a bundt pan - the baking time is MUCH SHORTER! Like 10-12 minutes instead of 45. YES PLEASE!
- Brown Sugar
- Can Flaky Biscuits - the flaky kind is a must and important!
- Powdered Sugar
How to Make
- Preheat the oven to 350. Grease a muffin pan with non-stick baking spray.
- In a small saucepan combine brown sugar and butter over medium-high heat, whisking to incorporate them together. Bring to a boil and remove immediately from the heat once it is at a boil.
- Open the canned biscuits, and slice each biscuit into 6 small pieces (giving you 48 pieces total).
- In a gallon ziplock bag combine white sugar and cinnamon.
- Place the biscuit pieces in the cinnamon sugar ziplock bag, seal and shake until everything is combined.
- In the muffin pan, pour in the brown sugar caramel sauce at the bottom of each tin, dividing evenly.
- Place 4 biscuit pieces that have been rolled in cinnamon sugar in each muffin tin on top of the caramel sauce.
- Place in oven and bake for 10-12 minutes. - Do not overcook!
- While baking, whisk the icing in a small bowl until smooth.
- Remove from oven and let cool for 5-10 minutes in the pan.
- Flip the pan over and place the muffins on a platter. Drizzle the icing over each muffin. Serve immediately. Enjoy!
Frequently Asked Questions
These are best made right before serving and enjoyed warm.
Keep leftovers stored covered tightly in the fridge for 2-3 days. Place in the microwave for 10 seconds to warm back up if desired.
These are best made right before enjoyed and not made in advance. Luckily there is only a 15-minute prep and 10-minute bake time, so you will have these ready to devour in under 30 minutes!
Yes! It is so easy to double, triple, or quadruple this recipe depending on how many you need. It is basically 1 can of biscuits per 1 muffin tin, so you can adjust accordingly based on your needs.
More Breakfast Recipes
- Cast Iron Buttermilk Biscuits
- Overnight Pumpkin Cinnamon Rolls
- Baked Pumpkin Donut Holes
- Caramelized Onion and Spinach Quiche
- Bacon and Cheddar Quiche
- Protein French Toast
- The Best Buttermilk Pancakes Ever!
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