I will never forget my first Monkey Bread encounter. It was at Jones in Philadelphia. We ordered some for the table on a whim, because none of us had had it before and it sounded fun. Cut to the plate arriving and all of the Monkey Bread being devoured within approximately two minutes flat. And ever since then, I’ve been looking for ways to chase that feeling. 😉 I came across a recipe and thought it would be fun in muffin form (and that maybe it would save me from eating an entire batch by myself if the portions were already bite-sized). These things are gonna blow your miiiiind.
- 1/2 c sugar
- 1 tsp cinnamon
- 2 packages Pillsbury Grands Flaky Biscuits (16.3 oz size)
- 1/2 c golden raisins
- 1 c packed brown sugar
- 3/4 c melted butter
- cooking spray
- muffin tins
Prep Time: 15 Minutes | Bake Time: 12 Minutes
Heat oven to 350. Spray your muffin tins with cooking spray and set aside. Mix the sugar and cinnamon in a large Ziplock baggie.
Pop open your biscuit packages. Separate the biscuits (there should be 16 total) and cut each biscuit into quarters. Drop the quarters into the bag with the cinnamon sugar mixture, zip it shut, and shake to cover all pieces. You may need to reach in and separate pieces if they get stuck together before they are coated.
In each cup of the muffin tin, place 4 quarters of biscuit. Press gently to slightly pack them down together.
In a bowl, mix the melted butter and the brown sugar; stir until the mixture is even. Spoon a tablespoon of this mixture over each cup in the muffin tin.
Place in the oven and check after 10 minutes; check every couple of minutes until the biscuits are golden on top and cooked through (ours took about 12 minutes).
I dare you to only eat one of these! They’re best right out of the oven but they also reheat well. They’d be perfect for a party or a brunch, and I’m fairly certain you’d be the belle of the ball if you whipped up these babies! xoxo