Mini Monkey Bread
Delicious cinnamon sugar bread baked with a caramel glaze.
Yield: 12 servings
Calories: 326cal
Cost: $10
Equipment
- muffin tin for one dozen muffins - sprayed with spray oil (butter flavored)
Materials
- 1 can Buttery Biscuit Refrigerated Dough
- ⅔ cup sugar
- 2 tsp. sugar granulated
Caramel Sauce
- 1 cup brown sugar
- ½ cup butter
- 2 tsp. cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Open your biscuits, and cut each biscuit into eight pieces. To do this, cut the biscuit across and vertically in half. Cut those halves in half. You should now have eight pieces.
- Fill a large zip-lock bag with the sugar and cinnamon.
- Shake the cinnamon and sugar to combine.
- Drop a few biscuit pieces at a time into the bag of cinnamon sugar and shake so they get coated with sugar.
- Place the sugar-coated bread into the greased muffin tin. You should have room for 5 or 6 per muffin cavity.
- Using a saucepan, heat the butter over medium heat until melted
- Turn the heat off, and add the cinnamon and brown sugar.
- Stir the mixture until combined
- Pour evenly over the 12 mini monkey bread
- Bake for 15 minutes
- While the bread is still warm, invert it onto a serving plate or a parchment paper-lined surface and enoy!
Notes
Nutrition facts are only an estimate
Nutrition
Calories: 326cal | Carbohydrates: 49g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 429mg | Potassium: 117mg | Fiber: 1g | Sugar: 31g | Vitamin A: 240IU | Vitamin C: 0.03mg | Calcium: 45mg | Iron: 1mg