Easy Mini Monkey Bread
Individual pull-apart monkey bread treats made with refrigerated biscuit dough, coated in cinnamon sugar and drizzled with sweet glaze. Perfect for brunches and special occasions.
Ingredients
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 Tbsp ground cinnamon fresh ground tastes best
Biscuit Base
- 2 cans refrigerated Grand Biscuits 8 biscuits per can, Homestyle variety recommended
Butter Caramel Mixture
- 1/2 cup butter melted, salted or unsalted works
- 3/4 cup brown sugar light or dark both work well
- 1 Tbsp ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1-2 Tbsp milk adjust for drizzling consistency
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners or spray with cooking spray.
- In a large zippered plastic bag, combine 1/2 cup granulated sugar and 1 tablespoon cinnamon. Seal and shake to mix.
- Open biscuit cans and separate each biscuit. Using kitchen scissors, cut each biscuit into 8 equal pieces.
- Drop a handful of biscuit pieces into the cinnamon sugar bag. Seal and shake vigorously until all pieces are completely coated. Repeat in 2-3 batches.
- Place exactly 8 coated biscuit pieces into each muffin cup, filling about three-quarters full.
- In a medium bowl, mix melted butter with brown sugar and 1 tablespoon cinnamon until well combined.
- Drizzle about 2 spoonfuls of the butter mixture over each muffin cup, distributing evenly across all 16 portions.
- Bake for 20 minutes until biscuits are puffed, golden brown, and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes.
- While cooling, make the glaze by combining powdered sugar with 1 teaspoon milk in a small bowl. Add more milk gradually until you reach drizzling consistency.
- Drizzle glaze over warm mini monkey breads and serve.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days. Reheat in microwave for 15 seconds.
Freezing: Cool completely, then freeze in a freezer-safe container with parchment paper between layers for up to 2 months. Thaw at room temperature before serving.
Make-Ahead: Prepare up to baking step, cover, and refrigerate overnight. Let sit at room temperature while oven preheats, then bake as directed.
Variations: Add chopped pecans or walnuts between biscuit pieces, or sprinkle with chocolate chips (about 1/4 cup total).