Monkey Bread Muffins

Soft, gooey Monkey Bread Muffins coated in cinnamon sugar and buttery brown sugar glaze ; the perfect pull-apart breakfast treat that’s simple, quick, and utterly irresistible.

Print Pin

Course: Breakfast, Brunch, Dessert

Cuisine: American, Comfort Food

Prep Time: 10

Cook Time: 20

Cooling: 5

Total Time: 35

Servings: muffins

Calories: 285kcal

Cost: $8 (approx. ; depending on ingredients brand and butter price fluctuations 😉)

Equipment

12-cup Muffin tin
2 Mixing bowls
1 Saucepan
1 Pastry brush or spoon
1 Oven thermometer (optional)
1 Cooling rack

Ingredients

For the Cinnamon Sugar Coating

½ cup granulated sugar
2 teaspoon ground cinnamon
¼ cup melted butter

For the Dough

2 cans refrigerated biscuit dough 16.3 oz each
homemade dough optional substitute (flour, baking powder, salt, milk, butter)

For the Buttery Brown Sugar Glaze

½ cup packed brown sugar
¼ cup melted butter
2 tablespoon heavy cream
½ teaspoon vanilla extract

Optional Toppings

½ cup chopped pecans or walnuts optional
powdered sugar for dusting

Instructions

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
Cut refrigerated biscuit dough into quarters (or prepare homemade dough).
Dip dough pieces into melted butter, then roll in cinnamon sugar mixture.
Place 5–7 coated dough balls into each muffin cup to fill ¾ full.
In a saucepan, combine brown sugar, melted butter, heavy cream, and vanilla. Stir until smooth.
Spoon about 1 tablespoon of glaze over each muffin.
Bake for 18–22 minutes or until golden and bubbling.
Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition