I found a great looking recipe for Monkey Muffins using leftover bread dough or biscuit dough. I'm still not sure why it's called monkey bread, but I think it's absolutely decadent. It's coated in butter and you get to eat it with your hands! It came out more like a pull-apart cinnamon roll, but that's OK because I love cinnamon rolls too.
For the recipe, keep reading!
- Refrigerated Biscuit Dough
- 1 stick of butter
- Ground Cinnamon
- Sweetened, Condensed Milk
Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in a scant teaspoon of sugar and 1/4 teaspoon of cinnamon. (Note: you might have to calculate how many dough pieces you'll get from your biscuit dough so you don't fill too many muffin cups with butter, sugar and cinnamon)
Cut dough into fourths and roll dough into walnut sized balls. Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on about 1/3 teaspoon sugar and a little cinnamon.
Bake for 15 minutes, or until edges are golden.
Remove from oven and immediately drizzle approximately 1 teaspoon of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb.
That's all folks! No mixing, no stirring, and hardly any cleanup!
(Inspired by The Pioneer Woman)